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Best Deep Dish Pizza Recipe. Ever! And Holiday Challenge Update
MY BIZZY KITCHEN21Ingredients
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Ingredients
US|METRIC
2 SERVINGS
- 3 1/4 cups unbleached all-purpose flour
- 1/2 cup yellow cornmeal
- 1 1/2 tsp. table salt
- 2 tsp. sugar
- 2 1/4 tsp. rapid rise yeast (or instant)
- 1 1/4 cups water (10 ounces, room temperature)
- 3 Tbsp. unsalted butter (melted, plus 4 tablespoons, softened)
- 1 tsp. olive oil
- 2 Tbsp. unsalted butter
- 1/4 cup onion (grated, from 1 medium onion, note, we left this out)
- 1/4 tsp. dried oregano
- table salt
- 2 garlic cloves (medium, minced or pressed through garlic press, about 2 teaspoons)
- 28 oz. crushed tomatoes (see note)
- 1/4 tsp. sugar
- 2 Tbsp. fresh basil leaves (coarsely chopped)
- 1 Tbsp. extra-virgin olive oil
- ground black pepper
- 1 lb. mozzarella cheese (shredded, about 4 cups, we used sliced mozzarella, six slices covered the bottom of our pizza)
- 1/2 lb. bulk italian sausage (the original recipe was for cheese only – I can’t wait to make a deep dish spinach pizza!)
- 0.5 oz. grated Parmesan cheese (about 1/4 cup)
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