Deep Dish Pizza

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Prep Time: 3 hours
Cook Time: 1 hour
Servings: 2
Calories: 1376kcal

Equipment

  • 9 inch cake pan or skillet or spring form pan
  • 8x8 baking dish can use instead if you don't have the aforementioned

Ingredients

Pizza Dough

  • 1.75 cups All-purpose flour (spoon & leveled)
  • 2 TBSP Cornmeal
  • 1/2 TBSP Granulated sugar
  • 1.25 tsp Instant yeast
  • 1/2 cup Warm water 90°F (32°C) plus 1 to 2 tablespoons as needed
  • 1/2 tsp Salt
  • 1/4 cup Unsalted butter divided (1/2 melted, 1/2 softened to room temperature)
  • Extra-virgin olive oil for coating

Tomato Sauce

  • 1 TBSP Unsalted butter
  • 2 TBSP Onion grated with a box grater
  • 1/2 tsp Salt
  • 1/2 tsp Dried oregano
  • 1/4 tsp Red pepper flakes (optional)
  • 2 cloves Garlic minced
  • 14 oz Whole tomatoes (canned) crushed by hand in a bowl (san marzanno tomatoes)
  • 1 tsp Granulated sugar to taste

Toppings

  • 1.5 - 2 cups Mozzarella cheese shredded
  • 1/4 cup Parmesan cheese grated

Soda

  • 24 oz Coca Cola cold
US Customary - Metric

Instructions

  • For the dough: Combine the flour, cornmeal, sugar, and yeast in the bowl of a mixer fitted with a dough hook attachment. Give the ingredients a quick mix on low. Add the warm water, salt, and melted butter. On low speed, mix the dough ingredients until everything begins to be moistened. Mix the dough until it is soft and supple and gently pulls away from the sides of the bowl and falls off of the dough hook, about 4-5 minutes.
    (If the dough is too hard it will be gritty in texture from the cornmeal, mix in 1 teaspoon at a time of more warm water until it becomes softer and more pliable. Alternatively, if it feels too soft, mix in 1 Tablespoon of flour at a time until you reach the proper consistency).
  • Remove the dough from the bowl and form it into a ball. Lightly grease a large mixing bowl with olive oil and place the dough inside, turning it so that all sides of the dough are coated in the oil. Cover the bowl tightly with plastic wrap and allow it to rise in a warm environment for 1-2 hours or until it doubles in size.
  • Once the dough is ready, lightly flour a work surface. Remove the dough from the bowl, and set the bowl aside. Gently punch down the dough to remove any air bubbles and roll the dough into a large rectangle. Spread the softened butter on top of the dough. Then knead the dough to incorporate the butter and form the dough into a ball and place it back into the greased bowl. Cover with plastic wrap and place in the refrigerator until ready to use. Remove the dough from the refrigerator 1 hour prior to using it to bring it to room temperature.
  • For the sauce: Place the butter in a medium saucepan over medium heat and allow it to melt. Once melted, add the grated onion, salt, oregano, and red pepper flakes. Once the onion has slightly browned after about 5 minutes, add the garlic, tomatoes, and sugar. Turn the heat down to medium-low and allow it to simmer until it’s hearty, fragrant, and thick about 30 minutes. Add sugar to taste if the sauce is too tart. Remove from heat and set aside until ready to be used. Season with salt to taste as needed. Store the sauce in a tightly covered container in the refrigerator until ready to use.
  • Place a glass or mug in the freezer.
  • Preheat oven to 400°F (204°C).
  • Assemble the pizzas: Lightly grease a cake pan with oil. Place the dough into the cake pan. Using your fingers, press the dough into the cake pan. Make sure it is nice and tight fitting inside the pan. Brush the top edges of the dough with a little olive oil, which gives the crust a beautiful sheen. Fill with 1/2 of the mozzarella and parmesan, then evenly top with sauce (use your preferred amount). Evenly top with remaining mozzarella (use the amount needed for good coverage over the top) and parmesan.
  • Place the cake pan on a baking sheet. Bake for 35 - 45 minutes or until the crust is golden brown.
    (If needed, loosely cover the pizza with aluminum foil after the 15-minute mark to prevent any heavy browning and uneven baking.)
  • Pour the soda into the frosted glass or mug.
  • Remove the pizza from the oven and allow it to cool in the pan for 10 minutes. After 10 minutes, portion, serve, and enjoy with ice cold cola.
  • Serve 1 to 2 pieces per portion depending on preference.

Notes

Feel free to use store bought dough instead of making your own.

