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Love pizza, but not all the work and time it takes to make it yourself? This deep-dish pizza dough recipe is easy, quick and super delicious!
When I was tweaking and testing this Easy Deep Dish Pizza Dough recipe, it took a few weeks to get it right. My husband, Scott, didn't mind that one single bit and I'm pretty sure he'd be happy if this pizza was on the menu several times each week.
Every time I serve it, he takes one bite and immediately says the same thing, "Wow, this is so... good!" I've also made it for family and friends and the response has been overwhelmingly affirmative.
I don't share this with everyone (sometimes I like to have family and friends view me as a culinary whiz) but this deep dish pizza dough is SO easy to make that it's almost ridiculous.
The yeast problem
If you've had trouble with (or hesitated to make) homemade pizza dough in the past, this is the recipe for you! There are a few easy tricks I've included that help activate the yeast. Then the 4-ingredient dough will take about 5 minutes to stir together (including measuring the ingredients).
Then it's turned out onto the counter and kneaded for 1 minute. Now your work's pretty much done. See what I mean? So easy!
So if you feel like you and yeast don't get along, I understand. But our yeasty little tricks (see recipe and Café Tips below) will ensure good results. Check out the video below to see a demonstration of this easy deep dish pizza dough recipe:
After this, who knows? You and yeast may just decide to be BFFs!
Even easier!
I've also included instructions below in the recipe for using instant yeast, which makes things even easier! Instant yeast doesn't have to be activated in water as pictured above. Simply combine the dry ingredients in a bowl, add hot water and 1 tablespoon of olive oil and stir it all together. Then proceed to the kneading and remaining instructions.
Almost done!
Plop the dough into an oiled pan, cover and walk away for 15 minutes. Come back and see how it's gotten all puffy and soft. Then just spread it out to fit the pan. Add the toppings and go ahead and preheat the oven. In the meantime, your deep dish pizza dough will do a bit more rising. When the oven's ready, the pizza will be too!
And now comes the best part - the tantalizing, delicious aroma of yeasty bread combined with your toppings of choice wafting through the house!
Company coming? Pop this deep dish pizza dough into the oven (topped with your favorite ingredients) just before they arrive. When the doorbell rings the wonderful aroma that greets them will be quite irresistible!
Do I need a cast iron pan to bake this deep dish pizza dough?
Nope! Although a cast iron pan is perfect (as well as inexpensive and a lifetime kitchen tool) for making this deep-dish pizza dough, you can also use a 9-inch cake pan with good results. Because cast iron conducts heat differently than steel or aluminized steel (the metal most cake pans are made of), you'll have to adjust the temperature of the oven and baking time a bit, but I've got you covered! I've included those adaptations in the recipe instructions.
The Deep Dish Pizza Margherita pictured below was made in my 9-inch cake pan.
Wondering how to top this deep dish pizza dough? One suggestion is our Cast Iron Deep Dish Pepperoni Pizza. It's definitely one of our favorite dinners, ever! You can use your favorite store-bought pizza sauce but our Super Easy Pizza Sauce comes together quickly and is super economical in comparison to purchased sauces.
Again, we have a video to SHOW you, just how this sauce comes together super quickly:
There are lots of other ways to use this versatile sauce (suggestions in the post) but save about a generous half cup for this wonderful pizza.
Put PIZZA on your menu this coming week and give this Easy Deep Dish Pizza Dough recipe a try. I love to serve it with a big green salad for a complete meal. l promise it will be a universal hit!
Café Tips for making this Easy Deep Dish Pizza Dough
- Does anyone have "yeast phobia"? If you've got it, you're not alone. Lots of people are scared to death of working with yeast and it's usually because they've had one or more failed attempts with yeast dough(s). I think that many of these failures are due to trying to activate yeast in water that's not warm enough. Yeast loves a cozy warm atmosphere and most bread recipes' directions include activating the yeast in lukewarm water. If you look up the definition of lukewarm it's defined as "neither hot nor cold". "Tepid" and "room temperature" are also words included in the definition. I believe that's where the problem lies, the water often used to activate yeast is not warm enough. And even if it starts out warm enough, by the time it goes from a measuring cup to a cold bowl, the temperature has dropped enough for the yeast to protest activation.
- What to do for yeast phobia? I have a really simple little trick to make your little yeast granules amazingly happy and prolific. First of all, make sure the water you use is warm enough. It should be between 100 and 115˚F. That should feel fairly hot to the touch. Not so hot you have to pull your finger back but comfortably hot. The second trick is to warm your bowl before adding the water and yeast. This will only take about 2 minutes but will make all the difference in the world. Simply fill your bowl with hot tap water and let it sit for a few minutes. Then dump out the water and proceed with activation. Voila! Super happy, bubbly yeast!!!
