Lunch / Dinner
Deep Dish Supreme Pizza
This deep dish pizza crust is so good that you’ll find yourself snitching edges off the leftover slices when you clear the table. And be sure to check out our video on how-to blind bake the crust.
FOR THE DOUGH, COMBINE:
FOR THE FILLING, BROWN:
This recipe actually makes enough dough for two pizzas, so freeze half of it. Next time around, you'll just have to prepare the filling.
For the dough, combine water, sugar, and yeast. Proof yeast mixture until foamy, about 5 minutes, then add 2 Tbsp. oil.
Mix flour, cornmeal, and 2 tsp. salt in the bowl of a stand mixer fitted with a dough hook; add yeast mixture. Knead dough on low speed until smooth, 10 minutes. (If kneading by hand, knead for the same amount of time.)
Form dough into a ball and place in a lightly oiled bowl, turning to coat. Cover bowl with plastic wrap and let rise in a warm place until doubled, 1 hour. Punch dough down and reshape into a ball. Return dough to oiled bowl, cover, and let rise again, about 1 hour.
Preheat oven to 450° with rack in lowest position. Coat a 9-inch cast-iron skillet with 1–2 tsp. oil.
Divide dough in half; wrap one half in plastic and freeze for later use. Roll remaining ball into a 12-inch circle, about ¼-inch thick. Line prepared skillet with dough, dock the bottom and sides with a fork, and blind bake until golden, 10–12 minutes.
Combine sausage mixture, mushrooms, 1 cup mozzarella, tomatoes, basil, and pepperoni. Line prebaked crust with ham, add filling, and top with remaining mozzarella. Bake pizza until crust is brown and cheese melts, 30–35 minutes.
% Daily Value*
Total Fat 23g 35%
Saturated Fat 9g 45%
Cholesterol 49mg 16%
Sodium 1147mg 47%
Carbs 52g 17%
Fiber 3g 12%
*Percent Daily Values are based on a 2,000 calorie diet.