Super Cheesy Homemade Deep Dish Pizza

In a small saucepan heat the water to 95℉ (35℃).

In a small bowl whisk together the warm water and yeast.

With the mixer on medium-low speed, add the yeasty water and ¼ cup of barely melted butter to the flour. Mix together until a dough forms and then knead for 5 minutes.

Lightly grease a large mixing bowl.

Form the dough into a ball and place into the greased bowl. Cover with plastic wrap and set aside at room temperature to rise for 1 hour or until doubled in size.

Punch down the dough and turn out onto a lightly-floured work surface.

Using a rolling pin, roll the dough out into a rough rectangle, about 14” (35.5cm) long.

Using an offset or rubber spatula, spread the remaining softened butter all over the top of the dough.

Tightly roll the dough up like a sleeping bag and then cut in half.

Roll each half into taut balls and place back into the greased bowl side by side. Cover with plastic wrap and let rest in the fridge for 1 hour.

In a medium saucepan over medium heat, add the bacon and cook until the fat is rendered and the bacon is crispy. Pour the bacon and grease into a bowl through a fine mesh sieve. Very finely chop the bacon and set aside.

Into the same saucepan used to cook the bacon, add the olive oil (or butter) and heat over medium until hot.

Add the onions, minced garlic, and red pepper flakes. Stir and cook until the onions have released most of their moisture.

Add the crushed tomatoes and season with salt and a pinch of sugar, to taste.

Add the bacon and oregano, if using, and stir to combine.

Bring to a simmer over medium heat, then reduce to low. Cook for 15 minutes until reduced and thick. Season, to taste, with salt.

Pour into a bowl and allow to cool most of the way before using.

Preheat the oven to 425℉ (220℃).

Lightly grease the bottom and sides of a 10” (25.5cm) cast iron pan with cooking spray.

Using a rolling pin, roll out one ball of dough to a 12” (30.5cm) wide circle and drape into the pan, pressing the dough into the bottom and sides.

In a medium mixing bowl, mix together the grated cheeses.

Arrange the sliced mozzarella in overlapping layers on the bottom of the dough to fully cover. Top with half of the grated cheese mixture.

Top with a layer of your meats of choice (salami, pepperoni, cooked sausage, etc.).

Pour half of the tomato sauce over the meats and spread out evenly across the pan.

Top with a light grating of Parmigiano Reggiano.

Bake in the oven for 18-25 minutes or until the crust is a deep golden brown.

Remove from the oven and allow to cool before sliding the pizza out of the pan onto a cooling rack to cool for 8 minutes.

Top with freshly grated Parmesan and a glug of extra virgin olive oil.