Deep Pan Pizza Recipes

DEEP DISH PIZZA

Steps:

• The night before you'd like to serve pizza (or the morning before), mix up the pizza dough. Stir together the flour, yeast, water, and salt in a medium bowl. Mixture will look shaggy and a little dry. Cover bowl with plastic wrap and leave dough out on counter to rise for 8-24 hours.
• About an hour before you'd like to serve the pizza, move an oven rack to the lowest position and preheat the oven to 400 degrees.
• Optional: for a crunchy crust, place 2 tbsp oil in the bottom of a 9x13 pan (glass works best). When the oven is almost at 400, place the baking dish in the oven for 5 minutes to heat.
• Remove 9x13 pan from oven. (OR, if skipping the step to make crust crunchy, lightly grease a 9x13 pan.) Using a spatula or scraper, pour the pizza dough into the 9x13 pan. Lightly grease your hands and use your fingers to stretch the dough out until it mostly covers the bottom of the pan. If the pan has been in the oven, be careful not to touch it as it will be hot.
• Spread pizza sauce on top of the dough, all the way to the edges. Sprinkle cheese on top of the sauce, all the way to the edges. Top with pepperoni and a little more cheese if desired.
• Spray a piece of foil with nonstick spray and use it to cover the baking dish. Place dish in oven and bake for 30 minutes. Remove foil and bake for 5-10 more minutes, until bottom crust of pizza and cheese is lightly browned.
• Remove from oven and allow pizza to rest about 10 minutes before removing from pan and slicing into squares.

DEEP DISH PIZZA RECIPE BY TASTY

Steps:

• For the pizza sauce, melt the butter in a small saucepan and add the onion, salt, red pepper flakes, and oregano, and sauté until golden brown.
• Add the garlic, sugar, and crushed tomatoes, and simmer for roughly 20 minutes or until sauce thickens.
• For the dough, combine the active dry yeast, sugar, and warm water together and let sit for one minute.
• In a large mixing bowl, combine the flour, cornmeal, and salt.
• Add the yeast mixture and butter into the dry ingredients and stir until dough forms.
• Bring dough to floured surface and knead until dough forms into a ball.
• Move dough to large bowl drizzled with olive oil. Coat dough in oil and cover. Let rest for 1 hour.
• Remove dough and bring onto floured surface.
• Cut dough in half and begin working dough out, ensuring that it is at least 2 inches (5 cm) wider than your deep dish pan.
• Double wrap the remaining dough with plastic wrap and place in a resealable freezer bag. Freeze for up to a month.
• Preheat your oven to 425°F (215°C).
• Bring your dough into your oiled and floured deep dish pan.
• Using your hands press dough into sides of your dish making it as even as possible.
• Lay slices of mozzarella across the dough, covering the entire bottom.
• Add pieces of uncased italian sausage on top of the mozzarella and top with tomato sauce.
• Bake for 20-25 minutes or until crust starts to lightly brown and the cheese is melted.
• Garnish with parmesan, cut and serve.
• Enjoy!

DEEP-PAN PIZZA

Steps:

• Until recently, I'd always seen this type of pizza as a slightly greedy way of bulking out crusts and toppings. I hadn't realized Italian immigrants had cleverly adapted their old-world recipes to suit new-world coalfired ovens. Making pizzas in tins to protect the base from the soot of the oven makes perfect sense to me now, and I can honestly say that when it's cooked and seasoned with proper love and care, I'm more than happy with this representative of the pizza family.
• To make your dough, pour 650ml of lukewarm water into a large bowl and use a fork to stir in the yeast, sugar and 1 level teaspoon of fine sea salt. Add your flour, bit by bit, until it comes together. You want smooth springy dough, so keep adding a bit more flour if necessary. Dust a clean surface with flour, then knead the dough with your hands. When you're happy with the consistency, pop it into a flour-dusted bowl, cover with a damp cloth and leave in a warm room until the dough has almost doubled in size.
• Meanwhile, put a lug of olive oil into a large pan on a medium heat. Add your sliced onions and thyme leaves and cook for 15 minutes, or until softened and golden. Take the pan off the heat and put aside. Put all the tomato sauce ingredients into a food processor or liquidizer with a good pinch of salt and black pepper and blitz to a purée. Have a taste and season carefully, adding a bit more salt and pepper if it needs it.
• Slit the sausages open and squeeze the meat into a bowl. Bash up the dried chilli and fennel seeds in a pestle and mortar, add these to the meat with the dried oregano and mix well with a fork.
• Preheat your oven to 200ºC/400ºF/gas 6. Divide the dough in half and oil 2 trays (about 25 x 35cm) with olive oil. Use a rolling pin or clean hands to flatten and stretch the dough out. Roll or push the dough around each tray and really push it into the corners so you get a chubby crust and a base about 1cm thick.
• Divide your blitzed tomato sauce between the pizzas and spread around. Scatter over the caramelized onions and dot small pinches of the sausage mixture around the top of each pizza. Tear up the mozzarella and dot the pieces over the sausage, then sprinkle over the fresh basil leaves, sliced fresh chilli, a good pinch of salt and pepper and the grated Parmesan. Finally let your slices of pancetta sort of fall on to the pizzas so they curl and crisp up as they cook. Place in the bottom of the oven for about 20 minutes so the base gets nice and crispy while the top is cooking. Once your pizzas are beautifully cooked, serve right away with a fresh green lemony salad.

