Deep Dish Pizza
  • 3 1/4 cups unbleached all-purpose flour (390g)
  • 1/2 cup yellow cornmeal (75g)
  • 1 1/2 teaspoons salt
  • 3 teaspoons sugar
  • 2 1/4 teaspoons instant or rapid-rise yeast
  • 1 1/4 cups water, room temperature
  • 3 tablespoons unsalted butter, melted + 4 tablespoons, softened
  • 1 teaspoon + 4 teaspoons olive oil
  • In a stand mixer combine flour, cornmeal, salt, sugar and yeast using the dough hook mix on low speed about 1 minute. Add water and melted butter and mix on low speed about 1 to 2 minutes until combined. Scrap the sides and bottom of the bowl a couple of times. Increase speed to medium and knead for about 4 minutes until dough is smooth and is pulling away from the sides of the bowl.
  • Using 1 teaspoon olive oil, grease a large bowl and transfer dough to bowl. Turn once to oil top and cover with plastic wrap. Let it rise at room temperature until doubled in size, about 45 to 50 minutes. (I always have to go a lot longer than this.)
  • Turn dough onto a dry surface and roll into 15- by 12-inch rectangle. Spread softened butter over surface of dough. Leave 1/2 inch border along edges. Roll dough into a cylinder from short end. With seam side down, then flatten cylinder into 18- by 4-inch rectangle. Cut in half crosswise. Working with one half at a time fold into thirds like a business letter; pinch seams together and form a ball. Repeat with the other half and return dough to bowl and cover with plastic wrap. Let rise in refrigerator until almost double in volume. About 45 minutes.
  • Grease 2 9-inch round cake pans with olive oil. Remove dough from refrigerator and put 1 ball to dry work surface. Roll out into 13-inch disk about 1/4 inch thick. And transfer to pan. Lightly press dough into pan, working into corners and 1 inch up sides. If dough resist stretching let it rest 5 minute and try again. Repeat with remaining ball.
  • For each pizza, add 1 1/2 cups mozzarella evenly over surface. Spread cooked sausage or other toppings over surface of mozzarella. Add 1 1/4 cup tomato sauce over cheese and sausage and sprinkle remaining 1/2 cups mozzarella cheese over sauce.
  • Heat oven to 375 degrees and bake until crust is golden brown. About 25 minutes. Remove and let rest 10 minutes before slicing.