- The above tips call for regular yeast but I've also included directions in the recipe for using instant yeast. That makes things even easier. The only trick is to use water that's hot enough to activate the yeast. You want hot tap water. If you want to measure, the temperature should be between 120˚F and 130˚F. That's fairly hot, if you stick your finger in the water it should feel nice and hot, not uncomfortably hot but definitely hot.
- I like to buy yeast in bulk. It comes in a 1-pound package and usually costs less than $5. A 3-pack of yeast in the grocery store generally costs about $1.50 (or more). That's ¾ of an ounce of yeast. Crazy expensive when you can buy a whole pound for less than $5! If you don't use yeast that frequently, no problem. It will keep in the refrigerator for months and you can also freeze it indefinitely. I keep a small jar of yeast in the refrigerator and then store the rest of the package in the freezer. In addition to being way... cheaper, it's also really good quality yeast. It makes a nice gift for a friend who loves to bake! Both regular (aka active dry yeast) and instant yeast can be bought in bulk.
- Recipes with yeast always instruct you to "let the dough rise in a warm place" (remember, yeast likes those cozy, warm places). That's not always so easy, especially in the cooler months of the year. Solution? A great place to let yeast doughs rise is in the microwave. You can either boil a cup of water to warm it up or just leave the light on. How do you leave the light on in a microwave? Just allow a small towel or several thicknesses of paper towel to hang out of the door when you close it. The light will stay on.
- Want to make this deep-dish pizza dough early in the day? Follow the directions in the recipe all the way through topping the pizza. Then just cover it with plastic wrap and pop the whole thing in the refrigerator. Bring it out about an hour before you want to bake, it so it can come up to room temperature. Bake as directed.
- The recipe instructions include covering the pan with foil for the first 15 minutes of baking. This ensures that the bottom gets nice and crisp and the top doesn't get too brown. I like to spray the foil with a little cooking spray before covering the pizza. That way the cheese on the top of the pizza doesn't have a chance of getting stuck to the foil.
- I mentioned above that the best way to make this deep dish pizza is in a cast iron pan. Cast iron is a wonderful, even conductor of heat and results in a beautiful, crisp crust. A cast iron pan will last a lifetime if properly cared for and they are quite inexpensive.
- That being said, you can also make this deep-dish pizza dough in a 9-inch cake pan. I love my OXO cake pans. They're super sturdy, hold up well (after lots of use!) and go through the dishwasher beautifully.
Thought for the day:
But if Christ is in you, then even though
your body is subject to death because of sin,
the Spirit gives life because of righteousness.
And if the Spirit of Him who raised Jesus from the dead
is living in you, He who raised Christ from the dead
will also give life to your mortal bodies
because of[ His Spirit who lives in you.
Romans 8:10-11
What we're listening to for inspiration:
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Easy Deep Dish Pizza Dough
Ingredients
If using dry active yeast:
- 3 tablespoons olive oil, divided
- 2¼ teaspoons (1 packet) dry active yeast
- ¾ cup hot tap water, 105-115˚F
- 1-2 tablespoons granulated sugar, this pizza has a slightly sweet crust -go with one tablespoon if you prefer
- 2 cups all-purpose flour
- 1½ teaspoons kosher salt
If using instant yeast:
- 3 tablespoons extra virgin olive oil
- 2 cups flour
- 1-2 tablespoons granulated sugar, this pizza has a slightly sweet crust -go with one tablespoon if you prefer
- 2¼ teaspoons (1 packet) instant yeast
- 1½ teaspoons kosher salt
- ¾ cup very hot tap water , 120˚F and 130˚F - if you stick your finger in the water it should feel nice and hot, not uncomfortably hot but definitely hot.
Instructions
If using dry active yeast:
- Add 2 tablespoons of the olive oil to a 10-inch cast iron pan (or a heavy-duty 9-inch cake pan). Set aside.
- Fill a medium-size bowl with hot tap water. Let sit for 2 minutes to warm up the bowl, then discard water. Add ¾ cup hot tap water), sugar and yeast to the bowl. Stir until the yeast is mostly dissolved (it's okay if the mixture is a little lumpy). Allow to sit for 4-5 minutes, until mixture starts to bubble and foam (the bubbling and foaming means the yeast has been activated).
- Once the yeast is activated add the remaining 1 tablespoon olive oil and stir to combine. Add flour and salt. Using a wooden spoon or sturdy spatula, stir until all flour is incorporated. At first, it might seem like too much flour. Just keep stirring and it turns into a shaggy dough.
- Sprinkle a work surface lightly with flour. Transfer the dough to the floured surface and knead for about 1 minute, until a nice smooth ball forms.
