Deep Dish Pizza Recipe!
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This Recipe Page is in honor of all National Pizza Holidays!

"Pizza is a traditional Italian fare that was introduced by immigrants to America in the late 19th and early 20th centuries. In America it has evolved to unique variations, including this Deep Dish Pizza variety. What makes this pizza special is the thicker raised crust which is baked with the pizza. The pizza itself is filled with sauce, cheese, and other ingredients. It is served hot from the oven, cut in triangular pieces and served along with a salad, garlic knots, garlic bread, mozzarella sticks, and/or onion rings. Many in the midwest also call it Chicago style pizza."

This recipe has many variants, which are found at the end of the recipe.

Deep Dish Pizza Crust

"In a mixing bowl or dough mixer, mix the yeast and 3/4 cup warm water. Let this stand for a few minutes to activate the yeast."

"Add and mix the 1 cup flour, oil, sugar, salt into a smooth batter. Add the remaining flour and water. Mix this until the dough has a slightly sticky consistency. Add additional water or flour to adjust the consistency. Mix and knead the dough until the dough springs slightly when touched."

"Let this rise in a warm location in a greased bowl until double. Punch down the dough in the bowl. Pout it onto a floured flat surface. Roll or shape the dough to the shape of a pizza pan and make an edge up the side of the pan for the crust. Roll the dough thicker for Deep Dish Pizza and thinner for a crisper and more traditional pizza crust."

Preheat the oven to 425 degrees F., add the toppings and bake as noted below.


"Spread the pizza sauce on the dough which was previously prepared, leaving the edge crust uncoated. Add any optional ingredients (pepperoni, sausage, green pepper, etc.). Spread the grated mozzerella cheese evenly across the pizza, leaving the edge crust untouched. If desired, sprinkle the grated parmesan and romano cheeses evenly over the toppings."

"Bake the pizza in the preheated 425 degree F. oven for 25-30 minutes or until the crust and cheese are lightly brown. If the pizza is browning on the crust and not in the middle, line the edge crust with aluminum foil to prevent burning. This rarely happens except on larger diameter pizzas of 16" or more."

"When removing from the oven, cut into about 8 triangluar, pie shaped slices for serving. A pizza cutter with a crcular wheel does this nicely."

Notes, Tips and Variations
"There are a variety of options in the crust, baking and especially in the toppings. The baking of the deep dish pizza described above is a cheese pizza in a round pan baked on an oven rack."

Baking Options

Crust Options


Pizza Pan Options

Deep Dish Pizza Optional Toppings

Consider adding or mixing the following. Many institutions in Chicago will add everything on their toppings option list and call it garbage pizza.

1 lb pepperoni, sliced as thick or thin as one likes
1 lb bulk (or casing removed) Italian sausage (browned and crumbled)
1 green pepper, cleaned and sliced
1 medium or large onion, sliced or diced
1 lb ground beef (skillet browned and crumbled)
1/4 cup mushrooms (fresh sliced or canned sliced)
1 lb cooked bacon
1 lb ham, prepared any way
1 lb salami, sliced as thick or thin as one likes
1/2 cup pineapple, diced or in rings
1/2 cup cooked chicken pieces
1/4 cup anchovies
1/4 cup black olives, pitted and sliced
any other ingredient

The Order of the Toppings
"The order of the toppings on the pizza is an option as well. The photo above shows pepperoni placed on top of the cheese instead of under it."

"By changing the order of placement of the toppings, the same ingredients make a pizza that looks and even tastes different. Of course, the crust always is at the bottom for a base. For instance, these variants will make different pizza styles."

Chicago Style Type Deep Dish (standard receipe noted above)
         Crust on bottom
         Add the sauce
         Add the toppings (pepperoni, sausage, etc.)
         Add the mozzarella cheese
         Add the grated cheeses

Boutique Deep Dish (some "upper crust" restaurants do this)
         Crust on bottom
         Add the toppings (pepperoni, sausage, etc.)
         Add the mozzarella cheese
         Add the sauce over the cheese (may require more sauce to cover the ingredients)
         Add the grated cheeses

Deep Dish Old World Style (similar to photo)
         Crust on bottom
         Add the sauce
         Add most of the toppings (sausage, green pepper, etc.)
         Add the mozzarella cheese
         Add the grated cheeses
         Add pepperoni or other decorative topping

Enjoy and feast on your experiments.

"Pizza from the oven is hot. Warn the diners when served."
"Any meats added to the toppings must be cooked before baking. Raw meat or fish will not adequately cook in the pizza."

See More About:

Resources:  This article is licensed under the GNU Free Documentation License. It uses some material from Wikipedia/article cookbook/ and other related pages. Top photo: Chicago-style_pizza.jpg / A Chicago-style deep-dish pizza as served by w:Zachary's Pizza at 5801 College Avenue in Oakland, California, USA
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Pictured: A Chicago-style deep-dish pizza
"Also occasionally called Chicago-style after its birthplace, this crust is made to be dense and requires a pan with high sides to bake. Deep Dish-style pizzas are meant to be thick, layered, filling pizzas, so the crusts are spread all along the bottom and sides of a cake pan to help contain the toppings."
Photo Source: L. W. Yang
Sassafras Deep Dish Pizza and Pie Baker
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