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Deep dish pizza recipe

Deep dish pizza recipe

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Created by The Tesco Real Food team

Deep dish pizza is defined by a thick and chewy base with a crispy cheese crust – here we've topped it with pepperoni but you could easily omit to make it veggie. The distinctive crust is created by taking the topping to the edge of the pan, allowing the cheese to seep down the sides and caramelise. This is the ultimate Friday-night feast! See method

  • Serves 8
  • Takes 1 hr 25 mins plus proving
  • 411 calories / serving
  • Freezable

Ingredients

  • 300g strong white flour, plus extra for dusting
  • 7g sachet fast-action dried yeast
  • 1 tsp fine salt
  • 2 tbsp olive oil, plus extra for greasing
  • 120g pack pizza pepperoni
  • 200g mild Cheddar, cut into 1cm cubes
  • 200g pack mozzarella, drained and cut into 1cm cubes

For the sauce

  • 2 garlic cloves, crushed
  • 1 tsp dried oregano
  • pinch crushed chillies
  • 500g Italian tomato passata
  • ½ tbsp onion granules
  • ½ tbsp caster sugar
If you don't have any Cheddar, try using another hard cheese

Each serving contains

  • Energy

    1715kj
    411kcal     21%

  • Fat

    23g 33%

  • Saturates

    11g 55%

  • Sugars

    3g 4%

  • Salt

    1.8g 31%

of the reference intake
Carbohydrate 31.7g Protein 17.3g Fibre 2.2g

Method

  1. Mix the flour, yeast and salt in a mixing bowl, adding the yeast and salt to opposite sides of the bowl. Add 200ml tepid water and bring the dough together with a spoon, then knead by hand on a lightly floured surface for around 15 mins until smooth and elastic but still sticky, adding as little flour as possible. Transfer to a clean, oiled bowl, cover, then set aside in a warm place to rise for 2 hrs or until doubled in size.
  2. Add 1 tbsp oil to a 23 x 33cm high-sided roasting tin. Roll the dough in the oil to coat, then press down into the tin, spreading to the edges. Don’t worry if it doesn’t quite reach or springs back. Cover with oiled clingfilm and set aside in a warm place for 30 mins.
  3. Meanwhile, make the sauce. Heat the remaining 1 tbsp oil in a saucepan over a medium heat and cook the garlic, oregano and crushed chillies for about 1 min until fragrant. Add the passata, onion granules and caster sugar, then bring to a simmer and cook for 30 mins until thickened and reduced by a third.
  4. Stretch out the dough again to reach the edges of the tin. Move the oven shelf to its lowest position, then preheat the oven to its highest setting (we used gas 9, 240°C, fan 220°C). Layer just over half the pepperoni onto the dough to cover the base, then scatter over the cheese, making sure it goes to the very edges of the tin and builds up at the sides. Top with the remaining pepperoni.
  5. Spoon the sauce over the top in three long rows, then bake for 12-15 mins, rotating the tin halfway, until the cheese is bubbly, the edges are caramelised and the top is browned in places. Leave to cool for 2 mins, then run a knife around the edges to remove from the tin (don’t leave it too long or the cheese will set on the tin). Carefully transfer to a board and cool for another 5 mins before slicing into rectangles to serve. Any leftovers will keep for 3-4 days in the fridge.

Tip: If you have a stand mixer, use the dough hook to bring the mix together on a low speed, then knead on a medium speed for about 10 mins until the dough is smooth but sticky.

Freezing and defrosting guidelines

In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.

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