Deep Deep Dish Pizza

Short Description

A legendary-style deep-dish pizza with a buttery, cornmeal-kissed crust and a reversed-layer filling—mozzarella on the bottom, sausage and Parmesan in the middle, topped with thick San Marzano tomato sauce. Crispy edges and rich, gooey interior make it unforgettable.

Why You’ll Love This Recipe

This Deep Deep Dish Pizza is:

• Buttery and crispy thanks to cornmeal and softened butter coating the pan
• Rich and structured, with sliced mozzarella forming a moisture barrier beneath the sauce
• Flavor-packed, with fennel-seasoned Italian sausage and Parmesan
• Authentic layered assembly that preserves crust texture and ensures optimal filling balance
• A showstopper, ideal for company or family meals with its bubbly sauce and golden crust

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Crust

• 3¾ cups all-purpose flour
• ¼ cup yellow cornmeal (Secret Ingredient #1)
• 2¼ teaspoons instant yeast (1 packet)
• 2 teaspoons sugar
• 1½ teaspoons salt
• 1¼ cups warm water (110°F)
• 3 tablespoons unsalted butter, melted
• 2 tablespoons olive oil
• 4 tablespoons unsalted butter, softened (for lining the pan)

For the Sauce

• 2 tablespoons olive oil
• 3 cloves garlic, minced
• 1 tablespoon dried oregano
• ½ teaspoon red pepper flakes
• 1 (28-ounce) can San Marzano whole tomatoes (Secret Ingredient #2)
• 1 tablespoon sugar
• Salt and pepper, to taste

For the Filling

• 1 pound low-moisture mozzarella, sliced (not shredded) (Secret Ingredient #3)
• ½ cup freshly grated Parmesan cheese (Secret Ingredient #4)
• 1 pound Italian sausage with fennel, casings removed (Secret Ingredient #5)
• Optional toppings: sliced green peppers, mushrooms, pepperoni

Directions

1. Prepare the Dough

In a large bowl, mix together flour, cornmeal, yeast, sugar, and salt. In a separate bowl, whisk warm water with melted butter and olive oil. Combine wet into dry until a shaggy dough forms. Knead on a floured surface for 7–10 minutes until smooth and elastic. The cornmeal contributes a golden hue and crisp texture.

2. First Rise

Shape dough into a ball, place in an oiled bowl, cover, and let rise in a warm place until doubled in size, about 1–1½ hours.

3. Make the Sauce

Heat olive oil in a saucepan over medium heat. Add garlic and cook until fragrant (~30 seconds). Stir in oregano and red pepper flakes for an additional 30 seconds. Add crushed San Marzano tomatoes, sugar, salt, and pepper. Simmer uncovered for 20–30 minutes until thickened but still pourable. Set aside to cool to warm.

4. Prepare the Pan

Generously coat a 12-inch deep dish pizza pan or cast-iron skillet with softened butter, covering the bottom and sides. This butter layer helps build the hallmark crispy edges.

5. Shape the Dough

After the first rise, punch down dough and roll into a 15-inch circle, about ¼-inch thick. Transfer dough to prepared pan, pressing across bottom and up sides. Allow dough to hang over edge, then trim to leave ~½-inch overhang and fold it inward to create a double-thick crust edge. Pinch to shape and form the rim.

6. Second Rise

Cover the shaped dough in the pan and let rise for 15 minutes while the oven preheats to 425 °F (220 °C). This short rise adds final lift.

7. Assemble the Filling

Layer sliced mozzarella across bottom evenly. Crumble Italian sausage (cooked or raw) over the cheese. Add any optional toppings. Sprinkle grated Parmesan over the toppings. Finally, pour the cooled sauce evenly over all, reaching the edges.

8. Bake

Bake in the preheated oven for 25–30 minutes, until crust is deeply golden and filling bubbles. If the top browns too quickly, tent lightly with foil.

9. Rest and Serve

Remove from oven and let rest for 10–15 minutes to allow the filling to settle. Slice into wedges and enjoy.

Variations

• Veggie version: Omit sausage; substitute sautéed mushrooms, onions, spinach, or roasted peppers.
• Cheese variety: Swap part of mozzarella or Parmesan with provolone or fontina.
• Spicy twist: Add crushed red pepper to sauce or sprinkle pepper flakes over cheese.
• Whole‑grain twist: Replace part of the all-purpose flour with whole-wheat or bread flour for more depth.

Storage/Reheating

• Store: Leftovers can be refrigerated in an airtight container for up to 3 days.
• Reheat: Warm at 350 °F for 10–15 minutes, or re-crisp in a skillet or oven for best texture.
• Freeze: Freeze cooled slices individually wrapped for up to 1 month; thaw overnight and reheat as above.

FAQs

1. Why is cornmeal added to the dough?

Cornmeal gives the crust a golden hue and adds authentic texture and bite to the outer layer.

2. Can I use shredded mozzarella instead of sliced?

No—sliced mozzarella creates a barrier preventing the crust from becoming soggy under the sauce. It’s essential for texture.

3. Do I need to cook the sausage beforehand?

You can use raw sausage—it will cook thoroughly in the oven. However, browning it first adds deeper flavor.

4. Can I make this with regular canned tomatoes instead of San Marzano?

San Marzano are preferred for their balanced sweetness and low acidity—but other high-quality whole tomatoes can work.

5. Why is the cheese layered before the sauce?

Placing cheese beneath prevents the crust from soaking the sauce, keeping the edge crisp and interior structured.

6. What size pan should I use?

Use a 12-inch deep dish pizza pan or a similar-sized cast-iron skillet for proper shape and layering.

7. Can I prepare this ahead?

Yes—prepare the dough and sauce in advance. Assemble and bake shortly before serving for maximum freshness.

8. How do I prevent the sauce from steaming the crust?

Ensure the cheese barrier is intact with no gaps, and allow the pizza to rest before slicing so excess moisture settles.

9. Can I bake it at a higher temperature?

425 °F gives ideal texture. Higher temps may over-brown the edges before the center cooks through.

10. How should I slice this pizza?

Let it rest first, then use a sharp, heavy knife or bench scraper to cut—slice into 6–8 wedges for best structure.

Conclusion

This Deep Deep Dish Pizza delivers all the hallmarks of a classic pizza with a bold, buttery crunch, gooey cheese base, savory sausage filling, and richly seasoned San Marzano tomato topping. With its reversed layering and careful technique, every bite is balanced, flavorful, and deeply comforting—pizza bliss worth the effort.

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