Deep-Dish Pepperoni Pizza

Emily Farris
Emily Farris
August 27, 2021
Let’s get this out of the way early: This deep-dish pepperoni pizza calls for pre-made pizza dough. Not a pre-cooked one, or even one from the freezer section, but but a fresh dough ball lovingly made by … someone else. Fresh dough is often available at higher-end grocery stores, and sometimes you can even get your local pizza joint to sell you one at a reasonable price. And if you’re set on making your own, there’s a recipe in this app for that. No matter how you acquire said pizza dough, you still need to proof it, which makes up most of the “cook” time in this recipe. And because the Anova Precision Oven lets you maintain a precise low temperature with controlled humidity, it’s the perfect place for proofing. When you’re ready to cook, you can crank it up to a high heat and reduce the steam to crisp up the edges of the crust and melt the cheese.  A Lodge 12-inch cast iron skillet works perfectly in this recipe.
Serves
6
Prep Time
00:20
Cook Time
02:20
Deep-Dish Pepperoni Pizza
0
417
Ingredients
2 Tbsp
extra-virgin olive oil
1.5 lb
fresh pre-made pizza dough (see note)
2 cups
shredded mozzarella cheese
10 Tbsp
pre-made pizza or tomato sauce
16 small slices
pepperoni
Steps

1. Preheat Oven

Sous Vide Mode: On
Steam: 85%
Temp: 85°F
Heat: Rear

2. Prepare Dough

Coat a 12-inch cast iron skillet with the olive oil. Roll the dough ball in the oil to coat it, then push the dough to the edges of the pan with your fingers. 
Prepare Dough

3. First Proof

Transfer to the oven and let proof for 15 minutes.
Sous Vide Mode: On
Steam: 85%
Temp: 85°F
Heat: Rear
00:15 Timer

4. Press Out Dough

Remove the pan from the oven, and use your fingers to push the dough to the edges of the pan.
Press Out Dough

5. Second Proof

Return to the oven and let proof for 15 more minutes.
Sous Vide Mode: On
Steam: 85%
Temp: 85°F
Heat: Rear
00:15 Timer

6. Press Out Dough

Once again remove the pan from the oven, and use your fingers to push the dough to the edges of the pan.
Press Out Dough

7. Final Proof

Return to the oven and let proof until the dough is soft and pillowy, 90 minutes.
Sous Vide Mode: On
Steam: 85%
Temp: 85°F
Heat: Rear
01:30 Timer

8. Adjust Settings to Bake

Remove the pan from the oven while it heats.
Sous Vide Mode: Off
Steam: 20%
Temp: 420°F
Heat: Rear

9. Top Pizza

Evenly distribute 1 cup of the cheese over the dough, then dollop the sauce on top. Cover the top with the remaining cheese, then top with pepperoni. 
Top Pizza

10. Bake

Bake the pizza until browned and bubbly, 18 to 20 minutes, depending on your browning preference. A longer bake time will also yield a slightly crispier crust. 
Sous Vide Mode: Off
Steam: 20%
Temp: 420°F
Heat: Rear
00:20 Timer

11. Rest, Remove, and Serve

Remove the pan from the oven, allow it to cool for 2 to 3 minutes, and then use an offset spatula to pull the dough and cheese away from the sides of the skillet. This will allow some of the steam to escape and help keep the crust crispy. Allow the pizza to cool for another 5 minutes, then transfer the whole thing to a cutting board, slice, serve, and enjoy. (I know it’s cooler to serve it straight from the cast iron but if you leave it in there, you’ll end up with a soggy crust.)
Rest, Remove, and Serve
© 2013 - 2021 Anova Applied Electronics, Inc.