Ultra-deep dish stuffed pizza.

Let me preface this by saying something: This is not a health food. It never will be, don't bother thinking "Ok, I can save a few calories if I… ", just roll with it.

EQUIPMENT NEEDED:

Twelve inch springform cake pan.
Measuring cup
Measuring spoons
Rolling pin
Frying pan
Bread machine with dough mixing mode HIGHLY recommended

Ingredients:


Dough
1.2 cups of water
3.5 cups plain white flour
1 tablespoon olive oil, plus an extra splash
1 tablespoon white sugar
1 teaspoon salt
5 tablespoons Italian herb mix (Buy it or dry your own, I don't care)
14 grams of dry yeast

Sauce

A small splat of butter
Onion (1/4 cup, very finely chopped)
Head of garlic
3 tablespoons tomato paste
1 teaspoon oregano
1 teaspoons crushed red peppers
.5 teaspoons fresh black pepper
Big can (like 800g, almost a pound) of crushed tomatoes

Pizza filling


1/3lb ground beef
Medium-sized pepperoni
1 good-sized chorizo
6-8 mushrooms
1 green pepper
some sliced black olives
fresh-grated mozzarella



PREP WORK

Turn on the oven to ~350°F or 180°C. Probably not the same, but good enough.


Slice off the very top of the head of garlic. Place it in the middle of a square of foil, and drizzle olive oil over it. Wrap it up, throw into preheated oven. Leave it in there fifteen minutes, then pull it out. Let it cool a bit, and then you can easily squeeze the cloves out of the paper. Smash three of them under the flat of a knife. If I EVER catch you using a garlic press, I'll possibly stab you. Don't mutilate garlic, it's precious. Some people just don't deserve it.




Thinly slice the chorizo and cook in a pan on medium heat for a few minutes, then place on paper towels to absorb grease.




Roughly slice the pepperoni.


Cook up the ground beef and drain it well.



Slice and chop the hell out of the onion, get it really fine. It's your onion, you can cry if you want to.




Slice up the green pepper.

Lightly oil the springform pan. You want it slick.

DOUGH

Put water into bread mixed, followed by olive oil, sugar, and salt. Then add dough and Italian herbs. Make a little crater and put the yeast in there.


Start the dough cycle, or mix the shit by hand. Honestly, I've never done it by hand so you'll have to just mix it well and beat the shit out of it, then let it rise I guess.

SAUCE

Drop butter in saucepan, melt over medium heat. Add onions and sauté those little sluts.



While the onions are getting yummy, mix up the tomato paste, red pepper, black pepper, oregano, and garlic.



Toss into saucepan with the crushed tomatoes, let it all simmer.




AW SNAP, IT'S ON

Heat your oven as high as it'll go.

Lightly flour your counter surface. Separate the dough into two pieces, one roughly twice the size of the other.



Transform and roll out the larger blob pretty thin, and drape it over the pan. Gently form it to meet the contours of the pan.

Sauce the dough.


Add meat™


Add veggies


Add cheese and more sauce


Trim the dough to match the upper edge of the pan. Roll out the smaller piece of dough and set the pan on it, and trim about an inch out from the edge.

Place it in the pan like so:



Rub a little bit of water onto the dough with your fingers to make the edges stick together.



Roll the edges down.


IMPORTANT SAFETY TIP: POKE A FEW HOLES IN THE TOP COVER.

Sauce and cheese again.



Cover the pan in foil (grease the bottom of the foil so it doesn't stick to the cheese).

Slap that slab'o'yum in there on the middle rack and don't touch it for 45 minutes.

Take off the foil and leave for another 8-10 minutes to get the top nice and brown.

Take it out and set the pan on a bowl, then release the ring and lower it. LET THE PIZZA REST FOR 5-7 MINUTES.




Slice with a serrated bread knife and enjoy.