Deep Dish Pizza with Pepperoni and Sausage

October 07, 2019

Deep Dish Pizza with Pepperoni and Sausage

Makes 2 Pizzas



  • 1 jar Organico Bello Marinara pasta sauce
  • 1 lb. Italian Sausage
  • 1 lb. mozzarella cheese, sliced or shredded
  • 1 cup Parmesan cheese, grated
  • 8 oz. Pepperoni, thinly sliced
  • 8 oz. mushrooms, thinly sliced
  • 1 cup black olives, thinly sliced

Deep Dish Dough:

  • 2 packages active dry yeast
  • 3 tsp. sugar
  • 2 ¼ cups very warm water (110-120 degrees)
  • 6 cups all-purpose flour
  • 1 cup olive oil
  • 3 tsp. salt
  • 2 to 4 tbsp. butter



Dissolve yeast and sugar in warm water and let stand 5 or 10 minutes. Combine the yeast mixture, flour, corn oil, and salt in a large mixing bowl. Need gently until well combined but still very sticky (no more than 4 to 5 minutes). Divide into two balls. Butter the sides of 2 large metal bowls and place one ball of dough in each of them. Cover with a towel and let rise for up 6 hours. 

When dough is almost done rising, cook Italian sausage in a medium skillet until cooked through. Granulate in pan or cut into large cubes once cooked. Punch dough, let rest for about 10 minutes, and then press into a deep dish pizza pan. Repeat with second ball of dough.

Add toppings in this order: mozzarella cheese, sausage, pepperoni, olives, and mushrooms. Pour Organico Bello Marinara pasta sauce on last, filling the pan to about an inch from the top of the pizza pan and edges of the crust. Top with Parmesan cheese. Bake at 475 for 30-40 mins, until the crust is golden brown and the cheese is bubbly. Allow to cool a few minutes before slicing and serving.

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