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:


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


  • 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


  • 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


  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.

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