American hot deep-pan pizza
- February 2016
- Makes 2 large pizzas, serves 8 in total
- Hands-on time 30 min, simmering time 40 min, oven time 20 min, plus rising
An American classic that’s loaded with cheese, jalapeños and salami. We recommend you eat this deep-pan pizza hot from the oven.
- 18.4g (7.2g saturated)
- 60.6g (3.9g sugars)
Per ¼ pizza
For the dough
- 7g sachet fast-action dried yeast
- 1½ tsp caster sugar
- 1½ tsp fine sea salt
- 340ml lukewarm water
- 600g strong plain flour, plus extra for dusting
- Vegetable oil for greasing
For the Tomato sauce
- 4 tbsp olive oil
- 3 shallots, finely chopped
- 2 garlic cloves, crushed
- 1 tsp caster sugar
- ½ tsp sea salt
- 1 tbsp white wine vinegar
- 150ml red wine
- 300g passata
- 1 tbsp Worcestershire sauce
- 1 tsp Tabasco sauce
For the topping
- 12 slices spicy salami
- 12 slices salami
- 150g cooking mozzarella, grated
- 50g strong cheddar, grated
- 1-2 jalapeño chillies, sliced
you’ll also need
- 2 x 23cm cake tins
- For the dough, put the yeast, sugar and salt in a measuring jug, pour over the warm water and allow the yeast to froth and dissolve. Sift the flour into a large mixing bowl. Pour the liquid into the flour and stir to bring the dough together.
- Put the dough into a mixer with a dough hook attachment and knead for 5 minutes on a medium speed. If you don’t have a mixer, knead the dough on a lightly floured work surface for 10-15 minutes. Keep mixing/kneading until the dough springs back when gently pressed.
- Put the dough in a lightly oiled bowl and cover with cling film. Leave to rise in a warm room until almost doubled in size (about 1 hour).
- Meanwhile, prepare the tomato sauce. Heat the oil in a pan and gently fry the shallots for about
10 minutes until softened. Add the garlic and fry for a few minutes before stirring in the sugar, salt, vinegar and red wine. Bring to the boil and bubble for 10 minutes to reduce by three quarters. Add the passata, then simmer for 45 minutes on a low heat, stirring occasionally, until reduced and thick. Heat the oven to 240°C/220°C fan/gas 9.
- Season the sauce with salt and pepper, then add the Worcestershire sauce and Tabasco to taste.
- Grease 2 x 23cm diameter cake tins. Knock back the dough to expel any large air bubbles and divide in half. Shape each piece of dough into a flat disc, then press into each tin, moulding and stretching the dough to fit the tin so the crust will be thicker than the centre.
- Divide the sauce between the bases, spreading to cover evenly, then top with the 2 salamis, the grated cheese and jalapeños. Bake for 15 minutes until cooked through and golden. If the crust is becoming too brown, cover the pizza with foil for the remainder of the cooking time. Serve with a bitter leaf salad.
This may seem like a lot of sauce. Don’t worry – the deep-pan can handle it!
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