#and I love when the pepperonis are crispy and to top it with crushed red pepper flakes

[artificial-condition]

Reblog/comment on what your default or favorite pizza order is. I’m dying to know the specifics (do you order with extra sauce/well done/etc, do you love it when it’s cut a certain way or when they accidentally undercook it a little or when the pepperonis are crispy on the edges) tell me your truth

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Best Places To Eat At In Mesa, AZ

HVAC Repair Mesa, AZ has a lot to offer. Chances are, you've never been here before. Well, let me tell you this: there are a lot of great places to eat in Mesa. I'm going to show you some of my personal favorites!

Arizona Pizza Company

Arizona Pizza Company is a great place to bring your family and friends. With their large selection of pizzas, you’re sure to find something that everyone can enjoy. I highly recommend their Diavola pizza with pepperoni, spicy Italian sausage, fresh garlic, mozzarella cheese and crushed red pepper flakes—the perfect combination of ingredients! The service is also really good here; our waiter was very friendly and helpful in assisting us with ordering our meals. The interior has an atmosphere that feels like you are eating in your own home—it isn’t too fancy or modern but still does it have a nice feel about it with its wooden tables and chairs, colorful walls and decorations on the wall that give off an overall cozy feeling (especially if you sit near one of those big windows). This restaurant would be perfect for any occasion whether it be lunch/dinner with friends or family!

New York Gyro

The New York Gyro is a Greek restaurant in Mesa, AZ. It’s only a short distance away from the Phoenix airport and offers authentic Greek food at reasonable prices. The menu includes gyros (obviously), salads and soups, as well as other options like hummus or baklava for dessert. Everything on the menu is delicious—especially their baklava!

The restaurant has indoor seating as well as outdoor tables in case you want to enjoy your meal al fresco with some live music playing in the background. Their hours are Monday through Friday 11am-9:30pm, Saturday 11am-10pm, Sunday 12pm-8pm.

The Attic Alehouse & Eatery

Located at 1507 S. Longmore Street in Mesa, AZ, The Attic Alehouse & Eatery is a great place to go for dinner and drinks. They serve food from their own kitchen as well as some local restaurants like Meat Herbivore and Tuck Shop. Their signature dish is the "Bacon Crack," which consists of house-cured bacon with fresh avocado, red onion, cilantro and lime served on top of crispy wonton chips. If you're not into that, they also have burgers made fresh daily with all-natural ingredients that are sourced locally whenever possible!

If you love craft beer just as much as I do (and let's be honest here—who doesn't?), then this place is a must-stop destination for your next night out on the town! They've got over 700 beers from around the world on tap at any given time so you're sure to find something new every time you visit them! And if beer isn't really your thing but wine does sound better? Well lucky for us both because The Attic also has an extensive selection of wines by the glass or bottle too!

These places have great food

The Attic Alehouse & Eatery: This is a great place to go with friends or family. They have a great selection of food, drinks and games. You can get burgers, fries and much more!

Arizona Pizza Company: If you're looking for some good pizza, this is the place to go! They also have sandwiches, salads and more to choose from!

New York Gyro: This is another great place to eat at in Mesa AZ because they offer gyros, sandwiches and more! You can choose from a variety of foods when visiting this restaurant which makes it perfect if you want something different every day when eating out :)

Zia's Italian Kitchen: Last but not least on our list would be Zia's Italian Kitchen where we recommend trying their pasta dishes (because who doesn't love pasta?

There are many more places to eat in Mesa, AZ and we’ve just covered three of them. I hope this article has given you some ideas for where to go next time your friends suggest going out for dinner!

Rogers Heating And Cooling understands that comfort is critical at home, so let our AC repair specialists help you keep cool when the temperature rises and warm when it falls. We are also your partner in caring for the HVAC repair equipment that keeps your home’s temperature just right.

Rogers Heating And Cooling Mesa, AZ 85207 (480) 771-6073  https://rogersheatingandcooling.com/

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Easy No-Yeast Pizza Dough Recipe

$0.92 recipe / $0.23 serving

Home » Recipe Archives » Pizza » No-Yeast Pizza Dough

Desperate times call for desperate measures. There’s nothing quite like a perfectly light, chewy, and crispy traditional pizza crust made with yeast, but right now we have to make do with what we’ve got and for many, yeast is hard to come by! And I don’t know about you, but I’m definitely not going to give up my beloved pizza just because I can’t find any yeast at the store.

So for the time being I’m making this super fast and easy No-Yeast Pizza Dough to get my fix. Make sure you scroll down and read about the differences between yeast and no-yeast dough to get a better idea if this type of dough will work for you!

Homemade Pizza Dough with No Yeast

What is No Yeast Pizza Dough Like?

