3 Cheesy Hacks For The Ultimate Deep Dish Pizza
1. Crush5 mins
Pour the tomatoes into a bowl. Crush them with your hands. You could get pre-crushed or diced tomatoes, but whole tomatoes retain much more of the flavor and juiciness of fresh tomatoes. Set aside.
2. Mix & Simmer30 mins
In a large pot, drizzle a little olive oil and butter and saute the onions and garlic. Once fragrant and translucent, add in the tomato paste, crushed red pepper, oregano, and thyme. Saute for 2-3 minutes before adding in the tomatoes. Mix, then add in the basil, carrot, and the parmesan rind. Submerge all three and then cover, and lower the heat. Let the sauce simmer for at least thirty minutes, but the longer you simmer the better the flavor. Taste the sauce and salt and pepper according to preference.
3. Crust10 mins
While the sauce is simmering, make the crust. Mix together the cheese, flour, cornmeal, salt, and garlic powder. Grated parmesan works best, but shredded works in a pinch. Then, in a liquid measuring cup, combine the water, butter, sugar, and yeast. Allow the yeast to bloom for five minutes. Then add the yeasty water to the flour mixture and mix until it forms a dough.
4. Rise1 hour
Knead the dough for 7 to 10 minutes and then place the dough in an oiled bowl. Cover and let rise for at least one hour.
5. Place5 mins
Punch down the dough and roll it out. Place the dough in a greased springform pan. Press the dough up the sides.
6. Bake1 hour
Layer in the cheese, and then the sausage in one large layer, and then the pepperoni. Cover with the sauce, and then bake the entire thing at 425°F for one hour or until the internal temperature reads 160°F. Cool briefly because we still want that dope cheese pull.