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Gallery Deep-Dish Pizzas Recipe Summary prep: 30 mins total: 1 hr 10 mins Servings: 8
Ingredients For the Pizzas Olive oil, for pans All-purpose flour, for work surface 2 balls (1 pound each) store-bought pizza dough, thawed if frozen 1 1/2 cups jarred tomato sauce 6 cups shredded part-skim mozzarella (1 1/2 pounds) Coarse salt and ground pepper For Pepperoni-Onion Topping 4 ounces thinly sliced pepperoni 1 medium onion, halved and thinly sliced 1 pound thinly sliced button mushrooms, sauteed (optional) For Spinach-Artichoke Topping 1 package (10 ounces) frozen leaf spinach, thawed and squeezed dry 1 can (14 ounces) artichoke hearts in water, drained, quartered, and squeezed dry
Cook’s Notes For the best pizzas, use metal pans (disposable ones are fine).
Gallery Deep-Dish Pizzas
Recipe Summary prep: 30 mins total: 1 hr 10 mins Servings: 8
Gallery
Deep-Dish Pizzas
Deep-Dish Pizzas
Deep-Dish Pizzas
Recipe Summary prep: 30 mins total: 1 hr 10 mins Servings: 8
Recipe Summary
prep: 30 mins total: 1 hr 10 mins
Servings: 8
prep: 30 mins
total: 1 hr 10 mins
prep:
30 mins
total:
1 hr 10 mins
Servings: 8
8
Ingredients
Ingredients
Olive oil, for pans All-purpose flour, for work surface 2 balls (1 pound each) store-bought pizza dough, thawed if frozen 1 1/2 cups jarred tomato sauce 6 cups shredded part-skim mozzarella (1 1/2 pounds) Coarse salt and ground pepper
4 ounces thinly sliced pepperoni 1 medium onion, halved and thinly sliced 1 pound thinly sliced button mushrooms, sauteed (optional)
1 package (10 ounces) frozen leaf spinach, thawed and squeezed dry 1 can (14 ounces) artichoke hearts in water, drained, quartered, and squeezed dry
Directions
Preheat oven to 425 degrees. Brush bottom and sides of two 13-by-9-inch metal baking pans with oil. On a lightly floured work surface, stretch each ball of dough into a 10-by-14-inch oval (if dough isn’t holding its shape, let rest a few minutes).
Transfer each oval to a prepared pan, pressing to fit into corners, and one inch up sides to form a rim. Dividing evenly, spread sauce over each oval of dough.
Using 3 cups of cheese per pizza, spread three layers each of cheese and topping, ending with topping (layering with cheese helps to hold each pizza together). Season with salt and pepper. (If making ahead, cover and refrigerate, up to 1 day.)
Bake pizzas side by side until cheese and crusts are golden brown, 30 to 40 minutes, rotating once (if refrigerated, add 10 minutes). Let rest in pans 10 minutes. To serve, use two wide spatulas to transfer pizzas to cutting boards.
Cook’s Notes For the best pizzas, use metal pans (disposable ones are fine).
Cook’s Notes
For the best pizzas, use metal pans (disposable ones are fine).
Reviews
Add Rating & Review 10 Ratings 5 star values: 2 4 star values: 5 3 star values: 3 2 star values: 0 1 star values: 0
Reviews
Add Rating & Review 10 Ratings 5 star values: 2 4 star values: 5 3 star values: 3 2 star values: 0 1 star values: 0
Add Rating & Review
10 Ratings 5 star values: 2 4 star values: 5 3 star values: 3 2 star values: 0 1 star values: 0
10 Ratings 5 star values: 2 4 star values: 5 3 star values: 3 2 star values: 0 1 star values: 0
10 Ratings 5 star values: 2 4 star values: 5 3 star values: 3 2 star values: 0 1 star values: 0
5 star values: 2 4 star values: 5 3 star values: 3 2 star values: 0 1 star values: 0
All Reviews for Deep-Dish Pizzas
of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Deep-Dish Pizzas
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
