Deep Dish Pizza Recipe

Deep Dish Pizza is a hearty, indulgent masterpiece that combines a buttery, golden crust with layers of rich, gooey cheese and tangy tomato sauce. Every bite delivers a satisfying crunch followed by a melt-in-your-mouth experience that’s impossible to resist. With just two hours from start to finish, this recipe brings the iconic flavors of Chicago-style pizza right to your kitchen.

The thick, flaky crust cradles a symphony of textures—creamy mozzarella, savory sausage, and vibrant veggies—all baked to perfection. Its robust, comforting aroma fills your home, promising a meal that’s as memorable as it is delicious. Perfect for gatherings or a cozy night in, this pizza is a guaranteed crowd-pleaser that’s worth every minute.

Ingredients for Deep Dish Pizza

• Crust:
• 3 1/4 cups (16 1/4 oz / 461g) all-purpose flour
• 1/2 cup (2 oz / 57g) cornmeal (for texture and crunch)
• 2 teaspoons salt
• 1 tablespoon sugar (helps activate the yeast)
• 2 teaspoons yeast (instant or active dry)
• 1 1/4 cups (10 fl oz / 282ml) warm water (about 110°F / 43°C)
• 1/4 cup (2 fl oz / 57ml) olive oil (plus extra for greasing)
• Filling:
• 2 1/3 cups (24 oz / 681g) tomato sauce (homemade or store-bought)
• 6 cups (32 oz / 900g) grated mozzarella cheese (shred your own for better melt)
• 1/2 cup (2 1/2 oz / 71g) pepperoni (or substitute with sausage or ham)
• 1 cup (5 oz / 142g) cooked bell peppers (red, green, or mixed)
• 1/2 cup (2 1/2 oz / 71g) cooked mushrooms (optional)
• 1/4 cup (1 1/4 oz / 35g) sliced black olives (optional)
• Fresh basil for garnish (optional)

Step-by-Step Instructions

1. Make the Dough: In a stand mixer with a dough hook, combine flour, cornmeal, salt, sugar, and yeast. Mix dry ingredients briefly.
2. Combine Wet Ingredients: In a jug, whisk warm water and olive oil. Slowly pour into the dry ingredients while mixing on low speed.
3. Knead the Dough: Once combined, increase speed to medium and knead for 6-8 minutes until smooth and elastic.
4. Let the Dough Rise: Transfer dough to a greased bowl, cover with cling wrap, and let rise for 1-2 hours until doubled in size.
5. Prepare the Filling: While the dough rises, sauté peppers and mushrooms (if using). Measure out cheese, pepperoni, and olives.
6. Roll Out the Dough: Punch down the risen dough. On a floured surface, roll it into a 16-inch circle, about 1/8-inch thick.
7. Assemble the Pizza: Generously grease a deep dish pan with olive oil. Roll dough onto a rolling pin and unroll it into the pan. Press dough into the pan, letting it hang over the edges.
8. Layer the Fillings: Start with cheese, then add peppers, mushrooms, pepperoni, and olives. Top with tomato sauce and extra pepperoni or olives if desired.
9. Trim and Finish: Trim excess dough hanging over the edges. Brush crust with olive oil for a golden finish.
10. Bake: Preheat oven to 425°F (210°C). Bake for 45 minutes, or until crust is golden and cheese is bubbly. Add 5-10 minutes if needed.
11. Cool and Serve: Let pizza cool slightly before slicing. Garnish with fresh basil if desired. Store leftovers in the fridge for up to 3 days.

Sauce and Topping Ideas to Elevate Your Deep Dish Pizza

While the classic tomato sauce and mozzarella combo is a winner, don’t be afraid to get creative! Try a pesto base for a fresh twist or a spicy arrabbiata sauce for a kick. For toppings, consider adding caramelized onions, spicy sausage, or even roasted garlic for extra flavor. Vegetarian? Swap in artichoke hearts or sun-dried tomatoes for a hearty bite.

Storage and Reheating Tips for Perfect Leftovers

Store your deep dish pizza in an airtight container in the fridge for up to 3 days. To reheat, place slices in a preheated oven at 375°F (190°C) for 10-12 minutes to keep the crust crispy. Avoid the microwave, as it can make the crust soggy. For longer storage, wrap slices tightly in plastic wrap and freeze for up to 2 months.

