VEGAN DEEP DISH PIZZA RECIPES

Steps:

• Mix sugar, yeast and 11 ounces room temperature water (about 80 degrees) in a bowl and let bloom for 15 minutes. Combine flour, salt and cream of tartar in the bowl of a stand mixer. Once yeast has bloomed, add to dry ingredients along with corn oil. Gently combine with a rubber spatula until a rough ball is formed.
• Knead on low speed with the dough hook for 90 seconds. Transfer to a lightly oiled bowl and proof until doubled in size, about 6 hours. Punch down and let dough settle for 15 more minutes.
• Position an oven rack in the middle of the oven and preheat to 450 degrees F.
• Coat bottom and sides of a 12-inch cake pan or traditional Chicago style pizza pan with melted butter. Using your hands, spread out about three-quarters of the dough across the bottom and up the sides of the pan (save the remainder for another use). Cover entire bottom in mozzarella, all the way up to the edge. Cover half with a thin, even layer of raw sausage. Cover the other half with the pepperoni. Top with a couple handfuls of crushed tomatoes. Spread out with hands to the edge. Sprinkle top evenly with grated Parm.
• Bake, rotating halfway through, until golden around the edge, about 25 minutes. Let rest for about 5 minutes, then either gently lift pizza out of pan or just cut your slice out of the pan like a pie!

Steps:

• Grease a large bowl with cooking spray and set aside. In a small bowl lukewarm water. Add sugar and stir to dissolve, then sprinkle over yeast and let sit until frothy, about 8 minutes.
• In another large bowl, add flour, salt, and oil. Pour in yeast mixture, then mix with a wooden spoon until everything is combined and a shaggy dough begins to form. Knead against sides of bowl until dough starts to come together, then turn onto your work surface and knead, adding a pinch of flour if needed, until it feels elastic and only slightly tacky, 5 minutes. 
• Form into a tight ball, place into your oiled bowl, and cover with a clean dish towel. Let rise in a warm spot in your kitchen until doubled in size, about an hour and a half.
• Preheat oven to 450° and grease a large skillet with cooking spray. Sprinkle cornmeal all over bottom of skillet. 
• On a lightly floured surface, gently flatten dough and roll with a rolling pin (or stretch with your hands) until about 12” in diameter. Press dough into prepared skillet and up the sides. Sprinkle cheese on top of crust, then cover with marinara and sprinkle with Italian seasoning and Parmesan. 
• Bake until crust is golden and sauce is bubbly, 20 minutes.