Cheesy and Quick Deep Dish Pizza (40-45 Minutes)

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Most people think of Chicago when they think of deep-dish pizza but did you know that this delicious meal can also be made easily at home? With a few simple ingredients and infinite customizations, deep-dish pizza can become a weekly dinnertime staple. This recipe offers a thick and crispy crust with a cheesy, melty center that oozes deliciousness in every bite. Here’s what you’ll need to make your own homemade deep-dish pizza —

  • Prep Time: 15 minutes
  • Cook Time: 25-30 minutes
  • Total Time: 40-45 minutes
  • Yield: 6–8 slices 1x

Ingredients

Units Scale
  • 3 1/2 cups flour
  • 1 tablespoon sugar
  • 1 tablespoon salt
  • 1 package active dry yeast
  • 1 1/4 cups warm water
  • 1/4 cup olive oil
  • 2 cups mozzarella cheese, shredded
  • 1 cup pizza sauce
  • Your choice of toppings (pepperoni, sausage, veggies, etc.)

Instructions

  1. In a large mixing bowl, combine the flour, sugar, salt, and yeast.
  2. Add the warm water and olive oil and mix until the dough comes together.
  3. Knead the dough on a floured surface for about 5 minutes, then transfer it to a greased deep dish pizza pan (a cast iron pan also works well).
  4. Spread the pizza sauce evenly over the dough and add your desired toppings.
  5. Sprinkle the shredded mozzarella cheese on top.
  6. Cover the pan with a damp towel and let the pizza rise for 30 minutes.
  7. Preheat your oven to 425°F and bake the pizza for 25-30 minutes, or until the crust is golden brown.

Notes

In my house, deep-dish pizza night is always a hit. We usually have a variety of toppings available including sauteed mushrooms, green peppers, hot Italian sausage, and black olives. The whole family gets involved in the assembling process and there’s honestly nothing better than seeing a pizza pie you’ve made come out of the oven all hot and bubbly.

Nutrition

  • Serving Size: 1 slice
  • Calories: 470
  • Fat: 18g
  • Carbohydrates: 57g
  • Protein: 21g

Pair this with...

Homemade Marinara

Kick things off with some ripe, juicy tomatoes – Roma or San Marzano are excellent choices. In a large pot, sauté finely diced onions and minced garlic in olive oil until they're translucent. As they soften, they'll lay the aromatic foundation for your sauce. Next, add in the tomatoes, either crushed or finely diced, depending on your texture preference. To elevate the flavors, toss in some seasonings: salt, pepper, and maybe a bit of sugar to balance the acidity. Herbs like basil, oregano, and a bay leaf can be added to infuse the sauce with earthy notes. Let everything simmer gently, allowing the flavors to meld. Over time, the sauce will thicken and develop a rich, robust character. Once you're happy with its consistency and taste, remove it from the heat.

Simple Green Salad

Begin by selecting crisp lettuce leaves, giving them a thorough wash and a gentle pat dry. Tear the leaves into bite-sized pieces and place them as the foundation of your salad. Next, slice ripe tomatoes, their juicy segments promising a burst of sweetness. Add these to the lettuce, their vibrant red contrasting beautifully against the green. For a refreshing crunch, slice a cucumber into thin rounds or half-moons, layering them amongst the other ingredients. For dressing, a light drizzle of olive oil and a squeeze of lemon juice will enhance the salad's natural flavors without overshadowing them. Season with a pinch of salt and pepper and any herbs of your choosing.

Marinated Artichokes

Start with fresh artichoke hearts. If you're using whole artichokes, trim away the outer leaves and steam until tender, then scoop out the inner fuzzy choke, leaving just the tender heart. For the marinade, combine olive oil, lemon juice, minced garlic, a pinch of dried oregano (or fresh herbs if you have them), salt, and pepper. Add a little red pepper flake if you're in the mood for some heat. Immerse the artichoke hearts in this marinade and let them soak in all that zesty goodness for a few hours, or overnight for even more flavor. Before serving, top with fresh parsley or other fresh herbs.

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