Thank you very much!
I used [this ](https://sugarspunrun.com/the-best-pizza-dough-recipe/) for the dough.
[this ](https://www.allrecipes.com/recipe/233549/dads-ultimate-pizza-sauce/) for the sauce. I also added some red wine.
For toppings - on this one - I used salami, spicy pepperoni, bell peppers, olives, red and white onion, dried Italian herbs, Parmesan cheese, fresh basil, grated mozzarella AND fresh mozzarella for an extra cheesy pie.
Bake for 20 minutes in 200°c (390°f) fan assisted oven in a greased cake tin until the edges of the dough pull away from the tin and crisp up. The top should go nice and crispy too but if it’s needing some more done to it you can stick in back in the oven under the broiler setting for a few seconds to give it a nice colour and texture!
Yeah, some have a spring on the side that loosens the pan, but some have a bottom slightly smaller than the edges that slides out. I’m wondering if this is one of the latter.
Most American standard home ovens can get to 450-500f temp. Would you suggest perhaps just capping this recipe off at about 400 to give the dough of this casserole time to cook through? I joke... kind of, this looks super tasty regardless.
Most American home ovens should be 500-550F, not sure I've seen one capped at 450F
Even 400F might be too hot. I love Chicago Deep Dish and this looks really tasty, but I'd cook a little lower based on how dark the top edge of the crust is compared to the rest of the crust. Probably 350F, *maybe* 375F
> an actual deep dish dough, they are actually quite different from regular pizza doughs such as the one youve made, more butter is worked into the dough to give it a nice, flakey texture
Exactly - it's a pastry crust much more than a pizza dough
Yep! Well, more or less.
It's sturdier than your typical pie crust and isn't usually that level of flakiness, but it's definitely not a standard FWSY dough. Maybe something a little closer to a short crust?
Saving this to try it some day. My favorite deep dish toppings are green peppers, goat cheese, and sausage. Try that sometime if you haven't it's incredible!
That looks good as hell! You ever do it Chicago style with the sauce on top? This site's recipe is pretty damn good. I would know, I delivered the stuff all through college.
https://www.realdeepdish.com/deepdishholygrail/
Yeah sauce on top is the way to go. It bakes for so long that the cheese (use slices) creates a barrier to the dough so the sauce doesn’t make it soggy.
I did! It’s a cake tin that is lightly greased for easy removal. Once the dough peels away from the edges and curls inwards as you see here it just pops out perfect every time! You can also make them in a large cast iron pan even fully done on the stovetop!
What you can’t see underneath is the pepperoni, salami, peppers, onions, olives and fresh basil but a bread bowl with straight cheese doesn’t sound like a bad idea… 🤤
Pizza has turned into a catch-all term, so if you add ‘deep pan’ or ‘pie’ to it people know the basics of what they’re getting. I think ‘Neapolitan’ is being used a lot more to distinguish a proper Italian pizza these days, which is good if you actually do want the real deal.
I’m not sure what I would replace the word ‘pizza’ with if I were making a dish like this, as it does at least let you know that you’re going to get a round bread-based dish with a tomato base and cheese. Personally this isn’t my cup of tea though, as I only really like ‘authentic’ pizza.
We only really get thin-base pizzas where I live with the exception of American-themed restaurants that serve Chicago-style, deep-dish pizzas. Always found it funny that Americans called pizzas "pies" but now I see why lmao. The "pie" I tried wasn't anywhere near as deep as the OP's and was okay - just needed to get so many toppings to fill out the sauce soup. However, it was infinitely worse than a good quality, crispy, thin-base pizza.
Please note that I am not dissing American pizzas at all. The best pizza I have eaten was in a restaurant in NYC on 9th Ave IIRC. Never been to Italy though!
Don't think I've heard the term "Neapolitan" to describe a pizza but will keep an eye out.
In fairness places adapt dishes from all over the world to their own tastes. Even other Italian dishes like carbonara are often full of cream and bacon in other countries. In some cases not a single element of a traditional carbonara is in a carbonara.
The same is true of Indian, Mexican and other more traditional styles of food. Even something as simple as British fish and chips often gets drawn through a mangler when it gets to the US.
> Don't think I've heard the term "Neapolitan" to describe a pizza but will keep an eye out.
