Pizza Recipes

Deep Dish Pepperoni Pizza Recipe

All For Pizza deep-dish-pepperoni-pizza Deep Dish Pepperoni Pizza Recipe

The deep dish pepperoni pizza is a Chicago favorite through and through. Baked in a “deep dish”, this pizza’s crunchy & flaky crust is deliciously different from a classic pizza crust. Add in the sharp provolone cheese and mild mozzarella right on to the crust. Then place a layer of pepperoni slices and ladle the luscious sauce on top. This pizza is a must try!

Developed in chicago, the certainty as to when is unsure. Some say Pizzeria Uno invented deep dish pizza in 1943. Other swear Rosati’s Authentic Chicago Pizza has included it on its menu since 1926. Nevertheless the popularity of the pie took off running. Made to be much heartier than a New York stlye pizza. The deep dish pepperoni was made to fill you up.

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Deep dish pepperoni pizza, like most other pizzas, is a pretty easy task. There will be more cooking time, but the ingredients are simple and easy to find.

  • All-purpose flour
  • Sugar
  • Salt
  • Oil
  • Butter
  • Garlic paste
  • Crushed tomatoes
  • Dried herbs & seasonings
  • Mozzarella & Provolone cheese
  • Pepperoni

This deep dish pepperoni pizza recipe uses homemade dough. Alternatively, you can save time by buying pre-made pizza dough. Just make sure to use a good deep dish pizza pan for this recipe.

The crushed tomatoes will blend easily with the herbs and spices for a wonderful sauce. Alternatively, buy fresh herbs for a more authentic flavor.

The creamy mozzarella and salty provolone really work well together. Plus add in the pepperoni for some spice. This is one tasty pizza!

Deep Dish Pizza Options

Feel free to buy a pre-made pizza dough. This can create a much simpler process. Allowing for more time to enjoy the amazing pizza.

Any toppings can be used in deep dish pizza. Use your imagination here guys. It can be anything you love to eat. Here are a few examples to get the juices flowing:

  • Bell peppers
  • Mushrooms
  • Sausage
  • Ham
  • Spinach
  • Olives
  • Pineapples

Or change up the whole pie. You can make turn your favorite recipe into a deep dish pizza. Take a look at these options:

  • Tandoori chicken
  • Hawaiian style
  • Peri-peri chicken
  • Philly cheesesteak

The opportunities are endless. This is your pizza, make it something your gonna love.

Storage and Reheating

Wrap each slice of the deep dish pepperoni pizza with aluminum foil and store in an airtight container in the refrigerator. Reheat and consume within 3-4 days.

To reheat, Preheat your oven to 375° F. Place the pizza slices on a lined baking sheet. Then, spritz some water on top and cover it with an aluminum sheet. This is intended to save the pizza from drying out. Bake in the preheated oven for 12-15 mins or until heated through.

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Deep Dish Pizza FAQ

What makes a pizza a deep dish?

A deep dish pizza goes into a round pan to cook. The crust runs up the side to create a more pie like structure. Then comes some sauce, toppings and a hearty amount of cheese. Finally add more pizza sauce to top fill it in.

Is deep dish the same as Chicago style?

Yes. Deep dish pizza was found on menus in Chicago as early as 1928. Thus giving it its rightful name as Chicago-style pizza.

Which wine goes well with deep dish pizza?

We suggest a nice glass of pinot noir. The fruity and lightness compliment the rich tomato sauce and cheese. Read our favorite wine pairings.

More Pizza Recipes

Deep Dish Pepperoni Pizza Recipe

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Recipe by Pizza Poster Course: Main, AppetizersCuisine: American, ItalianDifficulty: Medium, Easy
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Baked in a “deep dish”, this pizza’s crunchy & flaky crust is deliciously different from a traditional pizza crust.


  • For the crust
  • 1 Pack active dry yeast

  • 1 Tsp sugar

  • 1/4 Cup warm water (105-110° F)

  • 1/4 Cup corn oil

  • 2 1/2 Cups all-purpose flour

  • 2 Tsp kosher salt

  • 1 Tbsp olive oil

  • For the sauce
  • 1 Tbsp unsalted butter or vegetable oil

  • 1/2 Cup onions, diced

  • 1 Tsp garlic paste

  • 1 Can crushed tomatoes

  • 1 Tsp dried basil

  • 1 Tsp dried oregano

  • 1/4 Tsp smoked paprika

  • 1/2 Tsp sugar

  • 1 Tsp salt

  • Toppings
  • 6 Slices provolone cheese

  • 6 Slices mozzarella cheese

  • 1/4 Cup pepperoni slices


  • To make the crust
  • First, add the active dry yeast into a large mixing bowl. Followed by the sugar and warm water. Mix for a few seconds until dissolved. Let sit for 5 minutes or until the yeast starts to foam.
  • Next, add the corn oil and mix well. Add in the flour and kosher salt. Combine for a minute until all the ingredients come together.
  • Transfer the sticky dough to a lightly floured surface and knead for about 8 minutes to form a smooth dough ball.
  • Replace the dough into the mixing bowl. Coat it with the olive oil, cover the bowl with a plastic wrap and set aside for 2 hours at room temperature.
  • To prepare the sauce
  • Melt the butter in a saucepan over medium-high heat. Add the onions and stir cook for 2-3 minutes till golden. Mix in the garlic paste for 30 seconds until fragrant.
  • Next, add the crushed tomatoes, followed by the dried basil, dried oregano, salt, smoked paprika, and sugar. Mix well and reduce heat to medium-low.
  • Simmer for 15 minutes or until the sauce thickens to about 1 1/4 cups. Let cool for 10-15 minutes. You can remove to a bowl to save time.
  • Assemble the pizza
  • Pre-heat your oven to 475° F.
  • Place the proofed dough into a deep dish pan (12-inches × 1 1/2 inches). Spread the dough evenly by pressing it using your hands to form the base. Stick the edges to the sides of the pan using your fingers to form the crust.
  • Lay the provolone and mozzarella cheese slices on the raw crust. Then, evenly distribute the pepperoni slices on the cheese layer. Finish off by spreading the pizza sauce on top uniformly.
  • Bake for 25-30 minutes at 475° F until the crust turns golden brown.
  • Let sit for a few minutes to let the sauce and cheese settle. Slice into the deep dish pizza while in the pan. Use a pie server to remove from the pan.



  • Serving size = 1 slice
    Calories: 782 | Protein: 31.92g | Fat: 42.33g | Carbs: 68.08g | Fiber: 4.9g | Sugar: 4.9g | Cholesterol: 63mg | Sodium: 2004mg | Potassium: 442mg
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