Really Deep Dish Pizza
Indulge in the ultimate comfort food experience with this "Really Deep Dish Pizza" recipe, a show-stopping creation that brings Chicago-style pizza to your kitchen. Featuring a buttery, cornmeal-infused crust that’s thick enough to hold layers of melty mozzarella, savory Italian sausage, and crispy pepperoni, this pizza is topped off with a rich, homemade tomato-garlic sauce and a dusting of Parmesan cheese. Every bite offers a perfect balance of textures and flavors, from the flaky, golden crust to the gooey, cheesy center. Perfect for a weekend feast, this deep-dish masterpiece is baked in a 12-inch pan for a hearty meal that serves six. Garnish with fresh basil for a touch of elegance and serve warm to savor the irresistible layers. Whether you're a pizza aficionado or trying deep-dish for the first time, this recipe guarantees a deliciously satisfying slice every time!
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Recipe Information
Ingredients
- 360 grams All-purpose flour
- 60 grams Cornmeal
- 1 teaspoon Salt
- 1 teaspoon Sugar
- 7 grams Instant yeast
- 240 ml Water (warm)
- 60 grams Unsalted butter (melted)
- 30 ml Olive oil
- 300 grams Shredded mozzarella cheese
- 200 grams Italian sausages (cooked and crumbled)
- 100 grams Sliced pepperoni
- 400 grams Canned crushed tomatoes
- 2 cloves Garlic (minced)
- 1 teaspoon Italian seasoning
- 50 grams Parmesan cheese (grated)
- 2 tablespoons Fresh basil leaves (optional, for garnish)
Instructions
In a large mixing bowl, combine the all-purpose flour, cornmeal, salt, sugar, and instant yeast.
Gradually add the warm water and melted butter to the dry mixture while stirring with a wooden spoon or in a stand mixer with a dough hook attachment.
Knead the dough for 8-10 minutes until smooth and slightly tacky. If sticky, add a little extra flour, 1 tablespoon at a time.
Drizzle olive oil into a clean bowl, place the dough inside, and coat it lightly in oil. Cover with a damp towel and let rise in a warm place for 60 minutes, or until doubled in size.
Meanwhile, prepare the sauce. In a small saucepan, heat a little olive oil and sauté the minced garlic for about 1 minute until fragrant. Add the crushed tomatoes and Italian seasoning. Simmer on low for 15 minutes, stirring occasionally.
Preheat your oven to 220°C (425°F). Oil a 12-inch deep-dish pizza pan, ensuring the sides are also coated.
Punch down the risen dough and stretch it into a large circle slightly bigger than your pan. Press the dough into the pan, ensuring it comes up the sides to form a thick crust.
Layer 2/3 of the shredded mozzarella cheese on the bottom of the crust. Add the cooked sausage and pepperoni in an even layer.
Spread the prepared tomato sauce over the toppings, ensuring it reaches the edges. Sprinkle the remaining mozzarella cheese evenly on top.
Bake in the preheated oven for 35-40 minutes, or until the crust is golden brown and the cheese is bubbling and melted.
Remove the pizza from the oven and sprinkle grated Parmesan cheese over the top. Let it rest for 10 minutes to set.
Slice into wedges, garnish with fresh basil leaves (if desired), and serve warm.
Nutrition Facts
Calories |
798 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 45.1 g | 58% | |
| Saturated Fat | 20.1 g | 101% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 104 mg | 35% | |
| Sodium | 1468 mg | 64% | |
| Total Carbohydrate | 63.7 g | 23% | |
| Dietary Fiber | 3.4 g | 12% | |
| Total Sugars | 3.4 g | ||
| Protein | 31.7 g | 63% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 492 mg | 38% | |
| Iron | 3.7 mg | 20% | |
| Potassium | 319 mg | 7% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
