Deep-Dish Pepperoni Pizza

For a perfectly cheesy pepperoni deep-dish pizza, nothing beats making it in a Smithey cast iron skillet. Want it? Click Here: http://taste.md/TMSmitheyCI

Ingredients

Prepare the Pan

  • 1 tablespoon unsalted butter
  • 1 1/2 tablespoons medium grind cornmeal
  • For the dough:
  • 3 teaspoons dry active yeast
  • 1 tablespoon granulated sugar
  • 2 1/4 cups warm water
  • 6 cups bread flour
  • 1 tablespoon kosher salt

Sauce

  • 1 (14 1/2 ounce) can diced fire-roasted tomatoes, drained
  • 1 1/4 cups favorite store-bought tomato sauce
  • 1 teaspoon ground fennel
  • 1/2 teaspoon crushed red pepper flakes (optional)
  • 1 teaspoon kosher salt, plus more to taste
  • 1 teaspoon granulated sugar
  • 1/2 teaspoon freshly ground black pepper, plus more to taste

Topping

  • 8 ounces uncured pepperoni, thinly sliced
  • 12 ounces shredded Italian cheese blend (or 6 ounces each of shredded mozzarella, provolone, and parmesan)
  • Extra-virgin olive oil
  • Flake salt and freshly ground black pepper

Steps

  1. Grease the Smithey cast-iron pan with butter. Sprinkle the cornmeal in the pan and press into the bottom and sides. Set aside.
  2. To make the dough: Pour the yeast into a liquid measuring cup with the sugar and water. Gently stir to combine. Allow to proof for 10 minutes until foamy.

Keep reading

Get access to the full recipe and 10,000 more!

Already have an account?