Crispy-Edged Deep Dish Pizza with Golden Crust

Reading this recipe may look detailed, but the process is straightforward. With a little mixing, kneading, and assembling, you’ll end up with a dependable deep dish pizza that’s delicious and economical over time. Follow the steps and give the dough the two rises the recipe calls for — that’s what creates a light, airy interior with a crisp exterior.

Remember: allow enough time for the dough to rise twice. That second rise in the pan is essential for the classic deep dish texture.

Ingredients and Tools You’ll Need

Bread flour gives the best chew and structure; if you only have all-purpose flour, reduce the water by 1–2 tablespoons. If you don’t have instant dry milk powder, omit it or replace the cup of water with milk. A stand mixer speeds things up, but the dough can be mixed and kneaded by hand if needed.

This recipe yields two 9-inch pizzas. Use the recipe card at the end of this page to scale quantities up or down.

Equipment

• 2 9-inch round cake pans
• Stand mixer (optional)
• 12-inch skillet

Ingredients

Dough

• 3 cups bread flour
• ¼ cup instant dry milk powder
• 1 teaspoon salt
• 1 cup warm water
• 2 tablespoons olive oil
• 1 tablespoon honey
• 2¼ teaspoons active dry yeast (one 1¼ oz package)

Oiling the Bowl for Rising

• 1 tablespoon olive oil

Sauce

• 1 can whole peeled plum tomatoes (28 ounces)
• 1 tablespoon olive oil
• ½ teaspoon dried basil
• ½ teaspoon dried oregano
• ½ teaspoon salt
• ¼ teaspoon garlic powder
• ¼ teaspoon pepper

Assembly

• 2½ cups shredded mozzarella cheese
• 2 tablespoons grated Parmesan cheese
• 1 package pepperoni (6 ounces), optional
• Salt and pepper to taste

How to Make Deep Dish Pizza

This is a favorite for home pizza night: a thick, chewy crust with a crisp edge and well-seasoned tomato sauce. The method below is organized into clear steps so you can follow along confidently.

Step One: Make the Dough

Put all dough ingredients in the stand mixer bowl and stir briefly with a wooden spoon until combined; the dough will look shaggy. Fit the paddle attachment and mix about one minute until the dough pulls away from the bowl sides. If needed, add a teaspoon or two of flour or water to reach the right consistency. Switch to the dough hook and knead 5–6 minutes until the dough is smooth and forms a ball. If mixing by hand, stir, then knead on a lightly floured surface for about 10 minutes.

Step Two: First Rise

Brush a large bowl with 1 tablespoon olive oil. Place the dough ball inside and turn it so both sides are lightly coated in oil. Cover with plastic wrap and let rise in a warm spot until doubled in size, about 1½ hours.

Step Three: Make the Sauce

About 30 minutes before the end of the first rise, crush the canned tomatoes by hand into a 12-inch skillet. Add 1 tablespoon olive oil and the dried herbs, garlic powder, salt, and pepper. Simmer over very low heat, stirring occasionally, until the sauce reduces and thickens slightly. Keep it warm while the dough completes its rises.

Step Four: Shape the Pizzas

Brush each 9-inch cake pan with about 1 tablespoon oil, including the sides. Divide the dough into two equal pieces. On a lightly floured surface, shape or roll each piece into a 9-inch circle and place it into a pan. Turn the dough over so both sides are coated in oil — the dough should look lightly greasy. Press the dough to the edges of the pan; if it springs back a bit, that’s fine.

Step Five: Second Rise

Cover the pans and let the shaped dough rise again for 45 minutes to 1 hour, until puffy.

Step Six: Assemble and Bake

Preheat the oven to 475°F (245°C). Spread about ¾ cup of sauce over each dough round, leaving roughly ½ inch of exposed edge. Top each with 1¼ cups shredded mozzarella.

If using pepperoni, place 12–18 slices on a paper towel-lined plate, cover with another paper towel, and microwave 20–30 seconds to remove excess grease, then arrange on the pizza. Sprinkle each pizza with a tablespoon of Parmesan and season with salt and pepper. Bake 14–18 minutes until the cheese is golden and the crust is browned at the edges.

