When it comes to Pizza there are basically only two cities on the planet. New York and Chicago. Well guys I am from the windy city Chicago itself so of course when it comes to Pizza I am going to rep my own city the most lol, and when it comes to Chicago Pizza it has to be a deep dish pizza. So I bring to you my Simple Deep Dish Pizza Recipe. This is a really easy to make version of the Pizza that Chicago made famous. Today specifically made a pepperoni pizza because it is a great go to when it comes to Pizza I do have a awesome Deep Dish Sausage Recipe which is close to the way you would get it at Lou Malnati’s… if you aren’t from the Chicago area or have never heard of Malnati’s I am sorry =( but I promise I will post that recipe too. I make deep dish pizzas almost on a monthly basis for get togethers and they always go pretty fast so go ahead dig and give this one a try and have a little piece of Chicago no matter where you are.
What’s your favorite kind of Pizza? Hit me up and let me know what I need to try.
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Simple Deep Dish Pizza
Ingredients
- 1 Refrigerated Pizza Crust
- 3/4 lb. Mozzarella Cheese Sliced
- 1 Cup Pepperonis Sliced
- 4 Garlic Cloves Minced
- 1 tsp. Oregano
- 1 tsp. Basil
- 1/2 tsp. Roasemary
- 1 Cup Parmesan Grated
- 2 Tbsp. Olive Oil
Instructions
- Grease spring form pan with non-stick vegetable oil spray, then pour in 3 to 4 tablespoons olive oil, tilting it to cover the bottom of the pan, and partway up the sides.
- Stretch the dough to make as large a circle as you can. You can do this on a lightly oiled baking mat, if you choose; or simply stretch the dough in your hands.
- Lay the dough in the pan, and stretch it towards the edges till it starts to shrink back. Cover, and let it rest for 15 minutes. Start preheating the oven to 425°F while the dough rests.
- Stretch the dough to cover the bottom of the pan, then gently push it up the sides of the pan. The olive oil may ooze over the edge of the crust; that’s OK. Let the crust rest for 15 minutes or so, as your oven comes up to 425°F.
- Bake the crust for 10 minutes, until it’s set and barely beginning to brown. While it’s baking, prepare the filling.
- Drain the tomatoes thoroughly. Combine them with the Pizza Seasoning or herbs, and the garlic and sugar (if you’re using them). Add salt to taste; you probably won’t need any additional salt if you’ve used the Pizza Seasoning.
- Cover the bottom of the crust with the sliced mozzarella, fanning it into the crust. Add the pepperoni, then the tomato mixture.
- Sprinkle with the grated Parmesan, and drizzle with the olive oil.
- Bake the pizza for about 25 minutes, or until the filling is bubbly and the topping is golden brown. Remove it from the oven, and carefully lift it out of the pan onto a rack. Allow the pizza to cool for about 15 minutes
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