Description
Skip delivery and make this Deep Dish Homemade Pizza Pie at home. It has a thick, buttery crust, zesty tomato sauce, and layers of melty mozzarella. Perfect for family pizza night and easy to customize with turkey pepperoni or your favorite veggies.
Ingredients
FOR THE DOUGH
• 3 ¼ cups (415g) all-purpose flour
• ½ cup (70g) yellow cornmeal
• 1 ½ tsp (9g) sugar
• 1 tbsp (12g) kosher salt
• 2 ¼ tsp (7g) instant yeast
• 1 ¼ cups (300ml) warm water (about 110°F/43°C)
• ½ cup (115g) butter, melted (slightly cooled)
• 2 tbsp (30ml) olive oil
FOR THE PAN
• 4 tbsp (55g) butter, softened (for greasing)
FOR THE SAUCE
• 1 (28-oz) can crushed tomatoes
• 2 tbsp (30ml) olive oil
• 3 cloves garlic, minced
• 1 tsp dried oregano
• ½ tsp crushed red pepper flakes (optional)
• 1 tsp kosher salt
• Fresh basil, torn (for garnish)
FOR ASSEMBLY
• 1 lb (450g) shredded mozzarella cheese
• ½ lb turkey pepperoni OR 2–3 cups mixed vegetables (bell peppers, mushrooms, onions)
• ¼ cup (25g) grated Parmesan cheese
Instructions
1. Make the dough: In a large bowl, mix flour, cornmeal, sugar, salt, and yeast.
2. Add liquids: Pour in warm water, melted butter, and olive oil. Stir until a soft dough forms.
3. Knead: Knead by hand (8–10 minutes) or mixer (5–6 minutes) until smooth and elastic.
4. Rise: Cover and let rise in a warm spot until doubled, 60–90 minutes.
5. Simmer the sauce: Warm olive oil in a saucepan over medium heat. Add garlic and cook 30–60 seconds.
6. Add tomatoes & seasonings: Stir in crushed tomatoes, oregano, red pepper flakes (optional), and salt. Simmer 15–20 minutes to thicken slightly. Set aside.
7. Prep the pan: Generously butter a deep-dish pan or 10–12 inch cast-iron skillet (bottom and sides).
8. Shape the crust: Press dough into the pan, pushing it up the sides to form a tall rim.
9. Layer cheese first: Add most of the mozzarella directly on the dough (this protects the crust).
10. Add toppings: Layer turkey pepperoni or vegetables over the cheese.
11. Sauce on top: Spoon sauce evenly over toppings, then sprinkle Parmesan.
12. Bake: Bake at 425°F (220°C) for 30–35 minutes, until crust is golden and filling is bubbly.
13. Rest & slice: Cool 10 minutes before slicing. Garnish with torn basil and serve.
Notes
Pan size: A 10–12 inch cast-iron skillet or deep-dish pan works best.
Topping options: Keep it veggie, add turkey pepperoni, or use cooked chicken sausage (no pork).
Extra-crispy edges: Brush the crust rim lightly with olive oil before baking.
Make-ahead: Dough can be made and refrigerated overnight; bring to room temp before pressing into the pan.
Storage: Refrigerate leftovers up to 3 days. Reheat in the oven for the best crust.
Freezing: Freeze slices tightly wrapped up to 2 months; reheat from thawed or bake straight from frozen until hot.
- Prep Time: 25 minutes
- Cook Time: 35 minutes
- Category: Dinner
- Method: Baking
- Cuisine: American (Chicago-style inspired)
Nutrition
- Serving Size: 1 slice (1/8 pizza)
- Calories: 420
- Sugar: 4g
- Sodium: 780mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 18g
- Cholesterol: 45mg