Deep Dish Pizza inspired by Binging With Babish

Tweaks on top of the Binging With Babish Deep Dish Pizza. This week we're heralding the arrival of National Pizza Month (aka every month ever?) with a true Binging with Babish conceptual reach - using Jon Stewart's famous rant against Chi-Town's deep-dish specialty as an excuse to make some ourselves. With cups of sauce and pounds of cheese held at bay by

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Step 1

Into a stand mixer bowl, add 1 packet (2 ¼ teaspoons) of active dry yeast and a teaspoon of sugar to 8 ¼ ounces of around 100F water.

Step 2

Let bloom for 10 minutes until foamy.

Step 3

In a separate bowl, whisk together 12 ½ ounces of all-purpose flour, 2 ½ ounces of medium grind cornmeal, 1 ½ teaspoons of kosher salt, ¼ teaspoon garlic powder, and ⅛ teaspoon of cream of tartar.

Step 4

Pour dry ingredients into yeast mixture. Then add 66g of vegetable oil.

Step 5

Using a dough hook, stir the mixture on low speed for 1-2 minutes until dough is off the side of the bowl.

Step 6

Then, put speed to medium for 7-8 minutes to knead until smooth and elastic.

Step 7

If the dough is too hydrated, lightly flour a cooking surface and knead by hand for an additional 1-2 minutes until consistency is soft and tacky, but not sticky.

Step 8

Stretch dough into a ball and put it into a lightly oiled bowl, tossing to make sure it’s fully covered in oil.

Step 9

Cover the bowl with plastic wrap and sit out at room temperature for 60-90 minutes, or until it has doubled in size.

Step 10

Lubricate a 12-inch cast iron skillet with vegetable oil.

Step 11

Grease your hands and coax the dough out of the bowl and into the pan.

Step 12

Push into the shape of a pizza by stretching and pushing the dough up to the sides of the pan.

Step 13

Let rest under cover of plastic wrap for 20-30 minutes. While this rests, you can start your tomato sauce.

Step 14

Finely chop half a white onion and smash and peel a few cloves of garlic.

Step 15

Into a high walled sauté plan, put a 2 tablespoons of olive oil and heat over medium until shimmering.

Step 16

Once shimmering, add chopped onion and sweat for 2-3 minutes or until translucent around the edges.

Step 17

Add crushed garlic and sauté for an additional minute until fragrant.

Step 18

When fragrant, add ½ teaspoon red pepper flakes, ½ teaspoon oregano, ½ teaspoon basil, ½ teaspoon fennel seeds, and 2-3 tablespoons of tomato paste.

Step 19

Cook together for one minute.

Step 20

Add the crushed tomatoes along with a tablespoon of sugar.

Step 21

Start to warm oven to 425°F.

Step 22

Simmer for 20-30 minutes over medium heat, stirring regularly to prevent scorching, until the raw tomato flavor has cooked off and the sauce is thick. You know it’s thick enough when you drag a spoon through the sauce, it will part.

Step 23

Press dough to sides of the pan, and it should easily hold its shape.

Step 24

Lay down a layer of raw mild Italian sausage into a nice even layer.

Step 25

Lay down a layer of pepperoni into a nice even layer.

Step 26

Place a layer of deli-style sliced Provolone cheese on top.

Step 27

Follow with a thick layer of low moisture mozzarella.

Step 28

Top cheese with sauce.

Step 29

Sprinkle pre-grated Parmesan on the sauce

Step 30

Drizzle olive oil on both the sauce and around the edge of the crust.

Step 31

Put into 425°F oven for 25-35 minutes, rotating once during baking until cooked through.

Step 32

Run a thin spatula around the outside edge to make sure that there’s no sticking.

Step 33

Slide pizza out the pan.

Step 34

Wait at least 10 minutes before cutting and serving pizza.

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