Deep Pan Pizza

• 2 ½ cups all-purpose flour
• 1 tsp salt
• 1 tsp sugar
• 1 tbsp dry yeast
• 1 tsp garlic powder
• 1 tsp dried oregano
• 1 tsp onion powder
• 1 pinch ground black pepper
• 1 cup of water warm
• Topping:
• Passata
• Parmesan cheese
• Mozzarella
• Olives
• Nduja
• Caramelised onion

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This recipe is created by Adrian Richardson for Tefal in partnership with Good Chef Bad Chef.

1. In a large bowl, stir together the flour, salt, sugar, yeast, garlic powder, onion powder, oregano, and black pepper. Mix in the water. 2. When the dough has pulled together, turn it out onto a lightly floured surface, and knead until smooth and elastic. 3. Lightly oil a large bowl, place the dough in the bowl, and turn to coat with oil. 4. Cover with a damp cloth and let rise in a warm place for minimum 20 minutes but ideally overnight. 5. Preheat the oven to 240°C. 6. Punch dough down; place in a deep pan with the dough coming up the sides. Add desired toppings and bake in preheated oven until golden brown.