Best 10 Italian Deep Dish Pizza Recipes

DEEP DISH PIZZA RECIPE BY TASTY

Steps:

• For the pizza sauce, melt the butter in a small saucepan and add the onion, salt, red pepper flakes, and oregano, and sauté until golden brown.
• Add the garlic, sugar, and crushed tomatoes, and simmer for roughly 20 minutes or until sauce thickens.
• For the dough, combine the active dry yeast, sugar, and warm water together and let sit for one minute.
• In a large mixing bowl, combine the flour, cornmeal, and salt.
• Add the yeast mixture and butter into the dry ingredients and stir until dough forms.
• Bring dough to floured surface and knead until dough forms into a ball.
• Move dough to large bowl drizzled with olive oil. Coat dough in oil and cover. Let rest for 1 hour.
• Remove dough and bring onto floured surface.
• Cut dough in half and begin working dough out, ensuring that it is at least 2 inches (5 cm) wider than your deep dish pan.
• Double wrap the remaining dough with plastic wrap and place in a resealable freezer bag. Freeze for up to a month.
• Preheat your oven to 425°F (215°C).
• Bring your dough into your oiled and floured deep dish pan.
• Using your hands press dough into sides of your dish making it as even as possible.
• Lay slices of mozzarella across the dough, covering the entire bottom.
• Add pieces of uncased italian sausage on top of the mozzarella and top with tomato sauce.
• Bake for 20-25 minutes or until crust starts to lightly brown and the cheese is melted.
• Garnish with parmesan, cut and serve.
• Enjoy!

TRUE CHICAGO-STYLE DEEP-DISH PIZZA

Steps:

• Mix sugar, yeast and 11 ounces room temperature water (about 80 degrees) in a bowl and let bloom for 15 minutes. Combine flour, salt and cream of tartar in the bowl of a stand mixer. Once yeast has bloomed, add to dry ingredients along with corn oil. Gently combine with a rubber spatula until a rough ball is formed.
• Knead on low speed with the dough hook for 90 seconds. Transfer to a lightly oiled bowl and proof until doubled in size, about 6 hours. Punch down and let dough settle for 15 more minutes.
• Position an oven rack in the middle of the oven and preheat to 450 degrees F.
• Coat bottom and sides of a 12-inch cake pan or traditional Chicago style pizza pan with melted butter. Using your hands, spread out about three-quarters of the dough across the bottom and up the sides of the pan (save the remainder for another use). Cover entire bottom in mozzarella, all the way up to the edge. Cover half with a thin, even layer of raw sausage. Cover the other half with the pepperoni. Top with a couple handfuls of crushed tomatoes. Spread out with hands to the edge. Sprinkle top evenly with grated Parm.
• Bake, rotating halfway through, until golden around the edge, about 25 minutes. Let rest for about 5 minutes, then either gently lift pizza out of pan or just cut your slice out of the pan like a pie!

CHICAGO STYLE ITALIAN SAUSAGE AND PEPPER DEEP DISH PIZZA

Steps:

• Divide the dough in half. Roll each half into a 12-inch circle, about 1/2-inch thick. Press the dough into 2 greased 12-inch deep-dish pizza pans. Cover with a clean dish towel and let rise 30 minutes.
• Preheat the oven to 400 degrees F.
• In a large saute pan, over medium heat, add 2 tablespoons of the olive oil. When the oil is hot, add the onions. Season with salt and pepper and saute for 2 minutes. Add the peppers, season with salt and pepper, and continue to saute for 3 minutes. Remove from the heat. Transfer to a bowl and set aside.
• In the same pan, over medium heat, add the sausage and render for 4 to 6 minutes. Remove and drain on paper towels.
• Lay 1/4-pound of the sliced provolone on the bottom of each pizza. Spoon 1/2 the onion and pepper mixture over each pizza. Sprinkle 1/2 of the sausage over the onion mixture on each pizza. Scatter 1 cup sliced mushrooms over sausage. Spread 1 cup of the tomato sauce over the top of each pizza. Layer 1/4-pound mozzarella slices over top of each pizza. Drizzle with remaining olive oil. Bake the pizzas for 25 to 30 minutes or until golden brown.
• Remove the pizza from the oven and cut into individual servings.
• In an electric mixing bowl, whisk the yeast, sugar, water and lard together to make a paste. Add the flour and salt and mix, using a dough hook, until the dough comes away from the sides and crawls up the dough hook. Remove the dough from the bowl. Grease the bowl with olive oil and place the dough back in the bowl. Cover the bowl with plastic wrap and let the dough rise until doubled in size, about 1 hour. Turn the dough out onto a floured surface and divide dough in half. Roll the dough into balls, cover, and let the dough rest for 15 to 20 minutes. The dough is ready to be shaped.

