LITTLE CAESARS DEEP DISH RECIPES

Steps:

• Preheat oven to 425 degrees F.
• Bring a stockpot or dutch oven with 3 to 4-inch of water to a boil.
• Unroll the refrigerated pie crust and keep on the paper.
• If using a type that needs to be rolled, use a roller to roll out the dough to approximately ½-inch thickness. If using already rolled dough, fold in half so that it's about ½-inch thick and press down slightly to adhere.
• Use a bowl approximately 6-inch across to create 2 6 to 7-inch pizzas. Cut around the outside of the bowl with a paring knife. Discard the remaining dough or save it for later.
• In a small bowl, whisk together 1 egg with the water.
• Brush each pizza dough very lightly with the egg wash. If any pooling occurs, pat lightly with a paper towel.
• Slowly pour the baking soda into the boiling water.
• Place the first pizza crust into the boiling water. It will immediately fall to the bottom, so use a wooden spoon to lightly bring it back up to the top.
• Let cook in the boiling water for 25 seconds, then use 2 spatulas to carefully flip. Let cook for another 20 seconds and then remove from the water with the spatulas, place on parchment and set aside.
• Repeat with the second pizza crust.
• Once on the parchment. Liberally brush each crust with the egg wash once more. Brush all over, but put extra egg around the outside rim. Sprinkle generously all over with sea salt.
• Bake in the oven at 425 degrees F for 8 minutes.
• While the pizza dough initially cooks, make the cheese sauce.
• In a medium, heavy-bottom saucepan set over low heat, combine cheese and cornstarch. Toss to combine.
• Add evaporated milk and hot sauce and whisk constantly until cheese is melted. Continue whisking for about 5 minutes or until the cheese is bubbly and has thickened.
• If the cheese has thickened too much, add additional evaporated milk. Set aside. Once the pizza crust has cooked, remove it from the oven. Allow to cool for about 5 minutes.
• Top each with cheese sauce, leaving about a 1-inch rim around the outside for the pretzel crust. Top each pizza with 1 cup mozzarella cheese, then 10 tp 12 pepperonis.
• Bake another 6 minutes or until golden brown and melty/bubbly. Slice and serve!