It’s important to understand that no-yeast pizza dough is not exactly like a traditional pizza dough made with yeast. No-yeast pizza dough does not go through a lot of kneading and rising, so it has a softer, fluffier, less chewy, and more bread-like texture. It’s not super crispy, it does not make those big delicate bubbles on the edges, and it doesn’t get very brown. It kind of reminds me of the old-school Dominos crust before they revamped their recipe, or some of the thicker-crust frozen pizzas. So, if you are a fan of either of those types of crusts, you might like this one as well!

Looking for a more traditional pizza dough recipe? Check out my classic Homemade Pizza Dough or Thin & Crispy Pizza Crust.

How Does No Yeast Pizza Dough Rise?

Instead of gas bubbles produced by live yeast, this pizza dough rises through gas bubbles produced by baking powder. Baking powder requires both water and heat to react, so you won’t see this dough rising as it sits at room temperature. That’s one of the great benefits of this no-yeast pizza dough—there’s no need to sit and wait for it to rise. Once it goes into the hot oven, then it springs into action!

Should I Hand Stretch or Roll Out the Dough?

As with most pizza doughs, using a rolling pin is a little easier, but it does create a flatter, more dense baked crust. If you gently stretch the dough by hand, more of the air bubbles are preserved in the dough and you’ll get a slightly more airy crust. So, take your pick based on your preferences!

What Kind of Pan Should I Use?

I baked the pizza below on a sheet pan lined with parchment because on this day I was favoring convenience over texture. A parchment lined sheet pan produces a softer bottom crust, but makes cleanup super easy. If you bake on a perforated pizza pan or a pre-heated pizza stone, you’ll get a crispier bottom crust, but you’ll need to take extra care to prevent the dough from sticking (a good dusting of flour or cornmeal under the dough). 

Want some pizza topping ideas? Try my White Pizza with Parsley Pesto Drizzle, Eggs Florentine Breakfast Pizza, or Garlicky Kale and Ricotta Pizza.

  No-Yeast Pizza Dough

This quick and easy no-yeast pizza dough only takes 15 minutes to make and is a great substitute for the classic when ingredients are in short supply.

Total Cost: $0.92 recipe / $0.23 serving

Author: Beth – Budget Bytes

Servings: 4 ¼ pizza

2 cups all-purpose flour ($0.61)

1 Tbsp baking powder ($0.12)

3/4 tsp salt ($0.03)

1 Tbsp olive oil ($0.16)

1 cup water ($0.00)

Preheat the oven to 425ºF. In a large bowl, stir together the flour, baking powder, and salt.

Add the olive oil to the water, then pour them both into the bowl with the dry ingredients. Stir until a shaggy ball of dough forms and no more dry flour remains on the bottom of the bowl. If the dough does not come together in one piece or there is still dry flour in the bowl, add a small amount of water (1 Tbsp at a time) until the dough comes together.

Turn the dough out onto a clean, lightly floured surface and knead just a few times, or until the dough feels evenly mixed (no hard or dry pieces). Let the dough rest for about 5 minutes to relax the gluten.

Stretch or roll the dough out into your desired shape, making sure not to stretch it to less than ¼-inch thick.

Place the dough on your preferred pan (prepared with either parchment or a good dusting of cornmeal or flour), then top the pizza with your favorite sauce and toppings. Bake the pizza for about 15 minutes, or until the cheese is melted and slightly browned on top. Slice and serve immediately.

*Prices and nutrition data for the pizza crust only.

Serving: 0.25pizza ・ Calories: 252.2kcal ・ Carbohydrates: 46g ・ Protein: 6g ・ Fat: 3.5g ・ Sodium: 652.5mg ・ Fiber: 1g

Nutritional values are estimates only. See our full nutrition disclosure here.

The equipment section above contains affiliate links to products we use and love!

Scroll down for the step by step photos!

I thought you might like an inside look at the texture of this no-yeast pizza!

How to Make Pizza Dough Without Yeast – Step by Step Photos

Preheat the oven to 425ºF. Add 2 cups all-purpose flour, 1 Tbsp baking powder, and ¾ tsp salt to a large bowl. Stir until these ingredients are well combined.

Add 1 Tbsp olive oil to 1 cup water, then pour them into the bowl of dry ingredients.

Stir the ingredients together until they form a shaggy ball of dough and no more dry flour remains on the bottom of the bowl. If the dough is too dry and does not come together in one piece or there is a lot of flour left on the bottom of the bowl, add a little more water (1 Tbsp at a time), until the dough comes together.

Turn the dough out onto a clean, lightly floured surface and knead just a few times until the dough feels evenly mixed (no hard or dry pieces). Let the dough rest for about 5 minutes so the gluten relaxes, which makes it easier to roll or stretch out.

Roll or stretch your dough out to the desired shape or size, making sure not to stretch it to less than ¼-inch thick. Remember, while rolling is easier, it produces a flatter slightly more dense dough. Stretching makes a slightly lighter, fluffier crust. I rolled my dough about half way, then hand stretched the rest of the way.

