Classic Deep Dish Recipe

Activate yeast and combine

Place warm water (about 105-110°F) in a bowl. Stir in the sugar and instant yeast. Let sit 5 minutes until foamy. In a large mixing bowl, whisk together the flour, cornmeal, and salt. Add the foamy yeast mixture, olive oil, and softened butter.

Knead the dough

Mix until a shaggy dough forms, then turn onto a lightly floured surface and knead for 8–10 minutes until smooth and elastic. If using a stand mixer, knead on low for 6–7 minutes with the dough hook.

First rise

Lightly oil a bowl, place dough inside and turn to coat. Cover with plastic wrap or a damp towel and let rise in a warm spot until doubled, about 1 to 1¼ hours.

Shape for pan

Gently deflate the dough and press or roll into a 10-12 inch disk. Coat a 10- or 12-inch deep-dish pizza pan or a 9x2-inch cake pan with 1 tablespoon olive oil, making sure sides are well coated. Press the dough into the pan, pushing up the sides to form an even edge and leaving a slight lip. Refrigerate the shaped dough 15–20 minutes while you prepare filling (this makes handling easier).

Cook the meats

Heat a large skillet over medium-high heat. Add the sausage (removed from casings) and ground beef, breaking up with a spoon. Cook until mostly browned, about 6–8 minutes.

Sauté vegetables and combine

Add chopped onion and diced green pepper to the skillet with the meat and cook until softened, about 4–5 minutes. Add minced garlic, dried oregano, dried basil, red pepper flakes, salt, and black pepper. Cook 1 minute until fragrant. Drain any excess fat from the pan. Taste and adjust seasoning if needed. Set the filling aside to cool slightly.

Make the sauce

Pour the canned tomatoes into a blender or crush by hand in a bowl until smooth but slightly rustic. In a saucepan over medium heat, warm 1 tablespoon olive oil. Add the crushed tomatoes, tomato paste, ½ tsp salt, ¼ tsp black pepper and ½ tsp sugar (if using). Simmer gently, uncovered, 12–15 minutes to thicken slightly, stirring occasionally. Taste and adjust seasoning.

Preheat oven

Preheat oven to 425°F (220°C) while the sauce simmers and dough chills briefly.

Layer cheese and filling

Place 2 cups of shredded mozzarella evenly on the bottom of the prepared dough in the pan. Add the cooked meat and vegetable mixture in an even layer over the cheese. Sprinkle the remaining 1 cup mozzarella evenly over the meat layer. Spoon the tomato sauce over the top, spreading to fully cover the cheese and meat. Finish by sprinkling grated Parmesan evenly over the sauce.

Bake

Place the deep-dish pizza on a baking sheet (to catch any drips) and bake in the preheated oven for 25–30 minutes, until the crust is golden-brown at the edges and the sauce is bubbling. If the crust browns too quickly, tent loosely with foil for the last 5–10 minutes.

Rest and serve

Remove from oven and let rest 8–10 minutes to set (this helps with slicing). Run a knife around the edge to loosen, then cut into 6 equal slices. Serve warm.