Costanza's Pepperoni Deep Dish Pizza

Costanza's Pepperoni Deep Dish Pizza

Deep Dish Dough Ingredients:

  • Flour: 6.6 oz
  • Semolina Flour: 0.4 oz
  • Olive Oil: 0.7 oz
  • Corn Oil: 1.3 oz
  • Hot water: 3.2 oz (~110 degrees)
  • Sugar: 0.2 oz
  • Salt: 1 pinch
  • Active Dry Yeast: 2 pinches
  • Softened Butter: 0.5 oz (~1 tablespoon)

Deep Dish Dough Instructions:

Note: Make pizza dough a few hours before you want to cook. Making dough at 1pm and putting it in the oven at 6:30pm is usually great.

  1. Measure all purpose flour and semolina flour into a large bowl and stir
  2. Mix olive oil, corn oil, and flour mix with a spoon for a minute until the dough gets clumpy
  3. Separately mix sugar and salt into hot water until dissolved
  4. Add sugar/salt/hot water mix to flour mix
  5. Add pinch of yeast to flour mix
  6. Add melted butter to flour mix
  7. Mix all ingredients with a spoon until it turns into a ball (this will be pretty quick)
  8. Knead lightly a few times, scraping the side of bowl, until its a single ball
  9. Cover bowl with aluminum foil
  10. Let the dough sit and rise for a few hours, room temperature is fine

Deep Dish Pizza Ingredients:

  • Deep dish dough (see recipe above)
  • Butter or shortening (Kerigold butter is the best)
  • Can of ground or crushed tomatoes (Cento is great and pretty easy to find, Escalon 6-in-1 ground tomatoes is the best)
  • 8 oz low moisture part skim mozzarella block (shred by hand is better, pre-shredded may not melt properly)
  • 5 oz large thin sliced pepperoni (Applegate uncured is the best)
  • Vegetable toppings: black olives, onions, red peppers
  • Dried Oregano
  • Basil, fresh or dried

Deep Dish Pizza Instructions:

  1. Preheat oven to 450 F
  2. Grease a cast iron skillet with butter or shortening (8 or 9 inch pan for 12 oz dough)
  3. Spread the dough into the greased skillet so it covers the bottom and goes almost all the way up the sides
  4. Add shredded cheese as the bottom layer
  5. Layer pepperoni slices to make a solid layer on top of cheese
  6. Spoon out some ground tomatoes on top of pepperoni (do not add too much sauce as it will make the pizza soggy)
  7. Top with vegetables and spices
  8. Bake for 35 minutes on middle rack
  9. Gently relocate pizza from skillet to wood cutting board
  10. Let pizza sit for 5 minutes
  11. Divide into 4 slices and enjoy

Alternative Recipes

The Lorenzo (Sausage + Peppers + Mushrooms, different dough)

Hawaiian

Ingredients

  • 5oz ham
  • fresh pineapple, sliced very thinly, dried out as much as possible
  • fresh or pickled jalapenos, dried out as much as possible

Notes

  • Alternative toppings, otherwise same recipe as above.
  • Don't believe the haters, Hawaiian pizza is incredible and they're wrong.
  • Deli ham is cool but leftover baked ham from Easter or whatever is the best.
  • Dry the pineapple and jalapeno! Even consider baking them in the oven for a few minutes.
  • Similar to Lou Malnati's.
Back to Recipes