Ingredients

Scale

For the Crust: The Foundation of Flavor

The crust is the unsung hero of deep-dish pizza. Unlike its thin-crust cousins, the deep-dish crust is thick, buttery, and slightly chewy, providing a sturdy vessel for the generous toppings. It’s not just a base; it’s a flavor component in itself. Here’s what you’ll need for a crust that’s golden, flavorful, and perfectly supportive:

2 ½ cups All-Purpose Flour: The backbone of our crust. All-purpose flour provides the right balance of protein for structure and starch for tenderness. For a slightly nuttier flavor and chewier texture, you can substitute up to half of the all-purpose flour with bread flour. However, for ease and consistent results, all-purpose works wonderfully. Make sure to measure your flour correctly – spoon it into your measuring cup and level it off with a knife, rather than scooping directly from the bag, which can lead to using too much flour and a dry crust.

1 tsp Sugar: A touch of sugar might seem surprising in a pizza crust, but it’s essential. Sugar feeds the yeast, helping it to activate and rise properly, resulting in a lighter and more airy crust. It also contributes to browning during baking, giving your crust that beautiful golden hue. Don’t worry, the sweetness is subtle and perfectly balanced by the savory flavors of the pizza.

1 tsp Salt: Salt is the flavor enhancer. It controls the yeast activity, preventing it from rising too rapidly and becoming too airy. More importantly, salt balances the sweetness of the sugar and enhances the overall flavor of the crust, bringing out the subtle nuances of the flour and olive oil. Use regular table salt or fine sea salt for this recipe.

1 cup Warm Water (around 105-115°F): Warm water is crucial for activating the active dry yeast. The temperature is important – too cold and the yeast won’t activate; too hot and you risk killing the yeast. Think lukewarm bathwater. Using a kitchen thermometer is the most accurate way to ensure the water is at the right temperature. If you don’t have a thermometer, test a drop on your wrist – it should feel comfortably warm, not hot.

2 ¼ tsp Active Dry Yeast: The leavening agent that gives our deep-dish crust its rise and airy texture. Active dry yeast needs to be activated in warm water before being added to the dry ingredients. Make sure your yeast is fresh; expired yeast may not rise properly. You can test the yeast’s viability by mixing it with warm water and sugar – it should become foamy within 5-10 minutes.

2 tbsp Olive Oil: Olive oil adds flavor, richness, and tenderness to the crust. It also contributes to a slightly crispier exterior. Extra virgin olive oil is preferred for its superior flavor, but regular olive oil will also work well. The olive oil also helps to create a more pliable dough that is easier to knead and roll out.

For the Filling: Layers of Savory Goodness

The filling of a deep-dish pizza is where you can truly let your culinary creativity shine. It’s a symphony of flavors and textures, layered upon the sturdy crust to create a pizza experience unlike any other. This recipe provides a classic starting point, but feel free to customize it to your heart’s content.

1 lb Ground Beef or Italian Sausage: The meaty heart of our pizza. Ground beef provides a classic, savory base, while Italian sausage, especially hot Italian sausage, adds a spicy kick and richer flavor. For ground beef, opt for lean ground beef (80/20) to avoid excessive grease. If using Italian sausage, you can use sweet or hot, or a combination of both. Remove the sausage from its casings and crumble it before cooking.

1 cup Pizza Sauce: The tangy, flavorful foundation that binds all the filling components together. Choose a good quality pizza sauce – the flavor will significantly impact the overall taste of your pizza. You can use store-bought pizza sauce for convenience, or make your own homemade pizza sauce for an even more authentic flavor. Look for sauces that are rich, thick, and seasoned with herbs like oregano and basil.

1 cup Shredded Mozzarella Cheese: The quintessential pizza cheese. Mozzarella melts beautifully and stretches wonderfully, creating those irresistible cheesy pulls we all crave. Low-moisture, part-skim mozzarella is recommended for pizza as it melts smoothly without becoming too watery. Pre-shredded mozzarella is convenient, but shredding your own from a block will melt even better and have a fresher flavor.

½ cup Cheddar Cheese (optional): While mozzarella is the star, a touch of cheddar cheese adds a sharper, more complex flavor dimension. Cheddar also browns beautifully, contributing to the visual appeal of the pizza. Sharp or medium cheddar works best. If you prefer a milder flavor, you can omit the cheddar altogether or substitute it with another cheese like provolone or Monterey Jack.

½ cup Sliced Mushrooms: Earthy mushrooms add a savory depth and pleasant chewiness to the filling. Cremini mushrooms (baby bellas) or white button mushrooms are excellent choices. You can sauté the mushrooms lightly before adding them to the pizza filling to enhance their flavor and remove excess moisture.

½ cup Sliced Green Bell Peppers or Jalapeños: Vegetables add freshness, color, and nutritional value. Green bell peppers offer a mild, slightly sweet flavor, while jalapeños bring a spicy kick. You can use a combination of both or choose your favorite. Other vegetables like onions, olives, or spinach can also be added to the filling.

Pepperoni Slices: The classic pizza topping. Pepperoni adds a spicy, salty, and slightly smoky flavor that complements the other ingredients perfectly. Use regular pepperoni slices or opt for thicker-cut pepperoni for a meatier bite.

