Olive Magazine
Deep-Dish Pepperoni Pizza

Deep-dish pizza

Published: August 31, 2017 at 3:49 pm
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  • Preparation and cooking time
    • Total time
    • + rising
  • Easy
  • Serves 4

Make our deep-dish pepperoni pizza for a comforting family supper. With this Chicago-style pizza, the ingredients are layered the opposite way to Italian pizza - cheese first, then toppings, then sauce.

Nutrition:
NutrientUnit
kcal537
fat26.7g
saturates11.5g
carbs48.5g
fibre2.5g
protein22.9g
salt2g
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Make this comforting deep-dish pizza, then check out our margherita pizzapepperoni pizza, pizza pie and more impressive pizza recipes.

Recipe tip: 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

Ingredients

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

PIZZA SAUCE

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

TOPPING

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

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.

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