Entrees, Italian, Vegan, Veggies

Deep Dish Pizza

deep dish pizza

This recipe is made in honor of my most favorite 13 year old nephew in the whole entire world, Jackson Clay Williams.  He’s been begging me to make a pizza… WITH meat for a few weeks now.  So, without further ado… Here is my Deep Dish Pizza just for my buddy!  I wish he was here to eat it with us!  We miss you, J-Bone!I made this pizza two nights in a row.  Yes, we ate pizza two nights in a row.  I need some major cardio, people.  I wasn’t 100% happy with it the first night, so I remade it the next day, made a few changes and it turned out perfect.  It was so perfect Omar said we may never order take-out pizza again.  Honestly, I’m completely fine with that.  Who needs take-out when your homemade pizza tastes SO much better?!

I don’t know about you, BUT… I am a big sauce person.  I like a lot of sauce.  And I like it thick and chunky.  If you do not… Skip over my sauce recipe and make your own!  If you like a thick and chunky sauce too – please continue!  This sauce will not disappoint!  Load up your favorite meats and veggies and enjoy a perfect Deep Dish Pizza night!  If you’re watching football all day like my husband… this pizza would be perfect to snack on!  Make sure to oil your pans really good… the pizza will slice right out when you’re ready to slice it up.  Cheers!!!

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Deep Dish Pizza

  • Servings: 2 - 12 inch Pizzas
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The BEST homemade pizza you'll ever eat!

Chunky Tomato Sauce  (Yields: roughly 2 cups):

  • 1 tbsp olive oil
  • 1/2 cup finely diced onion
  • 1 tbsp minced garlic
  • 1 – 15oz can organic tomato sauce
  • 1 – 15oz can organic diced tomatoes, drained of juices
  • 2 tbsp Italian seasoning
  • 1 tbsp organic cane sugar
  • 1 tsp kosher salt
  • 1/2 tsp ground black pepper
  • 1/4 cup fresh chopped parsley

Pizza Dough (Yields: 2 – 12 inch pizzas):

  • 1 – 1/4oz package dry active yeast
  • 1 cup warm water (110 degrees – make sure it’s not too hot.  It’ll kill the yeast and the dough will not rise.)
  • 2 1/2 – 3 cups organic all-purpose flour plus a little more for a floured surface when kneading the dough
  • 2 tbsp olive oil
  • 1 tbsp sugar
  • 1 tsp kosher salt

*Don’t forget your favorite pizza toppings and cheese*


  1. Add the yeast and water to the bowl of a standing mixer with a dough attachment.  Dissolve the yeast in the water and let it sit for 10 minutes.  Add the sugar, salt and oil to the yeast.
  2. With the mixer on low, slowly add the flour and mix until the dough has formed a ball.  You may need to transfer the dough to a floured surface and knead until a ball has come together.  You may not need all 3 cups of flour.  Stop adding flour when the ball forms.
  3. Transfer the dough to a lightly oiled bowl.  Brush the top of the ball with oil.  Cover the bowl with plastic wrap and set in a warm place for 1 to 1 1/2 hours.  The dough should double in size.
  4. While your dough is rising, make the Chunky Tomato Sauce.  In a medium size sauce pan on medium heat add the olive oil.  Cook the onion and garlic until translucent.  Next, add the tomato sauce, diced tomatoes and seasonings.  Add the parsley right before you build the pizza.  Let the sauce simmer on low heat, stirring occasionally.
  5. Preheat the oven to 450 degrees.  Cut the dough in half.  Place on a floured surface and knead the dough into a 12 inch round circle.  I didn’t use a rolling pin for this – just used my fingers to stretch it out.
  6. Coat a cast iron skillet or round baking dish in olive oil.  Lay the dough down in the pan and push it up the sides about 1 – 1 1/2 inches.  Let the dough rest while you prepare your toppings.
  7. Next, add the sauce, cheese, veggies and/or meat, sprinkle a little more cheese on top.  Bake for 15 – 20 minutes or until the crust is golden brown and the cheese is bubbly.
  8. Let it sit for 5 – 10 minutes before you slice it.
  9. EAT!!!

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