| Level: | Intermediate |
| Total: | 3 hr 50 min |
| Active: | 35 min |
| Yield: | 2 pizzas (6 to 12 servings) |
Ingredients
- 4 cups all-purpose flour, plus more as needed
- 1 tablespoon sugar
- 2 1/4 teaspoons instant yeast
- Kosher salt
- 1 1/2 cups warm water
- 1/4 cup corn oil, plus more for the bowl
- 4 tablespoons unsalted butter, softened
- One 28-ounce can chopped San Marzano tomatoes
- 12 ounces sliced mozzarella
- 12 ounces ground pork sausage
- 1/2 green bell pepper, chopped
- 1/2 small yellow onion, chopped
- 1/4 cup grated Pecorino-Romano, plus more for serving
- 2 pinches dried oregano
- Crushed red pepper, for serving, optional
Instructions
- In a stand mixer fitted with a dough hook, combine the flour, sugar, yeast and 1 1/2 teaspoons salt. Add the water and oil and mix to combine (you may have to get in there with a spatula to help everything incorporate). Turn the mixer to medium-high and knead the dough until it is smooth and pulls away from the sides of the bowl without sticking, adding more flour 1 tablespoon at a time if needed, 7 to 10 minutes.
- Coat a large bowl with oil and transfer the dough to the bowl. Toss a few times to coat the dough. Cover and let sit at room temperature until it has doubled in size, 1 to 2 hours.
- Once the dough is ready, preheat the oven to 500 degrees F.
- Liberally coat two 10-inch cake pans with the softened butter. Divide the dough into two balls and place each one in a pan. Cover loosely and let sit for about 20 minutes while the oven preheats and you prepare the other toppings.
- Place the tomatoes in a strainer and sprinkle on a couple good pinches of salt; let drain for 10 minutes. Flatten out the dough all over the bottoms of the pans and about 1 1/2 inches up the sides. Top with cheese slices, overlapping them. Tear the sausage into golf ball-size pieces, then press on top of the cheese and flatten, leaving little holes for the cheese to poke through. Top with the tomatoes, peppers and onions. Sprinkle over the Pecorino-Romano and oregano.
- Bake until the crust is a deep golden brown, the cheese on top is turning golden and the sauce has begun to bubble, 30 to 40 minutes. Let cool slightly before slicing. Sprinkle with crushed red pepper, if desired.
Nutrition Facts
| Serving Size | 1 of 10 servings |
| Calories | 509 |
| Total Fat | 28 g |
| Saturated Fat | 11 g |
| Carbohydrates | 45 g |
| Dietary Fiber | 3 g |
| Sugar | 4 g |
| Protein | 20 g |
| Cholesterol | 66 mg |
| Sodium | 602 mg |
Reviews
Our go-to recipe for homemade pizza. Delicious!!
Just curious if this pizza dough can be frozen? I’ve tried freezing pizza dough from other recipes with differing results. Looking forward to making this for baseball tonight!
Um. No words. This was my first time having deep dish pizza and I don’t know where it’s been all my life! Only thing I added was mushrooms but made it exactly as posted otherwise. Kids loved it too. I fluctuated between 500 & 450 and just kept my eye on it. Yummm!!! Can’t say enough about how good it was!
your sausage onion and pepper pizza was a huge hit and I made it just as you did
We lived in Naperville, IL for almost 13 years from ’87- late ’99. Leonardo’s in Naperville was our absolute favorite in all of Chicagoland. This comes the closest to their deep dish pizza. Love making and eating it.
This was unbelievable & super easy to make! The crust had an amazing texture. I was so impressed.
Amazing! Def reminds me of our days in Chicago. I agree with everyone else – 450 for 25 mins was plenty for us.
Delicious! We baked it at 450 for about 25 minutes and it was perfect!
I made this with store bought fresh pizza dough and it was delicious!
It was really tasty but the crust was quite dark/almost burnt by 25 minutes in. So make sure you start checking a little early! Otherwise great!