Deep-dish pepperoni pizza

Deep-dish pepperoni pizza

  • serves 4
  • Easy

With this style of pizza the ingredients are layered the opposite way to Italian pizza. Cheese first, then toppings, then sauce. Ready-grated mozzarella has less moisture than whole so will give you melty stringiness without becoming too watery, so although it seems a slightly inferior choice it’s the best thing to use here

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Ingredients

  • dried active yeast 1 tsp
  • cream of tartar 1/4 tsp
  • golden caster sugar 1 tsp
  • groundnut oil 2 tbsp
  • olive oil 1 tbsp
  • strong bread flour 250g
  • sea salt flakes 1/5 tsp

PIZZA SAUCE

  • good-quality plum tomatoes 400g tin, (use San Marzano if you can find them)
  • golden caster sugar 1/2 tsp
  • oregano 1 tsp
  • basil a handful
  • garlic 1 clove, crushed

TOPPING

  • pecorino 4 tbsp, finely grated
  • grated mozzarella 125g
  • sliced pepperoni 70g

Method

  • Step 1

    To make the sauce, drain the tomatoes (keep the juice for bloody marys or freeze to use later).

  • Step 2

    Put the drained tomatoes in a bowl and squish with your hands until mashed.

  • Step 3

    Mix with the rest of the ingredients and leave while you make the dough.

  • Step 4

    Put the yeast, cream of tartar, sugar and oil in a bowl with 150ml warm water.

  • Step 5

    Mix then leave for 5 minutes in a warm place.

  • Step 6

    Gradually add the flour and salt, bringing it together as a dough (add a little more water if you need to).

  • Step 7

    Tip out onto a floured board and knead for 2-3 minutes.

  • Step 8

    Put in an oiled bowl, cover with clingfilm and leave in a warm place for an hour.

  • Step 9

    Oil a metal cake or pie tin approx 23cm x 4cm deep.

  • Step 10

    Punch down the dough, knead a couple of times then roll and stretch it out to line the tin.

  • Step 11

    Heat the oven to 190C/fan 170C/gas 5. Cover the base of the pizza with 2 tbsp of the pecorino.

  • Step 12

    Cover with the mozzarella, then the pepperoni. Top with the sauce and the rest of the pecorino.

  • Step 13

    Bake for 35-40 minutes until the edges of the dough are crisp and golden and the filling is bubbling.

  • Step 14

    Rest for 5 minutes before cutting into wedges.

Nutritional Information

  • Kcals 537
  • Fat 26.7g
  • Saturates 11.5g
  • Carbs 48.5g
  • Fibre 2.5g
  • Protein 22.9g
  • Salt 2g
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