👥8 people
⏲️2h 15m
🕐40m
🍽️main meal
A deep-dish crust that is at least an inch deep allowing room for extra sauce and toppings.
Ingredients
- For The Dough:
- 1 cup all-purpose flour
- 3/4 cup high gluten flour
- 1/4 cup yellow cornmeal
- 3/4 teaspoon table salt
- 1 teaspoon sugar
- 1 1/8 teaspoons instant or rapid-rise yeast
- 5/8 cups water, room temperature
- 1 1/2 tablespoons unsalted butter, melted, plus 4 tablespoons, softened
- 1/2 teaspoon plus 4 tablespoons olive oil
- For The Sauce:
- 1 tablespoon unsalted butter
- 2 tablespoons grated onion, from 1 medium onion (see note below)
- 1 teaspoon dried oregano
- Table salt
- 1 1/2 garlic cloves, minced or pressed through garlic press (about 2 teaspoons)
- 1/2 can crushed tomatoes
- 1 teaspoon sugar
- 1 tablespoon coarsely chopped fresh basil leaves
- 1 1/2 teaspoons extra-virgin olive oil
- Ground black pepper
- Toppings:
- 1/2 lb. whole-milk or part-skim mozzarella cheese, shredded
- 1 ounce grated Parmesan cheese
- 1/2 lb Hot or mild Italian sausage, casings removed (optional)
- 1/2 lb. bacon, rendered
Method
- FOR THE DOUGH: In the bowl of a stand mixer, mix the flour, cornmeal, salt, sugar and yeast together on low until incorporated -- about 1 minute. Use the dough hook attachment. Add the water and melted butter and mix on low speed until fully combined, about 1-2 minutes, scraping the sides and bottom of the bowl occasionally. Increase the speed to medium and knead until the dough is glossy and smooth and pulls away from the sides of the bowl, about 5 minutes. Keep in mind the dough will only pull away from the sides while the mixer is on, and will fall back to the sides when the mixer is off. Coat a large bowl with 1 teaspoon of olive oil, using your fingers. Rub any excess oil from fingers onto the blade of a rubber spatula and transfer the dough to a bowl, turning once to oil the top. Cover tightly with plastic wrap and let rise at room temperature until it's nearly doubled in size, about 45-75 minutes.
- FOR THE SAUCE: Heat butter in a medium saucepan over medium heat until melted. Then add the onion, oregano, crushed red pepper and ½ teaspoon of salt, cooking and stirring occasionally until liquid has evaporated and onion is golden brown -- about 5 minutes. Add the garlic and cook until fragrant -- about 30 seconds. Stir in the tomatoes and sugar, increase the heat to high and bring to a simmer. Lower the heat to medium-low and continue simmering until the sauce has reduced by ¼, about 10-15 minutes. Remove the sauce from the stove and stir in basil and oil. Season with salt and pepper, taste and adjust as needed.
- TO LAMINATE THE DOUGH: Preheat the Egg to 425 degrees. With a rubber spatula, turn the dough out onto a dry work surface and roll it into a rectangle. Using an offset spatula, spread the softened butter over the dough but leave a ½-inch border along the edges. Starting at either short end, roll the dough into a tight cylinder (like you would cinnamon rolls). With seam side down, flatten the cylinder into a rectangle. Pull each corner to the center, pinching the seams together to form a ball. Place the dough into an oiled bowl and cover tightly with plastic wrap. Let the dough rise in the refrigerator until doubled in size, about 45-60 minutes.
- Oil one 9-inch round cake pan(you can just as easily use a big cast iron skillet) with about 2 tablespoons of olive oil each. Place the dough ball on a dry work surface and roll out into a 13-inch disk, about ¼-inch thick. Transfer dough to the pan by rolling it loosely around the rolling pin and unrolling it into the pan.(carefully not to break the dough) Press the dough into the pan lightly, working into the corners and up the sides by 1-inch. If the dough is tough to work with, let it relax about 5 to 10 minutes before trying again.
- Sprinkle mozzarella over the surface of the dough. If using sausage or any topping, scatter it evenly on top of the cheese. Spread about 1¼ cups of tomato sauce over the cheese and toppings, then sprinkle 2 tablespoons of parmesan over the sauce. Bake until the crust is golden brown, about 25-35 minutes. Remove the pizza from the Egg to rest for about 15 minutes.
- NOTES: If you don't have a stand-mixer, you can do this by hand. Handle the dough with slightly oiled hands, or it might stick. Avoid pre-shredded cheese, it doesn't melt well. Grate the onion on the large holes of a box grater.
