WEEKDAYS 1e|12p|c
Home / Recipes / Michael Symon's Deep Dish Pizza

Michael Symon's Deep Dish Pizza

Deep Dish Pizza Michael Symon
  • 1
  • 2
  • 3
  • 4
  • 5
rate this recipe
comments 23
add to recipe box 
 
print recipe 
Try this twist on casseroles!
skill level
Easy
time
Over 120min
servings
10
cost
$
Contributed by : Michael Symon
If you're having friends and family over to share a meal, they're going to love this deep dish pizza!
share
things you'll need.
ingredients
  • For the Dough:
  • 10 cups AP Flour
  • 2 1/4 tablespoons Kosher Salt
  • 1 1/4 teaspoons Fresh Yeast
  • 3 1/2 cup Warm Water
  • Oil for the bowl
  • For the Sauce:
  • 1 15 oz Can San Marzano Tomatoes (drained)
  • 2 cloves Garlic
  • 1 tablespoon Dried Oregano
  • 1 tablepsoon Dried Basil
  • Salt
  • Freshly ground black pepper
  • For the Pizza:
  • 2 tablespoons Olive Oil
  • 1 Onion (chopped)
  • 4 pieces Bacon (chopped)
  • 4 Pieces Good Quality Ham (cut into strips)
  • 1/4 Lb Provolone (cut into thin slices)
  • Freshly Grated Parmesan
  • Basil (to serve)
  • 1 tablespoon Butter
kitchenware
  • measuringspoonspng
  • liquidmeasuringcuppng
  • chefsknifepng
  • mixingbowlpng
  • plasticwrappng
  • sheetpanpng
  • foodprocesserpng
  • sautepan1
  • castironskilletpng
step by step directions. We've Made Cooking As Easy As 1-2-3! print recipe 
  • step 1
    ingredients 1 1/4 teaspoons Fresh Yeast
    3 1/2 cup Warm Water
    instructions In the bowl of your mixer, bloom the yeast in the water by mixing it in, breaking up any lumps, then letting it sit until it becomes slightly foamy and the water is cloudy, about 5 minutes.
  • step 2
    ingredients 10 cups AP Flour
    2 1/4 tablespoons Kosher Salt
    instructions Combine the flour and salt, then add to the bloomed yeast mixture. With the dough hook attachment for your mixer, mix on medium speed for 11 minutes. The dough should come together as one mass and begin climbing the hook.
  • step 3
    ingredients Oil for the bowl
    instructions After the dough has been mixed, turn it out into a lightly oiled mixing bowl, and let it proof until it is doubled in size. This should take a few hours, depending on how warm the air is. You should also have this bowl covered with a damp cloth or plastic wrap during this process so it doesn't dry out.
  • step 4
    ingredients    
    instructions After the dough has risen, portion it into seven to eights 9 oz. balls. Place the portioned dough on a sheet tray with a piece of parchment paper that has been lightly oiled. Cover the sheet tray really well with plastic wrap and refrigerate overnight.  The dough will be rested and ready to use the next day.
  • step 5
    ingredients 1 15 oz Can San Marzano Tomatoes (drained)
    2 cloves Garlic
    1 tablespoon Dried Oregano
    1 tablepsoon Dried Basil
    Salt
    Freshly ground black pepper
    instructions Combine the drained tomatoes, garlic, and dried herbs in a blender or food processor. Pulse until the desired consistency. Pour into a bowl and season with salt and pepper.
  • step 6
    ingredients 2 tablespoons Olive Oil
    4 pieces Bacon (chopped)
    1 tablespoon Butter
    1 Onion (chopped)
    instructions In a large sauté pan, heat the olive oil over medium high heat. Add the bacon, cook til crisp. Remove bacon, leaving some of the fat behind. Add 1 tablespoon butter and the onion, and cook until softened. Remove from heat and set aside. 
  • step 7
    ingredients   
    instructions Preheat oven to 400F.
  • step 8
    ingredients   
    instructions On a floured work surface, roll out 1/4-inch thick dough. In a 14 inch oiled cast iron skillet, fit the dough inside and pinch around the top.
  • step 9
    ingredients 1/4 Lb Provolone (cut into thin slices)
    4 Pieces Good Quality Ham (cut into strips)
    Freshly Grated Parmesan
    Basil (to serve)
    instructions Add onions to pan. Next, add some of the bacon as a layer. Add a layer of provolone. Add a layer of ham, pour sauce over, and grate parmesan over the sauce. Repeat layers until skillet is full. Bake for 25 to 30 minutes, until crust is golden brown and cheese begins to bubble through the sauce. Let cool before serving. Garnish with basil.
  • print recipe 
 

similar recipes

ABC.com

Company Information

Partners