Deep Dish Pizza Recipe

Deep Dish Pizza
For weeks now I have been craving the deep dish, and tonight I had to satisfy that craving. Deep dish pizza aka Chicago-style pizza is in my opinion one of the best ways to make pizza. Loaded with tons of cheese, chunky tomato cause, and loads of toppings – what could be better? Tonight for the filling I went with Italian sausage, pepperonis, green peppers and mushrooms… it was simply amazing. Basically you could make just about any kind of pizza with a deep dish and if you have never tried to make a deep dish I think it’s time to give it a try. In this article I will explain 2 simple ways to make a deep dish pizza. Using a deep dish pan would be the best but I will explain how to make a double crust deep dish pizza in a spring form pan or how to make a deep dish pizza in a cast iron pan. Two different methods, both equally delicious. Enjoy.
Deep Dish PizzaDeep Dish Pizza
Ingredients:
1-2 packages of your favorite pizza crust (homemade or store bought, 2 packages for spring form, 1 package for cast iron pan.)
Sauce –
2 tablespoons olive oil
2 tablespoons garlic
1 28 oz can plum tomatoes
3 Tablespoons tomato paste
½ cup onion (minced)
1 ½ teaspoons basil
1 teaspoon oregano
½ teaspoon salt
1 teaspoon sugar
2 teaspoons red wine
Filling -
1 lb Italian sausage (cooked)
1 package pepperonis
1 can sliced mushrooms
1 onion (sliced)
1 green bell pepper (sliced)
1/3 cup parmesan cheese
1 ½ lbs mozzarella cheese
1 tablespoon cornmeal
 
Cooking Instructions:
Deep Dish PizzaDeep Dish Pizza
Step 1: To make pizza sauce – sauté garlic in olive oil for 30 seconds. Add canned plum tomatoes, tomato paste, minced onion, basic, oregano, salt, sugar and wine and mix well. Simmer for 20 minutes or until sauce thickens.
Step 2: Lightly grease a 10” inch spring form pan or a cast iron pan (I will be giving separate instructions for each).

Deep Dish Pizza with a Spring Form Pan -

Deep Dish PizzaDeep Dish Pizza
Step 1: Roll out 3/4 of pizza dough in a flat circle so its 3-4 inches bigger than the spring form pan (all the way around). Place into spring form pan letting it overhang the edges.
Deep Dish PizzaDeep Dish Pizza
Step 2: Spoon in half of the sauce, then the Italian sausage, green peppers, mushrooms, and onions. Top with half of the mozzarella cheese. Roll out remaining pizza dough and place on top of the filling. Crimp the edges together including the overlapping crust.
Deep Dish PizzaDeep Dish Pizza
Step 3: Baking in the oven at 400 degrees for 25 minutes. After 25 minutes remove pizza from the oven and add remaining sauce and remaining cheese to the top half. Bake for an additional 10 minutes or until the crust is golden brown.  Let cool before cutting.

Deep Dish Pizza with a Cast Iron Pan -
Deep Dish PizzaDeep Dish Pizza
Step 1: Press pizza dough onto the bottom and about 1 ½ inches up the side of a cast iron pan (don’t press all the way to the very top of the pan but close).
Step 2: Layer crust with cheese, sausage, pepperonis, mushrooms, onions, green peppers and sauce. Add additional cheese on top of sauce if desired.
Step 3: Bake in the oven at 400 degrees for 30 minutes or until crust is golden brown. Let cool 10 minutes before serving.
and the end result…
Deep Dish PizzaDeep Dish Pizza
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21 Responses to “Deep Dish Pizza Recipe”

  1. Chef Tom — July 9, 2008 @ 11:52 am

    Wow, That look really good! Great pics.

  2. Ivy — July 9, 2008 @ 12:18 pm

    I love that extra crust. This is the third thing I’ve learned about pizza today. The first was that it was grilled on a BBQ and the other instead of tomato it had pesto.

