Deep Dish Pizza!
- Ready In:
- 1hr 5mins
- Ingredients:
- 14
- Yields:
-
2 pizzas
- Serves:
- 6
ingredients
-
Dough
- 2 lbs pizza dough, divided into two balls of dough (whatever dough you would like to use, white is best, we like Trader Joes)
-
Sauce
- 2 tablespoons unsalted butter
- 1⁄4 cup grated onion, from 1 medium onion (see note)
- 1⁄4 teaspoon dried oregano
- table salt
- 2 teaspoons garlic cloves
- 1 (28 ounce) can crushed tomatoes (see note)
- 1⁄4 teaspoon sugar
- 2 tablespoons coarsely chopped fresh basil leaves
- 1 tablespoon extra-virgin olive oil
- ground black pepper
-
Toppings
- 1 lb mozzarella cheese, shredded (about 4 cups, see note)
- 1⁄2 ounce grated parmesan cheese (about 1/4 cup)
-
Optional
- vegetables, meat (we recommend pepperoni)
directions
-
FOR THE SAUCE:
- heat butter in medium saucepan over medium heat until melted.
- Add onion, oregano, and 1/2 teaspoon salt; cook, stirring occasionally, until liquid has evaporated and onion is golden brown, about 5 minutes.
- Add garlic and cook until fragrant, about 30 seconds.
- Stir in tomatoes and sugar, increase heat to high, and bring to simmer.
- Lower heat to medium-low and simmer until reduced to 2 1/2 cups, 25 to 30 minutes.
- Off heat, stir in basil and oil, then season with salt and pepper.
- Adjust oven rack to lower position and heat oven to 425 degrees.
- Coat two 9-inch round cake pans with 2 tablespoons olive oil each.
- Transfer 1 dough ball to dry work surface and roll out into 13-inch disk about 1/4 inch thick.
- Transfer dough to pan by rolling dough loosely around rolling pin and unrolling into pan. Lightly press dough into pan, working into corners and 1 inch up sides. If dough resists stretching, let it relax 5 minutes before trying again. Repeat with remaining dough ball.
- For each pizza, sprinkle 2 cups mozzarella evenly over surface of dough.
- Add optional toppings.
- Spread 1 1/4 cups tomato sauce over cheese and sprinkle 2 tablespoons Parmesan over sauce.
- Bake until crust is golden brown, 20 to 30 minutes.
- Remove pizza from oven and let rest 10 minutes before slicing and serving.
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RECIPE SUBMITTED BY
<p>I am (mostly) employed by my husband and two daughters as a stay at home mom. The older I get, the more adventurous I like to get with my cooking. My mother-in-law, Chef hazeleyes, gave me a subscription to to this website back when it was recipezaar and I've been additcted ever since. Oh, and I like to run:)</p>
<p>A few years ago, I completed a year of cooking my way through the Top 100 recipes of 2009. I made, reviewed and submitted a photo of every recipe on the top 100 of 2009 in 2010. What can I say, I was inspired by Julie & Julia but am not quite that ambitious. I am now going through a sort of cooking withdrawl and am excited to try some new recipes soon!</p>