TRUE CHICAGO-STYLE DEEP-DISH PIZZA

Steps:

• Mix sugar, yeast and 11 ounces room temperature water (about 80 degrees) in a bowl and let bloom for 15 minutes. Combine flour, salt and cream of tartar in the bowl of a stand mixer. Once yeast has bloomed, add to dry ingredients along with corn oil. Gently combine with a rubber spatula until a rough ball is formed.
• Knead on low speed with the dough hook for 90 seconds. Transfer to a lightly oiled bowl and proof until doubled in size, about 6 hours. Punch down and let dough settle for 15 more minutes.
• Position an oven rack in the middle of the oven and preheat to 450 degrees F.
• Coat bottom and sides of a 12-inch cake pan or traditional Chicago style pizza pan with melted butter. Using your hands, spread out about three-quarters of the dough across the bottom and up the sides of the pan (save the remainder for another use). Cover entire bottom in mozzarella, all the way up to the edge. Cover half with a thin, even layer of raw sausage. Cover the other half with the pepperoni. Top with a couple handfuls of crushed tomatoes. Spread out with hands to the edge. Sprinkle top evenly with grated Parm.
• Bake, rotating halfway through, until golden around the edge, about 25 minutes. Let rest for about 5 minutes, then either gently lift pizza out of pan or just cut your slice out of the pan like a pie!

EASY PAN PIZZA

Steps:

• ORIGINAL WAY (Overnight using cold water) Combine flour, yeast, and salt in a medium bowl. Add cold water and combine well. Cover tightly with plastic wrap and let stand on counter top 12 to 18 hours.
• FASTER WAY (Using hot water) Combine flour, yeast, and salt in a medium bowl. Add hot tap water (120 - 130° F) and combine well. Cover tightly with plastic wrap and let stand on counter top for 3 hours.
• After the resting time of either the overnight 12-18 hrs or faster 3 hrs, dough will be double in size, puffy & soft, and dotted with bubbles. Sprinkle the dough with a little flour and stir briefly until it forms a ball.
• Grease a 9 or 10-inch cast iron skillet.
• Place dough in skillet, spreading close to the edge with oiled fingers. Cover with a pot lid or plate and let rest at least an hour, preferably two. It will continue spreading as it rests.
• Preheat oven to highest temperature - 500/550° F.
• Add sauce, cheese, and toppings.
• Cook on a stove-top burner on medium-high heat for 3 minutes.
• Place in oven and bake about 15 minutes (start checking at 12).

CHICAGO DEEP-DISH PIZZA

Steps:

• Pour water into the bowl of a stand mixer fitted with a paddle attachment. Sprinkle in yeast and let dissolve, about 10 minutes. Add olive oil, melted butter, sugar, salt, cornmeal, and most of the flour. Knead, stopping to scrape down the sides occasionally and adding more flour as needed, until smooth and elastic.
• Transfer dough to a lightly floured work surface. Knead in extra flour if needed. Roll into a ball and place in a bowl greased with 1/2 teaspoon olive oil. Cover with a plate and let rise in a warm spot until doubled in volume, 1 to 2 hours.
• Meanwhile, let pizza sauce simmer in a pot over low heat until very thick, 60 to 90 minutes.
• Preheat the oven to 425 degrees F (220 degrees C).
• Poke dough to deflate and turn out onto your work surface. Press and stretch out dough into a round shape 3 to 4 inches larger than a 12-inch cast iron skillet. Brush skillet with 1 1/2 teaspoons olive oil. Place dough in the skillet; stretch and pull to evenly distribute it over the bottom and sides.
• Lay provolone cheese over the bottom of the crust. Scatter fresh mozzarella on top. Add Italian sausage and firm mozzarella. Ladle pizza sauce generously on top. Grate Parmesan cheese on top. Fold the edges of the crust in towards the center to seal in the sides. Drizzle crust and center with 1 tablespoon olive oil.
• Bake in the center of the preheated oven until crust sounds hollow and pizza is beautifully browned, about 35 minutes. Let rest for 10 minutes before slicing.

