Deep Dish Double Tomato Pizza with Pepperoni Sauce
My most ultimate of ultimates, this pizza is crazy good. Built on a delicious parmesan crusted cornmeal dough and filled with the most savory, flavorful pepperoni sauce – this pie comes to play. You certainly can opt out of the anchovies, if you don’t like them, but I strongly urge you to try them. For a shortcut, you can also just use a big ball of a pre-made pizza dough. Just don’t skip the parmesan crust!
- Yield: one large deep-dish pizza
Ingredients
One recipe cornmeal crust
Double Tomato Pepperoni Sauce (see below)
16 oz fresh mozzarella cheese, sliced
1 cup grated parmesan, plus more for sprinkling on top
Desired toppings (see my suggestions below)
Â
For the crust (makes enough for two smaller pizzas or one large sheet pan pizza):
4.5 tsp instant rise yeast
1 TBSP sugar
4 cups all-purpose flour
1 cup yellow cornmeal
¼ cup olive oil
3 tsp salt
For the sauce:
2 TBSP olive oil
1 cup diced onion
3 anchovies (finely chopped)
3 cloves garlic minced
1 pound pepperoni, chopped/sliced
2 TBSP tomato paste
28-can crushed tomatoes (I prefer Cento)
Â
Toppings suggestions (as pictured):
Cooked Italian sausage
Extra pepperoni (because we used it in the sauce)
Sliced bell peppers
Sliced onion (also b/c we used it in the sauce)
Instructions
- Begin by making the crust. Combine 1.5 cups lukewarm water (115 degrees F), the yeast and sugar in the bowl of a stand mixer fitted with the dough hook. You can also do this in a regular mixing bowl using a wooden spoon and then kneading by hand, if you prefer. Let the mixture sit for 5 minutes. After 5 minutes, add the oil, flour, cornmeal and salt. Knead/mix until the mixture comes together in a smooth, cohesive ball. Transfer to a clean bowl that has been greased with olive oil, cover with a kitchen towel and allow the dough to rise in a warm-ish place for at least an hour, or until poofy and doubled in size.Â
- To make the sauce, place a large pot over medium heat and add the olive oil, onion, anchovies, pepperoni, and tomato paste. Cook, stirring frequently, until the onions are tender and the anchovies have lost their overt fishiness; about 5 minutes. Add the garlic and cook for one minute more.Â
- Add the crushed tomatoes, stir to combine, and then transfer to a high-speed blender or food processor (in batches). Blend on high until smooth.Â
- Preheat your oven to 500 degrees F (high heat is the trick here). Adjust your rack to the middle position.
- To build the pizza, grease a baking sheet with olive oil all over the bottom and up the sides. Sprinkle evenly with the parmesan. Punch down the dough and stretch and arrange it in the baking sheet, working it up the sides. You don’t have to use all of it – just enough to fit your pan of choice.Â
- Coat the bottom with a thick layer of the sauce, and top with your desired toppings. I use extra pepperoni, some cooked Italian sausage, sliced peppers and onions. Top evenly with more sauce, the mozzarella and an additional sprinkle of parm, if you want.Â
- Bake the pizza until the cheese is beginning to turn a deep golden brown and the crust is done all the way through; about 16 to 18 minutes (more or less depending on your pan size and the thickness of the crust; less for a thinner crust).
Notes
NOTE: the pizza sauce can be made in advance and kept, covered, in the fridge for up to 5 days and in the freezer for up to 3 months.Â