Chopper’s meatball deep dish pizza

For the dough

• 1 pint water
• 3/4 ounces active dry yeast
• 1 pound 12 ounces flour
• 1/2 ounce sea salt
• 3/4 teaspoon corn syrup
• 1 tablespoon + 1 teaspoon olive oil
• 2 teaspoons sugar

Whisk water, corn syrup, and sugar together until fully dissolved. Then add yeast, and whisk until yeast is also dissolved.
In a large bowl, whisk together flour and salt.
When the liquid mixture looks “foamy” on top, add to the dry ingredients, and then add the oil.
Fold the ingredients together until all of the flour is hydrated. Then knead for 20 minutes, and mold into a large ball.
Clean out and dry the bowl, then apply a thin coat of oil with a paper towel. Then rub another thin coat of oil on the ball of dough and place in the bowl, and cover loosely with plastic wrap.
While the dough is resting and rising, make your sauce, meatballs, and grate your cheese ;-)
For the meatballs

• 1/2 pound ground pork butt
• 1/2 pound ground beef round
• 1/2 pound ground lamb shoulder
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• 2 teaspoons dry basil
• 2 teaspoons dry parsley
• 2 teaspoons dry thyme
• 2 teaspoons red pepper flakes
• 2 teaspoons garlic powder
• 1 teaspoon onion powder
• 1 teaspoon kosher salt
• 1/2 cup bread crumbs
• 1/2 cup grated parmesan cheese
• 5 ounces frozen spinach, thawed and squeezed
• More bread crumbs for coating

Work all ingredients together with your hands, making sure not to be too rough.
When everything is fully combined, portion into 3/4 to 1 oz balls, and set aside.
Place 1 quart of vegetable oil in a pot over medium high heat, and have a bowl of bread crumbs ready (about 1/2 a cup will do).
When the oil is hot enough to fry, roll your meatballs in the bread crumbs in batches, and lightly fry them, just enough to get a crust on the surface, but not enough to thoroughly cook them.
For the sauce

• 2 cans whole peeled tomatoes
• 1 each medium yellow onion, chopped
• 1 tablespoon garlic, chopped
• 1 tablespoon dry basil
• 1 tablespoon dry oregano
• 2 teasoons dry thyme
• 1 teaspoon fresh rosemary, minced
• 1/2 cup red wine
• 1 1/2 teaspoons brown sugar
• Salt and black pepper to taste

Put a medium sized pot over medium heat, and add 2 tbl of olive oil.
Crush the tomatoes by hand in a bowl and set aside
Add onions and garlic, and sweat for 2 to 3 minutes or until the aromas start to become pungent and the onion turns translucent.
Add herbs, and sweat another minute, then add red wine.
Reduce the mixture by about 1/4, then add the tomatoes and bring to a simmer.
Simmer for about 10 minutes, then puree the sauce (I use a stick blender), and bring back to a simmer.
Add sugar, and season to taste.