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Lunch / Dinner

Deep Dish Supreme Pizza

This crust is so good that you’ll find yourself snitching edges off the leftover slices when you clear the table!

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Ingredients

FOR THE DOUGH, COMBINE:

MIX:

FOR THE FILLING, BROWN:

SAUTÉ:

COMBINE:

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!

Instructions

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 14 -inch thick. Line prepared skillet with dough, dock the bottom and sides with a fork, and blind bake until golden, 10–12 minutes.

For the filling, brown mushrooms in 2 Tbsp. oil in a sauté pan over high heat, 3–4 minutes; season with salt and transfer to a bowl. Reduce heat to medium-high.

Sauté sausage in 1 Tbsp. oil in the same pan, 2 minutes. Add onion, bell pepper, garlic, and pepper flakes; cook until soft, 10 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.

To prevent collapsing during prebaking, line the crust with foil, fill it with beans, and fold in the edges.

To prevent collapsing during prebaking, line the crust with foil, fill it with beans, and fold in the edges.

Line the bottom of the crust with ham. It tastes great and acts as a moisture barrier for the filling.

Line the bottom of the crust with ham. It tastes great and acts as a moisture barrier for the filling.

Pour the precooked filling into the crust. It may seem like too much, but the deep dish crust holds a lot.

Pour the precooked filling into the crust. It may seem like too much, but the deep dish crust holds a lot.

Nutritional Facts

Tags: Make Ahead, Lunch, Dinner, Italian, Pizza

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