Dad's Deep Dish Pizza

For the Crust

• 1 3/4-oz. (21 g.) package of yeast
• 1 teaspoon white sugar
• 3 1/4 cups flour
• 1 1/2 teaspoons salt
• 2 tablespoons vegetable oil
• - yellow cornmeal

For the Filling

• 3 tablespoons flour
• 1/2 teaspoon fennel seed (optional)
• 1/2 teaspoon dried oregano
• 1/2 teaspoon red pepper flakes
• 1/4 teaspoon salt
• 1 lb. shredded mozzarella cheese
• 10 oz. shredded white brick cheddar
• 2 tablespoons vegetable oil
• - your choice of vegetable or meat

For the Sauce

• 1 cup tomato sauce
• 1/4 cup tomato paste
• 1 teaspoon white sugar
• 3/4 teaspoon dried oregano
• 3/4 teaspoon dried basil leaves

1. Dissolve the yeast in 1 1/4 cups of hot water (105–115º) with 1 teaspoon of sugar for 10 minutes or until foamy.
2. Combine the flour, salt, and vegetable oil for the crust until thoroughly mixed. Add the yeast mixture and then place the dough in a covered bowl for 1–12 hours to rest.
3. In a large bowl, combine all the listed filling ingredients.
4. In a separate bowl, combine all the listed ingredients for the sauce.
5. Preheat the oven to 450º. Grease a round 14-inch deep dish pizza pan and thinly sprinkle the bottom with an even layer of cornmeal.
6. Roll out the dough into 2 pieces. Line the pan with the first piece so it drapes over the edge. Gently tuck the dough into the crease of the pan.
7. Evenly layer the filling in the pan. Lay the remaining dough on top and pinch the dough edges together. Lightly slit the top layer of dough.
8. Cook the pizza for 10–15 minutes or until lightly browned.
9. Remove from the oven and cover the top evenly with sauce. Reduce oven heat to 400º. Cook the pizza for another 20–25 minutes.

Canola oil can be substituted for the vegetable oil.

When choosing vegetables for your filling, make sure to blot off any extra moisture from the produce.

When choosing meat for your filling, be careful about adding excessive pepperoni, sausage, bacon, or any meat product that produces a lot of grease, as this could result in a soggy bottom crust.

The filling and sauce can be made ahead of time and refrigerated until you’re ready to cook your pizza.

It’s better to slit your top layer of dough instead of forking holes in it, as the fork holes may not be big enough to adequately let the steam escape.