Deep Dish Pizza

Recipe with Chef Adrian Martin.

For the base

400g Odlums "00" Pizza & Pasta Flour

7g Fast Acting Yeast

8g Salt

240ml Water

For the toppings

400g sausage meat

1tsp smoked paprika

1tsp fennel seeds

1tsp black pepper

Roma Pizza Sauce Tin

Pinch of salt and paper

Round slices of mozzarella

Fresh basil

Good quality olive oil

Shamrock semolina

Parmesan cheese or cheddar

How to:

Preheat the oven to 200C / Gas Mark 6

For the base add all the ingredients into your stand mixer mixing bowl and using the dough hook mix on a medium speed for 10-12 minutes. Once the dough is well-combined, cover the bowl with clingfilm and allow it to prove for 1 hour to 90 minutes.

While proving, make the sausage meat mixture. Add the spices to a pestle and mortar and crush them until they combine nicely. Add them to the sausage meat mixture and then mix really well.

Line a large cast iron pan with semolina flour.

When the dough is ready, knock it back and dust a surface with flour and roll it out to a round shape.

Place the pizza into the cast iron pan, lay in the mozzarella slices, add little small amounts of the sausage meat on top of the cheese then pour over the tomato sauce and smooth it out.

Grate over the cheese on top and then pick over the herbs. Season with salt and pepper and then bake for 25-30 minutes. Enjoy.