Classic Deep Dish Pizza

Step 1

Grease a large bowl with oil and set aside.

Step 2

Place water, yeast, 3 tsp sugar and 2 oz softened butter into mixing bowl and warm 2 min/100°F/speed 1.

Step 3

Add flour, cornmeal and 1¼ tsp salt and knead Dough /3 min. Transfer to prepared bowl and let rise in a warm place until doubled in size (approx.1-2 hours). Clean mixing bowl (see Tip).

Step 4

Towards the end of proofing, place 2 oz butter into mixing bowl and heat 1 min/150°F/speed 2. Transfer to a small bowl and set aside.

Step 5

Transfer risen dough to a lightly floured surface. Punch down dough to remove air bubbles and roll into a large rectangle (15 in. x 12 in.). Brush rolled dough with reserved melted butter and roll up lengthwise. Cut the dough log in half, form each half into a ball, return to greased bowl, cover and refrigerate for 1 hour or until puffy. Meanwhile, continue with recipe.

Step 6

Place ½ oz butter, onions and garlic into mixing bowl and chop 5 sec/speed 5. Scrape down sides of mixing bowl with spatula and without measuring cup cook 5 min/250°F/speed 2.

Step 7

Add tomato sauce, red pepper flakes, ¼ tsp salt, oregano and ¼ tsp sugar, insert measuring cup and cook 25 min/195°F/speed 1.

Step 8

Preheat oven to 425°F.

Step 9

Remove 1 dough ball from the refrigerator and on a lightly floured work surface, roll dough out into a 12 inch circle. Starting at the edge of the dough, use the rolling pin to roll away from you until the dough is wrapped over the pin. Transfer dough over the cake pan, evenly pressing the dough into the bottom and up the sides of the pan. Trim dough from top edge and repeat with second dough.

Step 10

Layer each pizza base with half the grated mozzarella cheese, half of the pepperoni, one cup (8 oz) reserved sauce and half the grated parmesan cheese. Brush top edges of dough with olive oil. Place each prepared pizza pan onto a baking sheet and bake 20-25 (425°F) minutes until golden brown (see Tip). Serve hot with remaining sauce.