Deep Dish Pizza
No pizza is ever as good as homemade pizza, and deep dish pizza is an extra fun twist. This recipe makes two 8-inch deep dish pizzas that can be customized with any toppings you’d like. The pizza crust takes an hour to make, and is easy to freeze and reheat for a DIY pizza night anytime.
1-Hour Deep Dish Pizza Dough
- 4 cups All-Purpose Flour
- 3 Tbsp Cornmeal
- 2 1/4 tsp Instant or Fast Acting Yeast
- 4 Tbsp Olive Oil
- 4 Tbsp Melted Butter, cooled to room temperature
- 1 cup Water, room temperature
- 2 Tbsp Water, room temperature
Quick and Easy Pizza Sauce
- 2 cloves Garlic, chopped (optional)
- 2 4oz cans Tomato Paste
- 1 3/4 cups Water
- 1 tsp Oregano, dried
- 1/2 tsp Sugar
- 8 oz Fresh Mozzarella, thinly sliced
- Black Olives
- Sliced Bell Peppers
Make the Dough
Combine all of the pizza dough ingredients - flour, cornmeal, yeast, olive oil, butter, and 1 cup + 2 Tbsp water in the bowl of a standing mixer fitted with a dough hook.
Mix on medium until the dough comes together in a smooth ball, 6 to 8 minutes. (You can also mix the dough ingredients in a bowl and knead them by hand.) (Note: The dough will be sticky at first but try to resist adding more flour. If necessary, add additional flour 1 Tbsp at a time, kneading well between additions.)
Transfer the dough to an oiled bowl.
Cover with a dish towel and let rise at room temperature until doubled in size, about 1 hour.
Whisk together tomato paste, ½ cup water, oregano, and sugar in a small saucepan.
Place the pan over medium heat and bring to a simmer.
Place a lid on the top, slightly ajar, so that the sauce can thicken but won’t splatter everywhere.
Simmer until sauce is thick and spreadable, 3 to 5 minutes.
Taste and season with some salt and some additional sugar if you’d like it a bit sweeter. Set aside.
Set out two 8” pans (square bakers, round cake pans, or cast iron skillets will work; you can also make one large pizza in a 14” deep dish pizza pan or skillet).
Pour a generous amount of olive oil (2 to 3 Tbsp per pan) into the dish and swirl it around to coat the bottom and sides.
Divide the dough in two and, working with one section of dough at a time, stretch it out with your palms to roughly the size of the plan.
Transfer the dough to the pan and again use your palms to stretch it out to the sides of the pan.
Cover with a dishtowel and let the dough rest for another 15 minutes while the oven heats.
Heat oven to 425°F.
When oven is heated, bake the crust for 10 minutes until starting to brown around the edges. (At this point, you can cool the crust and freeze it for topping and baking later.)
Add sauce, mozzarella, and toppings to pizza.
Return pizza to oven and bake until cheese is bubbly and the crust is golden brown, about 25 minutes.
Allow pizza to cool for 5 minutes before transferring it to a cutting board.
Allow it to cool for 5 minutes more (this will make it easier to slice). Slice and serve!
Dough Recipe Adapted from King Arthur Flour.
Bake two pizzas in 8x8 baking dish, 8x8 cake pan; or bake one pizza in a 14” skillet or deep dish pizza pan.
Use store-bought sauce if you prefer.
If adding vegetables (mushrooms, bell peppers, etc) to your pizza, it’s a good idea to saute them and season with a pinch of salt before adding them to the pizza. They will release less moisture that way and won’t create a soggy crust.
To freeze this meal, pre-bake the crust for 10 minutes before wrapping it tightly and freezing for up to 6 months. (I like to pre-bake the crusts in 8x8 aluminum pans so they can be transferred right to the oven after thawing.)
If you’re delivering this meal to someone else or planning to freeze it for later, attach this label to the top so that anyone can easily serve it!
Serving: 2slices | Calories: 595kcal | Carbohydrates: 70g | Protein: 18g | Fat: 27g | Saturated Fat: 11g | Cholesterol: 50mg | Sodium: 316mg | Potassium: 148mg | Fiber: 3g | Sugar: 1g | Vitamin A: 492IU | Vitamin C: 1mg | Calcium: 212mg | Iron: 4mg