Are you looking for a good homemade deep dish pizza dough recipe? Then look no further. The secret to a perfect deep dish pizza is truly all in the dough. This recipe is strictly on how to make the deep dish pizza dough for that perfect crust. The recipe will take you through mixing, preparing, and getting the dough into the pan, but it doesn’t stop there. You’ll want to read on to learn a few other secrets to making an authentic deep dish pizza.
Deep dish pizza is often referred to as “Chicago Style” pizza and it all begins with a nice thick crust. This thick, flaky deep dish pizza crust will turn your normal pizza world upside down… literally. Why? Because once you get the crust into the deep dish pan you layer in the cheese, then add your favorite toppings, and finish up with petite tomatoes (drained) seasoned with Italian spices (garlic, basil, oregano, etc…). That’s right, just the opposite of a traditional pizza. But the results are awesome!
Most deep dish pizza recipes call for seasoned tomatoes on top instead of a regular pizza sauce. However, I know many people would rather stick with a more traditional pizza sauce. For those folks, I would like to recommend trying our delicious homemade pizza sauce recipe. It goes great on deep dish pizza’s as well. We hope you give them both a try. They’re an outstanding combination!
When it comes to mixing/kneading the dough the KitchenAid stand mixer is the perfect tool for the job! The stand mixer has a “dough hook” that is designed specifically for making all kinds of bread and pizza doughs. Check out our article on the KitchenAid stand mixer to see some of its other great uses. It truly is a
- 2 1/4 Teaspoons active dry yeast
- 1 1/2 Teaspoons white sugar
- 1 1/8 Cups warm water – 110 to 115 degrees F 43 to 45 degrees C
- 3 Cups all-purpose flour
- 1/2 Cup corn oil
- 1 1/2 Teaspoons kosher salt
– Dissolve yeast and sugar in warm water in a bowl. Let stand for 5 to 10 minutes until the yeast softens and begins to form a creamy foam.
– Combine yeast mixture, flour, corn oil, and kosher salt in a KitchenAid stand mixer with a hook attachment; knead until dough holds together but is still slightly sticky, about 2 minutes (I do it until it pulls away from the sides of the bowl).
– Form dough into a ball and transfer to a buttered bowl, turning to coat. Cover the bowl with a towel and allow the dough to rise at room temperature until double in size, 6 hours.
= Punch down dough and let rest for 10 to 15 minutes. Press dough into a 10-inch deep dish pizza pan.
– Layer cheese directly on the dough, add your toppings, and finish with petite diced tomatoes (drained) that you've seasoned with garlic, basil, oregano, etc. (Italian seasoning mix)
Bake at 450 degrees for 30 minutes, depending on your oven. You may want to prebake the crust, if you wish, for 10-15 minutes.
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