Deep Dish Pizza
  • 3 ½ cups all-purpose flour
  • ¼ cup cornmeal
  • 1 package quick-rise yeast 1/4 ounce
  • 1 ½ teaspoons granulated sugar
  • ½ teaspoon salt
  • 1 cup water
  • ¼ cup olive oil more if needed
  • 6 cups shredded mozzarella cheese divided
  • 2 cans tomato sauce
  • 2 tablespoons tomato paste
  • 1 teaspoon garlic powder
  • ½ teaspoon onion powder
  • ¼ teaspoon dried oregano
  • ¼ teaspoon dried basil
  • ¼ cup grated Parmesan cheese
  • ½ pound fresh mushrooms sliced
  • ½ onion sliced in rings
  • Red pepper strips
  • Optional:
  • 1 pound Italian sausage cooked, drained, and crumbled
  • Sliced pepperoni
  1. Preheat oven to 450 degrees. If using non stoneware pizza pans or skillets, grease pans.
  2. In the bowl of a stand mixer combine 1 ½ cups flour, cornmeal, yeast, sugar, and salt.
  3. Combine water and oil in a microwaveable measuring cup. Heat to 120 degrees F.
  4. Add heated water to dry ingredients and using dough hook beat on low until combined. Add remaining flour and mix on medium-high until completely combined. Turn up and knead with dough hook for about 5 minutes.
  5. Spray the inside of the mixing bowl with cooking spray, turning dough to ensure it is oiled on all surfaces. Cover with plastic wrap and let rise in a warm place until doubled, about 30 minutes. (This is for best results.)
  6. Punch dough down and divide into dough balls.
  7. Roll each half into a circle, approximately 12” in diameter. Press dough onto the bottom and up the sides of a deep dish pizza pan, greased 10-inch ovenproof skillet, or springform pan.
  8. Sprinkle each crust with 2 cups of mozzarella cheese.
  9. In a bowl combine the tomato sauce and paste with the seasonings.
  10. Spoon ½ of sauce over the cheese on each pizza.
  11. Layer each with desired toppings. Finish with 1 cup mozzarella and 2 Tablespoons Parmesan each.
  12. Cover the pizzas with aluminum foil and bake in preheated 450 degree oven for 35 minutes. Uncover and bake for 5-10 minutes more, until top is lightly browned.
  13. Remove from oven and allow to sit for 5-10 minutes before cutting.