Deep-pan pizza Recipe

This Deep-pan pizza is a thick and chewy recipe, which is made with savory sausage and crispy pancetta. It’s the perfect family pizza night meal, a crowd-pleasing dinner ready in about an hour, plus proving time.

Deep-pan pizza Ingredients

A classic combination for the ultimate loaded, thick-crust pizza.

For the Dough:

• 1kg strong white bread flour, plus extra for dusting (or a mix with semolina)
• 2 x 7g sachets of dried yeast
• 1 tablespoon golden caster sugar
• 1 level teaspoon fine sea salt
• 650ml lukewarm water
• Olive oil

For the Tomato Sauce:

• 1 x 400g tin of chopped tomatoes
• 1 clove of garlic, peeled
• A handful of fresh basil leaves
• A swig of white wine vinegar
• Salt and freshly ground black pepper

For the Toppings:

• 3 red onions, finely sliced
• A few sprigs of fresh thyme, leaves picked
• 4 higher-welfare pork sausages
• 1 dried red chilli & 1 teaspoon fennel seeds
• 100g fresh buffalo mozzarella, torn
• 2 large handfuls of freshly grated Parmesan cheese
• 12 slices of higher-welfare pancetta
• A handful of fresh basil leaves & 2 fresh red chillies, finely sliced

How To Make Deep-pan pizza

A step-by-step guide to this wonderfully thick, chewy, and loaded pizza.

1. Make the Pizza Dough: In a large bowl, mix the flour and salt. In a jug, dissolve the yeast and sugar in the lukewarm water. Make a well in the flour and pour in the yeast mixture. Gradually bring the flour in from the sides to form a dough, then knead on a floured surface for 10 minutes until smooth. Let it rise in a warm, covered bowl for about an hour, until doubled in size.
2. Prepare the Sauce & Toppings: While the dough proves, make the sauce by blitzing all the tomato sauce ingredients in a food processor until puréed. For the toppings, gently fry the sliced onions and thyme in olive oil for 15 minutes until caramelized. In a separate bowl, squeeze the sausage meat from its skins and mix it with a bashed-up dried chilli, fennel seeds, and dried oregano.
3. Shape and Assemble the Pizza: Preheat your oven to 200ºC/400ºF/gas 6. Divide the risen dough in half (freeze one half for later). Oil two large baking trays (about 25 x 35cm). Press and stretch one half of the dough into each tray, pushing it into the corners to create a base about 1cm thick.
4. Layer the Toppings: Divide the tomato sauce between the two pizzas and spread it around. Scatter over the caramelized onions, then dot small pinches of the seasoned sausage mixture over the top.
5. Bake to Perfection: Tear up the mozzarella and dot it in the gaps. Sprinkle over the fresh basil, sliced chilli, and grated Parmesan. Finally, drape the slices of pancetta over the top. Bake in the bottom of the oven for about 20 minutes, until the base is crispy and the top is golden and bubbling. Serve immediately.

Recipe Tips

For a perfect, crispy deep-pan pizza every time.

• How to get a crispy bottom crust? The two secrets are a well-oiled pan and baking the pizza on the bottom shelf of your oven. The oil essentially “fries” the bottom of the dough, while the position in the oven ensures it gets maximum direct heat.
• Can I make the dough ahead of time? Yes, absolutely. After the first prove, you can “knock back” the dough, wrap it in clingfilm, and store it in the refrigerator for up to 2 days. This slow fermentation will actually develop a deeper, more delicious flavor.
• What’s the best sausage to use? A good-quality, coarse-ground Italian pork sausage is the best choice. You can use either a sweet or a spicy variety depending on your preference.
• Can I use a different pan? Yes. Any high-sided metal baking tin will work. A standard 9×13-inch cake pan is a great size for half of this dough recipe.

What To Serve With Deep-pan pizza

Classic sides to complete your pizzeria experience.

A fresh, hot pizza is a meal in itself, but it’s always great served with:

• A simple green salad with a light vinaigrette
• A creamy coleslaw
• Garlic bread or extra dough balls
• A cold beer or a glass of red wine

How To Store Deep-pan pizza

Keeping your leftovers delicious.

• Refrigerate: Store any leftover pizza slices, once completely cooled, in an airtight container or wrapped in foil in the refrigerator for up to 3 days.
• Reheat: For the best results and to re-crisp the crust, reheat the pizza directly on the rack in a hot oven for 5-7 minutes.

Deep-pan pizza Nutrition Facts

An estimated guide per serving.

• Calories: 680 kcal
• Carbohydrates: 85 g
• Protein: 30 g
• Fat: 25 g

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

Try More Recipes:

• Red grape pizza with honey, rosemary and pecorino Recipe
• Spicy salami & courgette pizza Recipe
• Smoked pancetta pizza Recipe