- Place the dough ball into the prepared cast iron pan and rub it around the pan to coat the bottom and sides with oil. Then turn the dough over so the oiled side is up. Cover tightly with plastic wrap and a kitchen towel. Allow to rest in a warm place for 15 minutes. (You can go longer at this point if you have more time. I've let it go for more than an hour.)
- Remove the plastic wrap (don't discard) and flatten the dough with your hand. Working with your fingers, dimple and push the dough to cover the bottom of the pan. Don't push it up the sides.
- Top with sauce, cheese and desired toppings to within a half inch of the edges. Cover again with the plastic wrap and a kitchen towel. Allow to sit in a warm spot for 20 minutes while the oven is preheating. (At this point you could refrigerate the pizza for several hours. Allow it to come to room temperature again before baking.)
- If using a cast iron pan, preheat the oven to 450˚F with a rack on the lowest level. If using a cake pan preheat to 425˚F with a rack in the center of the oven.
- When ready to bake, remove the plastic wrap, cover with foil (see Café Tips above) and bake for 15 minutes on the lowest rack of the oven (the middle rack if using the cake pan). Remove foil and bake another 7-10 minutes or until cheese is melty and edges are light golden brown. Run a knife around the edge of the crust and transfer the pizza to a cutting board with a metal spatula. Slice and enjoy! You can also serve it right from the pan if you prefer.
If using instant yeast:
- Add 2 tablespoons of the olive oil to a 10-inch cast iron pan (or a heavy-duty 9-inch cake pan). Set aside.
- Combine flour, sugar, yeast and salt in a medium-large bowl. Stir well to combine.
- Make a well in the center of the flour mixture. Add the hot water and the remaining 1 tablespoon of olive oil.
- Using a wooden spoon or sturdy spatula, stir until all flour is incorporated. At first, it might seem like too much flour. Just keep stirring and it turns into a shaggy dough.
- Sprinkle a work surface lightly with flour. Transfer the dough to the floured surface and knead for about 1 minute, until a nice smooth ball forms.
- Place the dough ball into the prepared cast iron pan and rub it around the pan to coat the bottom and sides with oil. Then turn the dough over so the oiled side is up. Cover tightly with plastic wrap and a kitchen towel. Allow the dough to rest in a warm place for 15 minutes. (You can go longer at this point if you have more time. I've let it go for more than an hour.)
- Remove the plastic wrap (don't discard) and flatten the dough with your hand. Working with your fingers, dimple and push the dough to cover the bottom of the pan. Don't push it up the sides.
- Top with sauce, cheese and desired toppings to within a half inch of the edges. Cover again with the plastic wrap and a kitchen towel. Allow to sit in a warm spot for 20 minutes while the oven is preheating. (At this point you could refrigerate the pizza for several hours. Allow it to come to room temperature again before baking.)
- If using a cast iron pan, preheat the oven to 450˚F with a rack on the lowest level. If using a cake pan preheat to 425˚F with a rack in the center of the oven.
- When ready to bake, remove the plastic wrap, cover with foil (see Café Tips above) and bake for 15 minutes on the lowest rack of the oven. Remove foil and bake another 5-8 minutes or until cheese is melty and edges are golden brown. Run a knife around the edge of the crust and transfer the pizza to a cutting board with a metal spatula. Slice and enjoy! You can also serve it right from the pan, if you prefer.
Video
Notes
Nutrition
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Good recipe but this is “pan pizza”, bot deep dish.
Hi Tim, so happy you enjoyed this recipe!
Regarding the name, it’s a matter of semantics and it all depends on where you come from. We call this deep dish.
EXCELLENT! Hubby says no more buying pre-made dough. Grandkids love it too. Thank you, A Sister in Christ,
Thank you for the great review, Christina! It's lovely to hear how much you and your family enjoyed this recipe. We so appreciate you taking the time to let us know!
I am Italian-American and I net-surf a lot for different takes on cherished favorites. I may or may not try yours (truth is, I only get to maybe 1 out of every 75 or 80; so many great recipes, so few meals!) I did note a delightful difference however, with yours.
I too am a follower of Jesus Christ and the hymn you list as inspiration on this recipe is one of my favorites. Sharing that on your site brought a little inspiration to this paisan’s morning coffee. Gracie é Che Dio ti protegga! (Thank you and may God protect you!)
Love that we have the common bond of Jesus, Sam! I am not of Italian heritage but do love Italian cuisine. This pizza recipe is certainly more American/Italian than the real deal but it is so delicious! God bless you - hope you get a chance to try the recipe!
I used 00 flour because that is what I had and the crust turned out so hard and tough I could barely eat it. I liked the saltiness of the dough, the sweetness was too much but that would be easy to fix - but I think the 00 flour was not a good choice.
Yes, it must have been the flour because this crust comes out very tender with all purpose flour as you can read from other commenters.