Nutrition

Calories: 1376kcal | Carbohydrates: 164g | Protein: 52g | Fat: 60g | Saturated Fat: 35g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 17g | Trans Fat: 1g | Cholesterol: 173mg | Sodium: 2618mg | Potassium: 1534mg | Fiber: 14g | Sugar: 54g | Vitamin A: 2675IU | Vitamin C: 38mg | Calcium: 900mg | Iron: 12mg

Deep Dish Pizza

No ratings yet
Print Recipe
Prep Time 3 hours
Cook Time 1 hour
Servings 2
Calories 1376 kcal

Equipment

  • 9 inch cake pan or skillet or spring form pan
  • 8x8 baking dish can use instead if you don't have the aforementioned

Ingredients
 
 

Pizza Dough

  • 1.75 cups All-purpose flour (spoon & leveled)
  • 2 TBSP Cornmeal
  • 1/2 TBSP Granulated sugar
  • 1.25 tsp Instant yeast
  • 1/2 cup Warm water 90°F (32°C) plus 1 to 2 tablespoons as needed
  • 1/2 tsp Salt
  • 1/4 cup Unsalted butter divided (1/2 melted, 1/2 softened to room temperature)
  • Extra-virgin olive oil for coating

Tomato Sauce

  • 1 TBSP Unsalted butter
  • 2 TBSP Onion grated with a box grater
  • 1/2 tsp Salt
  • 1/2 tsp Dried oregano
  • 1/4 tsp Red pepper flakes (optional)
  • 2 cloves Garlic minced
  • 14 oz Whole tomatoes (canned) crushed by hand in a bowl (san marzanno tomatoes)
  • 1 tsp Granulated sugar to taste

Toppings

  • 1.5 - 2 cups Mozzarella cheese shredded
  • 1/4 cup Parmesan cheese grated

Soda

  • 24 oz Coca Cola cold

Instructions
 

  • For the dough: Combine the flour, cornmeal, sugar, and yeast in the bowl of a mixer fitted with a dough hook attachment. Give the ingredients a quick mix on low. Add the warm water, salt, and melted butter. On low speed, mix the dough ingredients until everything begins to be moistened. Mix the dough until it is soft and supple and gently pulls away from the sides of the bowl and falls off of the dough hook, about 4-5 minutes.
    (If the dough is too hard it will be gritty in texture from the cornmeal, mix in 1 teaspoon at a time of more warm water until it becomes softer and more pliable. Alternatively, if it feels too soft, mix in 1 Tablespoon of flour at a time until you reach the proper consistency).
  • Remove the dough from the bowl and form it into a ball. Lightly grease a large mixing bowl with olive oil and place the dough inside, turning it so that all sides of the dough are coated in the oil. Cover the bowl tightly with plastic wrap and allow it to rise in a warm environment for 1-2 hours or until it doubles in size.
  • Once the dough is ready, lightly flour a work surface. Remove the dough from the bowl, and set the bowl aside. Gently punch down the dough to remove any air bubbles and roll the dough into a large rectangle. Spread the softened butter on top of the dough. Then knead the dough to incorporate the butter and form the dough into a ball and place it back into the greased bowl. Cover with plastic wrap and place in the refrigerator until ready to use. Remove the dough from the refrigerator 1 hour prior to using it to bring it to room temperature.
  • For the sauce: Place the butter in a medium saucepan over medium heat and allow it to melt. Once melted, add the grated onion, salt, oregano, and red pepper flakes. Once the onion has slightly browned after about 5 minutes, add the garlic, tomatoes, and sugar. Turn the heat down to medium-low and allow it to simmer until it’s hearty, fragrant, and thick about 30 minutes. Add sugar to taste if the sauce is too tart. Remove from heat and set aside until ready to be used. Season with salt to taste as needed. Store the sauce in a tightly covered container in the refrigerator until ready to use.
  • Place a glass or mug in the freezer.
  • Preheat oven to 400°F (204°C).
  • Assemble the pizzas: Lightly grease a cake pan with oil. Place the dough into the cake pan. Using your fingers, press the dough into the cake pan. Make sure it is nice and tight fitting inside the pan. Brush the top edges of the dough with a little olive oil, which gives the crust a beautiful sheen. Fill with 1/2 of the mozzarella and parmesan, then evenly top with sauce (use your preferred amount). Evenly top with remaining mozzarella (use the amount needed for good coverage over the top) and parmesan.
  • Place the cake pan on a baking sheet. Bake for 35 - 45 minutes or until the crust is golden brown.
    (If needed, loosely cover the pizza with aluminum foil after the 15-minute mark to prevent any heavy browning and uneven baking.)
  • Pour the soda into the frosted glass or mug.
  • Remove the pizza from the oven and allow it to cool in the pan for 10 minutes. After 10 minutes, portion, serve, and enjoy with ice cold cola.
  • Serve 1 to 2 pieces per portion depending on preference.

Notes

Feel free to use store bought dough instead of making your own.

Nutrition

Calories: 1376kcalCarbohydrates: 164gProtein: 52gFat: 60gSaturated Fat: 35gPolyunsaturated Fat: 3gMonounsaturated Fat: 17gTrans Fat: 1gCholesterol: 173mgSodium: 2618mgPotassium: 1534mgFiber: 14gSugar: 54gVitamin A: 2675IUVitamin C: 38mgCalcium: 900mgIron: 12mg
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