20 Delicious Deep Dish Pizza Recipes Amazing

Zesty, cheesy, and utterly irresistible—deep dish pizza is the comfort food hero we all crave! Whether you’re a seasoned chef or a kitchen newbie, our roundup of 20 Delicious Deep Dish Pizza Recipes promises to inspire your next culinary adventure. From classic combos to bold new twists, there’s a slice here for everyone. Ready to dive into a world of flavor? Let’s get baking!

Classic Chicago Deep Dish Pizza

Years have passed since I first encountered the towering, sauce-laden delight that is Classic Chicago Deep Dish Pizza, yet its memory lingers like the comforting warmth of a kitchen on a cold winter’s day.

Ingredients

• 2 1/4 cups of all-purpose flour, sifted to ensure lightness
• 1/2 cup of rich, golden cornmeal for a subtle crunch
• 1 1/4 teaspoons of fine sea salt
• 1 tablespoon of granulated sugar, for a hint of sweetness
• 1 packet (2 1/4 teaspoons) of active dry yeast, to breathe life into the dough
• 3/4 cup of warm water (110°F), just right to awaken the yeast
• 1/4 cup of melted, unsalted butter, for a tender crumb
• 1/4 cup of olive oil, fruity and robust
• 2 cups of shredded whole-milk mozzarella cheese, for gooey, stretchy layers
• 1/2 pound of Italian sausage, crumbled and browned to perfection
• 1 can (28 ounces) of crushed San Marzano tomatoes, their bright acidity balancing the richness
• 1 teaspoon of dried oregano, its earthy aroma a nod to tradition
• 1/2 teaspoon of garlic powder, for a whisper of pungency

Instructions

1. In a large mixing bowl, whisk together the sifted flour, cornmeal, sea salt, and sugar. This ensures an even distribution of dry ingredients.
2. Dissolve the yeast in warm water (110°F) and let it sit for 5 minutes until frothy. Tip: Water that’s too hot can kill the yeast, too cold and it won’t activate.
3. Stir the melted butter and olive oil into the yeast mixture, then gradually incorporate into the dry ingredients until a sticky dough forms.
4. Knead the dough on a floured surface for 5 minutes until smooth and elastic. Tip: Proper kneading develops gluten, giving the crust its characteristic chew.
5. Place the dough in a greased bowl, cover with a damp cloth, and let rise in a warm place for 1 hour or until doubled in size.
6. Preheat your oven to 425°F and press the risen dough into a greased 12-inch deep-dish pizza pan, ensuring it climbs up the sides.
7. Layer the shredded mozzarella directly onto the dough, followed by the crumbled Italian sausage. Tip: Cheese first prevents the crust from becoming soggy.
8. Top with crushed San Marzano tomatoes, then sprinkle with oregano and garlic powder.
9. Bake for 25 minutes until the crust is golden and the cheese is bubbly.

Hearty and indulgent, this pizza boasts a buttery crust that shatters slightly under the fork, giving way to layers of molten cheese and tangy tomato. Serve it with a sprinkle of grated Parmesan and a side of crisp, chilled salad to cut through the richness.

Spicy Sausage Deep Dish Pizza

Gently, as the morning light filters through the kitchen window, the thought of a Spicy Sausage Deep Dish Pizza begins to take shape in my mind. It’s a dish that demands patience and rewards it with layers of flavor, a perfect project for a slow day.

Ingredients

• 1 1/2 cups of warm water (about 110°F)
• 2 1/4 tsp of active dry yeast, like tiny golden granules waiting to bloom
• 3 1/2 cups of all-purpose flour, as soft as a cloud
• 1 tsp of granulated sugar, for a whisper of sweetness
• 1/2 cup of rich extra virgin olive oil, divided
• 1 tsp of kosher salt, to sharpen the flavors
• 1 lb of spicy Italian sausage, crumbled and sizzling
• 2 cups of shredded mozzarella cheese, creamy and stretchy
• 1/2 cup of grated Parmesan cheese, sharp and nutty
• 1 can (28 oz) of crushed tomatoes, vibrant and tangy
• 2 cloves of garlic, minced, for a pungent kick
• 1 tsp of dried oregano, earthy and aromatic

Instructions

1. In a large bowl, combine the warm water, yeast, and sugar. Let sit for 5 minutes, until frothy, proving the yeast is alive and eager.
2. Stir in 2 1/2 cups of flour, 1/4 cup of olive oil, and salt. Knead for 10 minutes, adding the remaining flour as needed, until the dough is smooth and elastic. Tip: The dough should feel like a soft earlobe when pinched.
3. Cover the bowl with a damp towel and let rise in a warm place for 1 hour, or until doubled in size. This slow rise is key for developing flavor.
4. Preheat the oven to 425°F. Press the dough into a greased 12-inch deep dish pan, ensuring it climbs up the sides. Tip: Use your fingertips to dimple the dough, creating little pockets for the toppings to nestle into.
5. Layer the mozzarella cheese directly on the dough, followed by the crumbled sausage. This unconventional order ensures the cheese melts into the crust, creating a barrier against sogginess.
6. In a bowl, mix the crushed tomatoes, garlic, oregano, and remaining olive oil. Spread this sauce over the sausage. Sprinkle with Parmesan cheese.
7. Bake for 25 minutes, until the crust is golden and the cheese is bubbling. Tip: Let the pizza rest for 5 minutes before slicing, allowing the layers to set.

Momentarily, as you slice into the pizza, the crust gives way with a satisfying crunch, revealing a molten core of cheese and spicy sausage. The tangy tomato sauce cuts through the richness, making each bite a balance of heat and comfort. Serve it with a crisp, green salad to round out the meal.

Vegetarian Deep Dish Pizza

Wandering through the quiet of the morning, I find myself drawn to the comfort of creating something both hearty and wholesome. A vegetarian deep dish pizza, with its layers of flavor and texture, seems like the perfect canvas for today’s culinary exploration.

