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Deep Dish Pizza

This recipe is brought to you by Our Kitchen.

Serves 4 - 6

Photo credit: Kate McKinlay



  • 3 cups all purpose flour
  • ½ cup yellow cornmeal
  • 1 tsp salt
  • 1 tbsp white sugar
  • 3 tsp active dry yeast (or equivalent instant active yeast for this amount of flour)
  • 1 ¼ cups luke-warm water
  • ¼ cup butter, melted


  • 1 small onion, diced
  • 1 tbsp olive oil
  • 4 garlic cloves, minced
  • 1 tsp dried oregano
  • 1 red capsicum (bell pepper), diced
  • ½ cup red wine
  • 800g (1.8lb) diced tomatoes
  • 1 tbsp brown sugar
  • Handful of basil leaves, chopped
  • 400g (14oz) mozzarella
  • 2 good quality pork sausages
  • 2 tbsp grated parmesan 


  1. Activate the yeast by adding it to the warm water and leaving to sit for 5 minutes (not necessary for instant yeast). Combine all dry ingredients in a large bowl. Add yeast water and butter and combine gently (low speed if using a mixer). Once a cohesive dough is formed, turn out onto a floured bench and knead for 20 minutes or until it becomes smooth and you can see light through the dough when stretched into a window. If using a mixer, this will only take around 10 minutes.
  2. Return dough to bowl and cover with cling film, leave in a warm environment to rise for 3 hours, or overnight in the refrigerator.
  3. Make the sauce, fry the onions in the oil until translucent, and add the garlic, oregano and capsicum and fry for another 2 minutes. Add the remaining ingredients (apart from the basil) and simmer for 20 minutes. Stir through the basil and set aside.
  4. Slice and fry the sausages, set aside.
  5. Knock excess gas out of dough and turn out onto a floured bench. Separate into 2 pieces using a dough scraper or knife and roll each into a 30cm (12 inch) circle.
  6. Grease two 23cm (9 inch) pie dishes and lay dough into each, trimming any excess that is above the edge of the dish.
  7. To each base add a 1cm (½ inch) layer of mozzarella, half of the sausage and top with half the sauce. There should be room for the dough to rise a bit so don’t fill to the brim of the pan. Sprinkle with parmesan.
  8. Bake for 10 minutes at 220°C (425°F) then turn down to 160°C (320°F) and bake for an additional 50 minutes. Use PASTRY BAKE function for an extra crispy crust however if your oven doesn't have this function use BAKE. If the top is browned sufficiently before the time is up, cover with foil and continue baking.
  9. Remove from oven, rest in pan for 5 minutes, slice and serve.