Deep-dish Pizza

Deep-dish Pizza

Some time ago I bought a pizza pan for creating steam in the oven when baking bread. Since I didn't get around to making bread, I put it to another use.

Deep-dish Pizza

Adapted from American Pie by Peter Reinhart

Ingredients:

For the topping

4 links of coarse Bratwurst, casings removed
1 loaf (maybe 120 g) mozzarella cheese, sliced
4 cups diced tomatoes
1/2 cup parmesan, grated

For the dough (makes 2 18-inch pizzas)

4 cups bread flour
2/3 cup polenta
2 Tbsp sugar
1 1/4 tsp salt
2 1/4 tsp instant yeast
5 Tbsp corn oil
1 1/2 cups lukewarm water

Method:

Transfer all the ingredients into a bowl and mix with a wooden spoon or your hands until the dough comes together into a coarse ball, adding more water or flour if necessary. Cover with a towel and let rest for 2 hours. Divide the dough into two balls and roll out into disks, letting the dough rest for a couple of minutes if he resists stretching. Place the dough disks into pizza pans and set aside.

Preheat the oven to 400F.

Fry the sausage meat with a little oil in a skillet until slightly browned and set aside.

Cover each pizza with about half of the tomatoes (rather a little less), the sausage and the mozzarella each. Sprinkle on some parmesan and bake for about 20 to 25 minutes until the edges are browned but not burned.