deep dish pizza

CRUST

3 cups AP flour + more for kneading

1/4 cup semolina flour

1 teaspoon kosher walt

2 teaspoons sugar

1 packet instant yeast (2 1/4 teaspoons)

1 1/2 cups water

1 tablespoon olive oil

1/4 cup unsalted butter, sofened

Place the flour, semolina and salt in a large bowl of a mixer.

Mix the salt, sugar, yeast and water in a bowl. Add the yeast to the flour mixture with the motor running.

Add the evoo and mix until a shaggy dough forms.

Place the dough on the counter and knead until soft.

Roll out the dough and spread the butter all over it.

Roll up the dough and knead again. If the butter begins to leak out, sprinkle a bit of bench flour and knead it until the dough is smooth and dry.

Rest dough for one hour.

Preheat the oven to 400 degrees.

Roll the dough out and place in a 10 inch spring form pan. Press the dough up the sides of the pan and cut any excess hanging over the lip.

To Assemble:

Add slices of mozzarella all over the bottom of the pie. Add 2 cups of tomato sauce on top. Sprinkle with a cup of grated Parmigiano Reggiano.

Bake for 25 minutes.