CHICAGO DEEP-DISH PIZZA

Steps:

• Pour water into the bowl of a stand mixer fitted with a paddle attachment. Sprinkle in yeast and let dissolve, about 10 minutes. Add olive oil, melted butter, sugar, salt, cornmeal, and most of the flour. Knead, stopping to scrape down the sides occasionally and adding more flour as needed, until smooth and elastic.
• Transfer dough to a lightly floured work surface. Knead in extra flour if needed. Roll into a ball and place in a bowl greased with 1/2 teaspoon olive oil. Cover with a plate and let rise in a warm spot until doubled in volume, 1 to 2 hours.
• Meanwhile, let pizza sauce simmer in a pot over low heat until very thick, 60 to 90 minutes.
• Preheat the oven to 425 degrees F (220 degrees C).
• Poke dough to deflate and turn out onto your work surface. Press and stretch out dough into a round shape 3 to 4 inches larger than a 12-inch cast iron skillet. Brush skillet with 1 1/2 teaspoons olive oil. Place dough in the skillet; stretch and pull to evenly distribute it over the bottom and sides.
• Lay provolone cheese over the bottom of the crust. Scatter fresh mozzarella on top. Add Italian sausage and firm mozzarella. Ladle pizza sauce generously on top. Grate Parmesan cheese on top. Fold the edges of the crust in towards the center to seal in the sides. Drizzle crust and center with 1 tablespoon olive oil.
• Bake in the center of the preheated oven until crust sounds hollow and pizza is beautifully browned, about 35 minutes. Let rest for 10 minutes before slicing.

DEEP DISH PIZZA

Steps:

• Add flour, cornmeal, salt, honey and yeast to a bowl of a stand mixer fitted with a dough hook. Mix on low speed until incorporated.
• Add in water and 3 tbsp melted butter and mix on low until combined, 1-2 minutes.
• Increase the speed to medium and knead the dough until it is glossy and pulls aways from the sides of the bowl, 5 minutes.
• Coat a large bowl with olive oil and add the dough ball to the bowl turning to coat the dough ball in oil. Cover with plastic wrap and allow the dough to rise until doubled, about 60 minutes or so.
• Preheat oven to 425 degrees. Coat two 9 inch cake pans with olive oil, set aside.
• Roll dough onto a dry work surface and roll into a 15 x 12 inch rectangle. Spread with 4 tbsp softened butter.
• Starting at the shortest end roll up dough into a cylinder. With the seam-side down, flatten the dough into a 18 by 4-inch rectangle. Cut the rectangle in half. Working with one half at a time, fold the dough into thirds like a business letter. Pinch the seams together to form a dough ball. Repeat with the remaining dough ball then transfer both balls of dough to the oiled bowl. Cover and let rise this time in the refrigerator to 45 minutes or until doubled in size.
• Heat oil in a medium saucepan over medium high heat.
• Add in onions and saute until softened, 4-5 minutes. Add in garlic and cook for an additional minute.
• Stir in the crushed tomatoes and spices and simmer for 20 minutes. Season with salt and pepper to taste.
• Transfer 1 dough ball on a dry work surface at a time and roll into a 13 inch disk. Transfer it to the prepared baking pan. Lightly press dough into pan and push dough up the sides about 1 inch.
• Sprinkle each pizza with 2 cups mozzarella cheese, 1 1/4 cup sauce and 2 tbsp parmesan.
• Bake for 25-30 minutes or until the crust is golden brown.
• Allow pizza to rest for 10 minutes before removing from pan and slicing.

