Deep Dish Pizza

Ingredients

For the Pizza Dough

• 250 g (1 2/3 cup) strong white bread flour
• 1 teaspoon instant yeast
• 1/2 teaspoon fine salt
• 2 teaspoons caster sugar
• 150 ml (1/2 cup plus 1 tablespoon) warm water
• 2 tablespoons extra virgin olive oil

For the Pizza Sauce

• 1 tablespoon olive oil
• 1 small garlic clove, finely chopped
• 200 g (7 oz) canned diced tomatoes
• 1/2 teaspoon dried oregano
• 1/2 teaspoon sugar
• 1/4 teaspoon sea salt, plus more to taste
• freshly cracked pepper
• parsley, finely chopped

For the Toppings

• 200 g (1 cup) mozzarella cheese, grated (or other cheese for melting)
• salami or pepperoni, thinly sliced
• parsley or basil, for garnish

Instructions

To make the pizza dough

1. Place the flour, instant yeast, salt and sugar into a large mixing bowl. I use an electric stand mixer to make bread, but you can also make the bread by hand.
2. Measure the water into a measuring jug, and add the olive oil.
3. Lightly mix together the dry ingredients.
4. Slowly add the liquid ingredients until the mixture comes together into a dough. You may not need all of the liquid, or you may need to add a bit extra.
5. Knead the dough for about 15 to 20 minutes. I generally do this on medium speed with the stand mixer.
6. The dough should be ready when it is smooth and elastic in texture.
7. Lightly oil a clean, large mixing bowl.
8. Place the dough into the bowl, cover with a clean tea towel, and place the bowl somewhere warm for the dough to double in size. This should take 1 to 2 hours.
9. Once the dough has doubled in size, punch it back to knock out the air.
10. Knead the dough gently (just a few turns) until it soft and smooth again.

For the Pizza Sauce

1. Pour the oil into a small saucepan.
2. Add the garlic to the cold oil, together with a sprinkle of sea salt.
3. Sauté over medium-high heat until the garlic has softened and is aromatic.
4. Add the canned tomatoes, together with the dried oregano, sugar, salt and some pepper to taste.
5. Simmer the mixture over low-medium heat for about 20-25 minutes, or until it has thickened and is no longer watery.
6. Stir the mixture frequently, and use a wooden spoon to help break down the tomatoes.
7. Taste for seasoning. Depending on the acidity of your canned tomatoes, you might need to add some more sugar.
8. Stir through the chopped parsley.

To prepare the pizza

1. Preheat the oven to 220°C/430°F.
2. Place a large metal baking tray to preheat in the middle of the oven. If you are using a special pizza tray, pizza stone or cast-iron pan, also place this into the cold oven to preheat for at least 15 minutes.
3. Transfer the dough onto a sheet of baking paper.
4. Gently stretch the dough into your desired shape, and which will fit your pizza tray or cast-iron pan.
5. Stretch the dough by pushing from the centre outwards, creating a thick crust as you do so. As you stretch the dough, it may shrink back a little. Let the dough shrink or relax after each stretch, before you continue stretching to your desired shape. The dough will rise a little upon baking, so keep the thickness of the dough in mind.
6. Spread the dough with the barbecue sauce, leaving a small border. I generally use about 6-8 tablespoons of pizza sauce, but use as much or as little as you like.
7. Sprinkle over the freshly grated mozzarella.
8. Add the remaining toppings.

To cook the pizza

1. When you are ready to bake, transfer the pizza – together with the baking paper – onto the pizza tray or cast-iron pan. Be careful – the pizza tray or cast-iron pan will be very hot!
2. Trim off any excess baking paper, otherwise it might catch in the oven.
3. Bake the pizza for 15-20 minutes, or until the cheese has fully melted and the edges of the pizza are lightly golden.
4. Garnish with parsley or basil.
5. Serve immediately.