THE REAL CHICAGO DEEP DISH PIZZA DOUGH

Steps:

• Dissolve yeast and sugar in warm water in a bowl. Let stand for 5 to 10 minutes until the yeast softens and begins to form a creamy foam.
• Combine yeast mixture, flour, corn oil, and kosher salt in a large stand mixer with a hook attachment; knead until dough holds together but is still slightly sticky, about 2 minutes.
• Form dough into a ball and transfer to a buttered bowl, turning to coat. Cover bowl with a towel and allow dough to rise at room temperature until double in size, 6 hours.
• Punch down dough and let rest for 10 to 15 minutes. Press dough into a 10-inch deep dish pizza pan.

UPSIDE DOWN ONE PAN PIZZA RECIPE BY TASTY

Steps:

• Preheat the oven to 400°F (200°C).
• Heat 1 tablespoon of olive oil in a 12-inch (30 cm) cast-iron skillet over medium-high heat. Once the pan is hot, add the onion and cook until softened, about 4 minutes. Remove from the pan and set aside.
• Add the green pepper and cook until softened, about 5 minutes. Remove from the pan and set aside.
• Turn off the heat. Grease the pan with nonstick spray.
• Arrange the pepperoni in an even layer on the bottom of the pan. Top with the green peppers, onions, Parmesan, and mozzarella. Arrange the provolone slices over the shredded cheese in an even layer. Top with the pizza sauce and spread evenly.
• On a lightly floured surface, roll out the pizza dough to a 12-inch (30 cm) round. Gently lay the pizza dough over the pizza sauce, making sure the dough reaches to the edges all around. Brush the dough with the remaining tablespoon of olive oil.
• Bake for 25 minutes, until the dough is golden brown.
• Carefully remove the skillet from the oven. Place a large baking sheet on top, then quickly invert the pizza onto the pan.
• Return to the oven and bake for another 20 minutes, until the pepperoni begins to crisp.
• Slice into 8 wedges, then serve.
• Enjoy!

QUICK & EASY DEEP DISH PIZZA

Steps:

• Preheat oven to 425°. In a large skillet, cook beef, pepper and onion over medium heat 8-10 minutes or until beef is no longer pink, breaking beef into crumbles; drain. Stir in pizza sauce and Canadian bacon; remove from heat., Prepare dough for pizza crust according to package directions. Press dough to fit bottom and 1 in. up sides of a greased 13x9-in. baking pan., Spoon meat sauce onto crust. Sprinkle with cheese; top with pepperoni. Bake, covered, 25 minutes. Uncover; bake 5-10 minutes longer or until crust and cheese are golden brown. Freeze option: Cool meat sauce before assembling pizza. Securely cover and freeze unbaked pizza. To use, bake frozen pizza, covered with foil, in a preheated 425° oven 25 minutes. Uncover; bake 15-20 minutes longer or until golden brown and heated through.

PAN-FRIED PIZZAS

Steps:

• Make the balsamic glaze: In a small saucepan, bring the balsamic vinegar to a boil, then reduce the heat to maintain a simmer. Cook until reduced by two-thirds and syrupy, 8 to 10 minutes. Set aside to let cool.
• Shape the crust: On a flat, lightly-floured surface, divide the dough into quarters. Roll each into a loose ball. Cover with a kitchen towel and allow the dough to rest for 10 to 15 minutes. Working with one ball at a time, roll and gently stretch into an 8-inch round about 1/8-inch thick. (Note: You can also use a rolling pin, if easier.) Set aside, covering with the towel or plastic wrap.
• Cook the crusts: Heat 4 tablespoons oil in a 10-inch skillet over medium-high heat until hot. Reduce the heat to medium-low and add the sprigs of thyme. Let cook until crispy, 2 to 3 minutes. Transfer the thyme sprigs to a paper towel-lined plate. Set aside to cool, then pick the leaves off the stems. Reserve the leaves.
• Increase the heat to medium. Working with one round of dough at a time, gently place the dough into the hot oil so that it lies flat in the skillet. Cook until the underside is browned and the edges are crispy, 3 to 4 minutes. Use a pair of kitchen tongs or a heatproof spatula to flip the dough to the other side, taking care, as the oil is hot and can splatter. Cook until the crust looks crispy, another 3 to 4 minutes. Transfer the crust to a sheet pan fitted with a wire rack. Repeat with the remaining dough, adding and heating more oil in the skillet as needed between batches.
• Prepare the tomatoes: In a medium bowl, toss the tomatoes with some salt and pepper and set aside.
• Make the ricotta mixture: In a medium bowl, combine the ricotta, Parmesan, garlic, fried thyme leaves and salt and pepper to taste. Adjust the seasonings.
• Assemble the pizzas: Transfer the crusts to a cutting board. Use the back of a kitchen spoon to spread the ricotta mixture evenly among the 4 pizzas. Drizzle with oil. Sprinkle the basil and Pizzeria Salt over the ricotta. Drizzle with the balsamic glaze. Top with the tomatoes.
• Cut each pizza into slices with a pizza cutter or saw into pieces gently with a serrated knife. Serve immediately with another drizzle of balsamic and a generous sprinkle of Parmesan and Pizzeria Salt.
• In a medium bowl, combine the Parmesan, garlic powder, oregano and red pepper flakes.