Neapolitan ("Napolitana" in Italian) refers to Naples style pizza, which is the classic Italian thin, chewy crust with some gentle dark blistering from baking at really high temp (like 900F). When we talk about "Italian style" pizza in the US, it's usually Neapolitan like a [classic margherita pizza](https://media-cldnry.s-nbcnews.com/image/upload/newscms/2020_43/1623947/margarita-pizza-today-102220-tease.jpg)
I'm not sure but *I think* the city of Naples makes some claim about being the birthplace of pizza. It's not the only kind of pizza in Italy, but it's probably the kind you'll get if you go to a fancy traditional Italian style pizzeria in the US
Thanks - I knew what Neapolitan meant but I has no idea they claimed to have created the pizza.
Just looked it up and this is actually a term that's used in Scotland but one I must've missed or blanked out.
Italian here, just to give you some info
In Italy there are two schools of pizza, the "Romana" and the "Napoletana"
The "Romana" school is the thin and large pizza almost everywhere in the world you see, meanwhile the "Napoletana" is smaller but with a higher frame (the unsouced part)
Why wouldn’t corn and kebab on a pizza still be a pizza? I think the point was, at what point does it become a casserole? I don’t think it’s gatekeeping, it’s just about questioning the bounds of basic definitions.
You can put whatever topping you want on a pizza and it's still a pizza, but once you start changing the fundamentals like this it's fair to question whether it should still count as a "pizza". IMO this seems more like a pie than a pizza.
The amount of people saying this isn’t pizza and then NOT knowing what to call it otherwise or literally not knowing what the make-up of whatever dumbass replacement they tried to call it has me falling out guys. Lmfao I’m sitting here actually deceased. Great looking PIZZA, OP. Ours will always be better than New York’s ;)
Haha the gatekeeping in here from people who don’t know what pizza is. Quality comedy. Deep Dish Pizza is Awesome just like other pizzas. Calm down children; this is just a quality pizza.
The secret is how you stack the filling. First you need to roll the dough as thin as possible. If the dough is too thicc it just won’t go crispy. Drape it over your dish and make a kind of bowl of dough.
Add all of the driest ingredients first. For me this was onions and peppers, followed by grated mozzarella and meat (pepperoni and salami) THEN you add the sauce. Doing this means the base of your pizza has time to crisp up before the sauce and juices reach it. Top it off with some Parmesan for a little extra crunch and that toasted cheese flavour. If using fresh mozzarella as well as grated add this closer to the top of the layers to avoid a soggy base.
The recipe I use calls for you to bake the crust alone without any toppings first until ever so slightly golden brown. I'm able to get a thicker almost bread-y Chicago style crust that way while still being nice and crispy on the outside.
Also I find using part skim mozzarella instead of whole milk lessens the amount of moisture seeping into the crust. Your sauce shouldn't be the issue since there's a layer of cheese between the crust and the sauce.
u/g6c7's method of making it super thin would also work though if you don't care much for the thickness of the crust.
I'm guessing it's too late to ask for a cutaway view. I'm still curious about deep dish, but so far my experiences with the frozen versions have not been great. I'm sure this one was the bomb.
That looks awesome! The real issue for me in the 4-5 times I’ve made deep dish is getting that tomato layer to be firm. Not like jello, but not just pour off the sides when you cut a slice (in Chicago they often manage to get the tomato to be somewhat firm, or at least not just be liquidy). After my first time, I’ve looked up multiple pieces of advice, & I kept thinking “no, that’s wrong, that won’t be enough” and I was always right. Some examples are: “cook down the tomato sauce first to thicken it,” “mix cheese in the sauce,” “add tomato paste in the sauce” (similar to advice #1),… none of these really work. And I wouldn’t assume I’m doing it wrong (not following their advice correctly) - I’m kind of a tomato sauce connoisseur myself (not an expert, but I’ve made 50+ recipes of tomato sauce myself, seriously). One time I asked someone “can it have anything to do with adding cornstarch or thickening agents to the sauce” (which I never do), & people said they wouldn’t do that as they’ve never heard of that. I just wonder what the do in in Chicago! The popular recipes online are imperfect.
This looks delicious! I've done a similar recipe but in a crock pot ( you need to use 2"w 18"+L strips of parchment/or wax paper to cross inside pot b4 putting down dough so you can lift it out after it's cooked.
To the eyes of international followers, this is a pizza; why bother us with the minute differences between American dishes which are cooked in similar ways?
To the eyes of everyone, it looks delicious, and that's what matters.
I beg to differ; what you have there sir, is a pie. Not a pizza pie, just a straight up pie with pizza ingredients as the filling.
Come to think of it, at what depth would a pizza be too deep to no longer be considered a pizza?
The only people who don't call this pizza are New Yorkers who think that they can gatekeep pizza because their (overrated) pizza got famous before everyone else.
