A delicious thick crust pizza which is crispy all over, but soft within. Made with a savoury tomato sauce and your favourite pizza toppings, this deep dish pizza will be the best homemade pizza you have ever tasted! Recipe with step-by-step photos.
Back in my days as a corporate lawyer, I used to work frequently in Chicago (Schaumburg, to be more precise). My husband had been transferred there for a few years, and my employer was generous enough to let me work from the Chicago office for long periods so that I could be with my husband.
Whilst the suburbs of Chicago were not much to write home postcards about, we do remember fondly our wonderful American colleagues, our friendly neighbours in Elk Grove Village, the fantastic restaurants in and around Chicago, and, of course, deep dish pizza.
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When we first arrived in Chicago, the first food recommendation most people gave us was to try the deep dish pizza at Lou Malnati’s. Having been familiar with mostly the Italian-style thin crust pizza, Lou Malnati’s deep dish pizza was a revelation for us!
At Lou Malnati’s, the pizza crust was deliciously thick and crispy, almost like it had been fried. And their pizza sauce was savoury and addictive. Even though we knew their pizzas were calorie bombs, we could never resist treating ourselves regularly at Lou Malnati’s.
A deep dish pizza is a thick crust pizza baked in a deep dish to create high sides, topped with lots of savoury pizza sauce and oozing with lots of melted cheese.
Deep Dish Pizza Recipe
Due to the depth of the pizza, the pizza filling will generally be soft and oozy, so it’s definitely something you need to eat with a knife and fork.
Many people describe a deep dish pizza as a “pie”, but if you are of British or Australian origin, that classification may be confusing. It is definitely more substantial than a regular Italian-style pizza; a deep dish pizza is like your favourite pizza, but bigger and better!
As we live next door to Italy, the Italian-style thin crust pizza is generally the only type of pizza you can buy here. So when I feel like making homemade pizza, I usually make a deep dish pizza (or cast iron pizza), just to vary things at bit. If anything, once you have tried baking a pizza in a cast iron pan, you won’t make pizza any other way!
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I like to make my deep dish pizza in a cast-iron pan to recreate the thick and crispy crust. The heat from the cast-iron pan will help the pizza dough to rise up the sides of the pan to create a tall and deep pizza.
Most good pizzerias will make their pizza in a wood-fired oven which can go up to 500°C/900°F. The heat from the floor of the oven (where the pizzas are baked), as well as the very hot flames in the oven, cook the pizza very quickly; the heat will instantly activate the yeast, so the dough will puff up beautifully in the oven and become faintly scorched by the flames. At the same time, the flames create a smokiness in the oven, which will in turn impart a lovely smokey flavour in the pizza.
Unfortunately, it is impossible to create such conditions in a domestic oven. But I believe that there are still ways to make delicious pizzas at home, just differently.
James Chicago Pizza Myeongdong, Seoul
To mimic the high heat of a wood-fired oven, I like to make my pizzas in a cast-iron pan. The first time I tried this method, using the same pizza dough recipe which I had been using for years, I was blown away by the results.
The fierce heat from the cast-iron pan alone helped to cook the pizza dough from underneath, helping the dough to rise at least twice more than usual, and giving it a crispy crust all over. The same pizza dough which used to produce a thin crust pizza was transformed into a thick crust pizza simply from using a cast-iron pan.
My cast iron pizza recipe follows the same cooking method as that which I use to make No-Knead Bread in a cast iron pan.
Individual Deep Dish Pizzas
You need to preheat your cast iron pan until it is very hot – I find 220°/430°F to be a good temperature for cooking pizza.
I shape the dough on a sheet of baking paper and then proceed to top the pizza dough while it is still on the baking paper.
When making a cast iron pizza, choose a cast iron pan, cast iron skillet or cast iron pizza pan which is about 26 cm/10 inches in diameter. You could use a larger sized pan, but you may need to adjust the dough recipe accordingly.
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Ideally, the inside of the pan should be proper cast iron and NOT have an enamel coating. It should be fine if the outside of the pan has an enamel coating.
For reference, cast iron pans made by Staub generally do not have an enamel coating on the inside, which is why the interior is always black.
In contrast, cast iron pans made by Le Creuset tend to have an enamel coating on the inside, which you can tell by the lighter colour and smoother/shinier surface. However, many of the Le Creuset skillets have a cast iron surface on the inside.
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For this pizza recipe, it is best to choose a cast iron pan which is not very tall, such as a cast iron skillet, braising pan or casserole dish. This is to reduce the risk of burning yourself as the pans will get very hot once they are heated at high temperature.
You could also use a cast iron pizza pan which is round and flat. However, I have found that the pizzas made on these flat pizza pans do not rise and puff as much as the cast iron pans; the heat from the sides of the pan also help the pizza to puff up nicely.
If you don’t own any cast iron cookware, a metal baking tray or stainless steel roasting pan is the next best thing. You won’t achieve the same results as with cast iron, but it will still be very good.
Gino's East Chicago Deep Dish Pizza Recipe
To make a homemade pizza dough, please see my recipe with step-by-step photos here. My recipe and instructions for the pizza dough are otherwise included in the recipe below.
To use this tomato sauce as a pizza sauce, I like to cook the sauce for a little bit longer than I would for a pasta sauce, so that the sauce thickens considerably and the flavours are more intensified. And for a pizza sauce, I usually add dried or fresh oregano to ramp up the flavours.
If you are using a cast iron pan or other pizza tray, also place this in the oven (on the metal tray) to preheat.
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Use the baking paper to transfer the prepared pizza onto the cast iron pan or pizza tray. Carefully trim the baking paper so that it does not catch fire in the oven.
Bake the pizza for 15 to 20 minutes, or until the cheese has fully melted, and the edges of the pizza are golden brown.
MAKING MULTIPLE PIZZAS * If you plan to multiply the recipe to make more pizzas, I recommend proofing the dough separately (and not as one large piece of dough). This will allow each piece of dough to trap more carbon dioxide as it is proofing, which will result in a lighter dough.
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* I also recommend making the full recipe for Easy Tomato Sauce and freezing any leftovers in a zip-lock freezer bag for future pizzas, or even as a pasta sauce.
* Please note that there is a difference between instant yeast (also called instant dried yeast or fast-action dried yeast) and dried yeast (also called active dry yeast). If you are not sure what type of yeast you have, please check the packaging for instructions on how to use the yeast.
Dough needs a warm environment for the yeast to activate and cause the dough to rise. If you don’t have a warm place in your home, try one of the following ideas:
Recipes, Techniques, And Video Instruction — Brian Lagerstrom
All recipes on this website state temperatures for a regular oven (i.e. a conventional oven without fan). If you have a convection oven with a fan, please consult the manufacturer’s handbook on how to adjust the temperature and baking time accordingly.After offering a recipe for calzone a few weeks ago, a few readers asked if I also had one for deep-dish pizza. It’s quite different than calzone in terms of look, but still something where yeast dough is rich with cheese and a range of other possible ingredients.
Many sources suggest the first deep-dish pizza was sold at Chicago’s Pizzeria Uno in 1943. The restaurant’s owners, Ike Sewell and Ric Riccardo, descendants of Italian immigrants, dished it up.
They wanted to serve a pizza different than the rest and made one where the dough reached up the sides of a cake-style pan. Doing that created a large space in the middle to load with toppings, which they did. When baked, what came out of the
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