WEEKDAYS 1e|12c|p

Michael Symon's Deep Dish Pizza

Michael Symon
Servings: 10
2+ hr

Try this twist on casseroles!

  • Ingredients
  • step-by-step directions
Michael Symon's Deep Dish Pizza
  • 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
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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. 
  • Preheat oven to 400F.
  • 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.
  • 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.
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