Easy 1 Hour Deep Dish Pizza Recipe
User Reviews
4.7
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Prep Time
20 mins
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Cook Time
30 mins
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Cooling Time
10 mins
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Total Time
1 hr
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Servings
10 slices
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Calories
311 kcal
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Cuisine
American
Easy 1 Hour Deep Dish Pizza Recipe
Description
The crust starts with proofing yeast in warm water with sugar, then mixing in flour, oil, and salt, kneaded briefly before resting. This dough forms the base of the deep dish pizza, which is pressed into a cast iron skillet coated with garlic butter and cornmeal. The cornmeal contributes a slight crunch and prevents sticking.
The pizza sauce combines pureed tomatoes with Italian seasoning, salt, and cracked black pepper for a balanced, aromatic tomato layer. The assembled pizza includes mozzarella cheese and selected toppings, baked at high heat to develop a golden crust with a tender interior and melted cheese topping.
This pizza is ideal for a weekend meal and can adapt to toppings of your choice. Leftover dough can be wrapped tightly and frozen for up to three months, allowing for quick preparation in the future.
Ingredients
Pizza Crust (makes 2 crusts)
- 2 1/4 tsp active dry yeast 1 pkg, .25 oz, 11 g
- 1 tsp granulated sugar 5 g
- 1 cup water 240 ml, warm (110°F/45°C
- 2 1/2 cups all-purpose flour
- 2 tbsp vegetable oil
- 1 tsp kosher salt 5 g
Pizza Sauce
- 16 oz pureed tomatoes 480 ml can, or tomato sauce
- 2 tbsp Italian seasoning 30 g
- 1 tsp kosher salt 5 g
- 1 tsp black pepper 5 g, freshly cracked
To Make Pizza
- 10 oz mozzarella cheese low-moisture, shredded
- Your favorite toppings
- 1 tbsp cornmeal 15 g, fine
Garlic Butter
- 4 tbsp butter
- 2 tsp garlic powder 10 g
- 1 tsp kosher salt 5 g
- 1 tsp Italian seasoning 5 g
Instructions
Pizza Crust
- Preheat oven to 450 degrees F (230 degrees C). In your stand mixer bowl, dissolve yeast and sugar in warm water. Let stand until the yeast has proofed and is foamy, about 5 minutes.
- Stir in flour, salt, and oil. Mix on low speed until the dough comes together, then let knead for 2-3 minutes.
- Separate the dough into two equal-sized balls. Wrap one in plastic wrap and a zip-top bag and freeze for later if not using. Let the dough rest in the bowl covered with a clean tea towel or plastic wrap for 5-10 minutes.
Make tomato sauce
- Mix all ingredients until well combines in a medium-sized mixing bowl. Set aside.
Make pizza
- Melt all the garlic butter ingredients together in a microwave-safe bowl. Using a pastry brush, brush some of the garlic butter all over the interior of a 12 inch cast iron skillet. Take the cornmeal and generously sprinkle it over the bottom of the inside of the cast iron.
- Plop your rested dough down into the middle of the cast iron and press and push it to stretch it across the bottom and up the sides. Brush the dough with a little more garlic butter.
- Sprinkle a generous layer of mozzarella cheese, then top with a layer of toppings. Repeat until you are almost at the top of the pizza, leaving enough room for the layer of sauce.
- Spread a good layer of the tomato sauce over the pizza, spreading it as an even layer to completely cover the cheese and toppings. At this point, you can add a little more cheese and Italian seasoning to the top. Brush the rest of the garlic butter over the edges of the crust and carefully place it into the oven.
- Bake for 30-33 minutes, then let rest for at least 10 minutes before slicing and serving.
Notes
- Wrap unused dough tightly in plastic wrap, then two layers of foil before freezing; store up to 3 months.
- The recipe works well with both 10-inch and 12-inch cast iron skillets for baking.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10slices
Amount Per Serving
Calories 311 kcal
% Daily Value*
| Serving | 1g | |
| Calories | 311kcal | 16% |
| Carbohydrates | 43g | 14% |
| Protein | 13g | 26% |
| Fat | 10g | 15% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 5g | 29% |
| Cholesterol | 22mg | 7% |
| Sodium | 540mg | 23% |
| Fiber | 5g | 20% |
| Sugar | 6g | 12% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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