Description
A rich and hearty deep-dish pizza pie with a thick buttery crust, layered with cheese, savory toppings, and a chunky tomato sauce—perfect for sharing.
Ingredients
- 2 ½ cups all-purpose flour
- 1 Tbsp sugar
- 1 tsp salt
- 2 ¼ tsp active dry yeast (1 packet)
- 1 cup warm water (105–115 °F)
- ¼ cup olive oil (plus extra for pan)
- 3 cups shredded mozzarella cheese
- 1 lb Italian sausage, cooked and crumbled
- 1 cup sliced bell peppers (optional)
- 1 cup sliced mushrooms (optional)
- 1 tsp dried oregano
- 2 Tbsp grated Parmesan cheese
- For sauce:
- 1 Tbsp olive oil
- 2 cloves garlic, minced
- 1 can (28 oz) crushed tomatoes
- 1 tsp sugar
- ½ tsp salt
- ½ tsp dried basil
- ½ tsp dried oregano
Instructions
- In a bowl, combine warm water, yeast, and sugar. Let sit 5 minutes until foamy.
- In a large bowl, whisk flour and salt. Stir in yeast mixture and olive oil until a dough forms.
- Knead on a lightly floured surface 5–7 minutes until smooth and elastic.
- Place dough in a lightly oiled bowl, cover, and let rise 1 hour until doubled.
- Preheat oven to 425 °F (220 °C). Lightly oil a deep-dish (10″) pan or cast-iron skillet.
- Punch down dough and press into pan, ensuring edges come up sides.
- To make sauce, heat olive oil in saucepan over medium heat. Sauté garlic 1 minute, add crushed tomatoes and seasonings; simmer 10 minutes.
- Layer in pan: half the mozzarella, cooked sausage, peppers/mushrooms, remaining cheese, then pour sauce on top. Sprinkle Parmesan and oregano.
- Bake 25–30 minutes until crust is golden and sauce bubbly.
- Let cool 5 minutes before slicing into wedges. Serve warm.
Notes
- Use cast-iron skillet for extra-crispy crust.
- Substitute vegetables: spinach, olives, onions, or pepperoni.
- Make dough ahead: refrigerate up to 24 hours after first rise.
- For gluten-free, use GF flour blend and check toppings.
- Reheat slices in oven (350 °F for 8–10 minutes) to preserve texture.