ITALIAN SAUSAGE DEEP DISH PIZZA

Steps:

• Cook sausage links according to package directions; drain, cut into ¼-inch slices and set aside.
• In a skillet, sauté green pepper slices in 1 tablespoon of olive oil over medium-high heat until lightly browned.
• Remove peppers and set aside.
• In the same skillet, add remaining olive oil; sauté mushrooms over medium-high heat until lightly browned.
• Position oven rack in the lower third of the oven and preheat to 400ºF.
• Butter the bottom and sides of two 9-inch round baking pans.
• Sprinkle 2 teaspoons of cornmeal in the interior of each pan.
• Remove bread dough from tubes, unroll and press one tube of dough up sides and over the bottom of each prepared pan.
• Arrange 3 slices of provolone over dough, followed by 1 ½ cups of mozzarella and ¼ cup of Parmesan into each pan.
• Spread ¾ cup of pizza sauce over cheese layer.
• Top each pizza with half of the green peppers, mushrooms, olives and sausage slices.
• Bake at 400ºF for 30-35 minutes or until crusts are golden brown.
• Remove from oven and let rest for 5 minutes.
• Cut into wedges.
• Serve.

MUFFIN TIN DEEP DISH PIZZAS RECIPE BY TASTY

Steps:

• Preheat the oven to 400°F (200°C).
• Make the roasted garlic butter: Drizzle the halved head of garlic with the olive oil and wrap tightly in aluminum foil.
• Transfer to the oven to bake for 40-50 minutes, or until the garlic cloves are golden and tender. Set aside to cool completely. Squeeze the garlic cloves into a bowl and mash into a paste using a fork. Add the melted butter and stir to combine. Keep in a warm place until ready to use. If the garlic butter solidifies, microwave for 15-20 seconds before using.
• Make the deep dish pizzas: Lightly grease a 12-cup muffin pan with nonstick spray.
• On a lightly floured surface, unroll the pizza dough and roll out slightly. Cut the dough lengthwise into quarters and crosswise into thirds so you have 12 squares total.
• Gently shape each piece of dough into a circle, then place into a prepared muffin cup, pressing the dough flush against the bottom and sides. Brush each dough cup with the roasted garlic butter.
• To 4 of the dough cups, add 1 tablespoon shredded mozzarella and 2 slices of pepperoni. Top with 1 tablespoon pizza sauce and a sprinkle of grated Parmesan to create mini Chicago-style deep dish pizzas.
• To another 4 dough cups, add 1 tablespoon pizza sauce, 1 tablespoon Italian sausage, ½ tablespoon diced green pepper, and ½ tablespoon diced onion. Finish with 1 tablespoon of shredded mozzarella to create mini Italian sausage and pepper deep dish pizzas.
• To the remaining 4 dough cups, add 4 cherry tomato halves and 1 tablespoon shredded mozzarella to each to create mini caprese deep dish pizzas.
• Transfer the pizzas to the oven to bake for 15-18 minutes, or until the dough is golden brown and the cheese is melted. Let cool in the pan for 5 minutes, then transfer to a serving platter. Drizzle the caprese pizzas with balsamic glaze and garnish with the basil.
• Serve warm.
• Enjoy!

DIRTY YOUR DEEP DISH PAN...PIZZA!

Steps:

