Homemade Deep Dish Pizza - Instapizza Style
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Learn how to make Deep Dish Pizza with step-by-step instructions! Try this amazing recipe and make insanely good deep dish pizzas at home!
Makes: 8" Deep Dish Pizza
  • For the dough
  • • Active Dry Yeast, 2½ teaspoons
  • • All Purpose Flour (or maida), 3½ cups or 450 grams approx.
  • • Sugar, ½ teaspoon + 2 tablespoons (preferably caster)
  • • Olive Oil, 2 tablespoons
  • • Water, 1⅓ cup or 320 ml
  • For the pizza
  • • Fresh Mozzarella, 1 cup (grated)
  • • Preferred Toppings (I used onions, peppers, salami and Jalapeno)
  • • Pizza Sauce, 1 cup (Recipe here)
  • • Jalapenos or Basil, for the top
  1. Start by preparing your dough.
  2. (Read this post before you start if you're a beginner and a first timer with yeast. It's important!)
  3. In a cup of lukewarm water, add ½ teaspoon of sugar and mix it in. Add in the active dry yeast and stir. Cover the cup/glass with cling film for about 10-15 minutes of until the top is foamy. (Refer to pictures here.)
  4. In the meanwhile, mix flour, olive oil, 2 tablespoons of sugar in a bowl and set aside.
  5. Once your yeast has proofed (i.e. it's foamy), add it to the flour mix and knead until just combined (about 3 minutes). Once you no longer see dry flour, stop, cover the bowl with cling film or a damp cloth and let the dough rest for 15 minutes.
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  7. Uncover the dough and tip it on a floured surface, knead it for about 4-5 minutes or until the surface of the dough bounces back when you poke it.
  8. Cut the dough into two pieces and transfer to a floured tray or individual bowls. Cover with cling film and put it in the refrigerator for at least 8 hours (or overnight. I kept mine for about 13 hours, this is called retarding the dough and helps in developing flavour. If you're in a hurry, try this dough recipe instead.)
  9. Take out the dough from the refrigerator after 8 hours and let it come down to room temperature. In the meantime preheat your oven at 250 degrees Celsius or as hot as you can. Keep a tray or pizza stone on it, something that will serve as a base for your pizza tin.
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  11. Once your dough is down to room temp, it's time to roll it out. But first flour your tin with corn meal, this will keep your base crisp.
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  13. Now using your hands or a rolling pin stretch one ball of dough until it's about ½ inch thick (keep the other covered while you're working or it will form a skin on top). Lay it at the base of a springform tin or a loose bottom tin. This is essential unless you're planning on serving in the dish. In that case you can use a pie dish too. Line the dough on the sides too, much like lining a tart.
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  16. Brush the base with some butter and spread your grated mozzarella on it followed by a single layer of toppings. Do not put salt in the toppings or it will release water making your base watery and gooey.
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  18. Roll out the other ball of dough and lay it on top of everything and seal the edges. Poke holes in the top layer so that the steam can escape.
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  20. Layer on the pizza sauce as much as you like, I like a lot of it! And season it if you haven't already. Top with a few jalapenos for that extra kick.
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  22. Bake your pizza in a really really hot oven for about 35-40 minutes or until the sides are nice and golden. I baked mine for 30 minutes but I would suggest you to bake it for those additional 5-10 minutes so that it's thoroughly cooked.
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  24. Serve your pizza right away and enjoy!
Recipe by Sugar & Spice by Radhika at https://sugarnspicebyradhika.com/homemade-deep-dish-pizza-instapizza-style/