This “Deep Dish Pizza” is a hearty and satisfying culinary masterpiece, directly inspired by the mouth-watering image provided. This isn’t your average thin-crust pizza; it’s a robust, towering creation with a thick, golden crust that stands tall, encasing generous layers of flavorful fillings. The image vividly showcases a deeply set crust, suggesting a rich, chewy, yet crisp texture that serves as the perfect vessel for the abundant toppings within. Beneath a visible layer of vibrant red sauce, there are tantalizing hints of melting cheese and what appears to be ground meat, possibly sausage or beef, interspersed with other savory elements like mushrooms. The top is beautifully finished with a dusting of grated cheese and herbs, adding to its rustic appeal. A pulled-out slice reveals the incredible depth of the pizza, with strings of melted mozzarella stretching invitingly, showcasing the gooey, cheesy core that makes deep dish pizza so iconic and indulgent. This pizza is designed to be a complete meal in itself, perfect for sharing among a group or for those with a serious appetite. Its layered construction ensures a burst of flavor and texture in every bite, from the substantial crust to the rich meat, savory vegetables, and copious amounts of cheese and sauce. This comprehensive recipe will guide you through making a sturdy, flavorful deep-dish crust, preparing a rich and chunky sauce, layering the cheese and fillings, and baking it to golden, bubbling perfection, allowing you to recreate this impressive pizza at home.
Ingredients:
- For the Deep Dish Pizza Dough:
- 1 ½ cups (360ml) warm water (105∘F – 115∘F / 40∘C – 46∘C)
- 2 teaspoons active dry yeast
- 1 teaspoon granulated sugar
- 3 ½ to 4 cups (420-480g) all-purpose flour, plus more for dusting
- 2 tablespoons olive oil, plus more for greasing
- 1 teaspoon salt
- Optional: 1 tablespoon cornmeal for dusting the pan
- For the Pizza Sauce (chunky style, as implied by image):
- 1 tablespoon olive oil
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 (28-ounce / 794g) can crushed tomatoes
- 1 (14.5-ounce / 411g) can diced tomatoes, undrained
- 1 teaspoon dried oregano
- ½ teaspoon dried basil
- ¼ teaspoon red pepper flakes (optional, for a little heat)
- 1 teaspoon granulated sugar (to balance acidity)
- Salt and freshly ground black pepper to taste
- For the Fillings and Toppings:
- 1 pound (450g) Italian sausage, removed from casings, or lean ground beef (as suggested by the image)
- 8 ounces (226g) fresh mushrooms, sliced (as suggested by the image)
- 12-16 ounces (340-450g) low-moisture mozzarella cheese, thinly sliced or shredded (provolone can also be used)
- ½ cup (50g) grated Parmesan cheese or Pecorino Romano, plus more for dusting
- Optional: Sliced pepperoni, as suggested by the image
- Optional: Fresh or dried oregano/basil for garnish
- Equipment:
- 10-inch or 12-inch cast iron skillet or deep dish pizza pan (about 2 inches deep)
- Large mixing bowl
- Small bowl for yeast
- Large skillet for cooking meat/mushrooms
- Pizza cutter or sharp knife
- Spatula or pizza server
Instructions:
Part 1: Prepare the Deep Dish Pizza Dough
- Activate Yeast: In a small bowl, combine the warm water and granulated sugar. Sprinkle the active dry yeast over the top. Let it sit for 5-10 minutes until foamy, indicating the yeast is active.
- Combine Dough Ingredients: In a large mixing bowl (or the bowl of a stand mixer fitted with a dough hook), combine 3 cups of the all-purpose flour, salt, olive oil, and the activated yeast mixture.
- Knead the Dough: Mix on low speed (or by hand) until a shaggy dough forms. Gradually add the remaining flour, ¼ cup at a time, until the dough comes together and is no longer sticky. Knead for 7-10 minutes on medium-low speed (or 10-15 minutes by hand) until the dough is smooth, elastic, and pulls away from the sides of the bowl.
- First Rise: Lightly oil a clean large bowl with olive oil. Place the dough in the bowl, turning once to coat. Cover the bowl with plastic wrap or a clean kitchen towel. Let the dough rise in a warm place for 1-1.5 hours, or until doubled in size.
