Breads & Doughs

Deep Dish Pizza

4.44 from 23 votes
Take your taste buds on a trip to Chicago with my simple and savory Deep Dish Pizza Recipe.

Hi Bold Bakers!

When it comes to savory baking, there is one cheesy classic that always takes the crown. Pizza! While I’ve already gone big with recipes like my pizza rolls and crazy dough pizza, and now I’m boldly going where I have never gone before. My recipe for Deep Dish Pizza is easily the most over-the-top homemade pizza creation my kitchen has ever seen. Get ready for the insanely tasty, cheesy, saucy showstopper that is my Deep Dish Pizza!

What is a Chicago Deep Dish Pizza?

While deep dish pizza is something you may have seen in a restaurant or maybe heard of, it’s probably something you have never made at home or maybe even eaten. Different than traditional pizza, which is flat and topped with a thin layer of cheese and tomato sauce, deep dish pizza ( also known as Chicago Style Pizza) is closely related to a pie.

What makes this a homemade Chicago style pizza is the pan it is baked in. I could never have created this recipe without my GoodCook Double Sided Deep Dish Pizza Pan. This pan is 15.5″ across and 2.5″ deep which means my pizza can be fully loaded with a thick layer of mozzarella cheese, bell peppers, mushrooms, pepperoni, olives, and a generous spread of tomato sauce. Once this all bakes together, the layers of thick homemade crust, cheese, and toppings meld together to form a stuffed pizza pie known as a Deep Dish Pizza. This is by far the godfather of all pizza recipes and it could not be more satisfying when homemade.

How To Make Pizza Dough

You don’t have to be Italian or a professional chef to make my beautiful pizza recipe, and knowing how to make pizza dough is truly rewarding. While yeasted doughs may seem like they require special care, I regularly make mine at home with an electric mixer and in about 10 minutes. There is really no secret to it: simply combine your dry ingredients and yeast using a large electric mixer fitted with a dough hook. There is really no wrong way to whip it up. You can always make your dough by hand – it just takes a little bit of elbow grease. Once the dry ingredients are combined, I stream over warm water and a bit of olive oil. This pizza dough will come together to form a sticky ball. At this point, it’s the kneading that transforms your batter into deep dish pizza dough.

Kneading the dough either by hand or in an electric mixer is an integral part of making any pizza dough recipe. What this does is develop the gluten in your ball and that is what makes it stretchy enough to be rolled thin and later spread across your pan. All you have to do after kneading is set the dough aside to rise. This pizza dough recipe requires no effort – just a bit of time. After 1-2 hours, your crust will puff up and double in size to reveal the most impressive pizza dough you have ever seen. From here all you have to do is roll it out into a large circle and drape it across your GoodCook Deep Dish Pizza Pan.

What pizza toppings are the best?

After filling my Good Cook Deep Dish Pizza Pan with my glorious crust, the fun part really begins with the fillings. Take this great opportunity to be creative and fill your pizza with whatever you fancy. When it comes to Chicago deep dish pizza I personally enjoy the classics. I start by filling mine with a thick layer of grated mozzarella cheese and all of the fun stuff: strips of sauteed red and yellow bell peppers, thinly sliced mushrooms, salty olives and my personal favorite, lots of pepperonis. Another one of my favorite things about deep dish pizza is that it’s sort of inside out. Instead of having the sauce on the bottom the sauce is spread across the top of the cheesy savory filling, truly making this Chicago style pizza the most epically stuffed pie. After baking my homemade yeasty crust is golden and crunchy, and the fillings are a molten mix of pizza heaven. If you’re a pizza lover this is most definitely going to change the game for you. I think everyone needs to try this homemade pizza recipe!


Watch The Recipe Video!

Deep Dish Pizza

4.44 from 23 votes
I'm in deep when it comes to pizza. Head over to the windy city with my Chicago Style Deep Dish Pizza recipe complete with all the trimmings.
Author: Gemma Stafford
Servings: 12 -14
Prep Time 2 hrs
Total Time 2 hrs
I'm in deep when it comes to pizza. Head over to the windy city with my Chicago Style Deep Dish Pizza recipe complete with all the trimmings.
Author: Gemma Stafford
Servings: 12 -14

Ingredients

Crust:

  • 3 1/4 cups (16 1/4oz/461g) all-purpose flour
  • ½ cup (2oz/57g) cornmeal
  • 2 teaspoons salt
  • 1 tablespoon sugar
  • 2 teaspoons yeast
  • 1 1/4 cups (10floz/282ml) warm water
  • 1/4 cup (2floz/57ml) olive oil
  • Olive oil for greasing

Filling:

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

Instructions

  • For the crust: In a large stand mixer fitted with 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.
  • On low speed, in a slow steady stream pour the warm water mixure 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 grease a 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 GoodCook Double Side Deep Dish Pizza Pan with olive oil.
  • To assemble the deep dish pizza:
  • Preheat 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 a 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.

 

Submit your own photos of this recipe

6 Images

ANEES ARULRAJ

P.S.

ShamimaS

Ang Per Sor

Sandra Pommier

Janecor

39
Comments & Reviews

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yena Sari wijaya
Guest
yena Sari wijaya
1 year ago

Hi Gemma, can i substitute the cornmeal? Thanks

Janecor
Member
Janecor
4 days ago

Hi, Gemma! Thank you for another lifesaving fantastic recipe and video! I used your recipe in my Vitamix to make the dough. It worked beautifully. I have a small kitchen, limited counter space and no dishwasher so I improvised by roasting all of my veggies including onion together and added them all at once between layers of sauce and cheese and pepperoni from the butcher. The top looks burnt but nothing tastes burnt, it tastes like melted cooked cheese. I added black olives at the end and I brushed EVOO on the crust first then added nutritional yeast flakes then… Read more »

Member
Paula Lucius
8 months ago

Hi there! I’m assuming this is instant yeast in this recipe?

Member
Rofia Amuda
8 months ago

Hi, can I use semolina, wheat and all-purpose flour? For the toppings, can I include white radish and eggplant? Thanks.

Malavika
Guest
Malavika
1 year ago

Hi Gemma! I absolutely love all your recipes and they are a huge hit with my family. I was wondering if I could use your No-Knead Pizza Dough recipe for the crust instead of the one above. Would it make a difference in taste or texture? Will it be able to support all the filling?
Also I don’t have a deep dish so I am planning on making this in my 8 inch cake pan (the only cake pan I own). Any thoughts regarding this?

Ankita
Guest
Ankita
1 year ago

Can this pizza be made from whole wheat flour???…how much rest time may change??

Doug
Guest
Doug
1 year ago

Hi Gemma, just read your deep dish pizza recipe. Looks good, I have a large deep dish pan, but I also have a large cast iron skillet which was curious if that would work even better?

ShamimaS
Member
ShamimaS
1 year ago

Hi Gemma!

I do not have any stand mixer,so tried it with hand.Have also shared the pic.

Shamima

Effath
Guest
Effath
1 year ago

Hi Gemma,

Can I refrigerate the dough for later use? Any idea how long it will last?

Thanks.

Schatzie
Member
Schatzie
1 year ago

How do you mix it if you don’t own a stand mixer. Will it still turn out?

About Us

Meet Gemma

About Us

Meet Gemma

Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, and I want to help you bake with confidence anytime, anywhere! No matter your skills, I have you covered. Sign up for my FREE weekly emails and join millions of other Bold Bakers in the community for new recipes, baking techniques, and more every week!

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