Super Cheesy Homemade Deep Dish Pizza

Ingredients

• 3 cups All-Purpose Flour (430 g, sifted)
• 0.5 cup Cornmeal (82 g, fine cornmeal for texture)
• 2 teaspoons Fine Sea Salt (12 g)
• 1 tablespoon Granulated Sugar (14 g)
• 2.5 teaspoons Instant Yeast (8 g)
• 1.33 cup Water (300 ml, warmed to 95 °F (35 °C))
• 0.25 cup Unsalted Butter (56 g, melted but not hot for dough)
• 3.5 tablespoons Unsalted Butter (50 g, softened for rolling the dough)
• 4 slices Bacon (cut into ½‑inch lardons, then finely chopped)
• 0.25 cup Olive Oil (56 g, for sautéing sauce base)
• 1 large Onion (finely minced or grated)
• 5 cloves Garlic (minced)
• 2 teaspoons Red Pepper Flakes (7 g, adjust for heat)
• 28 oz Crushed Tomatoes (one 28‑oz can, about 794 g)
• 0.5 pound Mozzarella Cheese (shredded or sliced, about 227 g)
• 1 cup Comté Cheese (grated, about 100 g)
• 0.5 cup Parmigiano‑Reggiano (grated, about 50 g, plus extra for finishing)
• 0.25 pound Pepperoni (optional, sliced)
• 1 tablespoon Extra Virgin Olive Oil (for finishing drizzle)

Instructions

1. Combine Dry Ingredients

   In a large mixing bowl, whisk together the all‑purpose flour, cornmeal, fine sea salt, and granulated sugar until evenly distributed.

   Time: PT5M

2. Activate Yeast

   In a separate container, dissolve the instant yeast in the warm water (95 °F / 35 °C) and let sit for 2 minutes.

   Time: PT2M

3. Mix Dough and Knead

   Add the melted butter and the yeasty water to the dry mixture. Using a stand mixer on medium‑low speed (or by hand), mix until a shaggy dough forms, then knead for about 5 minutes until smooth and elastic.

   Time: PT5M

4. First Rise

   Transfer the dough to a lightly greased bowl, cover with a clean towel, and let it rise in a warm place until doubled in size, about 1 hour.

   Time: PT1H

5. Butter‑Roll the Dough

   Turn the risen dough onto a lightly floured surface. Shape into a rough 14‑inch rectangle, spread the softened butter evenly, then tightly roll the dough into a log. Cut the log in half and shape each half into a ball.

   Time: PT15M

6. Chill Dough Balls

   Place the two dough balls side‑by‑side in a lightly greased bowl, cover with plastic wrap, and refrigerate for 1 hour. This relaxes the gluten and makes the dough easier to stretch later.

   Time: PT1H

7. Prepare Bacon‑Infused Sauce

   In a medium pot, cook the bacon lardons over medium heat until crisp. Remove with a slotted spoon, let cool, then finely chop. In the same pot, add olive oil (or butter) and heat until shimmering. Sauté the minced onion, garlic, and red pepper flakes until the onion is translucent and most moisture has evaporated. Add the crushed tomatoes, a pinch of salt, and a pinch of sugar. Return the chopped bacon to the pot, bring to a gentle simmer, then reduce heat to low and cook, stirring occasionally, until the sauce thickens, about 15 minutes. Cool the sauce to near‑room temperature before using.

   Time: PT30M

8. Grate and Mix Cheeses

   Grate the Comté and half of the Parmigiano‑Reggiano together in a bowl. Set aside the remaining Parmigiano for topping.

   Time: PT5M

9. Preheat Oven

   Place a rack in the middle of the oven and preheat to 425 °F (220 °C).

   Time: PT10M

   Temperature: 425°F

10. Assemble the Pizza

    Lightly grease the 10‑inch cast‑iron skillet. Take one chilled dough ball, roll it out to about 12 inches in diameter, and drape it over the skillet, pressing the edges against the walls. Sprinkle the shredded mozzarella evenly, then add the grated Comté‑Parmigiano mixture. Distribute any optional meats (pepperoni, salami) over the cheese. Spoon the cooled tomato‑bacon sauce over the toppings, spreading it evenly. Finish with a light sprinkling of the remaining Parmigiano‑Reggiano.

    Time: PT10M

11. Bake the Deep Dish

    Place the skillet in the preheated oven and bake for 18–25 minutes, until the crust is a deep golden brown. If the top is browning too quickly, tent with foil.

    Time: PT22M

    Temperature: 425°F

12. Rest and Finish

    Remove the skillet from the oven and let the pizza rest for 8 minutes. Drizzle with a tablespoon of extra‑virgin olive oil and add a final grate of Parmigiano‑Reggiano before slicing.

    Time: PT8M

Nutrition Facts

Calories

620

Protein

30 g

Carbohydrates

60 g

Fat

30 g

Fiber

3 g