Pepperoni Deep-Dish Pizza

There are times in my life when I question if I can read.  This recipe is one of those times.

I’ve been keeping up with my weekly menu planning, purchasing groceries based on said menu plan and doing really well.  I read over this recipe and missed one little detail  24 hours.  The dough needs to rest and rise in the fridge for 24 hours.  No biggie, right?

I waited a couple of days to catch up and take the time to make the dough, let it sit for 24 hours, and then I was ready to make some pizza…  BUT

The 14×11 rectangle the dough was supposed to be rolled out to?  More of a 14 inch wide blob (pictorial evidence below).

I also missed how much pizza sauce was needed.  I had about half the amount needed.  What’s the fix?  A can of tomatoes blended down with salt, pepper, basil, garlic and onion powder thrown in; then mix in the pizza sauce I had on hand.

And I messed up the order of how everything was supposed to be layered.  What’s a girl to do?

This recipe is from Cooking Light, May 2010.

Substitutions made, noted below.

deep dish 1

Pepperoni Deep-Dish Pizza

1 c warm water (100 to 110 degrees) divided
12 oz bread flour (about 2.5 cups)
1 package dry yeast (about 2 1/4 tsp)
4 tsp olive oil
1/2 tsp kosher salt
Cooking Spray
1 1/4 c (5 oz) shredded part-skim mozzarella cheese, divided
1 1/2 c Basic Pizza Sauce – I used a combo of Trader Joes pizza sauce and some blended tomoatoes and spices
2 oz pepperoni slices
2 tblsp grated Parmiganio-Reggiano cheese

Pour 3/4c 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 3/4c 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.

Deep Dish Pizza 2

Remove dough from refrigerator.  Let stand, covered, 1 hour or until dough come to room temperature.  Punch dough down.  Roll dough out to a 14×11-inch rectangle on a lightly floured surface.  Press dough into bottom and partially up sides of a 13×9-inch metal baking pan coated with cooking spray.  Cover dough loosely with plastic wrap.

Place a baking sheet in over on bottom rack.  Preheat oven to 450 degrees.

Remove the plastic wrap – the magazine left out this little detail….  Arrange 3/4 c mozzarella evenly over dough; top with pizza sauce, pepperoni, Parm-Reg and remaining 1/2 c mozzarella.  Place pan on baking sheet in oven; bake at 450 degrees for 25 minutes or until crust is golden.  Cut pizza into 6 rectangles.

deep dish 3

cartoon-strawberry-9Husband and I lived in the Chicago area for a couple months before moving to Nashville, but it was long enough to fall in love with a good deep dish pizza.  So this recipe both excited and worried me.  Would it live up to our deep dish memories?  I’m happy to report this is a great fill in to rely on until we can get back to Giordano’s.  Just remember – make the dough 24 hours in advance…


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