Deep-Dish Cheese Pizza
This recipe makes the most basic casserole-style pizza. Be sure to serve with forks and plenty of napkins.
Makes two 12-inch pizzas
INGREDIENTS
- ½ recipe Chicago Deep-Dish Crust dough
- 2 pounds sliced mozzarella cheese
- 4 cups Chunky Tomato Sauce
- 1 cup shredded Parmesan cheese
Coat two 12″ deep-dish pizza or pie pans with olive oil. Divide dough and press into pans, making sure dough goes all the way up the sides of the pans. Preheat oven to 450°.
Lay mozzarella slices over the crust of each pizza, using about half the mozzarella.
Pour 1½ cups sauce in the center of each pizza and spread evenly over the mozzarella. Lay remaining mozzarella slices evenly over the sauce. Spread remaining sauce over the cheese layer, dividing evenly over the two pizzas.
Sprinkle ½ cup Parmesan over the top of each pizza.
Reduce heat to 400° and bake pizzas for 20 to 25 minutes or until crust is light brown and centers are browned and bubbly.
Variations on a Theme
For a more complex flavor profile, substitute sliced provolone and Gruyère for some of the mozzarella and use shredded Asiago cheese in place of the Parmesan in your Deep-Dish Cheese Pizza.
