Loaded Deep-Dish Pizza

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Loaded Deep-Dish Pizza

You’re going to love the scrumptious taste of this Loaded Deep-Dish Pizza. This satisfying meal is full of rich flavor from fresh herbs, mozzarella and Parmesan cheese, Italian sausage, pepperoni, and an irresistible crust made with Arrowhead Mills Organic All Purpose Flour!

Loaded Deep-Dish Pizza
Makes 1 (10-inch) deep-dish pizza
  • Dough:
  • 1¼ to 1¾ cups (166 to 232 grams) Arrowhead Mills Organic All Purpose Flour, divided
  • 2 tablespoons (18 grams) plain yellow cornmeal
  • 1¼ teaspoons (3.75 grams) kosher salt
  • 1 teaspoon (4 grams) granulated sugar
  • 1 teaspoon (3 grams) instant yeast
  • ½ cup (120 grams) warm water (120°F/49°C to 130°F/54°C)
  • 3 tablespoons (36 grams) olive oil
  • Filling:
  • 1(28-ounce) can (794 grams) diced tomatoes with basil, garlic, and oregano, thoroughly drained
  • 2 teaspoons (1 grams) chopped fresh oregano
  • ½ teaspoon (1.5 grams) kosher salt
  • 3 cups (340 grams) shredded fresh part-skim mozzarella, divided
  • ½ pound (227 grams) ground mild Italian sausage, cooked and crumbled
  • 32 slices (57 grams) pepperoni (about 2 ounces)
  • ⅓ cup (38 grams) freshly shredded Parmesan cheese
  • Garnish: fresh oregano leaves, crushed red pepper
  1. For dough: In the bowl of a stand mixer fitted with the paddle attachment, beat 1¼ cups (166 grams) flour, cornmeal, salt, sugar, and yeast at low speed until combined. Add ½ cup (120 grams) warm water and oil; beat at medium-low speed just until combined. Switch to the dough hook attachment. Beat at medium-low speed until dough is elastic and pulls away from sides and bottom of bowl, 4 to 8 minutes; add up to remaining ½ cup (66 grams) flour, 1 tablespoon (8 grams) at a time, if dough is too sticky.
  2. Spray a medium bowl with cooking spray. Place dough in bowl, turning to grease top. Cover and let rise in a warm, draft-free place (75°F/24°C) until doubled in size, 25 to 35 minutes.
  3. Preheat oven to 450°F (230°C).
  4. Punch down dough; cover and let stand for 5 minutes. On a lightly floured surface, roll dough into a 12-inch circle.
  5. Spray a 10-inch cast-iron skillet with cooking spray. Transfer dough to prepared skillet, pressing into bottom and up sides.
  6. For filling: In a medium bowl, stir together tomatoes, chopped oregano, and salt.
  7. Cover bottom and halfway up sides of dough with 2 cups (227 grams) mozzarella. Scatter sausage over mozzarella in pan; top with pepperoni, overlapping slices as needed. Spoon tomato mixture evenly over pepperoni. Top with remaining 1 cup (113 grams) mozzarella; sprinkle with Parmesan.
  8. Bake until crust is golden and cheese is melted and lightly browned, 25 to 30 minutes, loosely covering crust with foil to prevent excess browning, if necessary. Let cool in skillet on a wire rack for 15 minutes before serving. Garnish with oregano leaves and red pepper, if desired.



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