Part 2: Prepare the Pizza Sauce
- Sauté Aromatics: While the dough is rising, heat 1 tablespoon of olive oil in a medium saucepan over medium heat. Add the chopped onion and cook until softened, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant.
- Simmer Sauce: Stir in the crushed tomatoes, diced tomatoes (undrained), dried oregano, dried basil, optional red pepper flakes, and granulated sugar. Bring the sauce to a gentle simmer, then reduce the heat to low. Let it simmer for at least 20-30 minutes, uncovered, stirring occasionally, to allow the flavors to meld and the sauce to thicken slightly. Season with salt and freshly ground black pepper to taste. The image shows a thick, rustic sauce.
Part 3: Prepare Fillings and Assemble the Pizza
- Cook Meat and Mushrooms: In a large skillet, cook the Italian sausage (or ground beef) over medium-high heat, breaking it up with a spoon, until browned. Drain off any excess fat. Remove the cooked meat from the skillet and set aside. In the same skillet, add the sliced mushrooms and cook until softened and any released liquid has evaporated, about 5-7 minutes. Set aside.
- Prepare Pizza Pan: Lightly oil your deep dish pizza pan or cast iron skillet with olive oil. If desired, sprinkle the bottom and sides with cornmeal for extra crispness.
- Press Out Dough: Once the dough has doubled, punch it down gently to release the air. Transfer the dough to the prepared pizza pan. Press the dough evenly across the bottom of the pan and up the sides, forming a rim that is about 1.5 to 2 inches high. Ensure the crust is sturdy enough to hold the generous fillings.
- Layer Cheese: Arrange an even layer of the thinly sliced or shredded mozzarella cheese over the bottom of the dough crust. This layer of cheese directly on the crust helps prevent the crust from getting soggy from the sauce.
- Add Fillings: Spread the cooked Italian sausage (or ground beef) and sautéed mushrooms evenly over the cheese. If using, add a layer of pepperoni slices now. The image implies multiple savory fillings.
- Spoon on Sauce: Ladle the prepared chunky pizza sauce evenly over the fillings. Since deep dish pizza is assembled “upside down” compared to traditional pizza (with sauce on top of most fillings), ensure the sauce is spread to the edges.
- Top with Parmesan: Sprinkle the ½ cup of grated Parmesan cheese or Pecorino Romano generously over the top of the sauce.
Part 4: Bake the Deep Dish Pizza
- Preheat Oven: Preheat your oven to 400∘F (200∘C).
- Bake: Place the deep dish pizza on the middle rack of the preheated oven. Bake for 30-40 minutes, or until the crust is golden brown, the sauce is bubbling, and the cheese is melted and bubbly. If the crust edges are browning too quickly, you can loosely cover them with aluminum foil.
- Rest: Once baked, remove the pizza from the oven and let it rest in the pan for 10-15 minutes before slicing. This resting period is crucial for allowing the cheese and sauce to set, preventing a runny mess when you cut into it, and making it easier to serve without collapse.
Part 5: Serve
- Slice and Serve: Using a sturdy pizza server or spatula, carefully lift a slice of the deep dish pizza onto a plate. The image shows a gooey, cheesy slice being served.
- Garnish (Optional): Garnish with additional grated Parmesan cheese or fresh/dried oregano/basil if desired.
Tips for Success:
- Don’t Rush the Dough: Allowing the dough to rise properly is key to a tender yet sturdy crust. Don’t shorten the rising time.
- Thoroughly Drain Meat: Ensure the cooked Italian sausage or ground beef is well-drained of fat to prevent a greasy pizza.
- Mozzarella Placement: Placing the majority of the mozzarella cheese directly on the dough helps create a barrier against the wet sauce and ensures a good cheese pull when sliced.
- Resting Period is Key: The 10-15 minute resting period is absolutely essential for deep dish pizza. Skipping this step will result in a messy, difficult-to-serve pizza.
- High Sides: Make sure your crust comes up high enough on the sides of the pan to contain all the generous fillings. The image clearly shows a tall crust.
- Personalize Toppings: Feel free to customize your deep dish pizza with other favorite toppings like bell peppers, olives, spinach, or different types of meat.
- Serving Temperature: While delicious hot, a deep dish pizza is often enjoyed slightly warm after resting, as this is when the flavors and textures are at their best.
Enjoy your impressive and incredibly satisfying “Deep Dish Pizza with Multiple Toppings”!