Homemade Deep Dish Pizza
A spectacular one-dish meal! Serve this Italian inspired specialty with a tossed salad and beverage. Add your favorite toppings.
Yield: One 14-inch deep dish pizza
- 1¼ cup Water
- 3 TBSP Oil
- 3¼ cup Flour
- 1½ tsp Salt
- 2¼ tsp Red Star Active Dry Yeast
Pizza Sauce (or use 1⅔ cups prepared pizza sauce)
- 8-ounce can tomato sauce
- 6-ounce can tomato paste
- 2 teaspoons sugar
- 1½ teaspoons dried oregano (or 1 tablespoon fresh, chopped)
- 1 teaspoon parsley flakes (or 2 teaspoons fresh, chopped)
- ¾ teaspoon basil (or 1½ teaspoons fresh, chopped)
- ½ teaspoon salt
- ¼ teaspoon garlic powder
- ⅛ teaspoon crushed red pepper
- Combine pizza sauce ingredients and simmer 10 to 15 minutes.
- 1 pound pork sausage
- 1 cup sliced mushrooms
- ⅓ cup diced green pepper
- ¼ cup chopped onion
- 2 cups (8 ounces) shredded Mozzarella cheese
- In a large frying pan, lightly brown sausage; drain. Prepare other ingredients.
- Recipe featured at Fake Ginger.
- In large mixer bowl, combine 1½ cups flour, yeast and salt; mix well. Add water and oil (heated to 120°-130°F) to flour mixture. Mix by hand until almost smooth. Gradually stir in enough remaining flour to make a soft dough. Knead on floured surface 3 to 4 minutes until dough is smooth and elastic. Cover dough; let rest 15 minutes.
- On a lightly floured surface, roll dough to a 16-inch circle. Place in an oiled 14-inch round deep-dish pizza pan, pushing dough halfway up sides of pan. (The pizza could also be rolled to a 15 x 11-inch rectangle and placed in a 13 x 9 x 2-inch baking pan.) Cover; let rise in warm place until puffy, about 15 minutes.
- Spread pizza sauce over dough. Sprinkle sausage over sauce; arrange mushrooms, green pepper and onion over sausage. Sprinkle cheese on top. Bake at 425°F for 20 to 25 minutes until edge is crisp and golden brown and cheese is melted.
- *You can substitute Instant (fast-rising) yeast in place of Active Dry Yeast. When using Instant Yeast, expect your dough to rise faster. Always let your dough rise until ripe. Traditional methods: use equal amounts; Bread Machine: use ½ tsp Instant Yeast OR ¾ tsp Active Dry Yeast per cup of flour in your recipe. Visit our Lessons in Yeast & Baking for more information.