Chicago Deep Dish Pizza Recipe | olivemagazine

Deep-Dish Pepperoni Pizza

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.