Transfer your dough to your preferred type of pan (notes on the results you’ll get from different pans is above the recipe). I used a parchment lined sheet pan, which will result in a softer bottom crust, but is waaaaay easier to clean up. (This is a splatterware sheet pan from Rove & Swig)

Add your preferred sauce and toppings (Homemade Pizza Sauce, fresh mozzarella, pepperoni, dried oregano, and crushed red pepper in photo above).

Bake your pizza for about 15 minutes, or until the cheese is melted and slightly browned on top.

Slice and serve immediately!

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Tags: Dough, Easy, NoYeast, pizza, Recipe

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Deep Dish Pizza

Authentic Chicago Style Deep Dish Pizza! Thick, crispy and flakey crust topped with an easy homemade marinara sauce and shredded mozzarella cheese! This is a dish the whole family will love!

Looking for more Italian Inspired Recipes?! Try this BEST Chicken Parmesan or my Slow Cooker Italian Meatballs!

Deep Dish Pizza

Our family are huge pizza lovers and have it at least once a week. When I saw this recipe for Deep Dish Pizza I knew we had to try it! This recipe does not disappoint! It is loaded with thick flakey layers of crust and topped with gooey cheese and marinara. It is the BEST Deep Dish Pizza you will ever have!

We adapted the crust recipe from America’s Test Kitchen. For the crust we use a technique referred to as laminating the dough. It is where the pizza dough is rolled out then softened butter is spread on top of the dough then rolled again. It is similar to the method for making croissants and it is what gives the dough it’s flakiness which is authentic to Chicago style pizza!

Pizza Dough Ingredients:

This recipe makes two 9-inch pizzas and is perfect for pizza night! We left the pizza plain but feel free to top the pizza with your favorite vegetables, pepperoni or sausage!

Flour: We use unbleached all purpose flour in this recipe.

Cornmeal: Is added to give the dough a nice crunch and flavor.

Honey: Adds a hint of sweetness to the dough. Feel free to substitute granulated sugar as well.

Instant yeast: Activates the gluten and causes the dough to rise.

Butter: Melted butter is added to the pizza dough and gives the dough a nice buttery flavor.

Easy To Make Tomato Sauce:

The pizza is then topped with an easy homemade marinara sauce. I make the sauce and let it simmer while I am letting the dough rise.

Onions and garlic: Add lots of flavor to the sauce!

Crushed tomatoes: Are added feel free to use what you have diced tomatoes can be used as well.

Sugar: Gives the sauce a bit of sweetness and combats the acidity from the tomatoes.

Seasonings: Dried oregano, crushed red pepper flakes, salt and pepper to taste.

How to Make Deep Dish Pizza:

Add flour, cornmeal, salt, honey and yeast to a bowl of a stand mixer fitted with a dough hook. Mix on low speed until incorporated. Add in water and 3 tbsp melted butter and mix on low until combined, 1-2 minutes. Increase the speed to medium and knead the dough until it is glossy and pulls aways from the sides of the bowl, 5 minutes. Coat a large bowl with olive oil and add the dough ball to the bowl turning to coat the dough ball in oil. Cover with plastic wrap and allow the dough to rise until doubled, about 60 minutes or so.

How to Laminate the Dough:

Preheat oven to 425 degrees. Coat two 9 inch cake pans with olive oil, set aside. Roll dough onto a dry work surface and roll into a 15 x 12 inch rectangle. Spread with 4 tbsp softened butter. Starting at the shortest end roll up dough into a cylinder. With the seam-side down, flatten the dough into a 18 by 4-inch rectangle. Cut the rectangle in half. Working with one half at a time, fold the dough into thirds like a business letter. Pinch the seams together to form a dough ball. Repeat with the remaining dough ball then transfer both balls of dough to the oiled bowl. Cover and let rise this time in the refrigerator to 45 minutes or until doubled in size.

How to Make the Easy Pizza Sauce:

Heat oil in a medium saucepan over medium high heat. Add in onions and saute until softened, 4-5 minutes. Add in garlic and cook for an additional minute. Stir in the crushed tomatoes and spices and simmer for 20 minutes. Season with salt and pepper to taste.

Let’s Bake Some Pizza!

Transfer 1 dough ball on a dry work surface at a time and roll into a 13 inch disk. Transfer it to the prepared baking pan. Lightly press dough into pan and push dough up the sides about 1 inch. Sprinkle each pizza with 2 cups mozzarella cheese, 1 1/4 cup sauce and 2 tbsp parmesan. Bake for 25-30 minutes or until the crust is golden brown. Allow pizza to rest for 10 minutes before removing from pan and slicing.

Here are More Pizza Recipes to Try at Home!

