Let it cool, then tightly wrap in plastic and foil. You can freeze the baked pizza for up to a month. Transfer to a cutting board and cut into wedges. Sprinkle with parmesan (if using) let cool 15 minutes. Layer the cheese on top of each crust and spread each with 1 1/2 cups sauce.īake the pizzas until the crust is dark golden brown and the cheese is bubbling, 40 to 45 minutes (it will still be jiggly in the center). Push the dough down and press it up the sides of the pans with your fingers. Divide the dough in half press each half into the bottom of a pan. Generously brush two 9 1/2-inch round deep-dish pizza pans (or 9-inch cake pans) with about 3 tablespoons olive oil each. Bring to a boil, then reduce the heat and simmer, stirring occasionally, until slightly thickened, about 8 minutes. Add the garlic and red pepper flakes and cook, stirring, until the garlic is slightly softened, about 1 minute. Meanwhile, make the sauce: Heat the olive oil in a medium saucepan over medium heat. Tightly cover with plastic wrap and let rise in a warm place, 1 hour.
Transfer the dough to a lightly oiled bowl and turn to coat. Reduce the mixer speed to low and knead 5 minutes. Mix on medium speed until the dough comes together and pulls away from the side of the bowl but still sticks to the bottom, about 3 minutes. Make the dough: Combine the flour, cornmeal, salt, yeast, olive oil, melted butter, vegetable oil and warm water in the bowl of a stand mixer fitted with the dough hook.
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