Italian sausage, green pepper, onion and mushroom deep-dish pizza


This was an excellent personal pan pizza! It's kind of a ridiculous amount of work, but it really was delicious. Note that the pizza dough needs to be started the night before.

Pizza dough

10.1 oz. high gluten flour (or bread flour, or even all-purpose flour), chilled

0.22 oz. salt (a little less than 2 tsp.)

0.055 oz. instant yeast (about 1/2 tsp.)

1 oz. olive oil (a little more than 2 tbsp.)

7 oz. water, ice cold (40°F or less)

semolina flour for dusting

Stir together the flour, salt, and yeast in the mixer bowl. Stir in the oil and water with the paddle attachment at slow speed.

Switch to the dough hook and knead for 5 to 7 minutes. Dough should stick to the bottom of the bowl but not the sides. If it sticks to the sides, add flour. If it doesn't stick to the bottom, add a little water. I had to add a fair amount of additional flour and it was still quite sticky.

If using a double recipe you'd probably need a sheet pan, but for 3 dough balls I use a 10" cake pan. Lightly oil the pan.

Sprinkle semolina flour on a board and cut into 6 oz. servings using a dough scraper. Sprinkle with semolina flour and form into a ball. The dough is quite sticky, so you will probably need quite a bit. Add to the pan and lightly oil the balls of dough. Cover with plastic wrap. Refrigerate overnight or up to three days.

The balls of dough can also be frozen. I vacuum seal them, but you can just store then in plastic bags for up to 3 months.

Makes three 6 oz. pizza crusts.

From The Bread Baker's Apprentice, pp. 210-211. I highly recommend the book because it goes into much more detail than my brief steps above.

Pizza sauce

This is an excellent spicy pizza sauce, simple and much better than the stuff in a jar. Okay, you could probably get something similar by adding stuff to a jar of pizza sauce, but this really just requires ordinary pantry supplies and it's quick to cook.

1 14.5 oz. can of tomato sauce

2 tbsp. tomato paste

1 clove of garlic, minced

1/2 tsp. dried basil

1/2 tsp. fennel seed

1/2 tsp. dried oregano

1/2 tsp. crushed red pepper flakes

1/2 tsp. salt

1/4 tsp. cayenne pepper

Heat in a saucepan over medium-high heat until bubbling, then reduce the heat to simmer and simmer for 15 to 20 minutes.

I mostly used this recipe, though I omitted the sugar and the allspice.

This should make enough sauce for two personal pan pizzas. Extra sauce can be frozen.

Update 3/19/2012: I think it's necessary to re-cook frozen pizza sauce after defrosting it. It's just too liquid-y after defrosting. You can see that it's running off the crust here. Most of it evaporated, but at the expense of a much less crisp crust, even though I par-baked the crust first.


Pan pizza

Take a ball out of dough out of the refrigerator and let warm to room temperature for an hour. Form into a pizza crust and drape over a well oiled pan pizza pan.

Preheat the oven to 550°F.

I don't make pizza or pies very often, so mine wasn't pretty, but it was serviceable. The high-gluten flour does make the dough much easier to work with.


Yes, that is a Pizza Hut personal pan pizza pan, and, no, I didn't steal it. I bought four of them off eBay and while I don't profess to know where the seller got them from, they came with the covers that are used when the dough is prepped but before the pizza is baked. So at worst, if they were stolen it was an inside job, not just some random customer stealing pizza pans off tables.

Par-bake the pizza crust for 5 minutes. Remove from the oven and add sauce and filling. I filled my pizza with green pepper, onion, Italian sausage, and mushrooms.


Then add more sauce, shredded mozzarella cheese and freshly grated Parmesano Reggiano cheese.


Bake for 8 minutes longer.

With any luck, the pizza will easily release from your well-seasoned and well-oiled pan and can be cut and served.

I also have a recipe for a very similar pizza as more of a flatbread.