Chicago Style Deep Pan Pepperoni Pizza

The best pizza I’ve ever had was in New York City. Ever since I was a kid watching movies set in New York, I’ve always wanted to try the pizza there.  Super thin, super cheesy pizza is just my favourite and I know it isn’t authentic, but I’ve been to Rome and Naples and still preferred the pizza in New York. Sorry, all pizza purists.

So obviously I’m open to the concept of pizza being messed about with and amended.

However, I have a hard time thinking of chicago style pizza as ‘pizza’. It’s essentially a deep bread pie, filled with pizza flavourings, so is pizza only in the loosest sense of the word. This before you get to the fact that the cheese is underneath the tomato sauce, not on top.

As I’m a fan of a thin base, not a deep crust, I approached this recipe with scepticism, sure that nothing would be able to replace NY pizza in my heart. I was right about that.

This is very nice – but it is not pizza. There is FAR too much bread and the whole thing is so heavy and filled with sauce that there’s no way you could pick up a slice, so I ate it with a knife and fork. PIZZA. With a knife and fork. NO.

Having said that, I did like this – I mean, there’s cheese, tomato and pepperoni. There’s no way not to like it. Would I choose to make this again, over having a slice of thin base? Absolutely not. But I am glad I tried it and it’s a fun recipe to make.

If you wanted to cut down on prep time, you could use a pre-made bread mix for the base rather than making your own.

Recipe from Olive Magazine. 

Serves 4

  • 537 cals per serving
  • 48.5g carbs per serving

Ingredients

  • 1tsp dried yeast
  • 1/4 tsp cream of tartar
  • 1tsp golden caster sugar
  • 2tbsp groundnut oil
  • 1tbsp olive oil
  • 250g strong bread flour
  • 1/2 tsp sea salt flakes

for the pizza sauce

  • 400g tin plum tomatoes (good quality)
  • 1/2 tsp caster sugar
  • 1tsp oregano
  • handful of fresh basil
  • 1 clove crushed garlic

for the topping

  • 4tbsp pecorino cheese
  • 125g grated mozzerella (less watery than using the whole balls, so better for this recipe)
  • 70g sliced pepperoni
  1. Make the sauce. Drain the tomatoes and mash with your hands. Mix with the rest of the sauce ingredients.
  2. Put the yeast, cream of tartar, sugar and oil in a bowl and add 150ml of lukewarm water. Mix and leave for 5 minutes in a warm place.
  3. Gradually add the flour and salt, bringing together as a dough. Tip onto a floured surface and knead for 2-3 mins. Put into an oiled bowl, cover with cling film and leave to prove for an hour.
  4. Oil a metal cake or pie tin approx 23cm across. Punch down the dough, knead  a couple of times then stretch out to line the tin.
  5. Heat the oven to 190c/fan170c/gas5. Cover the base of the pizza with 2tbsp pecorino, Cover with the mozzerella, then the pepperoni. Top with the sauce and finally the rest of the pecorino.
  6. Bake for 35-40 mins until the dough is crisp and the filling is bubbling. Rest for 5 mins before slicing.