Dino Ovcaric: Executive Chef, U.S. Ambassador’s Residence
Yields two 9-inch deep-dish pizzas
For the sauce:
1 medium onion, grated
2 cloves garlic, finely chopped
1 tsp dried oregano
1 (14.5oz) can crushed tomatoes
1 (5.5 oz) can tomato paste
1 tsp ground black pepper
-In a bowl, combine the grated onion, garlic, oregano, salt and pepper. Stir in the crushed tomatoes and tomato paste.
-The sauce can be prepared up to a few days earlier.
For the dough:
3 cups all-purpose flour
1/2 cup fine yellow cornmeal
1 tsp salt
1 tsp sugar
1 Tbsp quick rise instant yeast
1 ¼ cup warm water
¼ cup unsalted butter, melted
¼ cup unsalted butter, softened for the second rise
-In the bowl of a stand mixer fitted with the dough hook, combine the flour, cornmeal, salt, sugar, yeast, water and melted butter and mix on low speed until fully incorporated (~1-2 minutes) scraping the sides and bottom of the bowl occasionally if needed.
-Increase the speed to medium-low and knead until the dough pulls away from the sides of the bowl (~4-5 minutes).
-Cover the bowl with plastic wrap and let rise at room temperature until nearly doubled (~30-45 minutes).
-Roll out the dough into an 11 × 14 inch rectangle.
-Spread the ¼ cup of softened butter over the surface of the dough leaving a ½-inch border around the edges.
-Roll the dough into a cylinder along the short edge.
-Cover with plastic wrap and let rise in the refrigerator until nearly doubled in size (~30-45 minutes).
4 Tbsp olive oil
16 oz. Mozzarella, shredded (about 4 cups)
½ oz. Parmesan cheese, grated (about ¼ cup)
¼ cup fresh basil leaves, coarsely chopped
-Preheat the oven to 500˚ F.
-To assemble, coat two 9-inch round cake pans with 2 tablespoons of olive oil each.
-Cut the dough in half. Roll out each ball of dough into a 13-inch round about ¼-inch thick.
-Transfer each round of dough to a pan and lightly press 1 inch up the sides.
-Sprinkle the shredded mozzarella over the surface of the dough. Spread the tomato sauce over the cheese and top with Parmesan.
-Bake until the crust is golden brown (~15-20 minutes). Remove from the oven and sprinkle the chopped basil on top.
-Let rest 2 minutes before slicing and serving.