Deep Dish Pizza


Note: I underestimated the amount of cheese needed in this recipe. I know. What was I thinking?! The recipe has been updated . . . .


I’m. In. Love. I thought I knew what love was. Pizza and I were very happy together . . . until I met “deep dish”. I mean, pizza has all the great qualities: gooey cheese, perfect blend of flavors, hearty toppings, and a crisp crust. But deep dish? Its beauty runs deep. We start with an oiled pan which creates a crispy, chewy crust. The toppings become a “filling”. And cheese stars as the foundation with a little bit of sauce getting an honorable mention there at the end. Just as it should be. This deep dish is beautiful inside and out. A warning: you’ll fall hard . . . .



2¼ t yeast

1 T sugar

1 t salt

¼ c non-fat dry milk

1 1/3 c warm water

2 T oil

3½ – 4 c flour

additional ¾ c oil for pans*



4 c shredded mozzarella cheese

pepperoni, ham, sausage, green pepper, red onions, olives, mushrooms, etc.

8 t pizza sauce**

coarse salt for sprinkling

1 T melted butter (optional)


Combine yeast, sugar, salt and dry milk in large bowl. Add water and mix well. Let sit 2 minutes. Stir in oil. Add 3 cups flour and mix until incorporated. Gradually add more flour until soft dough forms and dough doesn’t stick to the sides of the bowl. Knead until smooth. Pour 3 tablespoons oil into each pan and spread evenly. Divide dough into four equal portions and roll each portion into an 11-inch circle. Ease dough into pans, pressing dough to sides of pan so it will stay in place as it raises. Cover each pan with plate and let rise for 1 hour.


On each pizza, spread 1 cup cheese. Layer vegetable toppings followed by meat. Dot top with 2 teaspoons sauce. Sprinkle with coarse salt. Lower oven rack one notch and bake at 475°F for 8-11 minutes or until crust is golden brown. Remove from oven. Brush melted butter on crust if desired.


*use four 8-inch cast iron pans (can use three 9-inch cake pans instead; divide dough into three equal portions)


**I like to use Hunt’s Four-Cheese Spaghetti Sauce and freeze the remaining sauce in half-cup portions for later


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