Time-Saving Tips for Busy Cooks

Short on time? Use store-bought pizza dough to skip the kneading and rising steps. You can also prep your toppings ahead of time—chop veggies, cook meats, and grate cheese the night before. If you’re making the dough from scratch, consider letting it rise in the fridge overnight for a slower, more flavorful fermentation.

Equipment Guidance for Deep Dish Success

A deep dish pizza pan is essential for this recipe—look for one that’s 12-14 inches in diameter and at least 2 inches deep. If you don’t have a stand mixer, knead the dough by hand for 8-10 minutes until smooth and elastic. A rolling pin and kitchen scissors will also come in handy for shaping and trimming the crust.

Common Questions Answered

Can I make the dough ahead of time? Absolutely! Prepare the dough, let it rise, then punch it down and refrigerate for up to 24 hours. What if I don’t have cornmeal? Substitute with semolina or additional flour, though cornmeal adds a nice texture. How do I know when the pizza is done? The crust should be golden brown, and the cheese should be bubbly and slightly browned on top.

Deep Dish Pizza

Shaziya

Deep Dish Pizza is a hearty, indulgent masterpiece that combines a buttery, golden crust with layers of rich, gooey cheese and tangy tomato sauce. Every bite delivers a satisfying crunch followed by a melt-in-your-mouth experience that’s impossible to resist.

Print Recipe Pin Recipe

Prep Time 2 minutes mins

Total Time 2 minutes mins

Servings 12 -14

Ingredients

  

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Crust

• 3 1/4 cups all-purpose flour 16 1/4oz/461g
• 1/2 cup cornmeal 2oz/57g
• 2 teaspoons salt
• 1 tablespoon sugar
• 2 teaspoons yeast
• 1 1/4 cups warm water 10floz/282ml
• 1/4 cup olive oil 2floz/57ml
• Olive oil for greasing

Filling

• 2 1/3 cup tomato sauce 24oz/681g
• 6 cups grated mozzarella cheese 32oz/900g
• 1/2 cup pepperoni 21/2oz/71g
• 1 cup cooked bell peppers 5oz/142g
• 1/2 cup cooked mushrooms 21/2oz/71g
• 1/4 cup sliced black olives 11/4oz/35g
• Basil for garnish

Instructions

 

• For The Pizza CrustIn a large stand mixer fitted with a dough hook attachment combine the flour, cornmeal, salt, sugar, and yeast. Allow the dry ingredients to mix together while you combine the wet ingredients.
• In a large jug whisk together the warm water and olive oil.
• At low speed, in a slow steady stream pour the warm water mixture into the dry ingredients. Allow the dough hook to combine all the ingredients. Once all of the wet ingredients have absorbed and a dough begins to form turn the mixer speed up to medium and allow the dough to knead for 6-8 minutes. This will develop the gluten in the dough which is what allows it to stretch over the deep dish pan.
• Once the dough is kneaded transfer it into a lightly greased large bowl.
• Cover the bowl tightly with cling wrap and set it aside to rise for 1-2 hours or until doubled in size.
• While the dough is rising prepare the filling by sauteing the peppers and mushrooms and measuring out the cheese, pepperoni, and olives, set aside.
• Once the dough had risen it should look large and aerated. Before rolling it out punch it down to release some of its air.
• Lightly flour a large work surface then gently remove the dough from the bowl. Using a rolling pin roll the dough into a large 16-inch circle about 1/8 of an inch thick.
• Generously grease your pan with olive oil.
• Assembling The Deep Dish PizzaPreheat your oven to 425oF (210oC). To transfer the pizza dough onto the deep dish pizza pan gently roll the dough around your rolling pin. Unroll the dough across the pan and using your fingertips press the dough into the pan allowing it to line the walls of the pan. It’s great if there is some dough hanging over the side as this will ensure you can fill the entire pizza with plenty of crust.
• Next layer up the fillings starting with the cheese, then peppers, mushrooms, pepperoni, and olives.
• Top all of the fillings with sauce and some additional pepperoni and olives if you like.
• At this point using scissors, trim off any extra crust that may be hanging over the sides of the pan, and crush with olive oil. this will create a really professional-looking crust.
• Bake for 45 minutes. If you need longer bake for 5-10 minutes more.
• Once baked remove from the oven and allow to cool slightly before slicing.
• Cover and store in the refrigerator for up to 3 days.

Keyword Chicago-style pizza, deep dish pizza, mozzarella cheese, pizza dough, tomato sauce

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