Step Seven: Cool and Serve

Allow the pizzas to rest about 5 minutes. Run a knife around the edges, invert each pan onto a cutting board, slice into wedges, and serve while hot.

Serving & Storing

Serve with garlic bread or a simple salad for a family-friendly meal.

You can make the dough ahead: after the first rise, punch it down, wrap tightly, and refrigerate overnight. Bring it to room temperature the next day, shape into pans, and allow the second rise before baking.

Store leftover slices in an airtight container in the refrigerator for 3–4 days or freeze in a freezer-safe bag for up to two months. To reheat, the oven yields the best texture: preheat to 375°F (190°C), place refrigerated or thawed slices on a baking sheet, cover loosely with foil, and heat 10–15 minutes until warmed through and the crust is crisp. Microwaving works in a pinch (30–60 seconds) but will soften the crust.

Troubleshooting and FAQs

More Recipes For the Pizza Lover

• Pepperoni bread is great for pizza on the go.
• Learn to can your own pizza sauce to always have sauce on hand.
• If you keep a starter, try using it for a sourdough pizza crust.

Printable Recipe

Homemade Deep Dish Pizza

Perfect deep dish crust topped with homemade sauce and classic toppings. Makes two 9-inch pizzas (about 6 servings).

Prep Time 45 mins

Cook Time 15 mins

Rise Time 2 hrs 30 mins

Total Time 3 hrs 30 mins

Servings 6 servings

Equipment

• 2 9-inch round cake pans
• Stand mixer (optional)
• 12-inch skillet

Ingredients

Dough

• 3 cups bread flour
• ¼ cup instant dry milk powder
• 1 teaspoon salt
• 1 cup warm water
• 2 tablespoons olive oil
• 1 tablespoon honey
• 2¼ teaspoons active dry yeast (1¼ oz package)

Oiling the Bowl for Rising

• 1 tablespoon olive oil

Sauce

• 1 can whole peeled plum tomatoes (28 ounces)
• 1 tablespoon olive oil
• ½ teaspoon dried basil
• ½ teaspoon dried oregano
• ½ teaspoon salt
• ¼ teaspoon garlic powder
• ¼ teaspoon pepper

Assembly

• 2½ cups shredded mozzarella cheese
• 2 tablespoons grated Parmesan cheese
• 1 package pepperoni (6 ounces), optional
• Salt and pepper

Instructions

1. Combine ingredients. In a stand mixer bowl, mix all dough ingredients with a wooden spoon until combined. The dough will be shaggy.
2. Machine mix. Fit the paddle and mix about 1 minute until the dough clears the bowl sides. Add a teaspoon of flour or water if needed.
3. Knead. Switch to the dough hook and knead 5–6 minutes in the mixer, or knead by hand 8–10 minutes, until smooth and elastic.
4. First rise. Oil a large bowl, place the dough ball inside, turn to coat both sides, cover, and let rise until doubled, about 1½ hours.
5. Make the sauce. Crush the tomatoes by hand into a skillet, add oil and seasonings, and simmer over low heat until slightly thickened. Keep warm.
6. Shape and oil the dough. Brush two 9-inch pans with 1 tablespoon oil each. Divide the dough, roll into 9-inch circles, place in pans, turn to coat with oil, and press to the edges.
7. Second rise. Cover and let rise 45–60 minutes until puffy.
8. Preheat. Heat the oven to 475°F (245°C).
9. Assemble. Spread ¾ cup sauce on each dough round, leaving a ½-inch edge. Top each with 1¼ cups mozzarella.
10. Add pepperoni (optional). Pat pepperoni on paper towels, microwave 20–30 seconds to remove grease, then arrange on the pizzas.
11. Top and bake. Sprinkle each pizza with 1 tablespoon Parmesan and a little salt and pepper. Bake 14–18 minutes until the cheese is golden.
12. Cool and serve. Let cool 5 minutes, loosen the edges, remove to a board, slice, and enjoy.

Notes

Add toppings you enjoy, but avoid piling on so the crust can rise and bake properly.

Nutrition

Calories: 652 kcal

Carbohydrates: 55 g

Protein: 26 g

Fat: 36 g

Sodium: 1473 mg