Recipe Type: Dinner, Main Course

Cuisine: Italian-American, American

Author: Ashley

Prep time: 1 hour

Cook time: 20 – 28 mins

Total time: 1 hour 20 mins – 1 hour 28 mins

Yields: Two 9-inch deep dish pizzas (serves 8-10 people)

Important Note: For the absolute best results and a smooth cooking process, please take a moment to read through the entire recipe completely before you begin. You will need two 9×2 inch round cake pans if you plan to make both pizzas simultaneously. Alternatively, 9-inch springform pans also work wonderfully and make the removal of your deep dish much easier.

Part 1: Preparing the Buttery Cornmeal Crust

1. In the bowl of your stand mixer fitted with a dough hook attachment, combine the all-purpose flour, yellow cornmeal, salt, granulated sugar, and active dry yeast. If you don’t possess a stand mixer, you can achieve similar results using a heavy-duty hand mixer and a very large, sturdy mixing bowl.
2. Give these dry ingredients a quick, thorough mix on low speed to ensure they are evenly combined.
3. Gradually add the warm water and the ¼ cup of melted butter. It is absolutely crucial that the melted butter has cooled to room temperature before adding, and that both the water and butter are not too hot; excessive heat will kill the yeast and prevent your dough from properly rising. On low speed, beat the dough ingredients until everything is moistened and begins to come together. Continue beating on low speed for approximately 4-5 minutes, or until the dough becomes beautifully soft and supple, gently pulling away from the sides of the bowl and easily detaching from the dough hook.
4. Carefully remove the dough from the mixer and form it into a smooth ball with your hands. Lightly grease a large, clean mixing bowl with a touch of olive oil. Place the dough ball inside, turning it once or twice to ensure all sides are coated in the oil. This crucial step prevents the dough from drying out. Cover the bowl tightly with aluminum foil or plastic wrap and allow the dough to rise in a warm, draft-free environment for 1-2 hours, or until it has visibly doubled in size.
5. Once the dough has doubled, gently take it out of the bowl and set the bowl and foil aside. Lightly flour a large, clean work surface. Place the dough on the floured surface and gently punch it down to release any accumulated air bubbles. Using a rolling pin, roll the dough into a large, even rectangle, approximately 15×12 inches.
6. Now for a key step that contributes to that signature buttery, flaky crust: evenly spread the ¼ cup of softened butter over the entire surface of the rolled-out dough. This technique is known as laminating the dough and adds incredible richness. Carefully roll the dough up lengthwise, creating a log (refer to the photos above for visual guidance if needed). Cut the dough log precisely in half. Form each of these two pieces of dough into separate, smooth balls and return them to your lightly greased bowl. Cover again with aluminum foil and allow them to rise in the refrigerator for at least 1 hour, or until they become noticeably puffy. While the dough is chilling, you can proceed with preparing the delicious sauce.

Part 2: Crafting the Rich Homemade Tomato Sauce

1. In a medium saucepan, melt the 2 tablespoons of butter over medium heat. Keep a close eye on it to prevent burning. Once the butter is fully melted and fragrant, add the grated onion, salt, dried oregano, and crushed red pepper flakes (if you’re using them for a bit of warmth and subtle spice). Sauté until the onion has softened and begun to slightly brown, which should take about 5 minutes, releasing its aromatic sweetness. Then, stir in the minced garlic, the high-quality crushed tomatoes, and the granulated sugar. Reduce the heat to medium-low and allow the sauce to gently simmer for approximately 30 minutes, or until it has thickened to your desired consistency. You should aim for roughly 2 to 2½ cups of sauce at this point. If you find you have more, continue simmering until the volume reduces. Remove the sauce from the heat and set it aside to cool slightly.
2. While the sauce cools, preheat your oven to 425°F (220°C).

Part 3: Assembling Your Authentic Deep Dish Pizzas

1. Remove one of the puffy dough balls from the refrigerator, ensuring the other remains chilled until you are ready to use it. On your lightly floured work surface, roll out the dough ball into a neat circle approximately 12 inches in diameter. Carefully transfer this dough circle into one of your 9×2 inch cake pans. Press the dough firmly and evenly into the pan, ensuring it lines the bottom and extends well up the sides to form a deep, sturdy crust. Trim any excess dough from the edges with a sharp knife to create a clean, professional finish. Repeat this entire process with the second dough ball and pan if you are making both pizzas at this time.
2. Brush the top edges of the dough crust with a small amount of olive oil. This step is key for achieving that beautiful golden sheen and a slightly crispier, more appealing edge on your finished pizza. Now, generously fill each prepared pizza crust with half of your shredded mozzarella cheese (approximately 2 cups per pizza), spreading it evenly across the bottom. Next, add your chosen optional toppings directly over the mozzarella cheese layer.
3. Carefully pour approximately 1¼ cups of your homemade tomato sauce on top of the toppings for each pizza, spreading it gently to cover. You can certainly adjust this amount to your personal preference – use less if you prefer a lighter sauce, and discard any excess. Finally, sprinkle each pizza evenly with ¼ cup of grated Parmesan cheese, which will add a delightful salty, umami kick during baking and a beautiful golden crust.
4. To prevent any potential spillage of sauce or cheese into your oven, it’s highly recommended to place the cake pans on a large baking sheet before transferring them to the preheated oven. While I haven’t personally experienced significant spills, it’s always better to be safe and avoid a messy clean-up. Bake for 20-28 minutes, or until the crust achieves a beautiful deep golden brown color and the cheese is gloriously bubbly and melted. Optional Tip: If you notice the crust browning too quickly after about 15 minutes of baking (some ovens have uneven heating), you can loosely cover the pizzas with aluminum foil to prevent over-browning while allowing the rest of the pizza to cook through.
5. Once baked to perfection, carefully remove the pizzas from the oven. Allow them to cool in their pans on a wire rack for at least 10-15 minutes before attempting to slice and serve. This crucial resting period helps the cheese set and makes for much cleaner, more appealing slices. Store any leftover pizza in an airtight container in the refrigerator for up to 5 days. To reheat, place slices in a 300°F (150°C) oven for 16-20 minutes, or until heated through and the cheese is wonderfully melty again.

Part 4: Make-Ahead & Freezing Tips for Deep Dish Pizza

1. The pizza dough is excellent for preparing in advance, making your cooking process more flexible. After the initial rise and shaping into balls, instead of allowing it to rise in the refrigerator for just 1 hour, you can extend this step: the dough can be kept in the refrigerator for up to 1 day. Simply punch it down gently to remove any air bubbles before rolling it out when ready to use. For longer storage, you can freeze the prepared dough balls for up to 2 months. To bake from frozen dough, allow the dough to thaw completely overnight in the refrigerator, then bring it to room temperature and let it rise for about 1 hour before proceeding with the rolling and assembly steps. You can also assemble the entire pizza (before baking), wrap it very well in plastic wrap and then securely in aluminum foil, and freeze for up to 1 month. To bake an assembled, frozen pizza, remove all wrapping, place it on a baking sheet, and bake in a preheated 375°F (190°C) oven for 45-60 minutes, or until the crust is golden and the cheese is bubbly and thoroughly melted through.