Serves a Crowd

Muffuletta Deep Dish Pizza

September 23, 2022
0 Ratings
Photo by Finchly
  • Prep time 2 hours
  • Cook time 25 minutes
  • Serves 8-10
Author Notes

This pizza could easily fall into the contentious category much loved by social media of "Is it a sandwich or not?" As a proud New Yorker for nearly 13 years, I have a strong affinity for thin crust, slightly burned, and with at least two or three big black bubbles on top kind of pizza. And you could totally make a version of this pizza with a thin Neapolitan-style dough. But doing so would fail to produce a pizza that fully lives up to it's meaty, cheesy, garlicky, buttery, crispy on the edges, chewy in the middle, is it a sandwich or not potential.

What You'll Need
  • Deep Dish Pizza Dough
  • 2 1/2 cups all-purpose flour
  • 2 teaspoons active yeast
  • 1 1/2 teaspoons salt
  • 1 tablespoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon dried oregano
  • 1 cup warm water
  • Toppings
  • 2 tablespoons all-purpose flour
  • 2 tablespoons butter
  • 1 1/4 cups whole milk
  • 1 heaping tablespoon spicy brown mustard
  • Good pinch of salt and black pepper
  • 1/2 cup rough chopped olives, preferably a mix of black, Kalamata, and Greek
  • 1/2 cup rough chopped Giardiniera, store-bought
  • 3/4 cup Swiss cheese, roughly chopped
  • 4 ounces provolone cheese, sliced or shredded
  • 4 ounces mozzarella cheese, sliced or shredded
  • 4 ounces Mortadella
  • 4 ounces Salami or Soppressata
  • 4 ounces deli ham
  • 1/4 cup roasted red peppers
  • Red pepper flakes, optional
  1. Deep Dish Pizza Dough
  2. Using a stand mixer, combine all ingredients on low speed just until they come together. Then, let the dough sit for ten minutes to rest.
  3. Once rested, turn the mixer on to knead for about 5-7 minutes or until the dough is smooth and elastic.
  4. Generously oil a large bowl with olive oil and turn the dough into the bowl. Turn the dough over in the bowl to cover the dough in oil. Cover with a towel or tea cloth or plastic wrap and let sit until doubled in volume- about two hours.
  5. Once doubled, generously oil a 9x13 pan with olive oil. Turn out the dough into the pan and using your fingers, press evenly throughout. Cover again and let rise for another two hours.
  1. Toppings
  2. Make the béchamel sauce. In a medium saucepan over medium heat, melt the butter and add the flour. Whisk for a few minutes until the roux becomes golden brown. Add the milk, mustard, salt, and pepper, and whisk until the béchamel is thick and creamy- just a minute or two. Add the Swiss cheese and keep stirring until completely melted in- one or two minutes. Remove from the heat and let cool slightly. Preheat the oven to 400 degrees Fahrenheit.
  3. Spoon the béchamel over the prepared pizza dough. Top with half of the provolone and mozzarella and then layer the meats on top. Finish with the remaining cheese, red peppers, and olive mix. Sprinkle with little salt, pepper, and red pepper flakes if you like it a bit spicy.
  4. Bake in the pre-heated oven until the cheese is toasty and bubbling- about 20-25 minutes. Remove and let cool in the pan for about 15 minutes before cutting into wedges and completely devouring.

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