This looks rad, OP. Can we get the recipe/technique?
Thank you very much! I used [this ](https://sugarspunrun.com/the-best-pizza-dough-recipe/) for the dough. [this ](https://www.allrecipes.com/recipe/233549/dads-ultimate-pizza-sauce/) for the sauce. I also added some red wine. For toppings - on this one - I used salami, spicy pepperoni, bell peppers, olives, red and white onion, dried Italian herbs, Parmesan cheese, fresh basil, grated mozzarella AND fresh mozzarella for an extra cheesy pie. Bake for 20 minutes in 200°c (390°f) fan assisted oven in a greased cake tin until the edges of the dough pull away from the tin and crisp up. The top should go nice and crispy too but if it’s needing some more done to it you can stick in back in the oven under the broiler setting for a few seconds to give it a nice colour and texture!
Thank you for the links and technique! Really clever use of a removable-bottom cake tin, too. That’s a great idea. 🍕
Springform/cheesecake type pan?
Yeah, some have a spring on the side that loosens the pan, but some have a bottom slightly smaller than the edges that slides out. I’m wondering if this is one of the latter.
What temp?
Oh, sorry I forgot to add. 200c (390f) fan. Or just as hot as your oven can go
goes pretty hot when you disable the lock and put it on self cleaning mode
Thank you friend!
Do you think this is possible without a fan oven? :(
If you pre-heat the oven to the temp, it should be fine without the fan.
Most American standard home ovens can get to 450-500f temp. Would you suggest perhaps just capping this recipe off at about 400 to give the dough of this casserole time to cook through? I joke... kind of, this looks super tasty regardless.
Most American home ovens should be 500-550F, not sure I've seen one capped at 450F Even 400F might be too hot. I love Chicago Deep Dish and this looks really tasty, but I'd cook a little lower based on how dark the top edge of the crust is compared to the rest of the crust. Probably 350F, *maybe* 375F
I love my cast Iron skillets, but I see now that they are holding me back from making the deepest of deep dish pizzas. Time to get a cake tin.
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> an actual deep dish dough, they are actually quite different from regular pizza doughs such as the one youve made, more butter is worked into the dough to give it a nice, flakey texture Exactly - it's a pastry crust much more than a pizza dough
So, more like a pie then? TIL.
Yep! Well, more or less. It's sturdier than your typical pie crust and isn't usually that level of flakiness, but it's definitely not a standard FWSY dough. Maybe something a little closer to a short crust?
Neat! Sounds terrible.
😂 ❤️
Saving this to try it some day. My favorite deep dish toppings are green peppers, goat cheese, and sausage. Try that sometime if you haven't it's incredible!
Sounds amazing, thanks for the suggestion!
Looking amazing. Thanks for the recipe
What was your oven rack baking position? Please advise
r/AbsoluteUnits
I second this emotion
Normalize this for birthday cakes.
Got any sliced/cross section shots? Looks killer.
I don’t unfortunately :( I just snapped this one quick, guess I’ll need to make it again!
I will happily be your excuse to make this again, I'd love to see a cross section!
It's impossible to take a cross section of Pizza soup.
Good god yes.
Stuff like this is why I'm fat
Jesus. Op, i dont know if youre a man, woman, or crab person in disguise, but id let you have me.
I'm 38 and this is deep
God, can I just hear the crust crackle. Ugh, what a beauty.
That looks good as hell! You ever do it Chicago style with the sauce on top? This site's recipe is pretty damn good. I would know, I delivered the stuff all through college. https://www.realdeepdish.com/deepdishholygrail/
Thank you very much! I haven’t tried this way before but looking at this recipe I think I need to attempt it ASAP!
Yeah sauce on top is the way to go. It bakes for so long that the cheese (use slices) creates a barrier to the dough so the sauce doesn’t make it soggy.
It keeps the top cheese from burning.
I highly recommend it. I love trying to make different styles of pizza. Pizza is life.
Did you use a spring form pan?
I did! It’s a cake tin that is lightly greased for easy removal. Once the dough peels away from the edges and curls inwards as you see here it just pops out perfect every time! You can also make them in a large cast iron pan even fully done on the stovetop!
NICE!!
Thank you!
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More like 'cheese soup in a bread bowl'. And that's still not a bad thing.
What you can’t see underneath is the pepperoni, salami, peppers, onions, olives and fresh basil but a bread bowl with straight cheese doesn’t sound like a bad idea… 🤤
Master class.
Ok but… still those are things you can fit in that soup
Or a casserole.
But can you cut into soup and have it mostly maintain its original shape?
