Recipe Index

Ingredients

• 2 3/4 cups (11¾ oz.) all-purpose flour
• 1/3 cup (1¾ oz.) stone-ground cornmeal
• 1 (1/4-oz.) packet instant yeast
• 1 Tbsp. kosher salt
• 1 Tbsp. granulated sugar
• 1/2 cup (1 sticks) unsalted butter, softened, divided
• 4 Tbsp. extra-virgin olive oil, divided
• 1 lb. sweet Italian sausage
• 1 medium yellow onion, finely chopped
• 5 cloves garlic, coarsely chopped
• 1/2 tsp. dried basil
• 1/2 tsp. garlic powder
• 1/4 tsp. dried oregano
• 1 1/2 tsp. kosher salt, divided
• 1 (28-oz.) can crushed tomatoes
• All-purpose flour, for dusting
• 12 oz. mozzarella, shredded
• Finely grated Parmesan, for serving

Method

1. Fit a stand mixer with the dough hook and beat the all-purpose flour, stone-ground cornmeal, instant yeast, kosher salt, granulated sugar and 5 Tbsp. of the softened butter on medium-low until just combined.
2. With the mixer on its lowest speed, pour in 1 cup of lukewarm water and beat for 1 to 2 minutes until a moist dough ball forms.
3. Keep beating the pizza dough on medium for about 5 minutes until no dry spots remain and the ball feels tacky.
4. Cover the bowl with plastic wrap and proof the dough in a warm place for 45 to 60 minutes until doubled.
5. Roll the proofed dough into a 12 x 12 inch square on a floured surface and spread the remaining 3 Tbsp. butter over its face.
6. Fold the buttered square in thirds from bottom and top, then from left and right, fold it in half crosswise, flatten it slightly, and fold it in half once more.
7. Leave the laminated dough to rise in a warm place for about 1 hour until puffed.
8. Heat 2 Tbsp. of the extra-virgin olive oil in a medium saucepan over medium heat and cook the sweet Italian sausage, breaking it small, for 8 to 10 minutes until browned and crisp, then set it aside on a plate.
9. In the same pan over medium-high heat, cook the finely chopped yellow onion, coarsely chopped garlic, dried basil, garlic powder, dried oregano and 1/2 tsp. kosher salt for about 7 minutes until the onion softens.
10. Add the crushed tomatoes and the remaining 1 tsp. kosher salt to the onion pan and cook the sauce for 15 to 20 minutes until thick, then let it cool.
11. Heat the oven to 450F with a central rack and coat a 9-inch dark cake pan with the remaining 2 Tbsp. olive oil.
12. Stretch the risen dough to a 12-inch round, press it into the oiled pan and up its edges, and layer the shredded mozzarella, the cooked sausage and the cooled tomato sauce over it.
13. Bake the deep-dish pizza for 25 to 30 minutes until golden at the edges with the sauce bubbling, and finish it with finely grated Parmesan.

Prep: 20 mins · Total: 2 hrs 45 mins

Nutrition (per serving, where published)

Estimated from USDA FoodData Central ingredient data