The Best EVER Homemade Pizza

Zucchini Pizza

Keto Pizza

Skillet Pizza

Easy Grilled Pizza

Taco Pizza

Print

Deep Dish Pizza

Authentic Chicago Style Deep Dish Pizza! Thick, crispy and flakey crust topped with an easy homemade marinara sauce and shredded mozzarella cheese! This is a dish the whole family will love!

Course Dinner, Main Course

Cuisine American, Italian

Keyword Deep Dish Pizza, pizza

Prep Time 20 minutes

Cook Time 45 minutes

Total Time 1 hour 5 minutes

Servings 12 Slices

Calories 384kcal

Author Kelley Simmons

Ingredients

Pizza Dough

3 1/4 cup all purpose flour

1/2 cup cornmeal

1 1/2 tsp salt

2 tsp honey

2 1/4 tsp instant yeast

1 1/4 cup water

3 tbsp unsalted butter, melted

1 tsp olive oil

4 tbsp unsalted butter, softened

olive oil for coating pans

Easy Tomato Sauce

2 tbsp olive oil

1/2 medium onion, diced

4 cloves garlic, minced

28 ounces crushed tomatoes

1/2 tsp sugar

1 tsp dried oregano

1/4 tsp crushed red pepper flakes

salt and pepper to taste

Toppings

4 cups shredded mozzarella cheese

1/4 cup grated parmesan cheese

Instructions

Pizza Dough:

Add flour, cornmeal, salt, honey and yeast to a bowl of a stand mixer fitted with a dough hook. Mix on low speed until incorporated.

Add in water and 3 tbsp melted butter and mix on low until combined, 1-2 minutes.

Increase the speed to medium and knead the dough until it is glossy and pulls aways from the sides of the bowl, 5 minutes.

Coat a large bowl with olive oil and add the dough ball to the bowl turning to coat the dough ball in oil. Cover with plastic wrap and allow the dough to rise until doubled, about 60 minutes or so.

Laminating the dough:

Preheat oven to 425 degrees. Coat two 9 inch cake pans with olive oil, set aside.

Roll dough onto a dry work surface and roll into a 15 x 12 inch rectangle. Spread with 4 tbsp softened butter.

Starting at the shortest end roll up dough into a cylinder. With the seam-side down, flatten the dough into a 18 by 4-inch rectangle. Cut the rectangle in half. Working with one half at a time, fold the dough into thirds like a business letter. Pinch the seams together to form a dough ball. Repeat with the remaining dough ball then transfer both balls of dough to the oiled bowl. Cover and let rise this time in the refrigerator to 45 minutes or until doubled in size.

Easy Tomato Sauce:

Heat oil in a medium saucepan over medium high heat.

Add in onions and saute until softened, 4-5 minutes. Add in garlic and cook for an additional minute.

Stir in the crushed tomatoes and spices and simmer for 20 minutes. Season with salt and pepper to taste.

Assemble / Bake:

Transfer 1 dough ball on a dry work surface at a time and roll into a 13 inch disk. Transfer it to the prepared baking pan. Lightly press dough into pan and push dough up the sides about 1 inch.

Sprinkle each pizza with 2 cups mozzarella cheese, 1 1/4 cup sauce and 2 tbsp parmesan.

Bake for 25-30 minutes or until the crust is golden brown.

Allow pizza to rest for 10 minutes before removing from pan and slicing.

Nutrition

Calories: 384kcal | Carbohydrates: 39g | Protein: 15g | Fat: 19g | Saturated Fat: 10g | Cholesterol: 49mg | Sodium: 649mg | Potassium: 298mg | Fiber: 3g | Sugar: 5g | Vitamin A: 631IU | Vitamin C: 7mg | Calcium: 245mg | Iron: 3mg

  from The Recipe Critic https://ift.tt/2YDjtfh https://ift.tt/3iZOgdO

Authentic Chicago Style Deep Dish Pizza! Thick, crispy and flakey crust topped with an easy homemade marinara sauce and shredded mozzarella cheese! This is a dish the whole family will love!

Looking for more Italian Inspired Recipes?! Try this BEST Chicken Parmesan or my Slow Cooker Italian Meatballs!

Deep Dish Pizza

Our family are huge pizza lovers and have it at least once a week. When I saw this recipe for Deep Dish Pizza I knew we had to try it! This recipe does not disappoint! It is loaded with thick flakey layers of crust and topped with gooey cheese and marinara. It is the BEST Deep Dish Pizza you will ever have!

We adapted the crust recipe from America’s Test Kitchen. For the crust we use a technique referred to as laminating the dough. It is where the pizza dough is rolled out then softened butter is spread on top of the dough then rolled again. It is similar to the method for making croissants and it is what gives the dough it’s flakiness which is authentic to Chicago style pizza!

Pizza Dough Ingredients:

This recipe makes two 9-inch pizzas and is perfect for pizza night! We left the pizza plain but feel free to top the pizza with your favorite vegetables, pepperoni or sausage!

