Greg's Deep Dish Pizza Recipe

Dry Ingredients (by weight)

• 350 g All Purpose Flour
• 60 g Heavy Flour
  suggest Semolina flour
• 20 g Vital Wheat Gluten
• 10 g (~2 tsp) Kosher Salt
• 80 g Sourdough Starter
• 425 g Purified Water
  heated to ~90 - 105 °F

Wet Ingredients (by weight)

• 320 g Purified Water
  heated to ~90 - 105 °F
• 1 Tbsp Sourdough Starter
  for taste
• 2 tsp Active Dry Yeast
• *Bloom Together, ~ 10 min.

Instructions

1. In big ceramic bowl, combine Dry ingredients (flours and salt). Mix with hands or dough whisk to evenly distribute dry ingrdients.
2. Bloom yeast and sourdough started in heated water.
3. Combine wet and dry ingredients to form wet dough.
4. Knead on floured counter for 5 min. Cover and rest for 5 mins. Knead again for 5 min.
5. Replace in bowl and over with good olive oil. Place bowl in proofing bag and place in fridge.
6. Let rise in fridge for at least 3 hours or leave overnight to develope into more flavor.
7. Coat cast iron pan in olive oil, pour in dough and work to edges.
8. Let dough rise in cast iron pan, ~ 1 hr, restretch to edges.
9. Add layer of cheese, then desired toppings, and final thin layer of cheese.
10. Preheat Oven to 450°F.
11. Cover cast iron pan with aluminum foil. Bake for 25 min, remove foil and bake for 15 min or until cheese bubbles and is golden.

Ingredients (by weight)

• 1 28 oz CanWhole peeled San Marzano Tomatoes
• 2 TbspExtra-Virgin Olive Oil
• 1 Yellow Onion
  Peeled and Diced
• 3 Garlic Cloves
  Peeled and Minced
• Fresh Oregano
  Chopped
• Fresh Basil
  Chopped
• 2 tspSugar
• 2 tspRed Wine Vinegar
• ½ tspKosher Salt
• Pinch
  Freshed Ground Black Pepper

Instructions

1. Sweat chopped onion in olive oil in pan over medium-low heat. Add garlic when onions have become translucent.
2. Dropped in canned San Marzano. Bring to simmer, simmer for 5 mins.
3. Use immersion blender to blend onion and tomatoes.
4. Add in the rest of the ingredients and simmer until sauce thickens.