• CRUST:.
• Bring 1 quart water and the potato to a boil in a small saucepan over medium-high heat; cook until tender 10 - 15 minutes. Drain the potato and and cool until it can be handled.
• Press potato through a potato ricer or grate on the large holes of a box grater.
• Measure 1 1/3 cups lightly packed potato; discard the remaining potato.
• Adjust an oven rack to the highest position and the other rack to the lowest position; heat the oven to 200 degrees. Once the temperature reaches 200 degrees, maintain the heat for 10 minutes then turn off the heat.
• Combine the flour, yeast, and salt in a food processor. With the motor running, add the water and process until the dough comes together in a shaggy ball.
• Add the potato and process for several seconds, then add 2 tablespoons of the oil and process several more seconds, until the dough is smooth and slightly sticky.
• Transfer the dough to a lightly oiled medium bowl, turn to coat with oil and cover the bowl tightly with plastic wrap. Place in the warmed oven until the dough is soft and spongy and doubled in size, 30 - 35 minutes.
• Oil the bottom of two 10-inch cake pans with 2 tablespoons of oil each.
• Turn the dough onto a clean, dry work surface; divide it in half.
• Pat each half into a 9-inch round.
• Transfer the round to the oiled pans, cover with plastic wrap, and let rest until the dough longer resists shaping, about 10 minutes.
• Place a pizza stone or rimless baking sheet on the lowest oven rack and preheat the oven to 500 degrees.
• Uncover the dough and pull it into the edges and up the side of the pans to form a 1 inch high lip. Cover with plastic wrap and let rise in a warm, draft-free spot until doubled in size, about 30 minutes.
• Uncover the dough and prick generously with a fork.
• Reduce the oven temperature to 425 degrees and bake on the heated stone or baking sheet (on the lowest rack) until the crust is dry and lightly browned, about 5 - 10 minutes.
• Add the toppings.
• Bake on the stone or baking sheet until the cheese melts, 10 - 15 minutes.
• Move the pizza to the top rack and bake until the cheese is golden brown in spots about 5 minutes longer.
• To make sure the crust is done, use a spatula to lift up the crust - it should be nicely browned underneath.
• Let cool 5 minutes, then holding the pizza pan at an angle with one hand, use a wide spatula to slide the pizza from the pan to a cutting board. Cut into wedges and serve.

DEEP-DISH PIZZA

Steps:

• For dough: In a small bowl, dissolve yeast in 1 cup warm water. In a separate bowl, combine flour and salt. Add yeast mixture and oil. Mix thoroughly with a wooden spoon until dough forms a ball. Place dough on a well-floured board and knead until smooth, about 10 minutes. Dust a large bowl lightly with flour, place dough in it and cover with plastic wrap. Let dough rise until doubled in size, about 1 hour. Punch it down and, with a rolling pin, roll out dough until 1 inch thick. Place dough in a nonstick deep-dish pizza pan or 9" square casserole dish, pushing the dough up and slightly over sides.
• For pizza: Preheat oven to 400°F. In a small skillet, sauté onions and peppers in oil. Set aside. In a nonstick skillet, panfry turkey sausage until brown. Mix with onions and peppers. Distribute cheese over dough. Top with veggies and meat, then spread sauce over pie. Sprinkle on oregano, basil, hot pepper flakes to taste, and Parmesan. Bake 25 to 30 minutes until golden brown. Remove and immediately sprinkle on fresh parsley, if desired. Cut and serve.

ITALIAN-INSPIRED DEEP-DISH PIZZA QUICHE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Spray the bottom and sides of a 2 1/2-inch deep, 9 1/2-inch round springform pan with nonstick spray, then evenly dust with cornmeal.
• Roll out and stretch pizza dough to a diameter of about 15 1/2 inches. Carefully place it in the prepared pan to cover the bottom and sides with some overhang, re-stretching as needed.
• Toss mozzarella, Cheddar, and Parmesan cheeses together to mix. Set aside 1 cup in the refrigerator for later. Sprinkle 1/2 of the remaining cheese over the dough. Layer with sun-dried tomatoes, sausage, mushrooms, sweet pepper, and olives, in that order.
• Prepare custard: Whisk eggs in a 4-cup liquid measure. Add cream, eggs, basil, oregano, fennel seeds, garlic salt, crushed red pepper, and garlic powder and whisk until well combined.
• Pour 1/2 of the custard mixture over the layered ingredients. Top with remaining (non-refrigerated) cheese, then pour the remaining custard evenly over top. Roll the dough overhang inward over the cheese and custard.
• Place the springform pan on a large sheet of foil, and gather the foil up and around the pan in case it leaks. Transfer to the preheated oven and bake for 1 hour 15 minutes. Tent the top with foil to prevent excessive browning, and bake until fully set, about 45 minutes longer.
• Carefully remove from the oven. Sprinkle with reserved 1 cup cheese and pepperoni slices. Pop back into the oven and bake until cheese melts, about 10 minutes.
• Remove from the oven and place on a cooling rack. Tent loosely with foil and let rest for about 2 hours. (It will stay hot and be completely set after 2 hours.)
• Release the ring. Slice through the outer crust with a serrated knife, then a sharp chef's knife to finish slicing the pieces.