Deep Dish Pizza

Source

snack_blaster: Happy with how this turned out. I used to make neapolitan-style pizza a lot. But I kinda refuse to do it now without a wood oven and all of the right equipment. So I thought I’d try and find a pizza that I can feel a little more comfortable with making at home. I’ll make some adjustments over time. I’d like to get the bottom a little more golden. But overall a good start.
I adapted a recipe I found [here](https://thirtyaweek.wordpress.com/2010/01/28/deep-dish-pizza-recipe/). You can find my version with pics and video [here](https://craftlog.com/us/cooking/deep-dish-pizza-YFm9)
**Ingredients**
– 1/4 tsp salt
– 1/2 tsp sugar
– 1 1/2 tsp active dry yeast
– 170g warm water
– 60 g yellow cornmeal
– 220 g AP flour
– 28 oz tomato sauce
– 12 oz mozzarella
– Whatever toppings you want
**Directions**
1. Dissolve salt, yeast and sugar in warm water.
2. Knead the dough in the bowl until it comes together in a smooth ball.
3. Add a little olive oil to coat the dough. Cover in plastic and set in a warm location for 1-2 hours or until doubled in size.
4. Preheat oven to it’s highest temp. If you have a pizza stone, leave it in the oven.
5. Grease up a baking dish. I used these 12″ springform pans and had enough dough for 2 pizzas. But I really wanna try a preheated cast iron skillet next time. I think it will make for a better crust.
6. Spread the dough out in your pan. Squish it to the edges and up the sides about an inch or so.
7. Add the toppings. Mozzarella first, then add any ingredients that you don’t want burned (basil, etc.). Spread some tomato sauce over that. Add any ingredients that you do want to crisp up a bit. (Sausage, pepperoni, etc.)
8. Reduce oven temp to 450f. Bake for 35 minutes. Let it cool a few minutes before serving.
thoma2aw: I wasn’t hungry, now I’m starving…nice!
Arya_kidding_me: Omg get in my mouth