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Instructions

1. Prepare the Dough: The Foundation is Key

Activate the Yeast: In a small bowl, combine 1 cup of warm water (105-115°F) and 2 ¼ tsp active dry yeast. Gently stir to combine and let it sit for 5 minutes. You’ll know the yeast is active when it becomes foamy and bubbly on the surface. This process, known as “proofing,” ensures your yeast is alive and ready to leaven the dough. If the yeast doesn’t foam, it might be expired and you’ll need to use fresh yeast.

Combine Dry Ingredients: In a large bowl, whisk together 2 ½ cups all-purpose flour, 1 tsp sugar, and 1 tsp salt. Whisking helps to aerate the flour and evenly distribute the sugar and salt. This ensures a consistent texture and flavor in your crust.

Incorporate Wet Ingredients and Form Dough: Make a well in the center of the dry ingredients. Pour in the foamy yeast mixture and 2 tbsp olive oil. Using a wooden spoon or your hands, gradually mix the wet ingredients into the dry ingredients until a shaggy dough forms. The dough will initially be sticky and slightly messy, but don’t worry, it will come together as you knead it.

Knead the Dough: Turn the dough out onto a lightly floured surface. Knead the dough for 8-10 minutes until it becomes smooth, elastic, and slightly tacky. Kneading develops the gluten in the flour, which gives the dough its structure and chewiness. Use a push-turn-fold motion while kneading. If the dough is too sticky, add a little flour, one tablespoon at a time. If it’s too dry, add a teaspoon of water at a time. After kneading, the dough should spring back slowly when you gently poke it.

First Rise (Proofing): Place the kneaded dough in a lightly oiled bowl, turning to coat all sides. Cover the bowl with a damp cloth or plastic wrap. Let the dough rise in a warm place for 1 hour, or until it has doubled in size. A warm place helps the yeast to work its magic. You can place the bowl in a slightly warm oven (turned off!) or in a sunny spot. The rising time can vary depending on the temperature of your kitchen.

2. Cook the Filling: Building Layers of Flavor

Brown the Meat: In a skillet, heat over medium heat. Add 1 lb ground beef or Italian sausage (removed from casings if using sausage). Cook, breaking it up with a spoon, until browned and cooked through. Drain off any excess fat. Draining excess fat is important to prevent the pizza from becoming greasy.

Simmer with Pizza Sauce: Stir in 1 cup pizza sauce into the skillet with the cooked meat. Bring to a simmer and cook for 5 minutes, allowing the flavors to meld together. Simmering the sauce with the meat enhances the flavor and creates a richer, more cohesive filling. Set aside to cool slightly.

3. Assemble the Pizza Pie: Layering for Deliciousness

Preheat Oven and Prepare Pan: Preheat your oven to 375°F (190°C). Grease a deep baking pan or springform pan (9-10 inches) with olive oil or cooking spray. A deep dish pan is essential for deep-dish pizza to accommodate the thick crust and generous filling. A springform pan makes it easier to remove the pizza after baking.

Roll and Press Dough: Once the dough has doubled in size, punch it down gently to release the air. On a lightly floured surface, roll the dough into a large circle, about 12-14 inches in diameter. The dough needs to be large enough to come up the sides of the deep dish pan.

Fit Dough into Pan: Carefully transfer the rolled dough to the greased pan. Press the dough into the bottom and up the sides of the pan, creating a well for the filling. Trim any excess dough hanging over the edge of the pan. You want the dough to be evenly distributed in the pan, creating a uniform crust.

Layer Cheese and Filling: Begin layering the pizza. First, sprinkle ½ cup shredded mozzarella cheese evenly over the crust base. This creates a cheesy barrier that prevents the sauce from making the crust soggy. Next, add the meat filling, spreading it evenly over the cheese. Scatter ½ cup sliced mushrooms and ½ cup sliced green bell peppers (or jalapeños) over the meat filling. If desired, repeat layers with remaining mozzarella and fillings.

Top it Off: Finish with a generous layer of additional shredded mozzarella cheese. Arrange pepperoni slices and any extra vegetables for garnish on top of the cheese. The toppings not only add flavor but also make the pizza visually appealing.

4. Bake: Golden Crust, Bubbly Cheese

Bake to Perfection: Bake in the preheated oven for 25-30 minutes, or until the crust is golden brown and the cheese is bubbly and melted. The baking time may vary slightly depending on your oven. Keep an eye on the pizza and check for doneness. The crust should be nicely browned, especially around the edges, and the cheese should be melted and starting to brown in spots.

Cool Slightly: Once baked, remove the pizza from the oven and let it cool slightly in the pan for 5-10 minutes before slicing and serving. This allows the cheese to set slightly and makes it easier to slice.

5. Serve and Enjoy: A Hearty Meal

Slice and Serve Warm: Slice the deep-dish pizza into wedges and serve warm. Deep-dish pizza is best enjoyed fresh and hot, when the crust is crispy and the cheese is gooey.

Pair with Sides: Deep-dish pizza is a hearty meal on its own, but you can enhance your dining experience by pairing it with a side salad or garlic bread. A fresh green salad with a light vinaigrette provides a refreshing contrast to the richness of the pizza. Garlic bread adds another layer of comforting carb goodness.

Nutrition

Serving Size: One Normal Portion
Calories: 450-600