Made this last night, and it was fantastic given how quick it was to put together at the last minute for dinner. Question: How would you go about freezing the pre-prepared pizza if you might have any ideas. I know that you mentioned that it could be stored in the fridge pre-topped for some hours, so it stands to reason that it could be frozen potentially as long as I used freezer-friendly toppings. I am of the mind that I could just bake it from frozen? Or, should I cook the pizza, freeze, then bake from frozen in the oven as one might a frozen boxed pizza? This is such a quick recipe that it seems like it would be great as a freezer-friendly option if possible.
Hi, great question! This pizza does freeze well. I would underbake it just a bit then let it cool to room temperature before freezing. However, because it's fairly thick, I would let the frozen pizza thaw for an hour or so before baking to ensure that the crust doesn't get too brown before the inside is baked through.
I went on a mission to find a deep dish pizza crust that was easy and tasty. My kids LOVED it. My husband LOVED it. I LOVED it. lol Truly, phenomenal.
PLUS, you include how to make it with Instant AND Dry Active - which is awesome since I thought I had Dry Active and didn't - but I did have Instant yeast :).
My family were also pleasantly surprised that the sweeter dough meshed well with our choice of ingredients (pepperoni for the kids, and chicken, mushrooms and two cheeses for the adults). YUMMY!
Plus, the fact that you are a God loving lady makes my heart sing. "Because He Lives" is a song that means a lot to me and my church family back home - it was like God brought me to your site <3.
xo
Thank you for the kind review, Amanda! So glad to hear you are enjoying the site!
You are a ROCKSTAR. Every recipe you share is awesome. I've made this pizza at least 50 times now and it's always a hit. I've always used AP flour but was wondering if I could use PIZZA FLOUR (00) ? If so - would any other adjustments be necessary? Again - thanks for all your fabulous recipes.
Hi Debbie, I haven't tried 00 flour as it's not something that's available to all of our readers but I think it will work well! I would use the same amount and adjust as needed with more flour or a bit more water.
My usual pizza dough is a two-day affair, but I've had such good results with your recipes, I thought I'd give it a go. Wow! Terrific. Easy and delicious. The crust was crisp and crunchy which was perfect for deep dish. The timing was perfect, and everything melted beautifully, came out of the cast iron easily, We had half last night for dinner and heated the other half in the air fryer this afternoon for lunch. Heats beautifully. When we have the urge for deep dish, this is the way we'll go.
So happy you enjoyed this recipe, Wendy! Thanks for sharing your review!
I have made this recipe several times and it's always a hit - whether sharing it with one person or several friends. It has never failed me!
Thank you for posting it!
Awesome! Thank you for letting us know, Carol!
I would like to use this recipe to make a Chicago Style Deep Dish Pizza. Typically, the dough on a Chicago Style Pizza like Uno Pizza or Lou Malnati is pushed up the sides of the pan about 1" or so but the directions specifically state not to do that. Is it okay to push the dough up the sides of the pan about 1"? Thank you.
Hi Rob, I think that will work fine.
Tried this tonight and it came
Out perfect! Thank you for the recipe!
Wonderful! Thanks for the review, Tilly!
I was running late from work and ran out of time to make my usual pizza crust. I came across your recipe and I’m so glad I did!! Super fast and my 2 teenagers loved it! I made half pepperoni and half chicken cheddar and bbq sauce.
Perfection! I will use this recipe over and over again thank you!!
Awesome! Thank you for the review, Jenn!
This turned out fantastic. I had no idea I could make a really good pan pizza from scratch in about an hour. I used the instant yeast recipe, made a quick sauce with tomato sauce, tomato paste and spices, and covered in cheese and some pepperoni crumbles. The crust rose and make a very filling deep dish pizza. I used a cast iron and found that baking for 15 min covered plus about 15 min uncovered worked well for me.
Thank you for the review, Tim!
Thank you for all your wonderful recipes! For feedback - the metric conversions for instant yeast didn’t work - all still in cups and teaspoons. Could you kindly amend ? Thank you so much!
Done! Hope you enjoy the pizza!
Amazing! Thank you for the detailed notes and instructions.
Thanks, Katie!
I made 2 pizzas with 1 cup all purpose flour and 1 cup whole wheat flour and I baked them in 9 in glass pie pans because I only have 1 cast iron pan and didn't want to wait for one at a time. I baked at the 425 for 15 min covered with foil then 10 min uncovered. This pizza crust was amazing. I probably could have made the 2 pie pans with just 1 batch because one batch in a 9 in pie pan was pretty thick. I loved the crunch it had it wasn't the hard crust like most thanks to the olive oil it was a flakes crunch. Thank you for this recipe and for the recipe and bless you and your family.
Thanks for your review, Rhonalynn! So glad you enjoyed this!