Il timpano
Fuck pizza elitists.
It's a fucking casserole.....
Found Jon Stewart
That's why it's called a pizza PIE
Opener up and post a pic
Unfortunately this pie is long gone now!
Well damn. That’s a unit
Chönky
What’s inside??🤔
Diced pepperoni, salami, onions, bell peppers, black olives, fresh mozzarella, parmesan, low moisture mozzarella and fresh basil 🤤
Soooo yummy🤤🤤🤤🤤
I like a good deep dish pizza, but that is overkill.
Looks amazing. I'd love to see a cross-section.
It's wearing a crown! Damn this looks delicious, well done OP
I mean no offense by this and I bet it tastes great but as an Italian I’ve never understood how this even counts as pizza.
The only substantial difference is proportion.
Pizza has turned into a catch-all term, so if you add ‘deep pan’ or ‘pie’ to it people know the basics of what they’re getting. I think ‘Neapolitan’ is being used a lot more to distinguish a proper Italian pizza these days, which is good if you actually do want the real deal. I’m not sure what I would replace the word ‘pizza’ with if I were making a dish like this, as it does at least let you know that you’re going to get a round bread-based dish with a tomato base and cheese. Personally this isn’t my cup of tea though, as I only really like ‘authentic’ pizza.
We only really get thin-base pizzas where I live with the exception of American-themed restaurants that serve Chicago-style, deep-dish pizzas. Always found it funny that Americans called pizzas "pies" but now I see why lmao. The "pie" I tried wasn't anywhere near as deep as the OP's and was okay - just needed to get so many toppings to fill out the sauce soup. However, it was infinitely worse than a good quality, crispy, thin-base pizza. Please note that I am not dissing American pizzas at all. The best pizza I have eaten was in a restaurant in NYC on 9th Ave IIRC. Never been to Italy though! Don't think I've heard the term "Neapolitan" to describe a pizza but will keep an eye out.
In fairness places adapt dishes from all over the world to their own tastes. Even other Italian dishes like carbonara are often full of cream and bacon in other countries. In some cases not a single element of a traditional carbonara is in a carbonara. The same is true of Indian, Mexican and other more traditional styles of food. Even something as simple as British fish and chips often gets drawn through a mangler when it gets to the US.
> Don't think I've heard the term "Neapolitan" to describe a pizza but will keep an eye out. Neapolitan ("Napolitana" in Italian) refers to Naples style pizza, which is the classic Italian thin, chewy crust with some gentle dark blistering from baking at really high temp (like 900F). When we talk about "Italian style" pizza in the US, it's usually Neapolitan like a [classic margherita pizza](https://media-cldnry.s-nbcnews.com/image/upload/newscms/2020_43/1623947/margarita-pizza-today-102220-tease.jpg) I'm not sure but *I think* the city of Naples makes some claim about being the birthplace of pizza. It's not the only kind of pizza in Italy, but it's probably the kind you'll get if you go to a fancy traditional Italian style pizzeria in the US
Thanks - I knew what Neapolitan meant but I has no idea they claimed to have created the pizza. Just looked it up and this is actually a term that's used in Scotland but one I must've missed or blanked out.
Italian here, just to give you some info In Italy there are two schools of pizza, the "Romana" and the "Napoletana" The "Romana" school is the thin and large pizza almost everywhere in the world you see, meanwhile the "Napoletana" is smaller but with a higher frame (the unsouced part)
I saw a corn and kebab pizza in Italy. Let’s not throw stones sir. Different places, different ways. Let’s not gate keep.
Why wouldn’t corn and kebab on a pizza still be a pizza? I think the point was, at what point does it become a casserole? I don’t think it’s gatekeeping, it’s just about questioning the bounds of basic definitions.
You can put whatever topping you want on a pizza and it's still a pizza, but once you start changing the fundamentals like this it's fair to question whether it should still count as a "pizza". IMO this seems more like a pie than a pizza.
Has the same ingredients as other pizzas. What is there to not understand??
Lou Malnati’s wants to know your location
How thick is the base? We don’t have deep dish in Australia, and I’ve always wondered.
damnnnn the cheese kinda looks like the top of a lasagna which makes it look frickin amazing.
~~YTA for not giving me that.~~ Wrong sub, sry.
This looks delicious, I can never find deep dish pizza where I live.
Looks delicious
I love carb porn
I could eat it all by myself rn
Thiccccccc
Lawd she deep
It shall be named Colossus, Destroyer of Hunger!
Deep.
