Preparation

1. 1. Coat the interior of the deep dish pan with the olive oil.
2. 2. Transfer the dough to the oiled pan and turn the dough over
3. a few times so that it is fully coated with the olive oil.
4. 3. Using your fingertips, make indentations in the dough without
5. fully pushing through, being sure to cover the entire surface.
6. While making the indentations, gently press the dough toward
7. the sides of the pan (do not force it—it will eventually spread).
8. 4. Cover the pan and allow to rest for 20 minutes. After resting,
9. uncover and repeat the process, focusing on the spreading
10. of the dough to the edges of the pan. Cover and rest for 20
11. more minutes. Repeat this process until the dough easily covers
12. the bottom of the pan. This process can take up to 3 rounds
13. (60 minutes total).
14. 5. When the dough is ready, preheat the pizza oven with the
15. pizza stone on the rack to 500°F. Set the timer for 5 minutes.
16. Uncover the pan and slide into the oven. Start the timer. After 5
17. minutes, slide the pan out of the oven and cover the parbaked
18. crust with the sauce, and then scatter the mozzarella over the
19. sauce. Dollop with the ricotta, and then put the meatball slices
20. on top.
21. 6. Set the timer for 10 minutes. Return the pizza to the oven.
22. Start the timer. Cook until the edges are nicely browned and
23. crispy and the cheese is bubbling.
24. 7. Remove from the oven and allow to cool for a minute in the
25. deep dish pan before transferring to a cutting board. Slice
26. and serve.