I really enjoy how approachable this dough is—just a few ingredients and minimal kneading give me a beautifully risen base that turns out thick and tender every time. I love how the deep-dish style allows for extra sauce and cheese without making the pizza soggy. The pepperoni crisps slightly on top, adding the perfect savory finish. It’s a great weekend recipe, fun to make, and even more fun to eat.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
I begin by pouring the warm water into a large bowl and stirring in the honey until it dissolves. I add the yeast, stir again, and cover the bowl with a tea towel. I let it sit for about 10 minutes, allowing the yeast to activate.
Once the yeast mixture is bubbly, I add the flour, olive oil, and salt. Using a mixer fitted with a dough hook, I mix on low for about 5 minutes until the dough becomes smooth and slightly sticky. If I don’t have a mixer, I knead it by hand.
I cover the bowl with a clean tea towel and let the dough rise in a warm spot for at least 30 minutes, or until it doubles in size.
I turn the dough out onto a floured surface, divide it in half, and roll each portion into a ball. I leave the balls to rise again for 15 more minutes.
Meanwhile, I preheat the oven to 210°C fan bake. I lightly oil two skillets or cake tins. Using a rolling pin, I roll each dough ball into a circle and place them into the prepared pans.
I spread half of the pizza sauce onto each base, sprinkle the cheese evenly, and arrange the pepperoni slices on top.
I bake the pizzas for about 20 minutes, or until the cheese turns golden and the crust is cooked through.
I sometimes add sliced mushrooms, olives, or capsicum for extra flavor. For a spicier version, I sprinkle chilli flakes or add spicy pepperoni. If I want a cheesier pizza, I add a mix of mozzarella, cheddar, and Parmesan. I also enjoy brushing the crust with garlic butter right after baking for extra richness.
Storage/Reheating
I store leftover slices in an airtight container in the fridge for up to 3 days. To reheat, I warm them in the oven or air fryer to keep the crust crisp. The microwave works too, but the crust will be softer. The dough can be frozen before rising—once thawed, it rises beautifully and bakes just like fresh.
FAQs
Can I use instant yeast?
Yes, I can use instant yeast without changing the process.
Can I make the dough ahead?
Yes, I refrigerate it overnight and use it the next day.
Can I freeze the dough?
Yes, I freeze it after shaping into balls and thaw before using.
Can I use whole wheat flour?
I can replace part of the flour with whole wheat, though the crust will be denser.
Can I bake this without a skillet?
Yes, a cake tin or deep baking dish works well.
How do I get a crispier base?
I preheat the skillet in the oven before adding the dough.
Can I use more sauce?
Yes, but I avoid adding too much or the base may soften.
What cheese works best?
I love using mozzarella-based pizza cheese for a melty texture.
Why didn’t my dough rise?
The water may have been too hot or too cold, or the yeast may have been old.
Can I double the recipe?
Yes, this recipe scales easily.
Conclusion
I love making this deep-dish pepperoni pizza because it combines soft, homemade dough with rich toppings in a way that feels both comforting and impressive. Whether I’m cooking for family, friends, or just myself, it always delivers a warm, cheesy slice of pure satisfaction.
A hearty homemade deep-dish pepperoni pizza with a fluffy crust, rich tomato sauce, plenty of melted cheese, and crisp pepperoni baked to golden perfection.
Ingredients
Pizza Base:
1 1/2 cups warm water
1 1/2 tsp honey
1 1/2 tsp yeast
4 cups flour
2 Tbsp olive oil
1 tsp salt
Topping:
5 Tbsp pizza sauce
200 g pizza cheese
100 g pepperoni slices
Instructions
In a large bowl, mix warm water and honey until dissolved. Stir in yeast, cover, and let sit for 10 minutes until bubbly.
Add flour, olive oil, and salt. Mix with a dough hook for 5 minutes or knead by hand until smooth and slightly sticky.
Cover and let the dough rise in a warm spot for 30 minutes, or until doubled.
Turn dough onto a floured surface, divide into two balls, and rest for 15 minutes.
Preheat oven to 210°C (fan bake).
Lightly oil two skillets or cake tins. Roll dough balls into circles and place into pans.
Spread pizza sauce over each base, top with cheese, and add pepperoni slices.
Bake for about 20 minutes, until cheese is golden and crust is cooked through.
Notes
Add mushrooms, olives, or capsicum for extra flavor.
Use spicy pepperoni or chilli flakes for heat.
Mix mozzarella, cheddar, and Parmesan for a cheesier pizza.
