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Pepperoni Deep-Dish Pizza

Oxmoor House
Hands-On time 22 mins
Total time 23 hrs, 38 mins
Yield 6 servings (serving size: 1 rectangle)
Here's your knife, fork, and two napkins kind of deep-dish pie, invented at Pizzeria Uno in Chicago more than 60 years ago.

Ingredients

  • 1 cup warm water (100° to 110°), divided
  • 12 ounces bread flour (about 2 1/2 cups)
  • 1 package dry yeast (about 2 1/4 teaspoons)
  • 4 teaspoons olive oil
  • 1/2 teaspoon kosher salt
  • Cooking spray
  • 1 1/4 cups (5 ounces) shredded part-skim mozzarella cheese, divided
  • 1 1/2 cups Basic Pizza Sauce
  • 2 ounces pepperoni slices
  • 2 tablespoons grated Parmigiano-Reggiano cheese

Nutrition Information

  • calories 404
  • fat 16.3 g
  • satfat 5.9 g
  • monofat 7.8 g
  • polyfat 1.5 g
  • protein 16.9 g
  • carbohydrate 47.1 g
  • fiber 2.7 g
  • cholesterol 26 mg
  • iron 3.9 mg
  • sodium 607 mg
  • calcium 244 mg

How to Make It

  1. Pour 3/4 cup warm water in the bowl of a stand mixer with dough hook attached. Weigh or lightly spoon flour into dry measuring cups; level with a knife. Add flour to 3/4 cup water; mix until combined. Cover and let stand 20 minutes. Combine remaining 1/4 cup water and yeast in a small bowl; let stand 5 minutes or until bubbly. Add yeast mixture, oil, and salt to flour mixture; mix 5 minutes or until a soft dough forms. Place dough in a large bowl coated with cooking spray; cover surface of dough with plastic wrap lightly coated with cooking spray. Refrigerate for 24 hours.

  2. Remove dough from refrigerator. Let stand, covered, 1 hour or until dough comes to room temperature. Punch dough down. Roll dough out to a 14 x 11–inch rectangle on a lightly floured surface. Press dough into bottom and partially up sides of a 13 x 9–inch metal baking pan coated with cooking spray. Cover dough loosely with plastic wrap.

  3. Place a baking sheet in oven on bottom rack. Preheat oven to 450°.

  4. Arrange 3/4 cup mozzarella evenly over dough; top with Basic Pizza Sauce, pepperoni, Parmigiano-Reggiano, and remaining 1/2 cup mozzarella. Place pan on baking sheet in oven; bake at 450° for 25 minutes or until crust is golden. Cut pizza into 6 rectangles.