Description
A thick, buttery crust holds rich tomato sauce and molten cheese. This family-friendly recipe balances cornmeal grit and flour stretch for authentic deep-dish texture and flavor.
Ingredients
3.25 cups all-purpose flour
0.5 cup yellow cornmeal
1.25 teaspoons granulated sugar
2.25 teaspoons platinum yeast (or 3.5 teaspoons active dry yeast)
0.5 cup unsalted butter (divided), room temperature
0.5 teaspoon salt
1 cup warm water
2 tablespoons unsalted butter
1 small onion, finely chopped
1 teaspoon dried oregano
0.25 teaspoon pepper flakes (optional)
1 clove garlic, minced
2 cups crushed tomatoes
0.25 teaspoon sugar
1.5 cups shredded mozzarella
0.5 cup grated parmesan
Toppings of choice (e.g., roasted vegetables, plant-based meat, olives)
Instructions
Mix flour, cornmeal, sugar, yeast, and salt in bowl
Add warm water and 0.5 cup melted butter
Knead on floured surface 8-10 minutes until elastic
Let rise in 75°F area until doubled (60 minutes)
Melt 2T butter in saucepan, sauté onion until translucent
Add oregano, pepper flakes (optional), garlic
Stir in crushed tomatoes and simmer 20 minutes
Stir in 0.25 tsp sugar to balance acidity
Preheat oven to 475°F (245°C)
Oil deep-dish pizza pan and stretch dough
Layer mozzarella, parmesan, and toppings
Bake 30-35 minutes until cheese glows
Notes
Use pizza stone for crispier bottom
Cool sauce 10 minutes before layering to prevent dough sogginess
Substitute 10% bread flour for chewier crust
Dairy-free option: replace butter with plant-based alternative and omit cheese
Chilly kitchen? Proof dough in preheated oven (100°F) with dish of hot water
- Prep Time: 45
- Cook Time: 35
- Category: Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/8 of pizza)
- Calories: 320
- Sugar: 3g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 10g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 12g
- Cholesterol: 50mg