Servings: 2 - 4
Prep Time: 24 - 48 hours
Cook Time: 30 minutes
*Your Chef will lead you through all the techniques, so prepping ahead of class is optional
Ingredients for Dough (Day 1 of 2 for prep):
- 500 grams (4 cups) all purpose flour (Cerasota or King Arthur preferred)
- 30 grams (3 tablespoons) yellow cornmeal
- 20 grams (2 tablespoons) semolina flour
- 7 grams (1 teaspoon) kosher salt
- 7 grams (2 teaspoons) or 1 packet instant yeast -active dry will also work
- 52 grams (4 tablespoons) unsalted butter, melted, divided
- 18 grams (4 tablespoons) olive oil
- 1 ½ - 2 cups warm water
Procedure (Day 1 of 2 for prep):
- In a large mixing bowl or the bowl of a stand mixer fitted with a dough hook, whisk together the all-purpose flour, yellow cornmeal, semolina, salt, and yeast.
- Add the butter, oil and warm water to the mixture. Knead it into a soft dough that slowly bounces back if you poke it, about 10 minutes by hand or about 5 minutes with a stand mixer, adding more water if it feels too hard and more flour if it feels too soft (in 1 tablespoon increments). Form the dough into a ball and place it in an oiled bowl, medium tupperware container or ziplock bag, turning it to coat it with oil; cover.
- Set it in a warm place to rise for at least 1-2 hours or until it is doubled in size.
- After the dough has risen, place it on a lightly floured flat surface, punch it down, and use a rolling pin to spread it into a rectangle about the size of a sheet pan. Apply the remaining melted butter over it, and roll it up into a cylinder. You can repeat this process two or three more times for a flakier pizza crust.
- Divide the final rolled cylinder into two and roll each half into a ball. Put each of these into separate greased bags. Place the bowls in the refrigerator so the dough can rise for about one hour.
We will place it in the freezer: label each bag DEEP DISH with the date. Each ball of dough can make one pizza so only take out what you will make (the dough is good for up to three months).
Ingredients for Sauce:
- 1 - 28 ounce can of crushed San Marzano tomatoes OR whole peeled, put through a food mill
- 1 teaspoon parmesan cheese, grated
- 1 tablespoon olive oil
- Kosher salt, to taste
Ingredients for Toppings:
- 3 to 4 cups whole milk mozzarella cheese, shredded
- ¼ cup parmesan cheese, grated
- ½ cup pepperoni (optional)
- 2 slices cooked bacon, crumbled (optional)
- ½ cup cooked sausage crumbles (optional)
- 1 whole tomato, thinly sliced (optional)
- ½ cup mushrooms, sliced and cooked (optional)
- 6 to 7 olives, sliced (optional)
Ingredients for Dough:
- 4 tablespoons unsalted butter, melted, divided
- Olive oil, as needed
- parmesan cheese, grated
(Day 2 of 2 for prep):
24 HOURS BEFORE CLASS: REMOVE THE DOUGH FROM THE FREEZER AND PLACE IN THE REFRIGERATOR. ALTERNATIVELY: TAKE THE DOUGH OUT OF THE FREEZER 5 HOURS BEFORE CLASS AND PLACE ON THE COUNTER
- Preheat oven to 425°F
- Prepare a 9-inch deep-dish pizza pan, cake pan or cast iron pan by brushing it thoroughly with olive oil. Sprinkle a good amount of parmesan evenly over the bottom, making sure that the sides also get covered.
- Take one of the risen dough balls and roll it out flat into a 12-inch circle that is about 1/8 inch thick; carefully place it into the oiled pan. Press it in at the base and on the sides. Apply another coat of butter to the top of the dough. Allow it to rest for 15 minutes then bake for 10 minutes or until the crust has set and has browned.
- Follow the same method with the second dough ball in a separate pan if you are making two pizzas.
- Cheese first! Take your parbaked crust and sprinkle the mozzarella on the base.
- Add your favorite toppings next, arranging them in layers. Pour the sauce over these until it covers everything. Sprinkle the grated parmesan cheese over the sauce layer and drizzle the cheese with olive oil.
- Bake the pizza for about 30 minutes or until the filling starts to bubble. Remove the pizza from the oven and allow it to cool for 10 to 15 minutes then remove it from the pan.