Ingredients

• 2 cups of finely milled all-purpose flour
• 1 packet (2 1/4 tsp) of active dry yeast, fragrant and golden
• 1 cup of warm water (110°F), like a gentle bath
• 1 tbsp of rich extra virgin olive oil
• 1 tsp of granulated sugar, sweet and dissolving
• 1 tsp of sea salt, finely ground
• 2 cups of shredded mozzarella cheese, creamy and stretchy
• 1 cup of homemade marinara sauce, vibrant and tangy
• 1 cup of sliced mushrooms, earthy and tender
• 1/2 cup of diced bell peppers, crisp and colorful
• 1/4 cup of sliced black olives, briny and bold
• 1 tbsp of dried oregano, aromatic and leafy

Instructions

1. In a large bowl, combine the warm water, sugar, and yeast. Let it sit for 5 minutes until frothy, a sign the yeast is alive and ready.
2. Add the olive oil, salt, and flour to the yeast mixture. Stir until a dough forms, then knead on a floured surface for 5 minutes until smooth and elastic.
3. Place the dough in a greased bowl, cover with a damp cloth, and let it rise in a warm place for 1 hour, or until doubled in size.
4. Preheat your oven to 425°F. Press the dough into a greased deep dish pizza pan, ensuring it climbs up the sides to form a crust.
5. Layer the marinara sauce, followed by half the cheese, then the mushrooms, bell peppers, and olives. Top with the remaining cheese and sprinkle with oregano.
6. Bake for 25 minutes, or until the crust is golden and the cheese is bubbly and slightly browned.
7. Let the pizza rest for 5 minutes before slicing, allowing the flavors to meld and the cheese to set slightly for easier serving.

Unveiling the pizza, the aroma of baked cheese and herbs fills the air, promising a meal that’s as satisfying to the soul as it is to the palate. The crust, sturdy yet tender, cradles the vibrant toppings, each bite a harmony of textures and tastes. Serve it with a side of crisp, green salad to contrast the pizza’s richness, making for a meal that’s both indulgent and balanced.

BBQ Chicken Deep Dish Pizza

Yesterday, as the golden hues of sunset painted the kitchen, the idea of combining the smoky allure of BBQ with the comforting embrace of deep dish pizza took hold. It’s a dish that promises warmth, a melding of flavors that feels like a hug from the inside out.

Ingredients

• 1 1/2 cups warm water (110°F), like a soothing bath
• 2 1/4 tsp active dry yeast, as lively as a spring morning
• 3 1/2 cups all-purpose flour, as soft as freshly fallen snow
• 1 tsp granulated sugar, sweet and simple
• 1 tsp kosher salt, with a clean, sharp bite
• 1/4 cup rich extra virgin olive oil, golden and fragrant
• 1 cup smoky BBQ sauce, with a depth that whispers of oak and molasses
• 2 cups shredded mozzarella cheese, creamy and stretchy
• 1 cup cooked chicken, tender and juicy, shredded into bite-sized pieces
• 1/2 red onion, thinly sliced, offering a crisp, vibrant contrast
• 1/4 cup fresh cilantro, chopped, for a burst of brightness

Instructions

1. In a large bowl, combine the warm water and yeast, letting it sit for 5 minutes until frothy, like a miniature sea.
2. Stir in the flour, sugar, and salt, mixing until a shaggy dough forms, then knead on a floured surface for 5 minutes until smooth and elastic.
3. Drizzle the olive oil into the bowl, place the dough back in, turning to coat, then cover with a damp cloth and let rise in a warm spot for 1 hour, until doubled in size.
4. Preheat the oven to 425°F, and press the dough into a greased deep dish pan, building up the edges to contain the toppings.
5. Spread the BBQ sauce evenly over the dough, then layer with half the cheese, the chicken, onions, and the remaining cheese.
6. Bake for 25 minutes, until the crust is golden and the cheese is bubbling like a molten lava.
7. Garnish with fresh cilantro before serving, adding a final touch of color and freshness.

Resting on the table, this pizza is a masterpiece of textures—crispy crust giving way to a tender interior, the chicken imbued with the BBQ’s smokiness, and the fresh cilantro cutting through the richness. Serve it with a crisp salad or a cold beer to complete the experience.

Mushroom and Spinach Deep Dish Pizza

On a quiet evening, when the kitchen feels like a sanctuary, there’s something deeply comforting about crafting a Mushroom and Spinach Deep Dish Pizza. The process, slow and deliberate, becomes a meditation, with each ingredient adding its own story to the dish.

Ingredients

• 1 1/2 cups warm water (110°F)
• 2 1/4 tsp active dry yeast, like golden flecks of potential
• 1 tbsp granulated sugar, sweet and crystalline
• 3 1/2 cups all-purpose flour, soft as a cloud
• 1/2 cup cornmeal, for a subtle crunch
• 1/2 cup rich extra virgin olive oil
• 2 tsp sea salt, finely ground
• 2 cups shredded mozzarella cheese, creamy and stretchy
• 1 cup grated Parmesan cheese, sharp and nutty
• 2 cups fresh spinach leaves, vibrant and earthy
• 2 cups sliced cremini mushrooms, meaty and robust
• 3 cloves garlic, minced, pungent and alive
• 1 tsp dried oregano, fragrant and floral
• 1/2 tsp crushed red pepper flakes, for a gentle heat

Instructions

1. In a large bowl, combine warm water, yeast, and sugar. Let sit for 5 minutes, until frothy and aromatic.
2. Stir in flour, cornmeal, olive oil, and salt until a shaggy dough forms. Tip: The dough should be slightly sticky but manageable.
3. Knead the dough on a floured surface for 10 minutes, until smooth and elastic. Cover and let rise in a warm place for 1 hour, until doubled in size.
4. Preheat oven to 425°F. Press the dough into a greased deep dish pan, ensuring it climbs up the sides.
5. Layer half the mozzarella and Parmesan cheeses over the dough. Tip: This creates a barrier to prevent sogginess.
6. Top with spinach, mushrooms, garlic, oregano, and red pepper flakes. Finish with remaining cheeses.
7. Bake for 25 minutes, until the crust is golden and the cheese is bubbly and slightly browned. Tip: Let it rest for 5 minutes before slicing to set the layers.

