Deep Dish Pizza Dough Sauce (Print View)
Buttery crust pizza filled with rich tomato sauce and layers of gooey cheese for deep, satisfying flavor.
# What You'll Need:
→ Pizza Dough
01 -
440 g all-purpose flour
02 -
60 g cornmeal
03 -
1 1/4 teaspoons salt
04 -
2 1/4 teaspoons instant yeast
05 -
300 ml warm water
06 -
60 g unsalted butter, melted
07 -
30 ml olive oil
→ Tomato Sauce
08 -
30 ml olive oil
09 -
1 small onion, finely chopped
10 -
3 cloves garlic, minced
11 -
1 can (794 g) crushed tomatoes
12 -
1 teaspoon dried oregano
13 -
1/2 teaspoon dried basil
14 -
1/2 teaspoon sugar
15 -
1/2 teaspoon salt
16 -
1/4 teaspoon red pepper flakes (optional)
→ Pizza Layers
17 -
340 g shredded mozzarella cheese
18 -
50 g grated Parmesan cheese
19 -
1 cup sliced pepperoni or cooked sausage (optional)
# Directions:
01 -
In a mixing bowl, blend the flour, cornmeal, salt, and instant yeast. Introduce the warm water, melted butter, and olive oil. Stir until a dough begins to form.
02 -
Knead the dough for 7 to 10 minutes until smooth and elastic. Place in a greased bowl, cover with a cloth, and allow to rise in a warm space for 1 to 2 hours, or until doubled in volume.
03 -
Warm olive oil in a saucepan over medium heat. Sauté the onion until tender, around 3 minutes. Add garlic and cook for 30 seconds. Incorporate crushed tomatoes, oregano, basil, sugar, salt, and red pepper flakes. Simmer for 15 to 20 minutes, stirring occasionally, until thickened.
04 -
Preheat the oven to 220°C. Roll the dough into a circle approximately 5 cm larger than the pan. Press it into the greased deep-dish pan, ensuring coverage of the sides. Evenly layer shredded mozzarella over the base. Add optional toppings such as pepperoni or sausage. Spoon the tomato sauce over the fillings and spread. Finish by sprinkling grated Parmesan on top.
05 -
Place the pan in the oven and bake for 25 to 30 minutes, until the crust turns golden and the cheese is bubbly. Allow to cool for 5 to 10 minutes before slicing for service.
# Notes:
01 -
For optimal rising, let the dough proof in a draft-free, warm environment.
02 -
Thoroughly pressing the dough into the sides of the pan helps contain the generous layers of filling.
03 -
Resting the baked pizza briefly improves slicing and texture.