dough:

1 cup/240g milk
2 1/2 tbsp./38g butter
2 tbsp./25g sugar
1 tsp. kosher salt
2 1/4 tsp./7g yeast (1 envelope)
2 3/4 cups/360g flour
olive oil, for greasing

  • heat milk to 150°F in a small saucepan and pour into stand mixer bowl
  • add butter and let it melt
  • stir in sugar and salt, and let cool to lukewarm (115°F)
  • sprinkle yeast over milk mixture and rest 5 minutes until yeast is foamy
  • add flour and mix with dough hook for 10 minutes
  • turn out to an oiled bowl, cover, and let rise for 1-2 hours
  • punch down and divide into two balls
  • refrigerate up to 48 hours, if desired
  • put each ball in an oiled 8” or 9” metal cake pan and let rise for 1-2 hours
  • flatten the dough balls and gently stretch to fill the pans and goes 1” up sides
  • if dough pulls back, wait a few minutes until it has relaxed

pizza:

10 slices mozzarella
philly tomato pie sauce (half batch)
6 tbsp. pecorino romano or parmesan, grated

  • layer cheese slices on crust, then top with other toppings as desired (italian sausage is traditional)
  • top with sauce and sprinkle with grated cheese
  • bake 25-30 minutes at 425°F on lower rack, until the crust is golden brown

source: https://cooking.nytimes.com/recipes/1025385-deep-dish-pizza

5/27/2024: probably the best home-made pizzas i’ve tried, and handled the lack of cheese better than most since there was a lot of sauce.