A slice of this pizza offers a harmonious blend of textures, from the crisp cornmeal crust to the molten cheese and tender vegetables. Serve it with a drizzle of olive oil and a sprinkle of fresh basil for an extra touch of brightness.

Pepperoni Lover’s Deep Dish Pizza

Zestfully, the day calls for something hearty, something that wraps you in warmth like a well-loved blanket. This Pepperoni Lover’s Deep Dish Pizza is just that—a deep, savory embrace of flavors and textures that comfort and satisfy in every bite.

Ingredients

• 2 1/4 cups of warm water (110°F), like a soothing bath for the yeast
• 1 tablespoon of granulated sugar, sweet and simple
• 1 packet of active dry yeast, the quiet force behind the fluff
• 4 cups of all-purpose flour, as reliable as the morning sun
• 1/2 cup of rich extra virgin olive oil, golden and fragrant
• 1 teaspoon of fine sea salt, the whisper that balances
• 2 cups of shredded whole milk mozzarella cheese, creamy and stretching
• 1 cup of grated Parmesan cheese, sharp and proud
• 1 1/2 cups of spicy pepperoni slices, bold and inviting
• 2 cups of robust tomato sauce, thick and tangy
• 1 teaspoon of dried oregano, earthy and aromatic
• 1/2 teaspoon of crushed red pepper flakes, for a gentle heat

Instructions

1. In a large bowl, combine the warm water and sugar, stirring until the sugar dissolves like morning mist.
2. Sprinkle the yeast over the water, letting it sit for 5 minutes until it blooms like a quiet promise.
3. Add the flour, olive oil, and salt to the yeast mixture, stirring until a shaggy dough forms—this is the beginning of something beautiful.
4. Turn the dough onto a floured surface and knead for 10 minutes, until it’s as smooth as a well-worn stone.
5. Place the dough in a greased bowl, cover with a damp cloth, and let it rise in a warm spot for 1 hour, until it doubles in size, patient and puffing.
6. Preheat your oven to 425°F, a steady heat ready to transform.
7. Press the dough into a greased deep dish pan, building up the edges to hold the bounty within.
8. Layer the tomato sauce, mozzarella, Parmesan, pepperoni, oregano, and red pepper flakes, each addition a note in this flavorful symphony.
9. Bake for 25 minutes, until the crust is golden and the cheese bubbles like a lively conversation.
10. Let the pizza rest for 5 minutes before slicing, a brief pause to gather its stories.

Out of the oven, this pizza is a masterpiece of contrasts—the crust, sturdy yet tender; the cheese, molten and stringy; the pepperoni, crisp at the edges. Serve it with a sprinkle of fresh basil or a drizzle of honey for an unexpected twist.

Four Cheese Deep Dish Pizza

Today, as the morning light filters through the kitchen window, there’s a comforting thought of diving into the layers of a Four Cheese Deep Dish Pizza, its crust golden and its cheese stretchy with promise.

Ingredients

• 2 1/4 cups of warm water (110°F), like a soothing bath
• 1 packet of active dry yeast, whispering promises of rise
• 4 cups of all-purpose flour, as fine as powdered sugar
• 1/2 cup of cornmeal, for a subtle crunch
• 1 teaspoon of granulated sugar, sweet as morning dew
• 1/2 cup of unsalted butter, melted into golden pools
• 1 teaspoon of sea salt, as crisp as autumn air
• 2 cups of shredded mozzarella cheese, like clouds waiting to melt
• 1 cup of grated Parmesan cheese, sharp and spirited
• 1 cup of ricotta cheese, creamy and dreamy
• 1/2 cup of crumbled gorgonzola cheese, bold and blue
• 2 cups of tomato sauce, rich and ruby red
• 1 tablespoon of olive oil, extra virgin and vibrant
• 1 teaspoon of dried oregano, fragrant as a summer garden

Instructions

1. In a large bowl, combine the warm water, yeast, and sugar, stirring gently until the yeast dissolves. Let it sit for 5 minutes, until frothy like sea foam.
2. Add the flour, cornmeal, melted butter, and sea salt to the yeast mixture. Stir until a dough forms, then knead on a floured surface for 10 minutes, until smooth and elastic.
3. Place the dough in a greased bowl, cover with a damp cloth, and let it rise in a warm place for 1 hour, or until doubled in size, like a soft pillow.
4. Preheat your oven to 425°F and grease a deep-dish pizza pan with olive oil.
5. Press the dough into the pan, spreading it up the sides to form a crust. Let it rest for 10 minutes, then prick the bottom with a fork to prevent bubbling.
6. Layer the mozzarella, Parmesan, ricotta, and gorgonzola cheeses over the dough, creating a blanket of creamy, tangy flavors.
7. Pour the tomato sauce over the cheeses, then sprinkle with oregano for a herby kiss.
8. Bake for 25 minutes, until the crust is golden and the cheese is bubbling like a molten lava.
9. Let the pizza cool for 5 minutes before slicing, allowing the flavors to meld into harmony.

Four Cheese Deep Dish Pizza emerges from the oven with a crust that’s crisp yet tender, cradling a molten core of cheeses that stretch with every bite. Serve it with a sprinkle of fresh basil or a drizzle of honey for a sweet contrast to its savory depth.

Buffalo Chicken Deep Dish Pizza

Amidst the quiet hum of the kitchen, the idea of combining the fiery kick of buffalo chicken with the comforting embrace of deep dish pizza feels like a revelation. This dish is a bold dance of flavors, where each bite promises a journey through spice, cheese, and crispy crust.

