Deep Dish Pizza

From a YouTube video Watch the original

Ingredients

• 375g all-purpose flour
• 10g salt
• 40g cubed cold butter
• 220g 90F water
• 6g instant yeast
• 50g butter
• 100g grated white onion
• 15-20g minced garlic
• 1 20oz can crushed tomatoes
• 1 20oz can whole peeled tomatoes
• 75g tomato paste
• 10g salt
• 20g sugar
• 2g dried oregano
• 2g dried basil
• 2g dried chili flakes
• 1lb fatty ground pork
• 7g salt
• 10g sugar
• 5g paprika
• 3g dried sage
• 2g black pepper
• 2g chili flake
• 2-3 cloves of garlic
• 2-3g crushed toasted fennel seed
• 10g red wine vinegar
• Full-fat mozzarella cheese
• Provolone cheese
• Thin-sliced pepperonis
• Grated Parmesan cheese

Instructions

1. In a food processor, combine flour, salt, and cubed cold butter. Pulse for 15 seconds until the butter has been cut into the flour.
2. In a separate bowl, dissolve instant yeast in 90F water. With the food processor running, stream the yeast mixture into the flour mixture until well combined.
3. Move the dough to a bowl and round it into a ball shape with a little bit of tension. Ferment at room temperature for 30 minutes before refrigerating for at least 12 hours, preferably 24.
4. Preheat the oven to 425F. In a medium saucepan, melt butter and add grated white onion and minced garlic. Fry for 4-5 minutes.
5. In a separate bowl, combine crushed tomatoes, whole peeled tomatoes, tomato paste, salt, sugar, oregano, basil, and chili flakes. Add the tomato mixture to the saucepan and reduce by 40-50% for 15-20 minutes.
6. In a separate bowl, combine ground pork, salt, sugar, paprika, dried sage, black pepper, chili flake, garlic, crushed toasted fennel seed, and red wine vinegar. Mix until combined.
7. Roll out the dough and press it into a greased 12-inch deep dish pan. Layer full-fat mozzarella cheese, provolone cheese, Italian sausage, pizza sauce, thin-sliced pepperonis, and grated Parmesan cheese.
8. Bake for 35-40 minutes. Cool for at least 10 minutes before slicing and serving.

Converted from YouTube ·