Pizza is a traditional Italian fare that was introduced by immigrants to America in the late 19th and early 20th centuries. In America it has evolved to unique variations, including this Deep Dish Pizza variety. What makes this pizza special is the thicker raised crust which is baked with the pizza. The pizza itself is filled with sauce, cheese, and other ingredients. It is served hot from the oven, cut in triangular pieces and served along with a salad, garlic knots, garlic bread, mozerrella sticks, and/or onion rings.
- 1 tsp active dry Yeast (fast rising yeast is acceptable)
- 3/4 cup warm water (about 90 degrees F)
- 1 cup flour
- 2 tbsp olive oil
- 1 tbsp sugar
- 1/2 tsp salt
- 3 cups additional flour
- ~1 cup warm water
- 4 tbsp cornmeal(optional)
In a mixing bowl or dough mixer, mix the yeast and 3/4 cup warm water. Let this stand for a few minutes to activate the yeast.
Add and mix the 1 cup flour, oil, sugar, salt into a smooth batter. Add the remaining flour and water. Mix this until the dough has a slightly sticky consistency. Add additional water or flour to adjust the consistency. Mix and knead the dough until the dough springs slightly when touched.
Let this rise in a warm location in a greased bowl until double. Punch down the dough in the bowl. Pout it onto a floured flat surface. Roll or shape the dough to the shape of a pizza pan and make an edge up the side of the pan for the crust. Roll the dough thicker for Deep Dish Pizza and thinner for a crisper and more traditional pizza crust.
Preheat the oven to 425 degrees F., add the toppings and bake as noted below.
- 1 or more 6-8 oz. can(s) of prepared pizza sauce, or make your own pizza sauce
- 1 lb shredded Mozarrella cheese
Spread the pizza sauce on the dough which was previously prepared, leaving the edge crust uncoated. Add any optional ingredients (pepperoni, sausage, green pepper, etc.). Spread the grated mozzarella cheese evenly across the pizza, leaving the edge crust untouched. If desired, sprinkle the grated Parmesan and Romano cheeses evenly over the toppings.
Bake the pizza in the preheated 425 degree F. oven for 25-30 minutes or until the crust and cheese are lightly brown. If the pizza is browning on the crust and not in the middle, line the edge crust with aluminum foil to prevent burning. This rarely happens except on larger diameter pizzas of 16″ or more.
When removing from the oven, cut into about 8 triangular, pie shaped slices for serving. A pizza cutter with a circular wheel does this nicely. Enjoy.