Ingredients

• 2 cups of warm water (110°F)
• 1 packet of active dry yeast, fragrant and golden
• 4 cups of all-purpose flour, sifted for lightness
• 1 teaspoon of granulated sugar, sweet and dissolving
• 1/2 cup of unsalted butter, melted and golden
• 1 teaspoon of sea salt, finely ground
• 2 cups of shredded cooked chicken, tender and juicy
• 1/2 cup of buffalo sauce, vibrant and tangy
• 2 cups of shredded mozzarella cheese, creamy and stretchy
• 1/2 cup of blue cheese crumbles, bold and crumbly
• 1/4 cup of ranch dressing, cool and drizzly
• 2 tablespoons of fresh parsley, chopped and bright

Instructions

1. In a large bowl, combine the warm water, yeast, and sugar. Let sit for 5 minutes until frothy, a sign the yeast is alive and ready.
2. Stir in the melted butter and sea salt, then gradually add the flour, mixing until a soft dough forms. Tip: The dough should be slightly sticky but manageable.
3. Knead the dough on a floured surface for 5 minutes until smooth and elastic. Place in a greased bowl, cover, and let rise in a warm place for 1 hour or until doubled in size.
4. Preheat the oven to 425°F. Press the dough into a greased deep dish pizza pan, ensuring it climbs up the sides.
5. In a bowl, toss the shredded chicken with buffalo sauce until evenly coated. Spread this mixture over the dough.
6. Layer the mozzarella and blue cheese crumbles over the chicken. Drizzle with ranch dressing. Tip: For extra flavor, let the assembled pizza sit for 10 minutes before baking.
7. Bake for 25 minutes or until the crust is golden and the cheese is bubbly. Tip: Rotate the pan halfway through for even baking.
8. Garnish with fresh parsley before serving.

Zesty and hearty, this pizza marries the heat of buffalo sauce with the coolness of ranch in every slice. The deep dish crust offers a buttery crunch, while the cheeses melt into a perfect, gooey blanket. Serve it with extra ranch on the side for those who dare to dive deeper into flavor.

Margherita Deep Dish Pizza

Dreaming of a pizza that combines the simplicity of classic flavors with the heartiness of a deep dish? This Margherita Deep Dish Pizza is a comforting embrace of ripe tomatoes, fresh basil, and melted mozzarella, all nestled in a golden, buttery crust.

Ingredients

• 2 1/4 cups all-purpose flour, sifted for lightness
• 1/2 cup warm water (110°F), like a gentle bath
• 1 packet active dry yeast, whispering promises of rise
• 1 teaspoon granulated sugar, a sweet nod to fermentation
• 1/2 teaspoon sea salt, finely ground for even distribution
• 3 tablespoons rich extra virgin olive oil, plus more for greasing
• 1 1/2 cups San Marzano tomato sauce, vibrant and tangy
• 8 ounces fresh mozzarella cheese, sliced into creamy rounds
• 1/4 cup fresh basil leaves, torn to release their aromatic oils
• 1/4 teaspoon finely ground black pepper, for a subtle kick

Instructions

1. In a large bowl, combine the warm water, yeast, and sugar. Let sit for 5 minutes until frothy, a sign the yeast is alive and ready.
2. Add the flour, salt, and olive oil to the yeast mixture. Stir until a shaggy dough forms, then knead on a floured surface for 5 minutes until smooth and elastic.
3. Place the dough in a greased bowl, cover with a damp cloth, and let rise in a warm spot for 1 hour, or until doubled in size.
4. Preheat your oven to 425°F. Press the dough into a greased 9-inch deep dish pan, ensuring it climbs up the sides.
5. Spread the tomato sauce evenly over the dough, then layer with mozzarella slices. Bake for 25 minutes, until the crust is golden and the cheese bubbles.
6. Remove from oven and immediately sprinkle with fresh basil and black pepper. Let cool for 5 minutes before slicing.

Basking in the glory of this pizza, the crust stands tall and buttery, a perfect vessel for the bright tomato sauce and creamy mozzarella. Serve it with a side of crisp greens for a meal that feels both indulgent and refreshing.

Meat Lover’s Deep Dish Pizza

Perhaps there’s no dish quite as indulgent and comforting as a deep dish pizza, especially when it’s tailored for those who cherish the hearty flavors of meat. This Meat Lover’s Deep Dish Pizza is a celebration of savory tastes, layered generously within a buttery crust that cradles every ingredient like a warm embrace.

Ingredients

• 2 1/4 cups all-purpose flour, sifted for lightness
• 1/2 cup unsalted butter, cold and cubed
• 1/2 cup whole milk, warmed to 110°F
• 1 packet active dry yeast, fragrant and foamy when activated
• 1 tsp granulated sugar, to awaken the yeast
• 1 tsp kosher salt, for depth
• 1 cup rich tomato sauce, simmered with garlic and herbs
• 2 cups shredded mozzarella cheese, creamy and stretchy
• 1/2 cup grated Parmesan cheese, sharp and nutty
• 1/2 lb Italian sausage, crumbled and browned
• 1/4 lb pepperoni slices, crisp at the edges
• 1/4 lb cooked bacon, chopped into smoky bits

Instructions

1. In a large bowl, combine the warmed milk, yeast, and sugar. Let it sit for 5 minutes until frothy, indicating the yeast is active.
2. Add the sifted flour, salt, and cubed butter to the yeast mixture. Mix until a dough forms, then knead on a floured surface for 5 minutes until smooth and elastic.
3. Place the dough in a greased bowl, cover with a damp cloth, and let it rise in a warm place for 1 hour, or until doubled in size.
4. Preheat your oven to 425°F and press the risen dough into a greased deep dish pizza pan, ensuring it climbs up the sides.
5. Layer the mozzarella cheese directly onto the dough, followed by the Italian sausage, pepperoni, and bacon. Spoon the tomato sauce over the meats, then sprinkle with Parmesan cheese.
6. Bake for 25 minutes, or until the crust is golden and the cheese is bubbling. Let it rest for 5 minutes before slicing to allow the layers to set.

