Deep Dish Pizza inspired by Binging With Babish

Ingredients

• dough1 batch
• sauce1 batch
• spicy Italian sausageuncooked5 oz
• pepperoni
• sliced provolone cheesedeli-style
• low-moisture mozzarella cheesedeli-style
• grated Parmesan
• olive oilfor drizzling over the sauce and around the crust

Steps

1. Prepare the dough in a 12-inch cast-iron skillet using the subrecipe below. Make the sauce during the dough's final 20–30-minute rest, and preheat the oven to 425°F.
2. Press the dough to the sides of the pan; it should easily hold its shape.
3. Lay down an even layer of raw spicy Italian sausage.
4. Add an even layer of pepperoni.
5. Place a layer of sliced provolone cheese on top.
6. Follow with a thick layer of low-moisture mozzarella cheese.
7. Top the cheese with the sauce.
8. Sprinkle grated Parmesan over the sauce.
9. Drizzle olive oil over the sauce and around the edge of the crust.
10. Bake at 425°F for 25–35 minutes, rotating once during baking, until cooked through.
11. Run a thin spatula around the outside edge to make sure nothing is sticking.
12. Slide the pizza out of the pan.
13. Wait at least 10 minutes before cutting and serving.

Ingredients

• waterwarm8 1/4 oz
• active dry yeast1 packet
• sugar1 tsp
• all-purpose flourplus a little more for kneading if needed12 1/2 oz
• cornmealmedium grind2 1/2 oz
• kosher salt1 1/2 tsp
• garlic powder1/4 tsp
• cream of tartar1/8 tsp
• vegetable oilplus more for greasing the bowl, skillet, and hands66 g

Steps

1. In a stand mixer bowl, add the active dry yeast and sugar to the water, warmed to around 100°F.
2. Let bloom for 10 minutes, until foamy.
3. In a separate bowl, whisk together the all-purpose flour, cornmeal, kosher salt, garlic powder, and cream of tartar.
4. Pour the dry ingredients into the yeast mixture, then add the measured vegetable oil.
5. Using a dough hook, mix on low speed for 1–2 minutes, until the dough pulls away from the side of the bowl.
6. Increase to medium speed and knead for 7–8 minutes, until smooth and elastic.
7. If the dough is too hydrated, lightly flour a work surface and knead by hand for another 1–2 minutes. It should be soft and tacky, but not sticky.
8. Shape the dough into a ball and place it in a lightly oiled bowl, turning to coat it in oil.
9. Cover with plastic wrap and leave at room temperature for 60–90 minutes, or until doubled in size.
10. Grease a 12-inch cast-iron skillet with a little additional vegetable oil.
11. Grease your hands and coax the dough out of the bowl and into the skillet.
12. Stretch and press the dough into a pizza shape, pushing it up the sides of the pan.
13. Cover with plastic wrap and rest for 20–30 minutes. Start the sauce while the dough rests.

Ingredients

• white onion1/2
• garlic3 cloves
• olive oil2 tbsp
• crushed red pepper flakes1/2 tsp
• oregano1/2 tsp
• fennel seeds1/2 tsp
• basil1/2 tsp
• tomato paste2 tbsp
• whole San Marzano tomatoescanned28 oz
• sugar1 tbsp

Steps

1. Finely chop the white onion. Smash and peel the garlic.
2. Heat the olive oil in a high-sided sauté pan over medium heat until shimmering.
3. Add the onion and sweat for 2–3 minutes, until translucent around the edges.
4. Add the garlic and sauté for another minute, until fragrant.
5. Add the crushed red pepper flakes, oregano, basil, fennel seeds, and tomato paste.
6. Cook together for 1 minute.
7. Crush the whole San Marzano tomatoes and add them along with the sugar.
8. Start preheating the oven to 425°F.
9. Simmer over medium heat for 20–30 minutes, stirring regularly to prevent scorching, until the raw tomato flavor has cooked off and the sauce is thick. A spoon dragged through the sauce should leave a trail.