I make a lot of Neapolitan style pizza in our wood fired oven. But, it is not always fun going outside to cook in the Midwest in January. So, I made deep dish one cold Sunday evening The first time I used the King Arthur Flour deep dish recipe. It was good. The next time I made deep dish I used this recipe. It was light, tasty and easy to make. I've made this several more times and have not tried anything else. Thank you for posting it.
Thanks for your review, John! So glad to hear you enjoyed this!
This recipe is not worth making. Clearly, they do not allow any 4-star or less ratings with the control of their website. I took a screenshot to prove it. This was a waste of ingredients and 5-star ratings mixed with the bible verses should have been a sign. I am very disappointed in the lack of integrity.
Thanks for your thoughtful comment., Ryan. Kindness does make the world a better place.
I'm really sorry you're having a bad day.
This is my go-to recipe for thick crust pan pizza. I prefer Neapolitan but sometimes don't want to spend the time making the dough. This one is perfect and pretty easy to make.
Hi Chris,
As my go-to recipe website for all things delicious, I currently have a batch of your best ever chocolate chip cookie dough in the refrigerator waiting to get baked and transformed into sweet utopia!
In the meantime, I'm trying your deep dish pepperoni pizza, but I'm somewhat confused with the measurements for the yeast. I will be using instant yeast. Your directions for using active dry yeast calls for: 2¼ teaspoons (1 packet) dry active yeast or 2 teaspoons instant yeast; however, your directions for using instant yeast calls for: 2¼ teaspoons (1 packet) instant yeast.
Hoping you will clarify this for me. I'm assuming it's 2 tsp of instant yeast, but want to be sure.
Have a wonderful day!
Hi Dame, so happy you have enjoyed our recipes!
Regarding your question, I have clarified that in the recipe. I originally wrote this recipe for regular yeast but then added the instant version later.
The recipe now reads 2¼ teaspoons (which is 1 packet) but if you make it with 2 teaspoons, it will turn out fine. A quarter teaspoon of yeast one way or the other won't make a difference.
Hi Chris... you might want to clarify the water temperatures as well in the directions. I'm assuming when you use the instant yeast, it's the temperature in the ingredients list, not the lower temperature in the directions that we are to use? Thanks!
Cat
Hi Cat, I'm sorry if that was confusing. I have listed the water temperatures in the ingredient lists, for both types of yeast. It depends if you're using regular dry active or instant yeast as that does make a difference.
Hi! I've made this recipe a lot and it's always great! But, we now have to be gluten free- and I was wondering if anyone has made this with gluten free flour and if so, what kind and how did it turn out? Thanks for the help!
Hi Jenn, I haven't tried this recipe with GF flour but maybe one of our readers will chime in.
Also, my nephew has a website that specializes in GF recipes: https://cakesandcoriander.com
Yes I have tried this using gluten free flour. I needed to add more water . Just added a little at a time until the dough came together nicely . We all thought of turned out great .
Thanks so much, Lynn! This will be very helpful to other readers!
This is the best deep dish I have ever come across! Behaved exactly as you said it would. I did it in a 10” cast iron pan and it was deliciously crispy on the crust but soft n the inside. Definitely a keeper.
Wonderful! Thanks for letting us know, Melody!
This recipe is fantastic!!! It was the by far the best at home pizza I have ever made. I gently pulled the dough back a bit from the side after it had risen and added some grated parmesan all the way around the pan before stuffing to insure a crusty cheesy exterior. I love the cast iron method. I used a large 12" skillet and it worked perfectly. The dough is very forgiving and easy to work into most skillets so don't worry if you don't the have an exact size skillet. This pizza was so easy and so delicious. This recipe will be a regular at my house. Your instructions are very clear and easy to follow. Thank you for sharing.
Thanks so much, Karen! So glad you enjoyed this!
OH MY YUMMMMMMM!!! This was so easy, a little more time consuming than my regular pizza crust, BUT OH SO WORTH IT!!! Trust her process, it turned out so well. Thank you!!!
Awesome! Thanks for letting us know, Tami!
Hi I only have self rising flour- can I use that instead of all purpose ? If so any tricks or changes I need to incorporate? Thanks!
Hi Angie, I'm sorry to say, I would not use self-rising flour for this recipe. To ensure success, it's best to use all-purpose or plain flour.
Just to let you know, your ingredients state that there is 4 total cups of flour for the Instant yeast and 2 cups for dry active.
Thanks, Deana! I hadn't noticed that!
I'm not a f of yeast but this recipe may just convert me. I think what did it was the temp for the instant yeast being around 124F. I also placed the bowl in the microwave using the towel to keep the light on. Overall, this was the quickest, easiest and best recipe I've ever
made. Can I double it and bake in a 9 x 13 dish? Thank you for a great recipe.
