Pepperoni Deep-Dish Pizza

Here's your knife, fork, and two napkins kind of deep-dish pie, invented at Pizzeria Uno in Chicago more than 60 years ago.

Yield: 6 servings (serving size: 1 rectangle)
Total:
Recipe from Cooking Light

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Recipe Time

Hands On: 22 Minutes
Total: 23 Hours, 38 Minutes

Nutritional Information

Amount per serving
  • Calories: 404
  • Fat: 16.3g
  • Saturated fat: 5.9g
  • Monounsaturated fat: 7.8g
  • Polyunsaturated fat: 1.5g
  • Protein: 16.9g
  • Carbohydrate: 47.1g
  • Fiber: 2.7g
  • Cholesterol: 26mg
  • Iron: 3.9mg
  • Sodium: 607mg
  • Calcium: 244mg

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

Preparation

  1. 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. 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. 3. Place a baking sheet in oven on bottom rack. Preheat oven to 450°.
  4. 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.
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