Description
Deep Dish Pepperoni Pizza
Ingredients
2 cups all-purpose flour
1 tsp sugar
1/2 tsp salt
3/4 cup warm water
1 tsp active dry yeast
2 tbsp olive oil
1 cup pizza sauce
2 cups shredded mozzarella cheese
20 slices pepperoni
Fresh parsley or basil for garnish
Directions
Prepare the Dough:
In a bowl, mix warm water, sugar, and yeast. Let it sit for 5 minutes until foamy. Add flour, salt, and olive oil. Knead until smooth. Cover and let it rise for 1 hour.
Preheat Oven:
Set oven to 425°F (220°C).
Assemble the Pizza:
Press the dough into a greased deep-dish pan, creating a thick crust along the edges. Spread pizza sauce evenly over the dough.
Add Toppings:
Sprinkle mozzarella cheese generously over the sauce. Layer pepperoni slices evenly on top.
Bake to Perfection:
Bake for 20-25 minutes until the crust is golden and the cheese is bubbly.
Finish & Serve:
Sprinkle chopped parsley or basil for garnish. Slice and serve hot!
Prep Time: 1 hour 20 minutes
Cook Time: 25 minutes
Total Time: 1 hour 45 minutes
Servings: 4-6
Calories: 380 kcal per serving
#DeepDishPizza #PizzaLovers #PepperoniPizza #HomemadePizza #ComfortFood
Step-by-Step Guide
Follow these detailed instructions for perfect deep-dish pizza. First, ensure your yeast is active by mixing it with warm water (105-115°F) and sugar. After 5-10 minutes, it should be frothy. In a large mixing bowl, combine the flour and salt. Create a well in the center and pour in the yeast mixture and olive oil. Mix until a shaggy dough forms, then turn onto a floured surface. Knead for 8-10 minutes until smooth and elastic. Place in an oiled bowl, cover with a damp cloth, and let rise in a warm spot until doubled in size, about 1 hour. While the dough rises, grease your deep-dish pan (a 9-inch cake or springform pan works well) with olive oil or butter. Once risen, punch down the dough and press it into the pan, working it up the sides to form a thick, high edge.
Serving Suggestions
This hearty pizza is a meal in itself, but it pairs wonderfully with a crisp, simple side salad dressed with a tangy vinaigrette to cut through the richness. For a true Chicago-style experience, serve it with a sprinkle of grated Parmesan and red pepper flakes on the side. A cold beer or a glass of robust red wine like Chianti makes an excellent beverage pairing. Leftovers reheat surprisingly well in a toaster oven or air fryer to maintain the crust’s texture.
How-to Summary
To summarize: Activate yeast with warm water and sugar. Mix with flour, salt, and oil to form a dough, then knead and let rise for 1 hour. Press the risen dough into a greased deep-dish pan, forming high edges. Layer with sauce, cheese, and pepperoni. Bake at 425°F for 20-25 minutes until golden. Garnish and serve hot.
Frequently Asked Questions
Can I use instant yeast instead of active dry yeast?
Yes. You can mix instant yeast directly with the dry ingredients. Use the same amount and skip the initial proofing step in water.
Why is my crust not rising?
This is usually due to old/inactive yeast, water that was too hot (which killed the yeast), or a drafty, cool rising environment. Ensure your water is warm, not hot, and let the dough rise in a warm spot.
Can I prepare the dough ahead of time?
Absolutely. After the first rise, you can punch it down, wrap it tightly, and refrigerate for up to 24 hours. Let it sit at room temperature for 30 minutes before shaping.
What’s the best cheese to use besides mozzarella?
For authentic flavor, use a blend of mozzarella for melt and a low-moisture cheese like provolone or brick cheese for a richer, more flavorful pull.
How do I prevent a soggy bottom crust?
Ensure your pan is well-greased. Some bakers also pre-bake the pressed-in dough for 5-7 minutes before adding toppings to set the crust.
Common Mistakes to Avoid
- Using water that is too hot for the yeast, which will kill it and prevent rising.
- Overloading the pizza with wet toppings, which can make the crust soggy. Stick to the classic layers.
- Not letting the dough rise fully, resulting in a dense, tough crust.
- Using a thin, regular pizza pan instead of a proper deep-dish pan with high sides.
- Cutting the pizza immediately after baking; let it rest for 5 minutes to set the layers.
Conclusion
Making a deep-dish pepperoni pizza at home is a rewarding project that delivers incredible flavor and satisfaction. By following the detailed steps, avoiding common pitfalls, and using quality ingredients, you can create a restaurant-quality pizza that is perfect for sharing. The combination of a thick, buttery crust, tangy sauce, melted cheese, and spicy pepperoni is a timeless comfort food classic worth the effort. Enjoy the process and the delicious results!