Now, the pizza emerges with a crust that’s golden and crisp, giving way to a molten center where the meats and cheeses meld into a symphony of flavors. Serve it with a sprinkle of red pepper flakes for those who dare to heighten the experience, or alongside a crisp, green salad to balance the richness.

Hawaiian Deep Dish Pizza

Now, imagine a dish that transports you straight to the shores of Hawaii with every bite, a deep dish pizza that combines the tropical sweetness of pineapple with the savory depth of ham, all nestled in a thick, buttery crust. This Hawaiian Deep Dish Pizza is a labor of love, perfect for those evenings when you crave something comforting yet exotic.

Ingredients

• 2 cups of all-purpose flour, sifted for lightness
• 1/2 cup of unsalted butter, cold and cubed
• 1/4 cup of granulated sugar, for a subtle sweetness
• 1 tsp of active dry yeast, to ensure a fluffy rise
• 3/4 cup of warm water (110°F), to activate the yeast
• 1 cup of tomato sauce, rich and tangy
• 2 cups of shredded mozzarella cheese, for gooey melts
• 1 cup of diced ham, savory and slightly smoky
• 1 cup of pineapple chunks, sweet and juicy
• 1 tbsp of olive oil, for greasing

Instructions

1. In a large bowl, combine the sifted flour, cubed butter, sugar, and yeast. Mix until the mixture resembles coarse crumbs.
2. Gradually add the warm water, stirring until a dough forms. Tip: The dough should be slightly sticky but manageable.
3. Knead the dough on a floured surface for 5 minutes, until smooth and elastic. Cover and let rise in a warm place for 1 hour, or until doubled in size.
4. Preheat your oven to 375°F. Grease a deep dish pizza pan with olive oil.
5. Press the risen dough into the pan, ensuring it covers the bottom and sides evenly. Tip: Let the dough rest for 10 minutes before adding toppings to prevent shrinkage.
6. Spread the tomato sauce over the dough, followed by a layer of mozzarella cheese, ham, and pineapple chunks.
7. Bake for 25-30 minutes, or until the crust is golden and the cheese is bubbly. Tip: For an extra crispy crust, place the pan on the lowest oven rack.

Just out of the oven, this pizza boasts a crust that’s golden and crisp on the outside, yet soft and buttery within. The contrast of the sweet pineapple against the savory ham and rich cheese creates a symphony of flavors. Serve it with a sprinkle of red pepper flakes for a touch of heat, or enjoy it as is, letting the tropical flavors shine.

Garlic Shrimp Deep Dish Pizza

As the golden hues of dawn stretch across the kitchen, there’s something deeply comforting about the thought of melding the bold flavors of garlic shrimp with the hearty embrace of a deep dish pizza. It’s a dish that promises warmth, a touch of indulgence, and the joy of sharing.

Ingredients

• 1 1/2 cups of warm water (110°F)
• 2 1/4 teaspoons of active dry yeast, like tiny golden granules
• 3 1/2 cups of all-purpose flour, as soft as a cloud
• 1/2 cup of rich extra virgin olive oil
• 1 teaspoon of fine sea salt
• 1 tablespoon of granulated sugar, sweet and crystalline
• 1 pound of fresh shrimp, peeled and deveined, with a briny scent of the sea
• 4 cloves of garlic, minced into fragrant bits
• 1/2 cup of unsalted butter, creamy and golden
• 1 cup of shredded mozzarella cheese, stretchy and mild
• 1/2 cup of grated Parmesan cheese, sharp and nutty
• 1 teaspoon of crushed red pepper flakes, for a whisper of heat
• 1/4 cup of fresh basil leaves, torn into vibrant green pieces

Instructions

1. In a large bowl, combine the warm water and yeast, letting it sit for 5 minutes until frothy, a sign that the yeast is alive and ready.
2. Stir in the flour, olive oil, salt, and sugar, mixing until a sticky dough forms. Tip: If the dough feels too wet, add flour a tablespoon at a time until manageable.
3. Knead the dough on a floured surface for 10 minutes until smooth and elastic, then let it rise in a greased bowl covered with a damp towel for 1 hour, or until doubled in size.
4. Preheat your oven to 425°F and press the dough into a greased deep dish pizza pan, creating a high edge for the crust.
5. In a skillet over medium heat, melt the butter and sauté the garlic until fragrant, about 1 minute, then add the shrimp and cook until just pink, about 2 minutes per side. Tip: Don’t overcook the shrimp; they’ll finish in the oven.
6. Layer the mozzarella and Parmesan cheeses over the dough, then arrange the shrimp and garlic butter mixture on top. Sprinkle with red pepper flakes.
7. Bake for 20-25 minutes until the crust is golden and the cheese is bubbly. Tip: For an extra crispy crust, place the pan on the lowest oven rack.
8. Garnish with fresh basil before serving.

Let each slice reveal layers of gooey cheese, succulent shrimp, and a crust that’s both tender and crisp. Serve it with a side of marinara for dipping, or enjoy it as is, letting the garlic butter sauce be the star.

Pesto Chicken Deep Dish Pizza

Evenings like these call for something comforting yet adventurous, a dish that wraps you in familiarity while surprising your palate. This pesto chicken deep dish pizza does just that, blending the hearty warmth of deep dish with the vibrant freshness of pesto.