Flour: We use unbleached all purpose flour in this recipe.

Cornmeal: Is added to give the dough a nice crunch and flavor.

Honey: Adds a hint of sweetness to the dough. Feel free to substitute granulated sugar as well.

Instant yeast: Activates the gluten and causes the dough to rise.

Butter: Melted butter is added to the pizza dough and gives the dough a nice buttery flavor.

Easy To Make Tomato Sauce:

The pizza is then topped with an easy homemade marinara sauce. I make the sauce and let it simmer while I am letting the dough rise.

Onions and garlic: Add lots of flavor to the sauce!

Crushed tomatoes: Are added feel free to use what you have diced tomatoes can be used as well.

Sugar: Gives the sauce a bit of sweetness and combats the acidity from the tomatoes.

Seasonings: Dried oregano, crushed red pepper flakes, salt and pepper to taste.

How to Make Deep Dish Pizza:

Add flour, cornmeal, salt, honey and yeast to a bowl of a stand mixer fitted with a dough hook. Mix on low speed until incorporated. Add in water and 3 tbsp melted butter and mix on low until combined, 1-2 minutes. Increase the speed to medium and knead the dough until it is glossy and pulls aways from the sides of the bowl, 5 minutes. Coat a large bowl with olive oil and add the dough ball to the bowl turning to coat the dough ball in oil. Cover with plastic wrap and allow the dough to rise until doubled, about 60 minutes or so.

How to Laminate the Dough:

Preheat oven to 425 degrees. Coat two 9 inch cake pans with olive oil, set aside. Roll dough onto a dry work surface and roll into a 15 x 12 inch rectangle. Spread with 4 tbsp softened butter. Starting at the shortest end roll up dough into a cylinder. With the seam-side down, flatten the dough into a 18 by 4-inch rectangle. Cut the rectangle in half. Working with one half at a time, fold the dough into thirds like a business letter. Pinch the seams together to form a dough ball. Repeat with the remaining dough ball then transfer both balls of dough to the oiled bowl. Cover and let rise this time in the refrigerator to 45 minutes or until doubled in size.

How to Make the Easy Pizza Sauce:

Heat oil in a medium saucepan over medium high heat. Add in onions and saute until softened, 4-5 minutes. Add in garlic and cook for an additional minute. Stir in the crushed tomatoes and spices and simmer for 20 minutes. Season with salt and pepper to taste.

Let’s Bake Some Pizza!

Transfer 1 dough ball on a dry work surface at a time and roll into a 13 inch disk. Transfer it to the prepared baking pan. Lightly press dough into pan and push dough up the sides about 1 inch. Sprinkle each pizza with 2 cups mozzarella cheese, 1 1/4 cup sauce and 2 tbsp parmesan. Bake for 25-30 minutes or until the crust is golden brown. Allow pizza to rest for 10 minutes before removing from pan and slicing.

Here are More Pizza Recipes to Try at Home!

The Best EVER Homemade Pizza

Zucchini Pizza

Keto Pizza

Skillet Pizza

Easy Grilled Pizza

Taco Pizza

Print

Deep Dish Pizza

Authentic Chicago Style Deep Dish Pizza! Thick, crispy and flakey crust topped with an easy homemade marinara sauce and shredded mozzarella cheese! This is a dish the whole family will love!

Course Dinner, Main Course

Cuisine American, Italian

Keyword Deep Dish Pizza, pizza

Prep Time 20 minutes

Cook Time 45 minutes

Total Time 1 hour 5 minutes

Servings 12 Slices

Calories 384kcal

Author Kelley Simmons

Ingredients

Pizza Dough

3 1/4 cup all purpose flour

1/2 cup cornmeal

1 1/2 tsp salt

2 tsp honey

2 1/4 tsp instant yeast

1 1/4 cup water

3 tbsp unsalted butter, melted

1 tsp olive oil

4 tbsp unsalted butter, softened

olive oil for coating pans

Easy Tomato Sauce

2 tbsp olive oil

1/2 medium onion, diced

4 cloves garlic, minced

28 ounces crushed tomatoes

1/2 tsp sugar

1 tsp dried oregano

1/4 tsp crushed red pepper flakes

salt and pepper to taste

Toppings

4 cups shredded mozzarella cheese

1/4 cup grated parmesan cheese

Instructions

Pizza Dough:

Add flour, cornmeal, salt, honey and yeast to a bowl of a stand mixer fitted with a dough hook. Mix on low speed until incorporated.

Add in water and 3 tbsp melted butter and mix on low until combined, 1-2 minutes.

Increase the speed to medium and knead the dough until it is glossy and pulls aways from the sides of the bowl, 5 minutes.

Coat a large bowl with olive oil and add the dough ball to the bowl turning to coat the dough ball in oil. Cover with plastic wrap and allow the dough to rise until doubled, about 60 minutes or so.

