Lunch: Pepperoni Deep-Dish Pizza Recipe | MyRecipes

Recipe by Julianna Grimes Here's your knife, fork, and two napkins kind of deep-dish pie, invented at Pizzeria Uno in Chicago more than 60 years ago.

Ingredients

1 cup warm water (100 ° to 110 °), divided
12 ounces bread flour (about 2 1/2 cups)
1 package dry yeast (about 2 1/4 teaspoons)
4 teaspoons olive oil
1/2 teaspoon kosher salt
Cooking spray
1 1/4 cups (5 ounces) shredded part-skim mozzarella cheese, divided
1 1/2 cups Basic Pizza Sauce
2 ounces pepperoni slices
2 tablespoons grated Parmigiano-Reggiano cheese

Instructions

Pour 3/4 cup 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 3/4 cup 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.
Remove dough from refrigerator. Let stand, covered, 1 hour or until dough comes to room temperature. Punch dough down. Roll dough out to a 14 x 11 –inch rectangle on a lightly floured surface. Press dough into bottom and partially up sides of a 13 x 9 –inch metal baking pan coated with cooking spray. Cover dough loosely with plastic wrap.
Place a baking sheet in oven on bottom rack. Preheat oven to 450 °.
Arrange 3/4 cup mozzarella evenly over dough; top with Basic Pizza Sauce, pepperoni, Parmigiano-Reggiano, and remaining 1/2 cup mozzarella. Place pan on baking sheet in oven; bake at 450 ° for 25 minutes or until crust is golden. Cut pizza into 6 rectangles.

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