Ingredients

• 2 cups all-purpose flour, sifted for lightness
• 1 packet (2 1/4 tsp) active dry yeast, fragrant and foamy when activated
• 3/4 cup warm water (110°F), like a soothing bath
• 1 tbsp granulated sugar, sweet and dissolving
• 1/2 tsp salt, fine and evenly distributed
• 2 tbsp rich extra virgin olive oil, plus more for greasing
• 1 cup homemade basil pesto, vibrant and herby
• 2 cups shredded mozzarella cheese, creamy and stretchy
• 1 cup cooked chicken breast, tender and shredded
• 1/4 cup grated Parmesan cheese, sharp and nutty
• 1/2 cup cherry tomatoes, halved and juicy

Instructions

1. In a large bowl, combine the warm water, sugar, and yeast. Let sit for 5 minutes until frothy, indicating the yeast is active.
2. Add the flour, salt, and olive oil to the yeast mixture. Stir until a dough forms, then knead on a floured surface for 5 minutes until smooth and elastic.
3. Place the dough in a greased bowl, cover with a damp cloth, and let rise in a warm place for 1 hour, or until doubled in size.
4. Preheat your oven to 425°F. Press the risen dough into a greased deep dish pizza pan, ensuring it covers the bottom and sides evenly.
5. Spread the basil pesto over the dough, leaving a small border for the crust. Layer with mozzarella, chicken, Parmesan, and cherry tomatoes.
6. Bake for 25 minutes, or until the crust is golden and the cheese is bubbly and slightly browned.
7. Let the pizza cool for 5 minutes before slicing, allowing the flavors to meld beautifully.

Perfectly crisp on the outside with a tender, chewy crust, this pizza is a symphony of textures. The pesto adds a bright contrast to the rich cheeses and savory chicken, making each bite a delightful exploration. Serve with a light arugula salad to complement its depth.

Bacon and Egg Deep Dish Pizza

On a quiet morning like this, the thought of combining the hearty comfort of bacon and eggs with the indulgent depth of a deep dish pizza feels like a warm embrace. It’s a dish that bridges breakfast and dinner, perfect for those days when you crave something truly satisfying.

Ingredients

• 1 1/2 cups of warm water (about 110°F)
• 2 1/4 teaspoons of active dry yeast (a golden, fragrant packet)
• 3 1/2 cups of all-purpose flour (softly sifted)
• 1 teaspoon of granulated sugar (fine, crystalline)
• 1 teaspoon of kosher salt (flaky and pure)
• 1/4 cup of rich extra virgin olive oil
• 6 slices of thick-cut bacon (smoky and crisp)
• 4 farm-fresh eggs (vibrant yolks)
• 1 cup of shredded mozzarella cheese (milky and stretchy)
• 1/2 cup of grated Parmesan cheese (sharp and nutty)
• 1 teaspoon of finely ground black pepper (earthy and pungent)
• 1 tablespoon of fresh chopped chives (bright and grassy)

Instructions

1. In a large bowl, combine the warm water and yeast, letting it sit for 5 minutes until frothy, a sign the yeast is alive and ready.
2. Stir in the flour, sugar, and salt, mixing until a shaggy dough forms, then knead on a floured surface for 10 minutes until smooth and elastic.
3. Drizzle the olive oil into a clean bowl, place the dough inside, turning to coat, then cover and let rise in a warm spot for 1 hour, or until doubled in size.
4. While the dough rises, cook the bacon in a skillet over medium heat until crisp, about 8 minutes, then drain on paper towels and chop into bite-sized pieces.
5. Preheat your oven to 425°F and press the risen dough into a greased deep dish pizza pan, creating a high edge to hold the toppings.
6. Sprinkle the mozzarella and Parmesan cheeses evenly over the dough, then arrange the bacon pieces on top.
7. Crack the eggs one at a time over the pizza, spacing them apart, and season with black pepper.
8. Bake for 20-25 minutes, until the crust is golden and the egg whites are set but the yolks are still slightly runny.
9. Garnish with fresh chives before serving, adding a pop of color and freshness.

Perfectly balancing the crispness of the bacon with the creamy yolks, this pizza is a masterpiece of textures. Serve it straight from the pan, perhaps with a side of arugula dressed in lemon, to cut through the richness.

Taco Style Deep Dish Pizza

Now, imagine a dish that marries the heartiness of deep-dish pizza with the vibrant flavors of a taco, creating something entirely new and exciting. This Taco Style Deep Dish Pizza is a testament to the joy of culinary experimentation, offering a comforting yet adventurous meal that’s perfect for sharing.

Ingredients

• 1 1/2 cups of warm water (110°F)
• 1 packet of active dry yeast (about 2 1/4 teaspoons)
• 3 1/2 cups of all-purpose flour, plus extra for dusting
• 1/2 cup of finely ground cornmeal
• 1 teaspoon of granulated sugar
• 1 teaspoon of kosher salt
• 1/4 cup of rich extra virgin olive oil
• 1 pound of ground beef (80/20 blend for juiciness)
• 1 packet of taco seasoning (or 2 tablespoons of homemade blend)
• 1 cup of sharp cheddar cheese, freshly grated
• 1 cup of Monterey Jack cheese, freshly grated
• 1/2 cup of crisp iceberg lettuce, finely shredded
• 1/2 cup of ripe tomatoes, diced
• 1/4 cup of fresh cilantro, chopped
• 1/4 cup of sour cream
• 1/4 cup of smooth guacamole

Instructions

1. In a large mixing bowl, combine the warm water, yeast, and sugar. Let sit for 5 minutes until frothy, indicating the yeast is active.
2. Add the flour, cornmeal, salt, and olive oil to the yeast mixture. Stir until a dough forms, then knead on a floured surface for 5 minutes until smooth and elastic.
3. Place the dough in a greased bowl, cover with a damp cloth, and let rise in a warm place for 1 hour, or until doubled in size.
4. Preheat your oven to 425°F. Press the dough into a greased 9-inch deep-dish pizza pan, ensuring it covers the bottom and sides evenly.
5. In a skillet over medium heat, cook the ground beef until no longer pink. Drain excess fat, then stir in the taco seasoning and 1/4 cup of water. Simmer for 5 minutes until thickened.
6. Spread the beef mixture over the dough, then sprinkle with both cheeses. Bake for 20-25 minutes, until the crust is golden and the cheese is bubbly.
7. Let the pizza cool for 5 minutes before topping with lettuce, tomatoes, cilantro, dollops of sour cream, and guacamole.