CHEAT'S DEEP-PAN PIZZA

Steps:

• Heat oven to 200C/180C fan/gas 6. Mix the flour, baking powder and ½ tsp salt in a large bowl, then rub in the butter. Add the milk and bring together to make a soft, slightly sticky dough. Brush a 25cm x 36cm baking tray with a little olive oil and press the dough into it, making sure it goes right to the corners.
• Arrange the tomatoes, courgettes and artichokes over the base. Scatter over the cheeses, drizzle with the remaining oil and sprinkle with the oregano. Season with pepper. Bake for 25 mins until nicely browned. Can be cooled, sliced in the tin and frozen for up to a month. Defrost before wrapping in foil and reheating in a low oven.

DEEP PAN PIZZA

Steps:

• To bread mixer pan add...
• 1 cup water
• 1/3 cup milk
• 2 tbsp vegetable oil
• Then add
• 3 cups strong bread flour
• 1/2 tsp salt
• 1 tbsp sugar
• 1 package yeast.
• Put bread mixer on dough cycle for 10 minutes.

DIRTY YOUR DEEP DISH PAN...PIZZA!

Steps:

• CRUST:.
• Bring 1 quart water and the potato to a boil in a small saucepan over medium-high heat; cook until tender 10 - 15 minutes. Drain the potato and and cool until it can be handled.
• Press potato through a potato ricer or grate on the large holes of a box grater.
• Measure 1 1/3 cups lightly packed potato; discard the remaining potato.
• Adjust an oven rack to the highest position and the other rack to the lowest position; heat the oven to 200 degrees. Once the temperature reaches 200 degrees, maintain the heat for 10 minutes then turn off the heat.
• Combine the flour, yeast, and salt in a food processor. With the motor running, add the water and process until the dough comes together in a shaggy ball.
• Add the potato and process for several seconds, then add 2 tablespoons of the oil and process several more seconds, until the dough is smooth and slightly sticky.
• Transfer the dough to a lightly oiled medium bowl, turn to coat with oil and cover the bowl tightly with plastic wrap. Place in the warmed oven until the dough is soft and spongy and doubled in size, 30 - 35 minutes.
• Oil the bottom of two 10-inch cake pans with 2 tablespoons of oil each.
• Turn the dough onto a clean, dry work surface; divide it in half.
• Pat each half into a 9-inch round.
• Transfer the round to the oiled pans, cover with plastic wrap, and let rest until the dough longer resists shaping, about 10 minutes.
• Place a pizza stone or rimless baking sheet on the lowest oven rack and preheat the oven to 500 degrees.
• Uncover the dough and pull it into the edges and up the side of the pans to form a 1 inch high lip. Cover with plastic wrap and let rise in a warm, draft-free spot until doubled in size, about 30 minutes.
• Uncover the dough and prick generously with a fork.
• Reduce the oven temperature to 425 degrees and bake on the heated stone or baking sheet (on the lowest rack) until the crust is dry and lightly browned, about 5 - 10 minutes.
• Add the toppings.
• Bake on the stone or baking sheet until the cheese melts, 10 - 15 minutes.
• Move the pizza to the top rack and bake until the cheese is golden brown in spots about 5 minutes longer.
• To make sure the crust is done, use a spatula to lift up the crust - it should be nicely browned underneath.
• Let cool 5 minutes, then holding the pizza pan at an angle with one hand, use a wide spatula to slide the pizza from the pan to a cutting board. Cut into wedges and serve.