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Deep Dish Pan Pizza recipe
  • Dinner

Deep Dish Pan Pizza

Reminiscent of a Detroit-style pizza, what sets this pizza apart is its thick crust, and the unique method for layering the toppings and the sauce. Customize the toppings to make it your personal pan favourite.

Prep Time

Servings

6

Dough

2 1/2 – 3 cups all-purpose flour (625 – 750 mL)

2 1/4 tsp quick rising instant yeast (11 mL)

1/4 tsp salt (1 mL)

1 cup warm water (250 mL)

1 Tbsp canola oil (15 mL)

Sauce

1 Tbsp canola oil (15 mL)

2 cloves garlic, minced (2)

1 cup crushed tomatoes (250 mL)

1/2 tsp dried oregano (2 mL)

1/4 tsp chili flakes (1 mL)

1/8 tsp salt (0.5 mL)

Pizza

2 Tbsp canola oil (30 mL)

2 cups diced mozzarella cheese (500 mL)

1 small green pepper, thinly sliced (1)

1/2 cup diced red onion (125 mL)

1/2 cup sliced mushrooms (125 mL)

1/2 cup sliced pepperoni (125 mL)

Dough

  1. In a large bowl, combine 2 1/2 cups (625 mL) all-purpose flour, yeast, and salt.
  2. Add warm water and 1 Tbsp canola oil, and stir until ingredients combine to form a shaggy dough.
  3. Transfer dough onto a lightly floured surface and knead until smooth and elastic, about 5 minutes, gradually adding remaining 1/2 cup (125 mL) of flour as needed, if dough is too sticky.
  4. Shape dough into a ball, cover and let rest for20-40 minutes or until doubled in size.

Sauce

  1. Heat 2 Tbsp (30 mL) canola oil in a small pot over medium heat. Add garlic and cook for 1 minute, until soft and fragrant. Stir in crushed tomatoes, oregano, chili flakes, and salt. Simmer for 3 minutes and remove from heat.

Pizza

  1. Move oven rack to lowest position and preheat oven to 425°F (220°C).
  2. Add 2 Tbsp (30 mL) canola oil to a 10” x 15” (25 cm x 38 x cm) metal baking sheet, and brush over bottom and sides of pan. Transfer dough into pan and press evenly into all corners and slightly up sides.
  3. Scatter mozzarella evenly over dough, followed by vegetables.
  4. Add 1/3 of pizza sauce down centre of pan, lengthwise. Repeat on either side of centreline, leaving about a 1-inch (2.5 cm) gap between each. Top with pepperoni.
  5. Transfer pizza to oven and cook for 25-30 minutes, rotating pan halfway through cooking, until edges of crust and pepperoni have browned.
  6. Remove from oven and cool for 5 minutes before transferring to cutting board. Cut into squares and serve.

Ingredients

Dough

2 1/2 – 3 cups all-purpose flour (625 – 750 mL)

2 1/4 tsp quick rising instant yeast (11 mL)

1/4 tsp salt (1 mL)

1 cup warm water (250 mL)

1 Tbsp canola oil (15 mL)

Sauce

1 Tbsp canola oil (15 mL)

2 cloves garlic, minced (2)

1 cup crushed tomatoes (250 mL)

1/2 tsp dried oregano (2 mL)

1/4 tsp chili flakes (1 mL)

1/8 tsp salt (0.5 mL)

Pizza

2 Tbsp canola oil (30 mL)

2 cups diced mozzarella cheese (500 mL)

1 small green pepper, thinly sliced (1)

1/2 cup diced red onion (125 mL)

1/2 cup sliced mushrooms (125 mL)

1/2 cup sliced pepperoni (125 mL)

Did you know?

Did you know?

Directions

Dough

  1. In a large bowl, combine 2 1/2 cups (625 mL) all-purpose flour, yeast, and salt.
  2. Add warm water and 1 Tbsp canola oil, and stir until ingredients combine to form a shaggy dough.
  3. Transfer dough onto a lightly floured surface and knead until smooth and elastic, about 5 minutes, gradually adding remaining 1/2 cup (125 mL) of flour as needed, if dough is too sticky.
  4. Shape dough into a ball, cover and let rest for20-40 minutes or until doubled in size.

Sauce

  1. Heat 2 Tbsp (30 mL) canola oil in a small pot over medium heat. Add garlic and cook for 1 minute, until soft and fragrant. Stir in crushed tomatoes, oregano, chili flakes, and salt. Simmer for 3 minutes and remove from heat.

Pizza

  1. Move oven rack to lowest position and preheat oven to 425°F (220°C).
  2. Add 2 Tbsp (30 mL) canola oil to a 10” x 15” (25 cm x 38 x cm) metal baking sheet, and brush over bottom and sides of pan. Transfer dough into pan and press evenly into all corners and slightly up sides.
  3. Scatter mozzarella evenly over dough, followed by vegetables.
  4. Add 1/3 of pizza sauce down centre of pan, lengthwise. Repeat on either side of centreline, leaving about a 1-inch (2.5 cm) gap between each. Top with pepperoni.
  5. Transfer pizza to oven and cook for 25-30 minutes, rotating pan halfway through cooking, until edges of crust and pepperoni have browned.
  6. Remove from oven and cool for 5 minutes before transferring to cutting board. Cut into squares and serve.

Nutritional Analysis

Calories

483

Total Fat

23.5 g

Saturated Fat

7.7 g

Cholesterol

44 mg

Sodium

616 mg

Carbohydrates

47 g

Fiber

3.3 g

Sugar

4.1 g

Protein

20.3 g

Potassium

376 mg

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