  3. Johnna Knows Good Food — July 9, 2008 @ 2:21 pm

    That pizza looks great…the pics are good!

  4. brilynn — July 9, 2008 @ 6:17 pm

    I’m stuffed from dinner right now but I would still LOVE a slice of that!

  5. Kevin — July 9, 2008 @ 7:13 pm

    That deep dish pizza looks so good!

  6. Vani — July 9, 2008 @ 9:05 pm

    What a crust!!! It looks very good:)

  7. Christie @ fig&cherry — July 9, 2008 @ 10:27 pm

    Wow, when you say deep pan, you mean it! ;)

    Yum.

  8. Nicole — July 9, 2008 @ 11:23 pm

    I need a slice of that pizza. It looks so good. I don’t know how you can go wrong with any pizza though.

  9. grace — July 10, 2008 @ 3:09 am

    when you say “deep dish,” you’re not joking! i love the double layer of crust–it’s a great idea for those of us who feel that the crust is the most important aspect of a pizza. nice work!

  10. John M — July 10, 2008 @ 4:51 am

    WOW! That is wonderful and so attracting. I can’t stop myself to try it tonight.

  11. CJ — July 14, 2008 @ 2:51 pm

    God, that pizza looks so good. I’m going to Chicago in three days. I know what I want to eat.

  12. vivian — July 15, 2008 @ 11:45 am

    Looks delicious and really beautiful!!

  13. Rick Mansfield — July 15, 2008 @ 12:12 pm

    I’ve always thought that a skillet would be perfect for pizza.

    I’ve just created a link to this recipe in our newest “Cast Iron Around the Web” at http://www.cookingincastiron.com

  14. Munchbrother — August 24, 2008 @ 7:31 pm

    Wow a meal in 1 slice I think I will take my friends advice and make one of these.. Who needs to whatch their calories, well maybe I should but this is too good.

  15. Thatcher — November 29, 2008 @ 4:14 pm

    So how do you use the cornmeal in this recipe? I assume you sprinkle it on the bottom of the pan before pressing in the crust, no?

  16. Bobby — November 30, 2008 @ 7:07 pm

    Thatcher – Yes, you are correct. Enjoy the recipe.

  17. Chicago Junk Food Junkie — January 11, 2009 @ 10:56 am

    Not to be nitpicky, but “Deep Dish” and “Chicago Style” descriptions are not interchangeable.

    While your recipe is a deep dish pizza as it is cooked in a deep pan and has the crust rising up the sides, it is not a Chicago style deep dish pizza. Chicago style pizzas never have cheese on the top; the cheese is placed directly on the crust followed by the fillings (sausage, pepperoni, onions, etc), then topped with the sauce. In some some cases, additional cheese is mixed into the crust before baking.

    In any case, this deep dish pizza still looks mighty tasty! :)

  18. TL — February 2, 2009 @ 8:25 pm

    The cast iron skillet is a great idea. I used a 10 inch pro. grade cake pan. Only problem is that I had to remove it first before I could slice it. That was tricky to do.

  19. Vegas pizza lover — April 16, 2009 @ 12:22 am

    Wow that looks really good. My mouth is seriously starting to water. Actually I made deep dish pizza once when I was a teen following a recipe, I can’t remember where from, maybe Joy of Cooking or something, and it turned out delicious.

    I think it’s easier to get deep dish pizza right when doing homemade than thin pizza. Thin pizza just never tastes like a real pizza place.

  20. Tim — February 7, 2010 @ 11:41 am

    used a bit less cheese than the recipe called for, but this pizza turned out amazing… love the idea of cast iron for cooking pizza.

  21. Phil E. Drifter — June 20, 2010 @ 3:42 pm

    Defeats the purpose of eating pizza if you need a knife and fork to eat a slice, not being able to pick it up, fold it in half lengthwise, and take a bite.

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