Deep Dish Pizza

March 27, 2018




If you've ever had a deep dish pizza, you know that its half pizza, half pie. 

This super easy Deep Dish Pizza is saucy, filled with simple ingredients and comes together quickly to make for a filling meal.


I stuffed mine full of onion, mushroom, green pepper and delicious pineapple.  I know pineapple can be a controversial pizza topping but my taste buds could argue until the end of time on behalf of pineapple's right to be on a pizza.  I do however, only use the fresh stuff to adorn my delicious deep dish, none of that canned nonsense. The only issue I could see with adding pineapple to a deep dish pizza, is that it does hold quite a bit of moisture, therefore, could deteriorate the crust.  So, just a word of warning, if you do not eat this in one sitting, it could make the crust soggy upon reheating.  


To cook mine, I used a cast iron pan, which is so universal, I totally recommend getting one if you don't already own one. 





Pizza Dough:
  • 2 1/2 - 3 cups all-purpose flour

  • 2 tsp sugar

  • 1 tsp salt

  • 2 1/4 tsp instant (Bread Machine or Rapid Rise) yeast

  • 1 cup quite warm water (120-130° F.)

  • 1 Tbsp vegetable, canola or other neutral oil


  • In a large bowl or the bowl of a stand mixer fitted with the kneading hook, mix together 2 cups of the flour, the sugar, salt and instant yeast

  • In a measuring cup, combine the warm water with the oil

  • Add the water mixture to the dry ingredients and mix to combine

  • Knead by hand or with the mixer, add more flour in small increments, as needed, until the dough comes together into a smooth dough. It shouldn't stick to your hands or be dry and crumbly

  • Grease a bowl and place the dough ball into the bowl

  • Cover with plastic wrap and let rise until doubled, about 10-15 minutes, depending on how warm your kitchen is


Assembling the DD pizza:


  • Roll your dough out so its slightly bigger than the pan you are using.  The thickness of your pie is going to depend on what size of pan/dish you are using.  Mine was 1/4 of an inch thick, but wasn't the thickest deep dish I've ever had.  If you want it thicker I recommend rolling the dough to 1/2 of an inch in thickness.

  • Grease your pan and shape the dough in the pan, making sure to run the dough up the sides of the pan, like a pie crust 

  • Bake the crust at 425 F for 5 mins before adding the fillings - this makes the bottom sturdier

  • Add vegan cheese, if you are doing this option (I didn't add cheese) 

  • Add all of your toppings leaving the sauce for last

  • After you've added the sauce, top it off with some fresh basil and 'nooch' 

  • Bake at 425 F for approx 25 minutes or until crust starts to brown

  • ENJOY!











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