Kindly savor the contrast of the crispy, buttery crust against the juicy, spiced beef, all brightened by the fresh toppings. Serve with extra guacamole on the side for dipping, turning each slice into a handheld fiesta.

Philly Cheesesteak Deep Dish Pizza

Wandering through the flavors of Philadelphia and Chicago, this dish marries the hearty, savory essence of a Philly cheesesteak with the deep, comforting embrace of a Chicago-style deep dish pizza. It’s a culinary journey that invites you to savor each bite slowly, appreciating the melding of two iconic American dishes.

Ingredients

• 1 1/2 cups warm water (110°F)
• 1 packet active dry yeast (about 2 1/4 teaspoons)
• 3 1/2 cups all-purpose flour, plus more for dusting
• 1/2 cup cornmeal, for a crispy crust
• 1 teaspoon granulated sugar
• 1/2 cup unsalted butter, melted and slightly cooled
• 1 teaspoon kosher salt
• 1 pound thinly sliced ribeye steak, at room temperature
• 1 large yellow onion, thinly sliced
• 1 green bell pepper, thinly sliced
• 2 tablespoons vegetable oil
• 8 slices provolone cheese
• 1/2 cup grated Parmesan cheese
• 1 teaspoon freshly ground black pepper
• 1/2 teaspoon garlic powder

Instructions

1. In a large mixing bowl, combine the warm water, yeast, and sugar. Let sit for 5 minutes until frothy, indicating the yeast is active.
2. Add the flour, cornmeal, melted butter, and salt to the yeast mixture. Stir until a dough forms, then knead on a floured surface for 5 minutes until smooth and elastic.
3. Place the dough in a greased bowl, cover with a damp cloth, and let rise in a warm place for 1 hour, or until doubled in size.
4. While the dough rises, heat the vegetable oil in a large skillet over medium-high heat. Add the sliced onion and bell pepper, cooking until soft and slightly caramelized, about 10 minutes. Remove and set aside.
5. In the same skillet, cook the ribeye slices until just browned, about 2 minutes per side. Season with black pepper and garlic powder, then remove from heat.
6. Preheat your oven to 425°F. Press the risen dough into a greased 12-inch deep dish pizza pan, ensuring it comes up the sides.
7. Layer the provolone cheese slices over the dough, followed by the cooked ribeye, onions, and bell peppers. Sprinkle the grated Parmesan cheese on top.
8. Bake for 25 minutes, or until the crust is golden and the cheese is bubbly and slightly browned.

Soaking in the rich flavors, the Philly Cheesesteak Deep Dish Pizza emerges with a crust that’s both tender and crisp, layered with juicy, seasoned steak and melted cheeses. Serve it with a side of marinara for dipping, or enjoy it as is, letting the robust flavors stand on their own.

Greek Style Deep Dish Pizza

Floating through the memories of sun-drenched Greek isles, this deep dish pizza brings a taste of the Mediterranean to your kitchen, blending the hearty comfort of American pizza with the vibrant flavors of Greece.

Ingredients

• 2 cups all-purpose flour, sifted for lightness
• 1 packet active dry yeast, fragrant and foamy when activated
• 1 cup warm water (110°F), like a gentle bath for the yeast
• 1 tbsp rich extra virgin olive oil, plus more for drizzling
• 1 tsp fine sea salt, to enhance all flavors
• 1 cup creamy feta cheese, crumbled by hand
• 1/2 cup Kalamata olives, pitted and halved, their briny depth a perfect contrast
• 1 cup ripe cherry tomatoes, halved, bursting with sweetness
• 1 tbsp dried oregano, its aroma a whisper of the Greek hills
• 1/2 cup fresh spinach leaves, tender and bright green

Instructions

1. In a large bowl, combine the warm water and yeast, letting it sit for 5 minutes until frothy, a sign the yeast is alive and ready.
2. Add the olive oil, salt, and gradually mix in the flour until a soft dough forms, turning it onto a floured surface to knead for 8 minutes until elastic.
3. Place the dough in a greased bowl, cover with a damp cloth, and let rise in a warm spot for 1 hour, or until doubled in size, a test of patience rewarded.
4. Preheat your oven to 375°F, a gentle heat to cook the pizza evenly without burning the delicate toppings.
5. Press the risen dough into a greased deep dish pan, creating a high edge to hold the toppings, a canvas for your Greek masterpiece.
6. Scatter the feta, olives, tomatoes, and spinach over the dough, then sprinkle with oregano and a drizzle of olive oil, each ingredient a note in the symphony of flavors.
7. Bake for 25-30 minutes, until the crust is golden and the cheese is softly melted, a visual cue that it’s time to feast.

Delight in the contrast of the crispy crust against the creamy feta and juicy tomatoes, a dish that sings of Greek summers. Serve it with a side of tzatziki for dipping, or enjoy it as is, a hearty meal that transports you to the Aegean with every bite.

Breakfast Deep Dish Pizza

Yesterday, as the first light of dawn crept through my kitchen window, I found myself craving something hearty yet comforting, a dish that bridges the gap between morning and noon. Breakfast Deep Dish Pizza, with its golden crust and melty cheese, seemed like the perfect canvas for my morning creativity.

