Deep Dish Pizza is Actually Great for Weight Loss

Ingredients

• 190 g All-Purpose Flour (sifted)
• 30 g Vital Wheat Gluten (adds protein and structure)
• 1 g Active Dry Yeast (instant, room temperature)
• 2 g Salt (kosher or table salt)
• 25 g Corn Oil (neutral oil, provides buttery flavor)
• 5 g Olive Oil (extra‑virgin, adds depth)
• 90 g Water (room temperature)
• 280 g Lean Pork (90 % lean, ground)
• 9 g Salt (for sausage) (helps brine the meat)
• 2 g Black Pepper (freshly ground)
• 1.5 g Garlic Powder (fine powder)
• 140 g Fat‑Free Mozzarella (shredded)
• 168 g Whole‑Milk Low‑Moisture Mozzarella (sliced thin)
• 5 g Parmesan Cheese (freshly grated)
• 5 g Romano Cheese (freshly grated)
• 180 g California Fresh Tomatoes (peeled and crushed (or use canned crushed tomatoes))
• 1.5 g Crisco Shortening (for greasing pan)
• 0.5 g Dried Oregano (pinch, optional)

Instructions

1. Combine Dry Ingredients

   Add 190 g all‑purpose flour, 30 g vital wheat gluten, 1 g active dry yeast, and 2 g salt into the food processor. Pulse for 60 seconds until evenly dispersed.

   Time: PT1M

2. Incorporate Oils

   Add 25 g corn oil and 5 g olive oil to the dry mixture. Pulse for 10 seconds so the flour absorbs the oils.

   Time: PT0M30S

3. Add Water and Form Dough

   Pour 90 g room‑temperature water slowly over 15‑20 seconds while the processor runs. Continue mixing for another 20 seconds until a pebble‑like dough forms.

   Time: PT1M

4. Finish Kneading by Hand

   Transfer the dough to a clean surface. Fold the dough over itself repeatedly for about 2 minutes until all dry bits are incorporated.

   Time: PT2M

5. First Fermentation (Dough)

   Place the dough in a lightly oiled bowl, cover tightly with plastic wrap, and refrigerate for 24‑48 hours.

   Time: PT36H

   Temperature: 4°C

6. Season and Knead Sausage

   In a bowl combine 280 g lean ground pork with 9 g salt, 2 g black pepper, and 1.5 g garlic powder. Knead with clean hands for 3 minutes, flip, and repeat until seasoning is evenly distributed.

   Time: PT6M

7. Second Fermentation (Sausage)

   Cover the seasoned pork with plastic wrap and refrigerate for 24‑48 hours to brine and develop flavor.

   Time: PT36H

   Temperature: 4°C

8. Prepare Tomato Sauce

   If using fresh peeled tomatoes, crush them by hand or with a blender to 180 g. If using canned crushed tomatoes, simply measure out 180 g and set aside.

   Time: PT5M

9. Grease the Pan

   Spread 1.5 g Crisco (or high‑smoke‑point oil) over the bottom and sides of a 10‑inch springform pan.

   Time: PT1M

10. Shape Dough in Pan

    Remove the chilled dough, place it in the pan, and press outward with one hand while holding the pan with the other. Stretch the dough to the edges, then pinch the outer rim to form a 1‑inch high crust.

    Time: PT5M

11. Layer Cheeses

    Evenly distribute 140 g shredded fat‑free mozzarella across the pan. Then layer 168 g sliced full‑fat mozzarella in a circular pattern, covering the surface completely.

    Time: PT3M

12. Add Sausage

    Take the brined pork, break into small pieces, and press thinly onto the cheese layer, spreading from the edges toward the center. The sausage should be thin; it will shrink during baking.

    Time: PT3M

13. Spread Tomato Sauce

    Spoon 180 g of crushed tomatoes onto the center and push outward to cover the entire pizza, ensuring the sauce reaches the sausage.

    Time: PT2M

14. Finish with Parmesan‑Romano and Oregano

    Mix 5 g grated Parmesan and 5 g grated Romano with a pinch of dried oregano. Sprinkle the mixture evenly over the sauce.

    Time: PT1M

15. Cover Crust with Foil

    Tear three 3‑inch strips of aluminum foil. Lay them over the outer crust, folding the excess over the top to shield the edge from over‑browning.

    Time: PT4M

16. Bake the Pizza

    Place the pan on the middle rack of a preheated 450°F oven. Bake for 25‑30 minutes until the cheese is bubbling and the crust is deep golden.

    Time: PT30M

    Temperature: 450°F

17. Cool on Wire Rack

    Remove foil, slide the pizza onto a wire rack and let rest 3‑5 minutes to prevent soggy bottom.

    Time: PT5M

18. Slice and Serve

    Using a sharp knife or pizza cutter, divide the pizza into six equal slices. Serve hot.

    Time: PT2M

Nutrition Facts

Calories

330

Protein

19g

Carbohydrates

22g

Fat

16g

Fiber

0g