That's great, Ann! Thanks for letting us know. You could double it and cook it in a pan. We also have a sheet pan pizza recipe here- https://thecafesucrefarine.com/ridiculously-easy-roasted-veggie-pizza/
My family loves this recipe!
Thanks, Briana!
I loved this recipe but we definitely need more in my house! Has anyone doubled this recipe?
That should be fine, Heather. Enjoy!
This is my new go-to pizza dough! I make it exactly as directed & divide it in half. Then I preheat a 10 inch cast iron skillet at 500 for 30 min, oil it, put the shaped pizza dough in, add my toppings of choice, & bake for approximately 13-15 minutes until the cheese is slightly golden brown. I refrigerate the leftover half for up to 3 days & that one is even better! So flavorful & crispy. Thank you!!
Awesome! Thanks for letting us know, Jennifer!
fab-o recipebhands down! works like a charm every time. Never fails. I’ve used this recipe for making grilled pizza. I’ve substituted AP flour for 00 flour and goodness, pure heaven! That being said, have you tried baking this in an air fryer? If so, what have your results been?
That's awesome, Amy! Thanks for letting us know :). I have not tried this in an air fryer.
I'm a yeast phobic.!! I've never been successful in making pizza dough. I actually feel confident now and will be making this dough in my cast iron. Thanks for your great tips.
Also I just love that you honor Christ on your blog here, it really warmed my heart when I saw your thought for the day! To him be all the glory and many blessings to you!
Thank you for the kind comment, Jo! I'm so glad you're enjoying the site 🙂
Hello from Southern California, and thanks for giving out this recipe. Unlike Jo Murphy, I am not a Christian - in fact, I have recently come to identify quite comfortably as an atheist - so the quotation from Romans is unimportant to me. I wonder nonetheless if you accept followers here who share your taste in food, but not your religious beliefs. Can a secular humanist like me continue to access your site and enjoy your thoughts and recipes, or should I find a more secular food site? With only the greatest respect and civility, I am Bill Niver.
Hi Bill - from one coast to another! Thanks so much for taking the time to write. I'm so happy you have enjoyed this recipe and I appreciate your sincerity and thoughtfulness.
Regarding your question, this site is open to everyone and we understand that there are others do not share our faith and that okay. However, when something (for us, Jesus Christ) profoundly changes your life, you want to share it with others. Please continue to enjoy our recipes as, honestly, that is the main purpose of our website. Good food is a wonderful way to unite families, friends, co-workers, neighbors, etc. and a perfect way to celebrate life.
How will this work wirh freshly ground whole wheat flour? My husband doesnt eat white flour.
Hi Kathy,
You could certainly try it. I haven't tested this recipe with WW flour but my fear would be that it would be heavy.
Kathy, I think using freshly ground whole wheat flour will work fine, except you might need to add a tad more water, like a teaspoon at a time. Ww flour gets thirstier.
Thanks, Angie!
Could you tell me what brand, kind of yeast you buy?
Hi Dayna,
I buy usually purchase Red Star Active Yeast in bulk on Amazon - https://amzn.to/3zXpVRb
For instant yeast, I like SAF Instant Yeast - https://amzn.to/3JuuzsS
I find that the yeast sold in bulk really works well. It comes in a large package but it freezes well. I keep a small jar in the refrigerator (which is good for months) and the rest in the freezer where it will keep well for over a year.
Need your help, please. How do you measure your cast iron pan? The one I use is almost 70 years old. I tried researching online, but got conflicting answers. Some say measure the base diameter, others say across the top, so I'm never sure whether my pan is the correct size for the recipe. Thanks in advance!
Hi Terry, a cast iron or any other skillet should be measured across the top. Sometimes there might be a half inch difference, larger or smaller but a 10-inch cast iron pan should measure close to 10 inches in diameter.
Thanks so much. Now it's time to get the ruler out! 🙏
I have to say cast iron pan measurements are not consistent. One would think logically that the size would be determined by measuring in bottom where the pizza lays. I'm not refeferring to how you measure, but in general the bottom of a cast iron pan is smaller in diameter than the top edges. So confusing to people, as cast iron pans are not all the same. Please help. 🙏
Hi Kahwana, I measure across the top, which is the industry standard. Hope that helps!
Can’t wait to try this recipe! I have one question though, when I see recipes/pictures of food that has fresh basil on top like your pizza, when do you put it on? Before, during or after it’s baked? It looks beautiful and delicious!
I too have made your focaccia bread and it’s amazing! Everyone always loves it!
Thank you so much for all your recipes!
Jacqui
Hi Jacqui, hope you enjoy the pizza as much as we have!
Regarding your question, you can actually do both. Add some basil before baking and then add a few fresh leaves right before serving for a pretty presentation.
what size cast iron pan are you using?