Laminating the dough:

Preheat oven to 425 degrees. Coat two 9 inch cake pans with olive oil, set aside.

Roll dough onto a dry work surface and roll into a 15 x 12 inch rectangle. Spread with 4 tbsp softened butter.

Starting at the shortest end roll up dough into a cylinder. With the seam-side down, flatten the dough into a 18 by 4-inch rectangle. Cut the rectangle in half. Working with one half at a time, fold the dough into thirds like a business letter. Pinch the seams together to form a dough ball. Repeat with the remaining dough ball then transfer both balls of dough to the oiled bowl. Cover and let rise this time in the refrigerator to 45 minutes or until doubled in size.

Easy Tomato Sauce:

Heat oil in a medium saucepan over medium high heat.

Add in onions and saute until softened, 4-5 minutes. Add in garlic and cook for an additional minute.

Stir in the crushed tomatoes and spices and simmer for 20 minutes. Season with salt and pepper to taste.

Assemble / Bake:

Transfer 1 dough ball on a dry work surface at a time and roll into a 13 inch disk. Transfer it to the prepared baking pan. Lightly press dough into pan and push dough up the sides about 1 inch.

Sprinkle each pizza with 2 cups mozzarella cheese, 1 1/4 cup sauce and 2 tbsp parmesan.

Bake for 25-30 minutes or until the crust is golden brown.

Allow pizza to rest for 10 minutes before removing from pan and slicing.

Nutrition

Calories: 384kcal | Carbohydrates: 39g | Protein: 15g | Fat: 19g | Saturated Fat: 10g | Cholesterol: 49mg | Sodium: 649mg | Potassium: 298mg | Fiber: 3g | Sugar: 5g | Vitamin A: 631IU | Vitamin C: 7mg | Calcium: 245mg | Iron: 3mg

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Skillet Crust Pepperoni Pizza Dip

When we were young, my dad always cooked pepperoni for us, it’s really delicious. But when we grew up and made a living on our own, pepperoni didn’t appear at our reunited dinner table any more. I missed that familiar taste. One day, I asked my dad why he didn’t cook pepperoni for us, he said pepperoni was for babies. I didn’t agree with him. So I decided to make a brand-new recipe on pepperoni to express my love to it. Yeah, that is Skillet Crust Pepperoni Pizza Dip! My favorite among all the cast iron pizza recipes!

 THIS SKILLET CRUST PEPPERONI PIZZA DIP IS THE MOST DELICIOUS FOOD I HAVE MADE!

This purpose made specialty was added three kinds of cheese: cream cheese, Mozzarella cheese and Parmesan cheese. Because I love cheese! And the fact proves that pepperoni and cheese are perfect partners.

 Later on you will see a very long and detailed recipe( the longest I have made). Please forgive me, I just want to describe it more precisely and vividly. So to reduce your stress, now I’ll briefly introduced ingredients and steps for you.

 To make it, we need cream cheese, pizza sauce, oregano, red chili flakes, Mozzarella cheese, and Parmesan cheese. The pepperoni becomes crispy when baked in the oven. Even the door of oven isn’t open, you still can smell the special flavor. The dough need to be cut into pieces and rolled into balls. Then coat them with garlic butter and use a cast iron skillet to cook them. Remember, the dippers are essential. That’s it!

 I have been thinking about this recipe for months. What’s more, thinking is not enough, I practiced it again and again. Before all of these, I had reminded me of the pepperoni my dad cooked in my childhood and I had seen some similar recipes on American’s Test Kitchen. After tasted my work, it’s OK. But I felt something missed. So I try to add some oregano, red chili flakes, and Parmesan cheese. Brilliant!

 Finally, I want to recommend cast iron skillet to you. It’s the best choice! However, if you can’t get one, you can use any oven-proof skillet. You can use it crisp your pepperoni ahead of time. By the way, my favorite pepperoni is from Boar’s Head!

Pepperoni Pizza Dip Recipe

l  Preparation time: 20 minutes

l  Cook time: 24 minutes

l  Total time: 44 minutes

Creamy pizza dip topped with crispy pepperonis and garlic butter pizza crust dippers.

Author: Melissa Stadler, Modern Honey

Recipe type: Appetizer

Cuisine: Italian

Serves: 6-10

INGREDIENTS

l  4 ounces Sliced Pepperoni

l  4 Tablespoons Butter

l  1/2 teaspoon Garlic Powder

l  1 lb. Pizza Dough

Pizza Dip:

l  8 ounces Cream Cheese

l  1 cup Pizza Sauce

l  1 teaspoon Dried Oregano

l  1/2 teaspoon Crushed Red Pepper Flakes

l  1 cup Mozzarella Cheese

l  1/2 cup Parmesan Cheese

l  Fresh Basil

INSTRUCTIONS

1.       You need to heat your oven to a very high temperature( 400 degrees).Pay attention not to burn yourself! Put some pepperoni into a 10-inch cast iron skillet and heat them at a medium temperature. After 4-6 minutes, when they become crisp, use a utensil for cooking to transfer them to a plate with a paper-towel( to absorb grease) at the bottom.

