Deep Dish Pizza Dough
3 1/4 Bread flour
1/2 c Cornmeal
.25 oz package of rapid rise yeast
2 tsp cane sugar
1 1/2 tsp salt
1 1/4 c water
3 tbsp melted vegan butter
2 c Marinara
Pizza toppings of your choice
Preheat the oven to 425 F degrees.
Using a stand mixer fitted with a dough hook, combine the flour, cornmeal, yeast, sugar, salt on low speed until blended. Add the water and melted butter. Mix until combined, about 1 to 2 minutes. Scrape down the sides of the bowl and mix again until well blended. Add 1.5 tbsp of olive oil then increase speed to medium and knead until the dough is shiny and smooth and pulls away from the sides of the bowl, about 4 to 5 minutes.
Coat the sides and bottom of a large mixing bowl with 1 teaspoon of olive oil. Transfer the pizza dough to the clean, oiled bowl and turn to coat. Cover and let the dough rest at room temperature until nearly doubled in size, about 1 hour.
Roll out your dough and fit it to your deep dish pan. Skillets work for this also. Build your pizza using the toppings first, then the vegan mozz, then the marinara.
Bake in the oven on the bottom rack for approximately 20-25 minutes. Keep in mind that the more toppings you add the longer it has to cook so in that case, you would need to lower the temperature from 425 F degrees and bake it at the higher rack.