Chicago-Style Deep Pan Pizza

Cook time 20 minutes (+ proving time)
Servings 4


450g bread flour

1 tsp sugar
1 tsp salt
2 tsp instant yeast
320ml warm water
4 tbsp extra virgin olive oil
Fine semolina, for dusting
1 clove garlic
1 cup tomato passata
10 slices of pepperoni
1½ cups grated mozzarella

Chicago-Style Deep Pan Pizza


Place the flour, sugar and salt into a mixer and combine. Dissolve the yeast in a few tablespoons of the water and mix to combine. Pour in to the flour and start mixing then gradually pour in the remaining water and the oil. Once the dough comes together, tip onto a bench, sprinkle with some semolina and knead for a few minutes until soft. Lightly brush extra oil into a large bowl and add the ball of dough. Cover the bowl with cling film and leave in a warm spot of the kitchen to prove for about an hour or until it has doubled in size.

Flour your hands and remove the dough from the bowl, knock back and form into disc. Generously brush a large oven-safe, non-stick pan with oil and sprinkle in some extra semolina. With your fingertips and the palm of your hand, press and spread the dough into the pan so an even pizza base forms and the dough goes up the sides of the pan. Cover again with cling film and rest for an hour.

For the sauce, heat one tablespoon of olive oil in a small saucepan, add garlic and once it becomes golden add the tomato. Cook for 5-8 minutes until rich and thick. Season with salt, then cool to room temperature.

Preheat the oven to 220°C or as high as your oven goes.

Spread the tomato puree on top of pizza base, arrange pepperoni and sprinkle over cheese. Brush the edges with some olive oil and then bake for 15-20 minutes.