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
•  
• 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.

Spaghetti Meat Sauce

Ingredients:
1/4 cup extra virgin olive oil, divided
1 1/2 lbs lean ground beef (85% or 90%)
1 medium carrot, finely grated (about 1/2 cup)
1/2 medium yellow onion, finely diced (about 1/2 cup)
4 cloves garlic, finely minced
2 (28 oz) cans crushed Roma tomatoes (I recommend Contadina)
1/4 cup chopped fresh basil
2 Tbsp chopped fresh parsley
1 tsp dried rosemary, crushed
3/4 tsp dried thyme
1/2 tsp dried oregano
1/2 tsp dried marjoram
1/2 tsp dried sage
2 bay leaves
1/2 tsp salt, or to taste
1/4 tsp freshly ground black pepper
1/2 - 1 cup chicken or beef broth, to thin sauce if desired
freshly, finely grated Romano and Parmesan cheese or Mizithra cheese for serving


Directions:
In a large non-stick sauce pot, heat 1 Tbsp olive oil over medium high heat. Crumble ground beef into pot (approximately 1 inch pieces). Brown beef, stirring occasionally (I was always taught to stir constantly but this makes your beef gray, let it brown on bottom and only stir occasionally), until cooked through. Drain ground beef, reserving 1 Tbsp fat in pot. Place browned beef in a food processor and pulse until finely ground, about 15 seconds, set aside. 
Saute carrot, onion and garlic in reserved fat over medium high heat until golden, about 4 minutes. Remove from heat (this will reduce splattering) and stir in 2 cans crushed Roma tomatoes, remaining 3 Tbsp extra virgin olive oil, basil, parsley, rosemary, thyme, oregano, marjoram, sage, bay leaves, salt, pepper and browned beef. Return pot to low heat and simmer uncovered, 5 - 8 hours (yes minimum of 5 hours), stirring occasionally. 
Add broth to sauce to thin sauce if desired (at about 4 hours sauce will be pretty thick so if you want it any thinner just add broth to desired consistency. Also, once it reaches the thickness you want you can cover it with a lid to reduce further condensation). Remove bay leaves and serve sauce warm over pasta garnished with grated cheeses and additional chopped fresh parsley or basil if desired.