Ingredients

• 1 1/2 cups of warm water (110°F)
• 2 1/4 teaspoons of active dry yeast, like tiny golden granules
• 3 1/2 cups of all-purpose flour, as soft as a cloud
• 1 teaspoon of granulated sugar, sweet and fine
• 1 teaspoon of sea salt, with its subtle crunch
• 2 tablespoons of rich extra virgin olive oil
• 1 cup of sharp cheddar cheese, shredded into delicate strands
• 1/2 cup of crispy bacon, chopped into savory bits
• 4 farm-fresh eggs, their yolks like small suns
• 1/4 cup of heavy cream, velvety and smooth
• 1 teaspoon of finely ground black pepper, for a gentle kick

Instructions

1. In a large bowl, combine the warm water and yeast, letting it sit for 5 minutes until frothy, like a miniature sea.
2. Stir in the flour, sugar, salt, and olive oil, mixing until a dough forms. Tip: The dough should feel tacky but not sticky; adjust flour or water as needed.
3. Knead the dough on a floured surface for 5 minutes, until it’s smooth and elastic, then let it rise in a greased bowl covered with a towel for 1 hour, or until doubled in size.
4. Preheat your oven to 375°F and press the dough into a greased deep dish pan, creating a high edge for the crust.
5. Sprinkle the shredded cheddar and bacon bits evenly over the dough. Tip: For extra flavor, let the bacon crisp up slightly before adding.
6. In a small bowl, whisk together the eggs, heavy cream, and black pepper, then pour over the cheese and bacon. Tip: Pour slowly to ensure even distribution without overflowing.
7. Bake for 25-30 minutes, until the crust is golden and the eggs are set but still slightly jiggly in the center.

Breakfast Deep Dish Pizza emerges from the oven with a crust that’s crisp yet chewy, cradling a filling that’s rich and creamy with pockets of salty bacon. Serve it warm, perhaps with a drizzle of hot honey for a sweet contrast, and watch as it becomes the centerpiece of your morning table.

Apple and Gorgonzola Deep Dish Pizza

Venturing into the kitchen today feels like uncovering a hidden gem, where the boldness of Gorgonzola meets the sweet crispness of apples atop a deep, comforting pizza crust. It’s a dish that whispers of autumn evenings and the joy of experimenting with flavors that at first seem worlds apart.

Ingredients

• 1 1/2 cups warm water (110°F), like a gentle bath
• 2 1/4 tsp active dry yeast, as fine as morning mist
• 1 tbsp honey, golden and sweet
• 3 1/2 cups all-purpose flour, soft as a cloud
• 1/4 cup olive oil, rich and fruity
• 1 tsp salt, finely ground like beach sand
• 2 medium apples, thinly sliced with a crisp snap
• 1 cup Gorgonzola cheese, crumbled with a bold aroma
• 1/2 cup caramelized onions, sweet and deeply golden
• 1 tbsp fresh thyme leaves, fragrant and earthy

Instructions

1. In a large bowl, combine warm water, yeast, and honey. Let sit for 5 minutes until frothy, like a miniature sea.
2. Stir in flour, olive oil, and salt until a dough forms. Tip: The dough should feel tacky but not sticky; adjust flour or water as needed.
3. Knead the dough on a floured surface for 5 minutes until smooth and elastic. Let rise in a greased bowl covered with a damp towel for 1 hour, or until doubled in size.
4. Preheat oven to 425°F. Press the dough into a greased deep-dish pizza pan, creating a high edge for the crust.
5. Layer caramelized onions, apple slices, and Gorgonzola cheese over the dough. Sprinkle with thyme. Tip: For extra flavor, let the assembled pizza sit for 10 minutes before baking.
6. Bake for 25 minutes until the crust is golden and the cheese is bubbly. Tip: Rotate the pan halfway through for even baking.

Now the pizza emerges, a masterpiece of contrasts: the crust, golden and sturdy, cradling the melting Gorgonzola and tender apples. Next time, drizzle with balsamic glaze right before serving to add a tangy brightness that cuts through the richness.

Chocolate Dessert Deep Dish Pizza

Just imagine the warmth of a summer evening, the kind that begs for something indulgent yet comforting. This Chocolate Dessert Deep Dish Pizza is that rare treat, blending the joy of pizza with the decadence of chocolate, perfect for those moments when only something extraordinary will do.

Ingredients

• 1 1/2 cups all-purpose flour, sifted for lightness
• 1/4 cup granulated sugar, fine as morning dew
• 1/2 tsp salt, to balance the sweetness
• 1/2 cup unsalted butter, cold and cubed like tiny treasures
• 1 large egg, farm-fresh and golden
• 1 tsp pure vanilla extract, fragrant and warm
• 1 cup dark chocolate chips, melted into a river of silk
• 1/2 cup heavy cream, whipped to cloud-like peaks
• 1/4 cup powdered sugar, for a snowy finish

Instructions

1. Preheat your oven to 350°F, letting it warm like a cozy blanket.
2. In a large bowl, whisk together the sifted flour, granulated sugar, and salt until they whisper together.
3. Add the cold, cubed butter to the dry ingredients. Use your fingertips to blend until the mixture resembles coarse sand, a tactile joy.
4. Beat the egg with vanilla extract in a small bowl, then drizzle into the flour mixture, stirring until a dough forms. Tip: Handle the dough gently to keep it tender.
5. Press the dough into a 9-inch deep-dish pizza pan, building up the edges to contain the chocolatey goodness.
6. Bake for 15 minutes, or until the crust is just golden, like the first light of dawn.
7. While the crust cools slightly, melt the dark chocolate chips over a double boiler, stirring until smooth and glossy. Tip: A pinch of salt enhances the chocolate’s depth.
8. Pour the melted chocolate over the warm crust, spreading it evenly with the back of a spoon.
9. Whip the heavy cream with powdered sugar until stiff peaks form, then dollop over the chocolate. Tip: Chill your bowl and beaters for quicker whipping.
10. Let the pizza set for 10 minutes before slicing, allowing the flavors to marry.

Decadent doesn’t begin to cover it—the crisp crust gives way to a molten chocolate center, topped with billows of sweet cream. Serve it with a drizzle of raspberry coulis for a tart contrast, or simply savor each bite as is, a masterpiece of texture and taste.

Conclusion

Delightful as it is diverse, this roundup of 20 deep dish pizza recipes offers something for every palate. Whether you’re a seasoned chef or a kitchen newbie, these dishes promise to bring warmth and flavor to your table. We’d love to hear which recipe stole your heart—drop us a comment below! And if you enjoyed this collection, don’t forget to share the love on Pinterest. Happy cooking!