Deep Dish Pizza

Ingredients

• 1 cup/240 grams whole milk
• 21/2 tablespoons/38 grams unsalted butter
• 2tablespoons/25 grams granulated sugar
• 1teaspoon coarse kosher salt or fine salt
• 21/4 teaspoons/7 grams active dry yeast (1 envelope)
• 2 3/4 cups/ 360 grams all-purpose flour, plus more if needed
• Olive oil, for greasing
• 10 slices mozzarella (6 to 8 ounces)
• 6 ounces loose sweet or hot Italian sausage
• 1(28-ounce) can whole peeled San Marzano tomatoes in purée, tomatoes crushed with your hands
• Salt
• 6 tablespoons grated Pecorino Romano or Parmesan, plus more for serving
• Basil leaves, for topping (optional)

Preparation

1. Prepare the dough: In a small saucepan, heat the milk over medium just until small bubbles start to form around the edge of the pan. Pour the milk into the bowl of a stand mixer fitted with the dough hook or into a large bowl. Add the butter and let it melt. Stir in the sugar and salt until dissolved, then let the mixture cool to lukewarm.
2. Sprinkle the yeast over the lukewarm milk mixture, stir and let stand until foamy, 5 to 10 minutes. Add the flour. If using a stand mixer, go straight into kneading on medium-low speed for about 10 minutes or until the dough becomes light and springy. If kneading by hand, first beat the mixture to combine, then turn out onto a floured surface and knead until light and springy.
3. Place the dough in an oiled bowl, cover with a towel and let rise in a warm place until doubled, 1 to 2 hours.
4. Make a fist and gently press down on the dough with your knuckles to release some gas, then transfer to a cutting board or other clean surface, divide and form into two balls. Put each ball in an 8- or 9-inch metal cake pan generously greased with olive oil and cover with plastic wrap. If not using right away, refrigerate for up to 48 hours. Let refrigerated dough come to room temperature, about 1 hour, before using.
5. Let the dough rise a second time, still covered, until doubled in size, 1 to 2 hours. Position a rack in the bottom of the oven and heat to 450 degrees.
6. Assemble the pizzas: Flatten the dough balls in the pans, using your fingers to gently stretch the dough to the edges of each pan and about 1 inch up the sides (keeping the dough thin on the sides). If the dough keeps springing back towards the center, walk away for a few minutes and come back after it’s rested.
7. Line the bottom of each dough round with 5 overlapping cheese slices. (It’s OK if some of the dough shows.) Scatter bits of sausage over the cheese in a single layer, then cover with the crushed tomatoes in purée. Season with salt, then sprinkle with pecorino.
8. Bake for 25 to 30 minutes, until the crust is golden brown, then remove from the oven and let cool slightly. Top with basil leaves, if using.