A towering pizza baked in a deep round pan with a buttery, flaky crust, layers of mozzarella and Italian sausage-free toppings, crowned with chunky tomato sauce.
Ingredients
3 cups all-purpose flour
1/2 cup yellow cornmeal
1 packet instant yeast
1 tsp salt
1 tsp sugar
1 cup warm water
1/4 cup olive oil
4 tbsp unsalted butter, melted
1 lb fresh mozzarella, sliced
1 cup sliced mushrooms
1 green pepper, diced
1 small onion, diced
28 oz can crushed San Marzano tomatoes
3 cloves garlic, minced
1 tsp dried oregano
1/2 tsp red pepper flakes
1/2 cup grated Parmesan
Fresh basil
Instructions
1Mix flour, cornmeal, yeast, salt, and sugar. Add water, olive oil, and melted butter. Knead 5 min until smooth. Cover, rise 1 hour.
2Preheat oven to 220°C (425°F). Oil a deep 9-inch round pan generously.
3Press dough into pan, pushing it up the sides to form a 2-inch wall.
4Layer mozzarella slices across the bottom. Add mushrooms, peppers, and onion.
5Mix crushed tomatoes with garlic, oregano, and red pepper flakes. Spread sauce over the toppings. Sprinkle with Parmesan.
6Bake 30-35 min until crust is golden and sauce is bubbling. Rest 10 min before slicing.
Did You Know?
Chicagoans actually eat more thin-crust tavern-style pizza than deep-dish — deep-dish is reserved for special occasions and tourists.