
Deep Dish Pizza with Ricotta and Olives
Ingredients (28)
- Dough:
- 3 1/4 Cups (16.25 ounces) unbleached all-purpose flour
- 1/2 Cup (2.75 ounces) semolina flour (original recipe uses yellow cornmeal)
- 1 1/2 Teaspoons salt
- 2 Teaspoons sugar
- 2 1/4 Teaspoons instant yeast
- 1 1/4 Cups water (10 ounces), at room temperature
- 7 Tablespoons unsalted butter, (3 melted, 4 softened)
- 1 Teaspoon olive oil for bread
- 4 Tablespoons olive oil for baking pans
- Sauce:
- 2 Tablespoons unsalted butter
- 1 medium onion, grated in grater
- 1/2 Teaspoon dried oregano
- 2 cloves garlic, minced
- Pinch of salt
- 1/4 Teaspoon crushed red pepper flakes (my addition)
- 1 (28 ounce) can crushed tomatoes
- 1/4 Teaspoon sugar
- 2 Tablespoons coarsely chopped fresh basil
- 1 Tablespoon olive oil
- Ground pepper to taste
- Toppings: (Remember this is enough for 2 pizzas):
- 1 pound whole milk mozzarella cheese, shredded
- 1/4 Cup grated Parmesan cheese
- 1/2 Cup kalamata olives, coarsely chopped (I really like olives. Original recipe is half this much.)
- 1/2 Cup ricotta cheese (same as olives)
- 1/2 Cup chopped arugula (optional. I left this out.)
Directions
Learn how to make this recipe at Macheesmo