Deep Dish Pizza Recipe

Crust

• 1 tsp active dry yeast (fast-rising yeast is acceptable)
• ¾ cup () warm water (about 90 °F)
• 1 cup () flour
• 2 tbsp olive oil
• 1 tbsp white sugar
• ½ tsp salt
• 3 cups () additional flour
• ~1 cup () warm water
• 4 tbsp cornmeal (optional)

Toppings

• 1 or more () can(s) of prepared or homemade pizza sauce
• shredded Mozzarella cheese
• ¼ cup () grated Romano cheese (optional)
• ¼ cup () grated Parmesan cheese (optional)

Crust

1. In a mixing bowl or dough mixer, mix the yeast and ¾ cup () warm water. Let this stand for a few minutes to activate the yeast.
2. Mix in the 1 cup () flour, oil, sugar, salt into a smooth batter. Add the remaining flour and water. Mix this until you get a dough with a slightly sticky consistency. Add additional water or flour to adjust the consistency. Knead the dough until it springs slightly when touched.
3. Let this rise in a warm location in a greased bowl until doubled. Punch down the dough in the bowl.
4. Transfer dough to a floured flat surface. Roll or shape the dough to the shape of a pizza pan and make an edge up the side of the pan for the crust. Roll the dough thicker for Deep Dish Pizza and thinner for a crisper and more traditional pizza crust.

Assembly

1. Preheat the oven to .
2. Spread the pizza sauce on the dough, leaving the edge crust uncoated. Add any optional toppings (pepperoni, sausage, green pepper, etc.). Sprinkle the grated mozzarella cheese evenly across the pizza, leaving the edge crust untouched. If desired, sprinkle the grated Parmesan and Romano cheeses evenly over the toppings.
3. Bake the pizza on a rack of the preheated oven for 25–30 minutes or until the crust and cheese are lightly brown. If the pizza is browning on the outer crust and not in the middle, line the edge with aluminum foil to prevent burning. This rarely happens except on larger diameter pizzas of or more.
4. When removing from the oven, cut into about 8 triangular, pie shaped slices for serving. A pizza cutter with a circular wheel does this nicely.