Photo Credit: Elizabeth Newman
In my family, our love for pizza runs deep – and we don’t discriminate! This is a fun alternative to Neapolitan and Roman-style pizzas, and Jade really loved this extra-cheesy spin. Provolone has more of a cheesy flavor than mozzarella, which is why I chose it for this purpose – cheese is the star, after all! I used a homemade dough in my recipe, but you can absolutely use any storebought pizza dough to make it.
Giada's Deep Dish Pizza
- 1 teaspoon active dry yeast
- 3/4 cup warm water
- 1 teaspoon honey
- 2 to 2 1/4 cups all purpose flour plus more for dusting
- 2 tablespoons cornmeal plus more for dusting, such as Arrowhead Mills
- 2 teaspoons kosher salt
- 1/4 cup olive oil plus 1 tablespoon for the pan
- 6 ounces sliced provolone cheese
- 1 cup jarred marinera sauce
- 1/2 cup parmesan cheese
- Dried oregano and red pepper flakes optional
- Combine the yeast, water and honey in a small bowl. Set aside for 5 minutes or until foamy. Combine 2 cups of the flour, the cornmeal and salt in a bowl. Add the water mixture and the olive oil. Using your hands, stir together to form a rough dough. Transfer the dough to a lightly floured surface and knead the dough for about 5 to 10 minutes or until if forms a dough and is smooth, adding more flour as needed. The dough should still be a bit tacky but not sticking to you your hands or the counter. Place the dough in an olive oil coated bowl, turning to coat the dough in the oil. Cover the bowl with plastic wrap and let stand in a warm place for about 1 hour or until doubled in size.
- Preheat the oven to 425 degrees F. Position one rack on the top third and one on bottom third of the oven. Grease a 9-inch spring form pan with the olive oil. Wrap the bottom of the pan in aluminum foil and set aside.
- Gently place the dough in the pan and using your fingers spread it out to the edges. Work the dough about 2inches up the side of the pan. Shingle the provolone on the bottom of the crust and part of the way up the sides. Spoon the marinera over the cheese and smooth with the back of a spoon. Bake for 30 minutes on the lower rack. After 30 minutes rotate the pizza to the top rack and continue to cook for another 10 to 15 minutes or until the crust is deep golden brown and the sauce slightly darker. Sprinkle with the parmesan cheese and seasonings if using and allow the pizza to rest for 10 minutes before unmolding, slicing and serving.