Pepperoni Deep-Dish Pizza

Pepperoni Deep-Dish Pizza

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  • Prep Time


  • Total Time


  • Servings



  • 1

    cup warm water (100° to 110°), divided

  • 12

    ounces bread flour (about 2½ cups)

  • 1

    package dry yeast (about 2¼ teaspoons)

  • 4

    teaspoons olive oil

  • ½

    teaspoon kosher salt

  • Cooking spray

  • cups (5 ounces) shredded part-skim mozzarella cheese, divided

  • cups Basic Pizza Sauce

  • 2

    ounces pepperoni slices

  • 2

    tablespoons grated Parmigiano-Reggiano cheese


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.


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