Following Instructions from Babish (Deep Dish Pizza)

Ingredients

• 8.25 oz Water (room temperature)
• 2.25 tsp Active Dry Yeast
• 2 tsp Granulated Sugar
• 12.5 oz All-Purpose Flour (sifted)
• 2.5 oz Masa (medium grind cornmeal) (soaked in alkaline solution)
• 1.5 tsp Kosher Salt
• 1 tsp Sea Salt
• 0.125 tsp Cream of Tartar
• 6 tbsp Vegetable Oil
• 0.5 White Onion (half, finely chopped)
• 4 Garlic Cloves (minced)
• 1 pinch Crushed Red Pepper Flakes
• 1 tsp Dried Oregano (shaken)
• 1 tsp Dried Basil (shaken)
• 2.5 tbsp Tomato Paste
• 28 oz San Marzano Whole Peeled Tomatoes (canned)
• 1 lb Italian Sausage (raw, casing removed)
• 4 oz Provolone Cheese (shredded, deli style)
• 8 oz Mozzarella Cheese (shredded)
• 2 tbsp Parmesan Cheese (freshly grated)
• 1 tbsp Olive Oil (for drizzling)

Instructions

1. Activate Yeast

   Combine 8.25 oz room‑temperature water, 2.25 tsp active dry yeast, and 2 tsp granulated sugar in the mixing bowl. Stir gently and let sit for 10 minutes until foamy.

   Time: PT10M

2. Mix Dry Ingredients

   In a separate bowl whisk together 12.5 oz all‑purpose flour, 2.5 oz masa cornmeal, 1.5 tsp kosher salt, 1 tsp sea salt, and 1/8 tsp cream of tartar until uniform.

   Time: PT2M

3. Combine Wet Ingredients

   Add 6 tbsp vegetable oil to the yeast mixture. Using the stand mixer on low speed, pour the dry mixture into the wet mixture and mix for 1–2 minutes until the dough pulls away from the sides of the bowl.

   Time: PT2M

4. Knead the Dough

   Switch the mixer to medium speed and knead for 7–8 minutes until the dough is smooth and elastic.

   Time: PT8M

5. First Rise

   Cover the bowl with plastic wrap and let the dough rise in a warm spot for 60–90 minutes, or until doubled in size.

   Time: PT75M

6. Prepare Pan and Rest Dough

   Generously oil the non‑stick skillet. Turn the risen dough onto the pan, gently press and stretch it to the edges, forming a thick crust. Cover with plastic wrap and let rest 20–30 minutes.

   Time: PT25M

7. Chop Aromatics

   Finely chop half a white onion and mince four garlic cloves.

   Time: PT5M

8. Sauté Onion & Garlic

   Heat the saucepan over medium heat, add a drizzle of oil, then sauté the onion and garlic until translucent, about 2–3 minutes.

   Time: PT3M

   Temperature: medium heat

9. Add Herbs and Tomato Paste

   Stir in a pinch of red‑pepper flakes (or oregano), a shake of dried oregano, a shake of dried basil, and 2.5 tbsp tomato paste. Cook for 2 minutes until the paste darkens slightly.

   Time: PT2M

   Temperature: medium heat

10. Simmer Tomatoes

    Add the 28 oz can of whole San Marzano tomatoes, crush them with a fork, and simmer on low for 20–30 minutes, stirring occasionally, until the sauce thickens and pulls away from the pan.

    Time: PT25M

    Temperature: low simmer

11. Assemble the Pizza

    Punch down the rested dough, spread a thin layer of sauce on the bottom, lay the raw sausage pieces (casings removed) evenly, sprinkle shredded provolone and mozzarella, add another thin sauce layer, grate parmesan on top, and drizzle 1 tbsp olive oil around the crust.

    Time: PT10M

12. Bake

    Place the skillet in a pre‑heated oven at 425°F and bake for 30–35 minutes, until the crust is golden and the cheese is bubbly and lightly browned.

    Time: PT30M

    Temperature: 425°F

13. Rest Before Serving

    Remove the pizza from the oven and let it rest in the pan for 10 minutes before slicing.

    Time: PT10M

Nutrition Facts

Calories

350

Protein

15 g

Carbohydrates

30 g

Fat

20 g

Fiber

2 g

Ingredient Substitutions

• Instead of Active Dry Yeast: Instant yeast (same amount)
• Instead of Granulated Sugar: Honey (1 tsp)
• Instead of All-Purpose Flour: Bread flour
• Instead of Masa (medium grind cornmeal): Regular cornmeal
• Instead of Kosher Salt: Sea salt
• Instead of Sea Salt: Kosher salt
• Instead of Cream of Tartar: Lemon juice (½ tsp)
• Instead of Vegetable Oil: Canola oil
• Instead of White Onion: Yellow onion
• Instead of Garlic Cloves: Garlic powder (½ tsp)
• Instead of Crushed Red Pepper Flakes: Cayenne pepper
• Instead of Dried Oregano: Italian seasoning
• Instead of Dried Basil: Fresh basil (1 tbsp)
• Instead of Tomato Paste: Concentrated tomato sauce
• Instead of San Marzano Whole Peeled Tomatoes: Other plum tomatoes
• Instead of Italian Sausage: Chicken sausage, plant‑based sausage
• Instead of Provolone Cheese: Swiss cheese
• Instead of Mozzarella Cheese: Low‑moisture mozzarella
• Instead of Parmesan Cheese: Pecorino Romano
• Instead of Olive Oil: Vegetable oil

Equipment Needed

• Large Mixing Bowl
• Fork
• Whisk
• Stand Mixer with Dough Hook
• Plastic Wrap
• Non‑Stick Skillet or Cast Iron Pan (13‑inch)
• Saucepan
• Cutting Board
• Chef's Knife
• Wooden Spoon or Spatula
• Box Grater

Critical Steps — Do Not Skip

• Activate yeast
• Knead the dough
• First rise
• Simmer tomatoes to a thick sauce
• Assemble layers correctly
• Bake at 425°F

Chef Tips from the Video

• Using masa cornmeal adds a subtle corn flavor and helps the crust stay tender.
• Let the dough rest after shaping; this relaxes gluten and prevents shrinkage.
• A quick drizzle of olive oil around the edge creates a beautifully browned rim.

Troubleshooting

Storage

Refrigerator: Cover tightly and store up to 3 days.

Freezer: Wrap individual slices in foil and freeze up to 2 months.

Room temperature: Do not leave out more than 2 hours.

Make-Ahead Tips

• The dough can be refrigerated overnight after the first rise; bring to room temperature before shaping.
• Sauce freezes well; make it a day ahead and reheat gently.
• Assemble the pizza up to the cheese layer, cover, and freeze; bake from frozen adding 5‑10 extra minutes.

Frequently Asked Questions