DEEP DISH PEPPERONI PIZZA RECIPE RECIPES

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PEPPERONI DEEP-DISH PIZZA RECIPE | MYRECIPES



Pepperoni Deep-Dish Pizza Recipe | MyRecipes image

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

Provided by Julianna Grimes

Total Time 23 hours 38 minutes

Yield 6 servings (serving size: 1 rectangle)

Number Of Ingredients 10

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
½ teaspoon kosher salt
Cooking spray
1?¼ cups (5 ounces) shredded part-skim mozzarella cheese, divided
1?½ cups Basic Pizza Sauce
2 ounces pepperoni slices
2 tablespoons grated Parmigiano-Reggiano cheese

Steps:

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

Nutrition Facts : Calories 404 calories, CarbohydrateContent 47.1 g, CholesterolContent 26 mg, FatContent 16.3 g, FiberContent 2.7 g, ProteinContent 16.9 g, SaturatedFatContent 5.9 g, SodiumContent 607 mg

DEEP DISH PEPPERONI PIZZA RECIPE: HOW TO MAKE IT



Deep Dish Pepperoni Pizza Recipe: How to Make It image

What’s a party without pizza? This filling deep-dish delight from Jane Shapton of Tustin, California is loaded with pepperoni, four kinds of cheese and other favorite pizza toppings.

Provided by Taste of Home

Categories     Dinner

Total Time 55 minutes

Prep Time 20 minutes

Cook Time 35 minutes

Yield 12 servings.

Number Of Ingredients 19

1 package (1/4 ounce) active dry yeast
2/3 cup warm water (110° to 115°)
1 cup all-purpose flour
1/4 cup canola oil
1 cup whole wheat flour
1 tablespoon each minced fresh basil, oregano and marjoram
1 teaspoon garlic powder
1 teaspoon salt
TOPPING:
2 cups shredded part-skim mozzarella cheese
1 cup shredded Swiss cheese
1 cup shredded cheddar cheese
2 large green peppers, chopped
1-1/2 cups chopped onions
1 tablespoon each minced fresh basil, oregano and marjoram
1 tablespoon canola oil
1 cup shredded Parmesan cheese
8 plum tomatoes, seeded and chopped
1 package (3 ounces) sliced pepperoni

Steps:

  • In a large bowl, dissolve yeast in warm water. Add all-purpose flour and oil; beat until smooth. Add the whole wheat flour, herbs, garlic powder and salt. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. , Place in a greased bowl; turn once to grease top. Cover and let rise in a warm place until doubled, about 45 minutes., Punch dough down; roll into a 14-in. circle. Transfer to a well-greased 10-in. ovenproof skillet, letting dough drape over the side. Combine the mozzarella, Swiss and cheddar cheeses; sprinkle 1 cup over dough. Set remaining cheese mixture aside., In a large skillet, saute the green peppers, onions and herbs in oil until tender. Spoon half of vegetables over cheese. Layer with half of the Parmesan cheese and tomatoes. Sprinkle with 2 cups of the reserved cheese mixture. Layer with the remaining vegetables, Parmesan cheese and tomatoes. , Fold crust over filling toward center of skillet to form an edge. Bake at 400° for 30 minutes. Sprinkle with pepperoni and remaining cheese mixture. Bake 5 minutes longer or until crust is golden brown. Let stand for 10 minutes before slicing.

Nutrition Facts : Calories , FatContent , CholesterolContent , SodiumContent , CarbohydrateContent , FiberContent , ProteinContent

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