Pepperoni Deep-Dish Pizza |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Here's your knife, fork, and two napkins kind of deep-dish pie, invented at Pizzeria Uno in Chicago more than 60 years ago. 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 |
Directions:
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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