Hi Diane, I use a 10-inch cast iron pan
I love your focaccia bread recipe. It is really awesome and a big hit at my Italian dinners.
Only problem with website is when watching a video an ad comes on and the video changes recipes.
Thank you, Phylis!
Regarding your video frustration, I'm sorry for that. But if you watch on the right hand side of the screen, there will be two little buttons that come up. One will say "STAY" and the other will say "NEXT". If you click on "STAY", you'll be able to watch the entire video. That's there so people who don't want to watch the whole thing can move on.
Hope that helps!
Thanks so much for this dough recipe. I tried another recipe that was a big fail.
Glad this one worked for you, Jannetta!
This is my husband's favorite deep dish pizza dough. It's my favorite, too, and not just because it's the EASIEST one yet! I tried recipes that must be made days ahead, 24 hours ahead, 6 hours ahead, but this one just takes an hour. It has wonderful taste and texture and takes ONE HOUR. How great is that?? And it's great every time, made in a a cast-iron skillet.
We used this for a basil pesto and 4-cheese white pizza, and it is fabulous. THANK you, author Chris Scheuer, wherever you are!
Thanks so much for letting us know, Patti! I'm so happy you are enjoying this recipe!
Not sure where you get 25 minute prep time. Between the 5 minutes for the yeast, 15 minute first rise, 20 minute second rise, that is 40 minutes. 45 if you allow time for mixing and kneading.
Hi Ally, my prep time is hands-on prep time. My recipe plugin doesn't give me the option for things like resting or rising times at this point so I try to give people an idea of how much time they will have to spend preparing the recipe and then how long it will take to cook. Hope that helps!
My kids loved this recipe, they were a little impatient since there is a little bit of a wait to let it rise. I have a smaller cast iron skillet, I used this recipe to make two personal pan pizza's for my younger two. I'll certainly be using this recipe again.
Yay! So happy you enjoyed this pizza, Brandy! Thanks for taking the time to share your review!
I only have a cast iron square grill pan. Do you think that will work?
Hi Kelly, I think that will work fine!
Chris:
I made this tonight - it was fabulous! And I am definitely one of those afraid of making dough! No more - this was easy and just delicious!
That is SO awesome, Patti! Bravo! Next time we visit, I'm going to expect pizza 😍😋
Absolutely delicious! So easy and quick, exactly what I wanted. We truly enjoyed this pizza! Thanks for sharing.
Thanks so much, Mary. You've made me hungry for pizza now! 😋
ugh this is not a deep dish pizza its a pan pizza. Deep dish pizzas don't have a thick crust
Hi Brian, thanks for sharing your opinion. I know the term "deep dish" varies from one part of the country to another and from one chef to another. This is just my rendition. It is delicious, whatever you want to call it!
Made it tonight, turned out great. Thanks for an easy recipe.
Thanks, Marsha! So happy you enjoyed it!
My husband and I really enjoyed this pizza with your sauce, however I found the dough a bit sweet. Is there any reason the recipe needs 2 tablespoons of sugar? Could I reduce this next time? I make your focaccia recipe all the time and everyone loves it. I live in Thailand so it's not easy to get these type of foods from a store. Anyone who tastes my focaccia thinks I'm a real genius. I don't tell them how easy it is 😁
Haha! I love making people seem like a genius!
You could definitely cut back to 1 tablespoon of sugar. The sugar does help the dough to rise quickly so I wouldn't cut back more than that but 1 tablespoon will definitely make it less sweet. Thanks for writing all the way from Thailand! 🙂
Delicious dough. Thanks for the recipe!
You're welcome, Lely! Thanks so much for sharing your results. So happy you enjoyed this pizza 🙂
We just finished eating pizza tonight that I made using both your crust and sauce recipe. It was delicious!
I decreased the sugar in the dough a bit since I was afraid it might be too sweet for our taste. I followed the baking instructions on the deep dish pepperoni recipe, but increased the cooking time (uncovered) about 3 minutes since we had a lot of vegetables toppings plus (precooked) sausage.
This is definitely a recipe I will do again.
Thank you!
OMG! This is so easy and delicious! The nice browned crust and fluffy center is amazing! I used a 12" iron pan and it came out perfect! I always make homemade dough in the bread machine and my children and grandchildren love it so this was a test, my grandchildren loved it! Thank you for this awesome recipe! All of the recipes that I have made from your site are wonderful! Thank you!
For a bona fide yeast phobic these tips are invaluable. I do all of my baking in my basement kitchen and it's like an igloo down there year round. It's one reason why I haven't dared to try a yeast recipe. Warming the bowl and letting it rise in the microwave are tips I'm eager to try. Once I say goodbye to my aversion to yeast I may have to invest in some more fitness equipment! Thanks so much for the recipe and tips!
