Deep Dish Sicilian Cheese Pizza Recipe

Proof yeast

Whisk warm water (about 105–115°F / 40–46°C) with sugar in a bowl. Sprinkle active dry yeast over the surface and let sit 5–8 minutes until foamy.

Mix dough

In a large bowl or stand mixer fitted with a dough hook, combine bread flour and salt. Add the foamy yeast mixture and 2 tablespoons olive oil. Mix on low until a shaggy dough forms, then increase to medium and knead 6–8 minutes until smooth, elastic, and slightly tacky. If dough is too dry, add up to 1–2 tablespoons warm water; if too sticky, add up to 1 tablespoon flour.

First rise

Lightly oil a clean bowl with remaining 1 tablespoon olive oil, place the dough in the bowl, turn to coat, cover tightly with plastic wrap or a towel, and let rise in a warm draft-free place until doubled, about 1 to 1¼ hours.

Prepare pan

Generously oil a 9x13 inch baking pan with olive oil. Sprinkle cornmeal evenly over the bottom of the pan to prevent sticking and add slight texture.

Shape and second rise

Turn the risen dough into the prepared pan. Use oiled fingertips to gently press and stretch the dough to the pan edges and corners; it will resist, so allow it to rest 5–10 minutes and continue stretching until it covers the pan. Cover loosely with oiled plastic wrap or a towel and let rise until puffy, about 30–45 minutes.

Cook sauce

While the dough is on its second rise, heat 1 tablespoon olive oil in a small saucepan over medium heat. Add minced garlic and cook 30–45 seconds until fragrant (do not brown). Add crushed tomatoes, dried oregano, dried basil, red pepper flakes, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Simmer gently, uncovered, for 10–12 minutes to meld flavors and slightly thicken. Taste and adjust seasoning. Remove from heat and let cool slightly.

Preheat oven

Preheat oven to 475°F (245°C). If you have a convection setting, reduce to 450°F (232°C). Place a rack in the middle of the oven.

Add cheese

When the dough has puffed and the oven is preheating, distribute the shredded mozzarella evenly over the dough in the pan. Leave a little space at the edges so cheese won't run over while baking. If using ricotta, drop small spoonfuls evenly across the mozzarella. Sprinkle the 1/2 cup grated pecorino/parm over the top of the mozzarella.

Add sauce (upside-down style)

Using a ladle or spoon, gently spread the cooled tomato sauce in an even layer on top of the cheese. Sicilian-style places sauce on top of the cheese to prevent sogginess of the crust.

Top and bake

Sprinkle the 1/4 cup grated pecorino/parmesan over the sauce for extra flavor. Drizzle 1 tablespoon olive oil evenly over the sauce. Place the pan in the preheated oven and bake for 16–22 minutes, rotating once at mid-bake if your oven has hot spots, until the edges are deep golden-brown, cheese is bubbling under the sauce, and top has some caramelized spots. If the top is browning too quickly, tent loosely with foil for the last 5–7 minutes.

Rest and finish

Remove pizza from oven and let rest in the pan 8–10 minutes to allow the cheese to set slightly. Run a spatula around the edges to loosen if necessary. Transfer to a cutting board or cut in the pan into squares using a sharp knife or spatula. Scatter fresh basil leaves over the cut pizza, if using. Serve warm.