🍕 Deep Dish Pizza with Cheese & Meatballs
🍽️ Yields: 1 large 9–10” pizza (serves 4)
🧾 Ingredients
🥣 For the Dough (buttery and rich):
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2¼ tsp (1 packet) active dry yeast
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¾ cup warm water (110°F / 45°C)
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1½ cups all-purpose flour
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½ cup cornmeal (traditional for texture)
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1 tsp salt
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2 tbsp olive oil
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2 tbsp melted butter
🧀 For the Filling:
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2 cups shredded mozzarella
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½ cup grated provolone (optional for extra flavor)
🍅 For the Sauce:
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1 tbsp olive oil
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2 cloves garlic, minced
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1 can (14 oz) crushed tomatoes
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1 tsp dried oregano
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½ tsp salt
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½ tsp sugar (optional)
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1 tbsp tomato paste (for richness)
🍖 For the Meatballs:
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½ lb (225g) ground beef (or a beef/pork blend)
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1 clove garlic, minced
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¼ cup breadcrumbs
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1 tbsp grated Parmesan
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1 tsp Italian seasoning
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1 egg
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Salt & pepper to taste
👨🍳 Instructions
1. Make the Dough:
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Dissolve yeast in warm water; let sit 5–10 minutes until foamy.
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Mix in flour, cornmeal, salt, oil, and melted butter. Knead until smooth (5–7 minutes).
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Cover and let rise in a warm place for 1 hour or until doubled in size.
2. Make the Meatballs:
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Mix all meatball ingredients and form small balls (about ¾-inch diameter).
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Pan-sear or bake them (375°F / 190°C for 10–12 minutes) until mostly cooked. Set aside.
3. Make the Sauce:
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Heat oil in a pan, sauté garlic for 1 minute.
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Add tomatoes, tomato paste, oregano, salt, and sugar. Simmer 15–20 minutes until thickened.
4. Assemble the Pizza:
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Preheat oven to 425°F (220°C).
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Press dough into a greased deep dish pan (9- or 10-inch round), pushing up the sides.
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Layer mozzarella and provolone directly onto the dough (this protects the crust).
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Add cooked meatballs, spacing them evenly.
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Spoon the tomato sauce on top, spreading evenly.
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Sprinkle with a little Parmesan or extra oregano if desired.
5. Bake:
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Bake for 25–30 minutes, until the crust is golden and the sauce is bubbling.
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Let rest 5–10 minutes before slicing (this helps it set up and not fall apart).
🧄 Optional Add-Ons:
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Sautéed onions, mushrooms, or bell peppers
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Crushed red pepper flakes for heat
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Ricotta dollops under the sauce for creaminess
Would you like a gluten-free crust, a cast-iron skillet version, or a shortcut using store-bought dough?