DEEP DISH PIZZA INSPIRED BY THE DAILY SHOW

For The Sauce

In a large bowl, hand-crush canned San Marzano tomatoes into bite-sized pieces.

Heat oil in a high-walled sauté pan over medium heat until shimmering. Add the finely chopped onion and cook for 2-3 minutes, or until fully translucent around the edges. Add smashed garlic cloves and sauté for another minute, until fragrant.

Toss in a pinch of crushed red pepper flakes, a shake of dried oregano, basil, and tomato paste. Stir and cook for 1 minute to bring out the tomato paste’s sweetness.

Pour in the crushed tomatoes along with the sugar and let the sauce simmer for 20-30 minutes, stirring regularly to prevent scorching. The sauce is done when you can drag a spoon through it and the sauce parts cleanly. Season with salt and pepper to taste. Set aside.

For the Crust

In a bowl of a stand mixer, combine room temperature water, yeast, and sugar. Let sit for 10 minutes until foamy.

In a separate bowl, whisk together the flour, cornmeal, kosher salt, and cream of tartar.

Add the dry ingredients to the yeast mixture, followed by the vegetable oil. Using the dough hook attachment, stir the mixture on low speed for 1-2 minutes until the dough pulls away from the side of the bowl.

Increase the speed to medium and knead for 7-8 minutes, until the dough is smooth and elastic. If the dough feels too wet, lightly flour a work surface and knead by hand for 1-2 additional minutes until the dough is soft and tacky, but not sticky.

Form the dough into a ball and place it in a lightly oiled bowl, tossing it to coat with oil. Cover with plastic wrap and let it rise at room temperature for 60-90 minutes, or until doubled in size.

For the Assembly

Preheat your oven to 425°F.

Grease a 12-inch cast iron skillet with 2 tbsp vegetable oil. Gently coax the dough out of the bowl and into the skillet, pressing it evenly into the pan and up the sides to form the crust. Cover with plastic wrap and let rest for 20-30 minutes.

Once rested, press the dough firmly into the sides of the pan to ensure it holds its shape.

(optional) Lay an even layer of uncooked mild Italian sausage on the bottom of the crust.

Next, add a layer of deli-style sliced provolone cheese, followed by a generous layer of low-moisture mozzarella cheese. More cheese means more stretch, so don’t be shy!

Top the cheese with your prepared tomato sauce, spreading it evenly to completely cover the cheese layer.

Sprinkle a generous amount of pre-grated parmesan over the sauce and drizzle a bit of olive oil on top, as well as around the edges of the crust.

Bake the pizza in the preheated oven for 25-35 minutes, rotating the pan once halfway through. The crust should be golden brown, and the cheese should be bubbling beneath the sauce.

Use a thin spatula to loosen the edges of the pizza from the pan, then carefully slide the pizza out. Let it rest for at least 10 minutes before slicing to ensure clean cuts.

Slice, serve, and enjoy!