Ingredients:
Pizza Crust (makes 2)
3 and 1/4 cups all-purpose flour
½ cup yellow cornmeal
1 and 1/4 teaspoons salt
1 Tablespoon granulated sugar
2 and 1/4 teaspoons yeast (1 standard packet)
1 and 1/4 cups slightly warm water
1/2 cup unsalted butter, divided (1/4 cup melted, 1/4 cup softened)
olive oil for coating
Tomato Sauce for Both Pizzas
2 tbs butter
1/3 cup grated onion
1 3/4 teaspoon salt
1 tsp dried oregano
1/2 tsp crushed red pepper flakes
3 garlic cloves - minced
28-ounce can crushed tomatoes
1 1/4 tsp granulated sugar
Toppings for Both Pizzas
4 cups shredded mozzarella cheese
2 1/2 cup grated parmesan cheese
topping ideas
pepperoni
cooked sausage
thinly sliced green peppers
onions,
sliced mushrooms sauted
equipment
equipment
2 deep dish 9x2 inch round cake pans
stand mixer with dough hook
bowl to rise dough
tin foil to place over bowl.
crust:
Combine the flour, cornmeal, salt, sugar, and yeast in the bowl of your stand mixer fitted with a dough hook attachment.
Give those
ingredients a quick toss with your mixer on low or with a large wooden
spoon.
Add the warm water and 1/4 cup of melted butter. The warm water
should be around 113F degrees.
On low speed, knead the dough
ingredients until everything begins to be moistened.
Continuing on low
speed, knead 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.
Remove the dough from the bowl and form into a ball.
Lightly grease a
large mixing bowl with olive oil and place the dough inside, turning it
around so that all sides of the dough are coated in the oil.
Cover the
bowl tightly with aluminum foil and allow to rise in a warm environment
for 1hour. or until double in size.
The dough needs a warm environment, my stove is has a proofing setting of 100F.
I place the proofing bowl as well as butter inside the over to warm up.
We live in Colorado in a house that is 120 years old and is cool all year long so every little trick helps out.
Once the dough has doubled in size, lightly flour a large work surface.
Remove
dough from the bowl, set the bowl and aluminum foil aside (to use again ).
Gently punch down the dough to remove any air bubbles and roll
the dough into a large 15x12 rectangle.
Spread 1/4 cup of softened
butter on top of the dough.
Roll it up lengthwise like a croissant dough.
Cut the dough log in half.
Form the two pieces of dough into
balls and place back into your greased bowl.
Cover with aluminum foil
and allow to rise in the refrigerator (or just on your counter if your house is cool) for 1 hour
until they are puffy.
sauce:
Place 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 low-medium and allow it to simmer till thick- about 30 minutes.
There should be around 2
and 1/2 cups of sauce at this point.
If there is more than that, keep
simmering until the amount has reduced.
Remove from heat and set aside
until ready to be used.
Preheat oven to 425F degrees.
After the dough balls have
risen in the cool, they should be puffy.
Keep one ball of dough
in the refrigerator as you work with the first one.
Roll it out on a
lightly floured work surface, working it into a 12-inch circle.
Using
your rolling pin as a guide place over a 9x2 inch
deep dish cake pan.
Using your fingers, press the dough into the cake
pan. Make sure it is nice and tight fitting inside the pan. Trim any
excess dough off the edges with a small knife. Repeat with 2nd dough.
Brush the top edges of the dough with a little olive oil, which gives
the crust a beautiful sheen. Fill each pizza with 1/2 of the cheese
(about 2 cups per pizza), then your toppings which I've listed as
optional in the recipe ingredients. On top of those optional toppings is
the sauce. Pour about 1 and 1/4 cups of sauce on top of each. If you do
not like that much sauce, you can reduce to 3/4 cup per pizza and have
leftover sauce. Sprinkle each with 1/4 cup of grated parmesan cheese.
Place the cake pans on top of a large baking sheet, which will catch anything potentially spilling over the sides of the pans. (Nothing usually does.) Bake for 20-28 minutes or until the crust is golden brown. Feel free to loosely cover the pizzas with aluminum foil after the 15 minute mark to prevent any heavy browning and uneven baking. Remove the pizzas from the oven and allow to cool in the pans placed on a wire rack for 10 minutes. After 10 minutes, slice, serve, and enjoy. Place any leftover pizza in an airtight container and refrigerate for up to 5 days. Reheat leftovers in a 300 degree oven for 15-20 minutes or until hot.
Make ahead tip: Dough may be prepared through step 4. In the last part of this step, the dough needs to rise in the refrigerator for 1 hour. You may leave it in the refrigerator for up to 1 full day, making sure to punch it down to remove any air bubbles before rolling out as directed in step 7. You may freeze the pizza doughs after preparing them through step 4, and instead of allowing to rise in the refrigerator, simply freeze for up to 2 months. Then, allow the doughs to thaw overnight in the refrigerator and allow to rise at room temperature for 1 hour before continuing with step 7. Make-ahead and freezing instructions for the sauce are written in step 5.
Place the cake pans on top of a large baking sheet, which will catch anything potentially spilling over the sides of the pans. (Nothing usually does.) Bake for 20-28 minutes or until the crust is golden brown. Feel free to loosely cover the pizzas with aluminum foil after the 15 minute mark to prevent any heavy browning and uneven baking. Remove the pizzas from the oven and allow to cool in the pans placed on a wire rack for 10 minutes. After 10 minutes, slice, serve, and enjoy. Place any leftover pizza in an airtight container and refrigerate for up to 5 days. Reheat leftovers in a 300 degree oven for 15-20 minutes or until hot.
Make ahead tip: Dough may be prepared through step 4. In the last part of this step, the dough needs to rise in the refrigerator for 1 hour. You may leave it in the refrigerator for up to 1 full day, making sure to punch it down to remove any air bubbles before rolling out as directed in step 7. You may freeze the pizza doughs after preparing them through step 4, and instead of allowing to rise in the refrigerator, simply freeze for up to 2 months. Then, allow the doughs to thaw overnight in the refrigerator and allow to rise at room temperature for 1 hour before continuing with step 7. Make-ahead and freezing instructions for the sauce are written in step 5.
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