We Recreated The Deep Dish Pizza From Our First Date

Por Tasty · 120 min

Ingredientes

Modo de preparo

1. Dissolve the sugar in the warm water in a large measuring cup, sprinkle in the yeast, and let it sit 5 minutes until foamy.
2. Whisk the flour, cornmeal and salt in a large bowl. Add the yeast mixture and melted butter and stir with a spatula until a shaggy dough forms.
3. Knead the dough on a floured surface about 5 minutes until soft, smooth and springy when pressed. Oil a large bowl, add the dough, cover and let rise in a warm spot 1–2 hours, until doubled.
4. Drain the tomatoes through a fine sieve, then crush them by hand and discard the juice. Simmer the crushed tomatoes in a saucepan with the sugar, red pepper flakes, salt, olive oil and garlic over medium heat for 15 minutes, until most liquid has evaporated. Off the heat, stir in the basil and let cool.
5. Melt the butter in a skillet over medium-high heat, add the mushrooms and brown them, stirring now and then, about 5 minutes. Season with salt and take off the heat.
6. Toast the fennel seeds in a dry small skillet over medium heat for 3–4 minutes, until fragrant and starting to brown. Coarsely chop them.
7. Mix the chopped fennel seeds into the sausage. Roll the sausage between two sheets of parchment into a 9-inch patty.
8. Preheat the oven to 425°F (220°C).
9. Cut the risen dough in half and freeze one half wrapped for up to 1 month. Grease a 10-inch cast iron skillet well with olive oil, then press the other half evenly over the base and up the sides.
10. Scatter torn mozzarella over the dough, add the mushrooms, then the tomato sauce. Slide the sausage patty onto the sauce using the parchment, then sprinkle with Parmesan.
11. Set the skillet on a baking sheet and bake 35–40 minutes, until the crust is lightly browned and the sausage is cooked through.
12. Let the pizza cool slightly, then lift it out of the skillet, slice and serve.

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