If you love pizza as much as me, then you know not all pizza is the same. Even the crusts make a huge difference in the end result of your homemade pizza. There’s thin crust, thick crust, stuffed crust, grilled pizza, and so on!
This is a thick and super easy to make deep dish pizza recipe. You bake the pizza in an eight-inch square pan (the kind of pan you bake brownies in) and it’s very thick and almost fluffy—I’ll share my top tip for getting a crispy, crunchy edge.
You can use any kind of sauce, homemade or store bought. But I do recommend having some extra sauce on the side as this is the kind of pizza you might want to dip into more sauce!
This is also a great pizza serve alongside a big, delicious salad. And even though the pizza may not look big, I think you can easily feed four or five people with this if you have a salad or some kind of veggie side since the deep dish crust is so thick and filling. Yum!
This recipe calls for instant yeast and all purpose flour. You’ll need 30-40 minutes to allow the dough to rise before it’s time to bake. Even still, this deep dish pizza can come together pretty quickly for dinner. 🙂
You can top the pizza with any toppings you prefer, but here’s some quick ratios to give you an idea of how much of this and that to use. I use 1/3 cup of sauce, 3 ounces mozzarella, and a handful of whatever toppings I have or am using (pepperoni, sliced vegetables, etc.).
To get that crispy edge, be sure to sprinkle the cheese all the way to the edge so that it’s touching the pan. I learned this trick from Jane’s Detroit Style Pizza recipe (very different recipe, but it’s super good and you should make it).
Here I tried to show you the thick and fluffy crust with that crispy edge. It’s soooo good! I love this deep dish pizza recipe. Enjoy!
P.S. Love pizza? Try my Easy Calzone Recipe!
Grab the guide below to see our Top 25 recipes of all time!
Free Popular Recipe Guide
Our top 25 recipes of all time!
- 2 ¼ teaspoons yeast (instant)
- 1 cup water
- ⅛ teaspoon sugar
- 2 cups all-purpose flour (plus more for kneading)
- ¼ teaspoon salt
- 1 tablespoon olive oil
- ⅓ cup tomato sauce
- 3 ounces mozzarella (shredded)
- toppings of your choice
- In a glass mixing cup or small bowl, stir together the water and sugar. Then sprinkle the yeast over the top of the water and allow to activate for a couple minutes.
- In a medium to large size bowl, add the flour and salt. Pour the yeast water into the bowl and stir until a dough ball forms. Turn the dough out onto a floured surface and knead a few times to help the dough stick together. Then place the dough back into the bowl, sprinkle with some flour so it doesn't stick too much, cover with a kitchen towel and allow to rise for 30-40 minutes until doubled in size. If your kitchen is cold or drafty (like mine is the winter), you can place the bowl inside a slightly warmed oven to rise.
- Oil the inside of an eight-inch square pan. Then turn the dough out onto a lightly floured surface and roll into a small square. Place the dough in the oiled pan. Top with the sauce, cheese, and toppings. Make sure to sprinkle the cheese all the way to the edge, so it touches the pan (this will let it get crispy as it bakes).
- Bake the pizza at 400°F for 15-16 minutes, until the edges are browned and the cheese is melted and bubbly.
Notice: Nutrition is auto-calculated, using Spoonacular, for your convenience. Where relevant, we recommend using your own nutrition calculations.