2.       Put some butter in a microwave-safe bowl( to prevent possible explosive) and heat it in the oven, then combine it with some garlic powder.

3.       Use flour to make a big dough, and put it on the board with a bit of flour.Then make the round dough become a square one and use a dry knife cut it into 20-24 pieces. Roll these pieces into balls with your hands and coat them with garlic butter.

4.       Put all the dough balls on the edge of the skillet, so they form a whole circle. Don’t fill the center of the skillet. Use one piece of plastic wrap to cover the dough balls and wait for 20 minutes.

5.       Bake them in the oven for 10-12 minutes. Remember to check the time!

6.       This step you need a mixing bowl to combine cream cheese, pizza sauce, oregano, red chili flakes, famous and popular Mozzarella cheese and Parmesan cheese. Oh, don’t forget our leading actor--pepperoni! 3/4 of them is enough.

7.       It’s time to remove your dough from the oven. Sprinkle some garlic butter on them. Use a spoon to place the mixture in the mixing bowl on the center of the skillet. Then you need the oven again, because the dip need to be heated completely and the pizza crusts need to become fascinating golden brown( 12-15 minutes). After that, add into the rest of pepperoni, then cook it just 1 minutes longer.

8.       Any decoration? Basil is a good choice. Then serve it and enjoy it!

 Thanks for your patience( it’s really a hard work to read all of this stuff) and your passion to cooking. Skillet Crust Pepperoni Pizza Dip is suitable to serve at big parties or, give yourself a treat! A complicated recipe, I have to say. If you can make it, congratulations!

 Another good news for you, I have another recipe on pizza. It’s called Super Easy Cast Iron Pizza( Yep, you’re right, need your cast iron skillet again). As its name, it’s easier to make. See you next time!

