Let's face it, sometimes we just want a big greasy pizza. And the answer to that craving has got to be none other than the original Deep Dish Pepperoni Pizza. Keep reading to get your best take out pizza at home!
Growing up the only kind of pizza I knew was the deep dish kind or the "fat" crust. There were no Italian style artisan thin crust pizzas anywhere near us. In fact, I thought the only kind of pizza that existed was the fat kind. And I was a-okay with that.
Then, like all of us, I grew up. I found out that Pizza Delight was not the only pizza on planet earth. And in fact, there was a whole other pizza world out there to be discovered. Including the thin crust Italian style pizza that I fell in love with and to date is my favourite pizza. You just can't beat an ultra thin base with a sprinkling of top notch ingredients to push your taste buds over the edge.
Unless you are like my kids, and love a good deep dish pizza.
Technically, this isn't a deep dish pizza....oops. I'm pretty sure deep dish pizza is exactly as stated, deep dish. Meaning it's pressed into a deep dish with the dough going up the sides. Almost like how you would make a pie or a tart. That is how you get the deep dish. Then you use tons of sauce and ingredients to fill it up and then it really does become a deep dish pizza.
So, this one is my kind of deep dish or fat pizza. I didn't put it in a pan but I did make the dough quite thick which gave it the deep dish look and taste.
I was so impressed with the results. It was take out worthy and the kids thought it was the best. Oliver, that's my 13 year old, said it was his favourite pizza yet. And by favourite, he meant favourite that we've made in the house. Despite my best pizza making efforts, it still doesn't hold up to our favourite pizzeria down the road. We are slowly getting there though. I like to call it the pizza evolution. They started out terrible, then became edible, to good, to pretty darn tasty and now verging on very good. The evolution continues.
So, let's talk about this pizza.
Notes about the pizza:
The key to any good (er...great) pizza, is the base. Without a great base, you just have a bunch of ingredients mixed up on a piece of all so round dough. And nobody wants that. So, make your base great.
I've talked about this a ton of times, but you might be new around here so I'll talk about it again. You really need to pay attention to your dough. It needs to be sticky when you start. It will be a sticky to touch and difficult to knead for about a minute, but then it gets easier as the dough becomes more and more elastic. Just flour your hands to help with the stickiness of the dough in the beginning. Knead the dough long enough until it bounces back with pressed. This will take between 5 - 8 minutes. Once it's reached this stage, you are good to go.
Okay, we have the dough out of the way, now we need to talk about cooking the pizza. To get that great crispy base, you do need a preheated surface in the oven to cook your pizza on. Ideally cast iron, well in my experience that is what works best. But a baking steel or a pizza stone will give the same results. If you have none of these and just a regular pizza pan, the results in your base will vary. Still, I recommend heating up the pan in the oven before transferring the pizza.
I really don't know how many pizzas I have made, but it's been a lot. And all I can say is that a preheated surface for the pizza is a must. I used to just put them on a cold pizza tray and then pop them straight in the oven. It was good, but not great. It wasn't until lately that I really got into cooking them on my preheated cast iron plate in the oven. The results are perfect every single time. So, yes I am going on about it over and over, but I want you to get the best pizza you can.
You are probably wondering how you transfer the pizza to the oven? Good question! I put my pizza on a lightly floured sheet of parchment paper. Then when it is dressed and ready for the oven, I slide it onto a wooden cutting board and then slide it off onto the cast iron plate in the oven. I am sure this seems fussy and impractical, but it is much easier than it sounds. And if you want that great pizza at home, do it!
That just about sums up this pizza making experience and I hope you get to try it and get those delicious results you're looking for.
Happy pizza making!
Deep Dish Pepperoni Pizza
Makes 2 - 12 inch pizzas / Prep time: 20 minutes / Rise time: 1 hour / Cook time: 8 - 10 minutes
For the dough:
4 Cups/510 grams strong white bread flour
1 level teaspoon of sea salt
1 (1/4-ounce or 7 grams) packet Instant yeast
1 teaspoon sugar
2 tablespoons extra virgin olive oil
1 1/2 cups/ 360 ml luke warm water
1 1/2 Cups/360 ml pizza sauce
8 oz/220 grams Mozzarella cheese
Pepperoni (as much as you like)
In a large mixing bowl combine the flour, salt, sugar and yeast. Stir to combine. Add the olive olive oil and incorporate with your fingers.
Make a well in the middle of the flour and pour in the warm water. With a fork, start incorporating the flour into the water in the middle. Do this until you have a sticky dough. Turn the dough out onto a floured surface and knead until the dough is elastic and smooth, about 5 - 8 minutes. Put the dough back in the bowl and cover. Leave to rise for about an hour or until it has doubled in size.
Preheat oven to 450 degrees F. Place a cast iron plate, pizza stone or baking steel in the oven on the lowest rack.
Divide the dough into two equal parts and form into balls. Place one ball of pizza dough on a lightly floured surface and press down with your hands until you have a disk. Start pushing the dough out with your hands, lifting and stretching as you make it bigger. Keep the edges quite high, about 1/2 inch. Place the pizza base on a large sheet of parchment paper.
Top the base with sauce, cheese, oregano and pepperoni. Slide the pizza with the parchment paper onto a board. Transfer the pizza to the oven using the board to slide it onto the hot baking stone in the oven. Cook for about
8 - 10 minutes or until the pizza has risen and the base is crisp.
Remove from oven and serve straight away. Repeat for other pizza if using immediately.
Click the downloadable link below to print recipe!
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Hello and thanks for stopping by. I'm Julia and I have a passion for wholesome fresh food. Here you can find what's cooking in my Spanish kitchen, with inspiration from my Newfoundland roots!
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