The Deep Dish – When Pizza Met Lasagna
If you took a regular pizza and crossed it with lasagna you’d end up with only one thing – a hybrid we like to call the deep dish pizza. Part pizza, part casserole, this super thick pizza “pie” is a must-try for the uninitiated. Built in a deep dish pizza pan and layered with sauce, cheese and various toppings, these pizzas can feed a small army. Although they take just a little extra time to prepare, they’re well worth it. To prove this point today we’ll share a recipe from our cookbook Pizza: From Every Day to Gourmet.
The Meat Lover’s Deep Dish Pizza
For the Dough
- 2 ¼ tsp. active dry yeast
- 1 ½ tsp. white sugar
- 1 C. plus 2 Tbsp. warm water (105° to 115°)
- 3 C. all-purpose flour
- ½ C. grape seed oil
- 1 ½ tsp. Kosher salt
For the Pizza
- 1 Tbsp. olive oil
- 2/3 lb. ground beef
- 2 tsp. spicy calabrese pizza blend
- 1 tsp. kosher salt
- 1 C. pizza sauce
- 1/3 lb. sliced salami, chopped
- 5 slices mozzarella cheese
- 1 ½ C. shredded mozzarella cheese
- 3 Tbsp. Parmesan, grated
- Dissolve yeast and sugar in a small bowl of lukewarm water; whisk gently to incorporate the yeast. Let stand 5 to 10 minutes until yeast is foamy.
- Meanwhile, add the remaining dough ingredients to a large stand mixer. Add the yeast mixture and knead with the dough hook until the dough just comes together but is slightly sticky, about 2 to 3 minutes.
- Form dough into a ball and transfer to a buttered bowl, turning the dough to coat it with butter. Cover dough with plastic wrap and drape a towel over the bowl. Allow the dough to rise at room temperature for 6 hours or until it has doubled in size.
- Preheat the oven to 375° F.
- After the dough has risen, punch it down in the bowl and let it rest covered for 15 minutes.
- Turn the dough out onto a lightly floured surface and roll it out to the desired circumference.
- Press the dough into a buttered 10” deep dish pan.
- Meanwhile, combine 2 tsp. spicy calabrese pizza blend with ground beef.
- Heat olive oil in a medium sized pan and cook ground beef until fully rendered.
- Season with salt, and set aside to cool.
- Combine the chopped salami, ½ C. pizza sauce, ¾ C. shredded mozzarella and ground beef in a bowl and set aside.
- To assemble the pizza, place a layer of mozzarella cheese slices onto the dough.
- Spread the salami/ground beef mixture over the cheese slices, filling the pan almost to the top of the crust.
- Bake the pizza for 20 minutes.
- Remove from the oven and top with the remaining sauce, mozzarella and Parmesan cheese.
- Return the pizza to the oven and bake for an additional 15-20 minutes or until the crust is golden brown and the cheese has melted.
- Allow the pizza to cool 5-10 minutes before serving.
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