Deep Dish Pepperoni
Thick, buttery crust, layers of cheese, pepperoni, and chunky tomato sauce on top. Pan pizza maximalism.
Recipe by Priya Patel · Published · Updated
Deep dish isn't NY-thin or Detroit-square — it's a pizza that wants to be a casserole. Cheese first (a real moisture barrier), then meat, then chunky tomato sauce on top. The 425°F bake is slow on purpose; if you crank it higher, the top burns before the center sets. We tested this in cast iron, a springform pan, and a deep cake pan. Cast iron won — both for the crispier bottom and for the dramatic restaurant-style presentation. Cut it like a pie, eat it like a casserole.
Ingredients
Dough
- •1 batch Pan pizza dough
Layers
- •300g, sliced Low-moisture mozzarella
- •150g Pepperoni
- •300g Crushed tomatoes (chunky)
- •1 tsp Oregano
- •40g Parmigiano
How to Make Deep Dish Pepperoni
Video coming soon
Instructions
- 1
Oil a deep cast iron or cake pan generously.
- 2
Press dough in, pushing up the sides 1-2 inches.
- 3
Layer: mozzarella slices on bottom, then pepperoni, then chunky tomato sauce on top.
- 4
Sprinkle oregano and parmigiano.
- 5
Bake at 425°F for 22-28 minutes.
💡 Deep dish bakes slower — don't rush it.
Tips
- →Cheese goes UNDER the toppings and sauce
- →Use sliced mozzarella, not shredded — better barrier layer
- →Sauce goes on top and should be chunky
Equipment
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