I didn't have to use the rapid rise yeast after all - found a packet of regular dry yeast in the cupboard. I made the recipe exactly as written, using all your wonderful tips, and the crust came out crispy on the outside & light & soft inside. I used a 10" cast iron skillet, but will use our 12" skillet next time as the crust was a full 2" thick and we would have preferred it to be less "bready" with a better cheese/sauce/topping ratio to crust. How thick is your crust? The photos look like it's more in the range of 1". I'm so impressed with how easy it was to make this and it was great not to have to use the food processor or stand mixer with dough hook.
Looks fabulous! I love deep dish pizza and especially deep dish pizza cooked up in a cast iron skillet. Makes the best crispy crust! Can't wait to try this 🙂
I am so dumb. I always assumed that there was yeast somewhere in sourdough starter.
Just finished most of tonight's pan pizza using your sauce and dough. WOWZA. Not quick to construct from scratch, but not complicated, and above all, really, really special. Thanks for making Friday night pizza something to remember.
MJ
Well, I don't think that's dumb at all. It makes perfect sense and there may be some sourdough starters that do include a bit of yeast as we know it. And in a way, you are correct because it is the natural yeast and good bacteria in the air that work together to create a sourdough starter.
I'm so happy you tried the pizza and enjoyed it. Next time you make the sauce, just make a double or even triple batch and freeze it in generous 1/2 cup portions. That will make putting the pizza together so much easier and less time-consuming. Thanks so much for reporting back 🙂
Yaaay! That's so fun <3 Enjoy your weekend, too!
This was SO delicious and a fun way to switch up our regular pizza night! The pizza sauce was delicious, too!
I only have a 12 inch cast iron skillet, so I made 1 and 1/4 of the recipe (if that makes sense). I have instant yeast, and I treated it like regular yeast and it worked great!
Thanks for a winner!
Thanks so much, Becky! I always tell Scott that I love it when the first "real" person tries a recipe and leaves a review. And you are the first "real" reviewer on this recipe! We appreciate you taking the time to leave a comment. Have a great weekend!
I only have quick rise yeast but going to use it exactly how BECKYM did to see how it goes. Look forward to trying this out tonight! I'll report back. 🙂
This turned out great! I just have to push down the dough more into the pan so that it's not as thick. 🙂 Trying again tonight! Thank You!
Yay! Thanks for sharing your results, Kelly!
Hi, Chris--
Your ridiculously easy recipies (mmmmm, foccacia!) have rekindled my interest in baking. Do you have a sure-fire recipe for a sourdough starter? If not, is there a source that you would recommend?
Thanks!
MJ
That's so awesome MJ, I love it!
I think that the King Arthur recipe for sourdough starter can't be beat: https://www.kingarthurflour.com/recipes/sourdough-starter-recipe
Can I make the dough with Rapid Rise Dry Yeast?
Hi Dr. Linda, I was hoping this recipe would work with Rapid Rise Yeast combined with the flour mixture and then just adding the hot water. I thought that would be easier than having to proof the yeast. But the dough didn't come out as nicely so I switched back to regular yeast. That being said, I think if you proof the rapid rise yeast and proceed as directed, the results will be the same.
I'll let you know tonight! Just don't feel like going out to the store. Thanks for such a quick reply!
Could this double as foccacia brushed with olive oil, sea salt and rosemary?
Hi Joyce, I'm not sure how this one would turn out for focaccia as I haven't tried it - but I do know this one is fabulous and just as easy: https://thecafesucrefarine.com/ridiculously-easy-focaccia-bread/
We always love homemade pizza and thick crust is my favorite!
Hi, I am def. one of those "no luck with Yeast" people. Have bought 1lb. block fresh yeast, $2.54 from our local Can. Super Store. Can you tell me how much to use for your pizza crust, replacing granules.
Thanks, in great anticipation...
Annie.
Hi Annie, you lucky dog! It's so hard to find the fresh yeast these days. The equivalent of 1 package of dry active yeast is 2/3 ounce of fresh yeast. That would be right around 19g. Hope that helps!
Hi, I was just wondering if I can use this dough for a regular pizza pan instead of the cake pan or cast iron skillet? Thank you.
Hi Jody, this recipe was specifically designed for deep dish pizza using a cast iron pan or a round baking pan. It's the combination of the dough, the oil in the pan and the high heat that results in a super crisp, really delicious crust. If you don't like a pizza with a thick crust you could make this same recipe and put it in a 9x13 inch pan. The result would be a thinner crust but still very good. I wouldn't try to just roll this crust out though and bake it on a pizza stone as I don't think the results would be as good.
My son Sean loves deep dish pizza Chris! Next time he's home, I'm going to try your recipe! That pie looks awesome!
Perfect for our meatless Fridays!!! I'm going to make a pizza Margarita with your gorgeous crust!!!