A Chicago-style deep dish pepperoni pizza is truly an epic pie. It’s a pizza baked in a skillet! Homemade Pizza Dough loaded deeply with Mozzarella and Provolone cheese, Italian Meatballs, Sautéed Mushrooms, garden bell peppers, and Pomodoro Pizza Sauce. It’s a feast for your eyes and your belly. You’re going to need a fork and knife to tackle this one!
Deep Dish Pepperoni Pizza Recipe
Deep Dish Pepperoni Pizza
Equipment
- cutting board
- kitchen knife
- floured dough rolling surface
- Rolling Pin
- 10-inch cast-iron skillet
- pizza knife
Ingredients
- 8 Italian Meatballs – sliced thinly
- 8 slices pepperoni – sandwich slices
- 8 ounces cremini mushrooms – sliced
- 1 green bell pepper – diced
- 8 slices Provolone cheese
- 4 cups Mozzarella cheese
- ½ cup yellow onion – minced
- ½ cup fresh basil – chopped
- 3 cloves garlic – minced
- 28 ounces Stewed tomatoes – such as San Marzano
- 1 cup beef stock
- 2 tbsp olive oil
- 1 tsp granulated sugar
- ½ tsp black pepper
- 6 ounces tomato paste
- 1 ball of pizza dough
Instructions
Gather and Prepare the Ingredients
- Slice the Italian meatballs into ⅛-inch slices.8 Italian Meatballs
- Set aside about 8-10 large pepperoni slices.8 slices pepperoni
- Slice the mushrooms.8 ounces cremini mushrooms
- Chop the green bell pepper.1 green bell pepper
- Set aside the sliced Provolone cheese.8 slices Provolone cheese
- Set aside the shredded Mozzarella cheese.4 cups Mozzarella cheese
- Chop the onions.1/2 cup yellow onion
- Pick the basil leaves, and chop them coarsely. I'm using fresh basil from my herb garden.1/2 cup fresh basil
- Mince the garlic.3 cloves garlic
- Prepare the stewed tomatoes. I'm using roasted heirloom cherry tomatoes from the garden.28 ounces Stewed tomatoes
- Prepare 1 cup of beef stock.1 cup beef stock
- Prepare the tomato paste.6 ounces tomato paste
Make the Pomodoro Pizza Sauce
- Heat olive oil in a heavy skillet until shimmering.2 tbsp olive oil
- Add the chopped onion and a pinch of salt, then sauté until translucent.
- Add the chopped basil and minced garlic, and sauté until aromatic.
- Add the stewed tomatoes, and stir to incorporate.
- Add the sugar and black pepper.1 tsp granulated sugar, 1/2 tsp black pepper
- Add the tomato paste.
- Stir it all together, then bring the sauce to a boil.
- Cover loosely and simmer for one hour.
- Give it a stir every 20 minuter so to keep the sauce from burning.
- When the sauce has reduced until it is good and thick, turn off the heat.
Prep the Pizza Dough
- Add a ball of thawed or fresh pizza dough to a floured surface. I used previously made pizza dough that I had in the freezer.1 ball of pizza dough
- Roll the dough ball in the flour.
- Using a rolling pin, or hand toss to create a large disc of floured dough.
- Drape the dough over a 10-inch skillet.
- Gently press the dough into the skillet, so that it takes on the shape of a deep pie. Allow some of the dough to drape over the edges of the skillet.
Sauté the Mushrooms
- Melt butter in a separate skillet over medium heat.
- Add the sliced mushrooms to the skillet. Try to keep it in a single layer.
- Sauté the mushrooms until well browned, then remove from the heat.
Build the Pizza Pie
- Covert the bottom of the dough with sliced Provolone cheese.
- Add a layer of sliced Italian meatballs.
- Add a few spoonfuls of sauce, just enough to fill in the gaps between the sliced meatballs.
- Add a generous portion of shredded Mozzarella.
- Add the chopped green bell peppers. Tamp everything down.
- Add the sautéed mushrooms.
- Add more Mozzarella cheese.
- Cover the pie with pepperoni slices.
- Top off the pie with the thick Pomodoro Pizza Sauce.
- Pull up the dough that has draped over the side of the skillet, pinching it into a thick crust.
Bake the Pizza
- Preheat the oven to 550℉. Add the skillet to the hot oven, then reduce the temperature to 450℉.
- Bake for about 20 minutes, or until the crust is done to your liking. I like my crust just a little bit charred.
- Carefully remove the pizza from the skillet, and allow it to cool for about 5 minutes before slicing. Cut into 6 wedges.
- One wedge is the equivalent of 2 New York style pizza slices. You are going to need a fork and knife!
PRIVATE NOTES
Nutrition
More Information
Chicago-style deep dish pizzas have a deep crust, with plenty of room for extra fillings and sauce. Each slice is the equivalent of two slices of New York-style pizza. You will definitely need to use a fork and knife. Each bite will be a mouthful of hot, yummy, pizza goodness.
Fillings
I’m using my Spicy Italian Meatballs, sliced thin. Sautéed Mushrooms, fresh garden bell peppers, Pomodoro Pizza Sauce and pepperoni combine to make one epic pizza. Use whatever ingredients you want! Start with the cheese, adding it directly to the dough on the bottom of the pan. Then layer in toppings, sauce and cheese. Finally, cover with more sauce.
Upside-down pizza
A Chicago-style deep dish pizza is constructed upside down! The cheese is on the bottom, the fillings are in the middle, and the sauce is on the top.
A Hot Oven
The oven should be very hot when you put the skillet into it. Pre-heat it to 550 degrees Fahrenheit. When you put the pie in the oven, reduce the temperature to 450 degrees Fahrenheit. The extra heat will allow for the skillet to get hot without dropping the temperature in the oven too much. With only 20 minutes of bake time, this will ensure you still get a nice golden-brown, crispy crust.
Rest the Pizza
The pizza will be very hot when you remove it from the oven. Be careful not to burn yourself! Allow the pan to cool for 5 minutes before attempting to remove the pie.
Related Recipes
Italian Meatballs
Sautéed Mushrooms
Chicago-style Deep Dish Pizza
Cheesy Breadsticks
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