Deep Dish Pizza

Topped with veal sausage and salami. Dough did turn out to be pretty soft and not overly dry.

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Recipe 

Dough
Bread Flour 250g
Caster Sugar 1tsp
Salt 1/2tsp
Yeast 1tsp
Unsalted Butter 3tbsp
Water 250g

1. Mix all ingredients, with the exception of butter, together and allow dough to proof until doubled.
2. Spread the dough onto work surface. Spread the butter on it, and roll the dough into a cylinder.
3. Make a book-fold and proof again in a fridge for 2-3 hours.

Pizza Sauce
Crushed/Diced Tomato 1 can(~250g)
Basil 3tbsp
Onion (medium) 1
Salt 1/2tsp
Olive Oil 1tbsp
Black pepper to taste

1. Saute the onions in a pot first until translucent.
2. Add in the tomatoes including the water.
3. Mix in remaining ingredients and bring to simmer until reduced.

Assembly
(250g Mozzarella cheese needed)

1. Spread olive oil in baking pan. Put ball of dough in; spread and press against and up sides.
2. Put in half of mozzarella cheese, followed by sauce.
3. Add in desired ingredients and cover with remaining cheese.
4. Bake at 210 degrees C for 30 minutes.