Recipe by Sarah Lasry

Deep-Dish Pizza

add or remove this to/from your favorites
Dairy Dairy
Medium Medium
8 Servings
2 Hours, 30 Minutes

Deep-dish pizza is all about the incredible, super-buttery, flaky crust that is thick and high, perfect for holding that thick layer of sweet-and-spicy chunky marinara you have generously piled over a mound of shredded cheese. If you are going to make this crust, I beg you NOT to use anything but 100 percent real, unsalted butter. It is the key ingredient in laminating your pizza crust dough and giving you the perfection that is the taste of this deep-dish pizza recipe. Usually, a deep-dish pizza is made with the cheese on the bottom and the sauce on top because of the long cook time needed and concern about burning the cheese.



  • 3 and 1/4 cups all-purpose flour

  • 2 and 1/4 teaspoons Gefen Dry Yeast

  • 1 and 1/4 cups slightly warm water, divided

  • 1 tablespoon granulated sugar

  • 1/2 cup yellow cornmeal

  • 1 and 1/4 teaspoons salt

  • 1/2 cup unsalted butter, divided  (1/4 cup melted, 1/4 cup softened)


Wine Pairing

UVA Montepulciano d’Abruzzo


Prepare the Crust


In a small bowl, proof the yeast in one cup of the warm water. Add sugar and let rest until yeast has activated.


In a stand mixer fitted with the dough hook, combine flour, cornmeal, and salt. Slowly add in yeast mixture and remaining water. Add butters and mix until a dough forms. Remove dough from bowl and place in a lightly oiled bowl. Cover and let sit in a warm place to rise for at least one and a half hours.


Preheat oven to 375 degrees Fahrenheit.


Place dough on a well-floured surface. Punch down and cut into two pieces (you can freeze the second piece for later use). Shape the dough into a ball and roll into a 10-inch circle using a rolling pin. Place in a lightly floured springform pan and press dough down in the center to shape it into a deep-dish pie crust. Place a piece of lightly greased silver foil face down on the dough and up the sides of the pan, and then fill the center with weights or beans to weigh down the crust during baking.


Bake for 15 minutes, until crust has set. Remove from oven and discard weights and silver foil.


This recipe is easiest when made in a springform pan for easy removal and cutting. It can also be made in a regular deep-dish pie pan if you do not plan to remove it from the pan prior to cutting and serving.

Prepare the Pizza


Fill with your favorite pizza cheese (I use a combination of muenster, Parmesan, mozzarella, and white cheddar) and then top with my Best Marinara from Scratch or with Tuscanini Marinara Sauce.


Bake for another 20 to 25 minutes.


Enjoy immediately.

Deep-Dish Pizza

Please log in to rate


Notify of
Inline Feedbacks
View all comments