Name: Deep Dish Pizza
Prep time: 25 min
Cook time: 35 min
Total time: 1 h
Cuisine: American
Ingredients: 3¼ cups all-purpose flour; 1 teaspoon sugar; 1¾ teaspoons salt; ⅛ teaspoon cream of tartar; 2¼ teaspoons instant yeast; 1/2 cup corn oil; 1 cup warm water; 2 tablespoons unsalted butter (softened, for greasing); 1 (28-ounce) can whole tomatoes; 12 ounces whole-milk mozzarella (sliced); 8 ounces raw Italian sausage; 1 teaspoon dried oregano; Pinch of salt; 3/4 cup freshly grated Parmigiano Reggiano

Why You’ll Love Deep Dish Pizza Recipe

This deep dish pizza delivers everything you want in a comfort meal—crispy golden crust, gooey melted cheese, and bold, savory flavors. The unique layering keeps the cheese perfectly melted and the sauce vibrant on top. It’s a fun, homemade alternative to takeout that feels both indulgent and rewarding.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

3¼ cups all-purpose flour, spooned into measuring cup and leveled-off
1 teaspoon sugar
1¾ teaspoons salt
⅛ teaspoon cream of tartar
2¼ teaspoons instant/rapid-rise yeast
1/2 cup corn oil
1 cup warm water
2 tablespoons unsalted butter, softened, for greasing the pan
1 (28-oz) can whole tomatoes, preferably San Marzano
12 oz sliced whole-milk mozzarella
1/2 lb (8 oz) raw Italian sausage
1 teaspoon dried oregano
Pinch of salt
Heaping 3/4 cup freshly grated Parmigiano Reggiano

Directions

In a large bowl, whisk together the flour, sugar, salt, cream of tartar, and yeast. Add the oil and warm water, stirring until a shaggy dough forms.

Knead the dough briefly by hand for about 30 seconds until it comes together. It will be sticky. Lightly oil a bowl, place the dough inside, turn to coat, and cover. Let it rise at room temperature for 5 to 6 hours until doubled in size, or refrigerate overnight and bring to room temperature before use.

Preheat the oven to 450°F and position the rack at the lowest level.

Generously grease your pan with softened butter, making sure to coat the bottom and sides thoroughly.

Drain the canned tomatoes in a colander, then crush them by hand, allowing excess liquid to drain away. Set aside.

Press the dough into the prepared pan, spreading it evenly across the bottom and about 1½ inches up the sides. Keep the base slightly thicker than the sides.

Layer the sliced mozzarella evenly over the dough. Add small pieces of raw sausage on top of the cheese. Spread the crushed tomatoes over the sausage, then sprinkle with oregano and a pinch of salt. Finish with grated Parmigiano Reggiano.

Bake on the bottom rack for 25 to 35 minutes, until the crust is deeply golden and the top is lightly browned. Rotate the pan if needed for even cooking.

Let the pizza rest in the pan for 10 to 15 minutes before removing. Carefully lift it out, transfer to a cutting board, slice, and serve.

Servings and timing

Servings: 6
Prep time: 20 minutes
Rise time: 5–6 hours (or overnight option)
Cook time: 25–35 minutes
Total time: about 1 hour active time (plus rising)

Variations

You can swap the sausage for pepperoni, mushrooms, or bell peppers for different flavor profiles. Try adding fresh basil after baking for a burst of freshness. For a spicier version, include crushed red pepper flakes. A mix of cheeses like provolone or fontina can also enhance the richness.

Storage/Reheating

Store leftover pizza in an airtight container in the refrigerator for up to 4 days. Reheat in the oven at 375°F to maintain the crust’s crispiness. You can also reheat slices in a skillet over medium heat. Deep dish pizza freezes well—wrap slices individually and reheat directly from frozen in the oven.

FAQs

What makes deep dish pizza different from regular pizza?

It has a thicker crust and is baked in a deep pan with layers of cheese, meat, and sauce.

Can I make the dough ahead of time?

Yes, you can let it rise overnight in the refrigerator.

Why is the sauce on top?

This prevents the cheese from burning during the longer baking time.

Can I use store-bought dough?

Yes, but homemade dough gives the best texture and flavor.

What pan should I use?

A deep-dish pizza pan or cake pans work well.

Can I make it vegetarian?

Yes, simply replace the sausage with vegetables like mushrooms or spinach.

How do I prevent a soggy crust?

Drain the tomatoes well and avoid adding excess moisture.

Can I freeze the dough?

Yes, freeze after the first rise and thaw before using.

What cheese works best?

Whole-milk mozzarella is ideal for its melt and flavor.

Do I need to pre-cook the sausage?

No, it cooks fully in the oven while baking.

Conclusion

Deep dish pizza is a satisfying, flavor-packed dish that turns simple ingredients into something truly special. With its thick crust, rich filling, and layered textures, it’s perfect for sharing and sure to impress at any table.