Go Back
Deep Dish Pizza
Print Pin
5 from 2 votes

Deep Dish Pizza

This Deep Dish Pizza makes a hearty meal any day of the week. Made up of a soft yeast-based crust and filled with layers of cheese and pasta sauce, it is easy to make and super delicious too.
Course Bread, Breakfast / Snack, DINNER, Side Dish
Cuisine American
Prep Time 20 minutes
Cook Time 25 minutes
Rising 30 minutes
Total Time 1 hour 15 minutes

Equipment

  • Two greased 10 inch/25cm cast iron pans or cake pans

Ingredients

FOR THE BASE

  • 3 ½ cups / 420g all-purpose/ cake flour
  • ¼ cup / 41g semolina
  • 3 Tablespoons / 10g fast-acting / instant / quick rise yeast
  • 1 ½ teaspoons sugar
  • ½ teaspoon salt
  • 1 cup / 125ml warm water SEE NOTE 1
  • cup / 80ml oil SEE NOTE 2

FOR THE SAUCE

    You can use your favourite pizza sauce or give a try to my quick and easy to make pasta/pizza sauce.

    • 2 x 14oz / 410g cans chopped tomatoes or 6 freshly chopped tomatoes
    • 4 Tablespoons tomato paste
    • 2 teaspoons mixed herbs SEE NOTE 3
    • ½ teaspoon cayenne pepper or chilli sauce optional

    FOR THE TOPPINGS

    • 2 cups / 200g grated mozzarella or cheddar divided

    Instructions

    TO MAKE THE BASE

    • In a large bowl, combine the flour, semolina, yeast sugar and salt.
    • Heat water, just until lukewarm. It should not be too hot or too cold. If you have a thermometer, it should read between 100°F – 115°F ( 37°C – 46°C). Add the oil to the warm water and stir to combine.
    • Pour the oil and water mixture into the combined flour mixture. Turn out and knead the dough for about 6 minutes on a floured surface until smooth and elastic. Lightly grease a large bowl with oil and place the kneaded dough into it. Allow it to rise for about 30 minutes in a warm place until doubled in size.
    • Punch down the risen dough and divide in half. Roll out each portion into a 12 inch/30cm circle.
    • Transfer each of the rolled out dough into two greased 10 inch/25cm cast iron pans or cake pans. SEE NOTE 4
    • Press the dough onto the bottom and up the sides of the pan.

    TO MAKE THE SAUCE

    • In a bowl, combine 2 cans of chopped tomatoes, tomato paste, mixed herbs and cayenne pepper(optional).
    • Heat on medium for about 5 minutes, until the sauce has thickened slightly.

    FILLING AND LAYERING THE PIZZA

      This is just a basic guide for a filling recipe. Feel free to add your favourite pizza ingredients.

      • Start by adding ½ cup grated mozzarella into each base. Add a thin layer of sauce over the cheese. Top with ½ cup mozzarella and mushroom. Sprinkle with dried mixed herbs.
      • Cover the pan with foil and bake in a preheated oven of 356°F( 180°C) for 30 minutes. Remove the foil and bake for a further 5 minutes until lightly browned.
      • Remove from the oven and allow to cool before cutting into portions SEE NOTE 5

      Notes

      1. Heat water, just until lukewarm. It should not be too hot or too cold. If you have a thermometer, it should read between 100°F – 115°F ( 37°C – 46°C). Add the oil to the warm water and stir to combine.
      2. Either olive oil, canola oil or sunflower oil can be used in the recipe.
      3. Try a combination of basil, oregano and thyme or use your favourite blend of herbs
      4. I also find that greasing and lining the baking pan with baking/parchment paper, extending over the sides of the tin will help in removing the baked pizza.
      5. Allow the pizza to cool for at least 20 minutes after baking. This will ensure easier and neater slices of pizza. Keep in mind that this pizza contains layers of filling, which is more than a regular flat pizza. The filling and cheese need to set before cutting. If you do not give it time to firm up and set, then the hot cheese and sauce filling is just going to spill out of the crust and onto your plate.
      Tried this recipe?Mention @thegardeningfoodie or tag #thegardeningfoodie!