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Authentic Chicago Style Deep Dish Pizza! Thick, crispy and flakey crust topped with an easy homemade marinara sauce and shredded mozzarella cheese! This is a dish the whole family will love! Looking for more Italian Inspired Recipes?! Try this BEST Chicken Parmesan or my Slow Cooker Italian Meatballs! Deep Dish Pizza Our family are huge pizza lovers and have it at least once a week. When I saw this recipe for Deep Dish Pizza I knew we had to try it! This recipe does not disappoint! It is loaded with thick flakey layers of crust and topped with gooey cheese and marinara. It is the BEST Deep Dish Pizza you will ever have! We adapted the crust recipe from America’s Test Kitchen. For the crust we use a technique referred to as laminating the dough. It is where the pizza dough is rolled out then softened butter is spread on top of the dough then rolled again. It is similar to the method for making croissants and it is what gives the dough it’s flakiness which is authentic to Chicago style pizza! Pizza Dough Ingredients: This recipe makes two 9-inch pizzas and is perfect for pizza night! We left the pizza plain but feel free to top the pizza with your favorite vegetables, pepperoni or sausage! Flour: We use unbleached all purpose flour in this recipe. Cornmeal: Is added to give the dough a nice crunch and flavor. Honey: Adds a hint of sweetness to the dough. Feel free to substitute granulated sugar as well. Instant yeast: Activates the gluten and causes the dough to rise. Butter: Melted butter is added to the pizza dough and gives the dough a nice buttery flavor. Easy To Make Tomato Sauce: The pizza is then topped with an easy homemade marinara sauce. I make the sauce and let it simmer while I am letting the dough rise. Onions and garlic: Add lots of flavor to the sauce! Crushed tomatoes: Are added feel free to use what you have diced tomatoes can be used as well. Sugar: Gives the sauce a bit of sweetness and combats the acidity from the tomatoes. Seasonings: Dried oregano, crushed red pepper flakes, salt and pepper to taste. How to Make Deep Dish Pizza: Add flour, cornmeal, salt, honey and yeast to a bowl of a stand mixer fitted with a dough hook. Mix on low speed until incorporated. Add in water and 3 tbsp melted butter and mix on low until combined, 1-2 minutes. Increase the speed to medium and knead the dough until it is glossy and pulls aways from the sides of the bowl, 5 minutes. Coat a large bowl with olive oil and add the dough ball to the bowl turning to coat the dough ball in oil. Cover with plastic wrap and allow the dough to rise until doubled, about 60 minutes or so. How to Laminate the Dough: Preheat oven to 425 degrees. Coat two 9 inch cake pans with olive oil, set aside. Roll dough onto a dry work surface and roll into a 15 x 12 inch rectangle. Spread with 4 tbsp softened butter. Starting at the shortest end roll up dough into a cylinder. With the seam-side down, flatten the dough into a 18 by 4-inch rectangle. Cut the rectangle in half. Working with one half at a time, fold the dough into thirds like a business letter. Pinch the seams together to form a dough ball. Repeat with the remaining dough ball then transfer both balls of dough to the oiled bowl. Cover and let rise this time in the refrigerator to 45 minutes or until doubled in size. How to Make the Easy Pizza Sauce: Heat oil in a medium saucepan over medium high heat. Add in onions and saute until softened, 4-5 minutes. Add in garlic and cook for an additional minute. Stir in the crushed tomatoes and spices and simmer for 20 minutes. Season with salt and pepper to taste. Let’s Bake Some Pizza! Transfer 1 dough ball on a dry work surface at a time and roll into a 13 inch disk. Transfer it to the prepared baking pan. Lightly press dough into pan and push dough up the sides about 1 inch. Sprinkle each pizza with 2 cups mozzarella cheese, 1 1/4 cup sauce and 2 tbsp parmesan. Bake for 25-30 minutes or until the crust is golden brown. Allow pizza to rest for 10 minutes before removing from pan and slicing. Here are More Pizza Recipes to Try at Home! The Best EVER Homemade Pizza Zucchini Pizza Keto Pizza Skillet Pizza Easy Grilled Pizza Taco Pizza Print Deep Dish Pizza Authentic Chicago Style Deep Dish Pizza! Thick, crispy and flakey crust topped with an easy homemade marinara sauce and shredded mozzarella cheese! This is a dish the whole family will love! Course Dinner, Main Course Cuisine American, Italian Keyword Deep Dish Pizza, pizza Prep Time 20 minutes Cook Time 45 minutes Total Time 1 hour 5 minutes Servings 12 Slices Calories 384kcal Author Kelley Simmons Ingredients Pizza Dough 3 1/4 cup all purpose flour 1/2 cup cornmeal 1 1/2 tsp salt 2 tsp honey 2 1/4 tsp instant yeast 1 1/4 cup water 3 tbsp unsalted butter, melted 1 tsp olive oil 4 tbsp unsalted butter, softened olive oil for coating pans Easy Tomato Sauce 2 tbsp olive oil 1/2 medium onion, diced 4 cloves garlic, minced 28 ounces crushed tomatoes 1/2 tsp sugar 1 tsp dried oregano 1/4 tsp crushed red pepper flakes salt and pepper to taste Toppings 4 cups shredded mozzarella cheese 1/4 cup grated parmesan cheese Instructions Pizza Dough: Add flour, cornmeal, salt, honey and yeast to a bowl of a stand mixer fitted with a dough hook. Mix on low speed until incorporated. Add in water and 3 tbsp melted butter and mix on low until combined, 1-2 minutes. Increase the speed to medium and knead the dough until it is glossy and pulls aways from the sides of the bowl, 5 minutes. Coat a large bowl with olive oil and add the dough ball to the bowl turning to coat the dough ball in oil. Cover with plastic wrap and allow the dough to rise until doubled, about 60 minutes or so. Laminating the dough: Preheat oven to 425 degrees. Coat two 9 inch cake pans with olive oil, set aside. Roll dough onto a dry work surface and roll into a 15 x 12 inch rectangle. Spread with 4 tbsp softened butter. Starting at the shortest end roll up dough into a cylinder. With the seam-side down, flatten the dough into a 18 by 4-inch rectangle. Cut the rectangle in half. Working with one half at a time, fold the dough into thirds like a business letter. Pinch the seams together to form a dough ball. Repeat with the remaining dough ball then transfer both balls of dough to the oiled bowl. Cover and let rise this time in the refrigerator to 45 minutes or until doubled in size. Easy Tomato Sauce: Heat oil in a medium saucepan over medium high heat. Add in onions and saute until softened, 4-5 minutes. Add in garlic and cook for an additional minute. Stir in the crushed tomatoes and spices and simmer for 20 minutes. Season with salt and pepper to taste. Assemble / Bake: Transfer 1 dough ball on a dry work surface at a time and roll into a 13 inch disk. Transfer it to the prepared baking pan. Lightly press dough into pan and push dough up the sides about 1 inch. Sprinkle each pizza with 2 cups mozzarella cheese, 1 1/4 cup sauce and 2 tbsp parmesan. Bake for 25-30 minutes or until the crust is golden brown. Allow pizza to rest for 10 minutes before removing from pan and slicing. Nutrition Calories: 384kcal | Carbohydrates: 39g | Protein: 15g | Fat: 19g | Saturated Fat: 10g | Cholesterol: 49mg | Sodium: 649mg | Potassium: 298mg | Fiber: 3g | Sugar: 5g | Vitamin A: 631IU | Vitamin C: 7mg | Calcium: 245mg | Iron: 3mg   from The Recipe Critic https://ift.tt/2YDjtfh

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