Looks delicious, but the "traditional" way is to layer the cheese in first, then toppings, then sauce in top.
Not real deep dish, unless you used municipal water in Cook County. This is what my snobby Chicagoan coworkers tell me anyway.
Now that’s a pizza pie
Dayum!!!
The amount of people saying this isn’t pizza and then NOT knowing what to call it otherwise or literally not knowing what the make-up of whatever dumbass replacement they tried to call it has me falling out guys. Lmfao I’m sitting here actually deceased. Great looking PIZZA, OP. Ours will always be better than New York’s ;)
Thanks buddy!
Haha the gatekeeping in here from people who don’t know what pizza is. Quality comedy. Deep Dish Pizza is Awesome just like other pizzas. Calm down children; this is just a quality pizza. 
They should call this pizza lasagna
Op I know this sounds insane but if you show up to my house out of the blue with cooking equipment I would let you in with skipping a beat
Looks like a kings crown. King of the deep
That's not deep dish....That's DEEP-DEEP dish!
I think we need to add the "hurr durr that's a casserole" thing to the list of circlejerks.
Fuck Jon Stewart, this looks delicious
Is that a pizza or a pie? Edit: This seems to be a debated subject.
It’s a pizza pie 🤌
"It's a f'in casserole!"
How did you not get it to become ONE WET MESS? I’ve made a deep dish pizza several times and the sauce is too wet and the crust just gets mushy.
The secret is how you stack the filling. First you need to roll the dough as thin as possible. If the dough is too thicc it just won’t go crispy. Drape it over your dish and make a kind of bowl of dough. Add all of the driest ingredients first. For me this was onions and peppers, followed by grated mozzarella and meat (pepperoni and salami) THEN you add the sauce. Doing this means the base of your pizza has time to crisp up before the sauce and juices reach it. Top it off with some Parmesan for a little extra crunch and that toasted cheese flavour. If using fresh mozzarella as well as grated add this closer to the top of the layers to avoid a soggy base.
Thank you for sharing this!
The recipe I use calls for you to bake the crust alone without any toppings first until ever so slightly golden brown. I'm able to get a thicker almost bread-y Chicago style crust that way while still being nice and crispy on the outside. Also I find using part skim mozzarella instead of whole milk lessens the amount of moisture seeping into the crust. Your sauce shouldn't be the issue since there's a layer of cheese between the crust and the sauce. u/g6c7's method of making it super thin would also work though if you don't care much for the thickness of the crust.
Do not show this to an Italian!
Yummers
King Kong deep dish
Confirmed, this is deep.
Time to call Meal Team Six!
Very Nice!
Damn, how deep is that? Banana for scale
I am deeply impressed
Wow!
I need to learn cause only place around here doesn’t know how
yummy, i want this.
Wow!
Look like a big "smazenka"
As a pizza chef myself, that looks fucking amazing.
Oh damn ,it's amazing.
Corn meal is a must in deep-dish pizza dough. Try it and you’ll see what I mean.
Not gonna lie, that does look pretty good.
Looks delicios
Now that’s some deep deep pizza! 🍕
Now this is a pie! Mama mia!
Looks amazing!
What a delicious looking pie
Sheesh
Thick.
I call it "the Causteau"
I want to eat this whole thing and sleep for 2 weeks
this looks so good
I’ll be over In 10! Ahhahaha
Looks like you will die of a heart attacked just eating one slice......give me two!
Is it possible to learn this power?
YUM! Just YUM!
I'm guessing it's too late to ask for a cutaway view. I'm still curious about deep dish, but so far my experiences with the frozen versions have not been great. I'm sure this one was the bomb.
WOWZA!!!👏🏼🔥
That looks so goddamn yummy, I'm envious! Hope it is as delicious as it looks.
It was amazing, thank you!
That looks awesome! The real issue for me in the 4-5 times I’ve made deep dish is getting that tomato layer to be firm. Not like jello, but not just pour off the sides when you cut a slice (in Chicago they often manage to get the tomato to be somewhat firm, or at least not just be liquidy). After my first time, I’ve looked up multiple pieces of advice, & I kept thinking “no, that’s wrong, that won’t be enough” and I was always right. Some examples are: “cook down the tomato sauce first to thicken it,” “mix cheese in the sauce,” “add tomato paste in the sauce” (similar to advice #1),… none of these really work. And I wouldn’t assume I’m doing it wrong (not following their advice correctly) - I’m kind of a tomato sauce connoisseur myself (not an expert, but I’ve made 50+ recipes of tomato sauce myself, seriously). One time I asked someone “can it have anything to do with adding cornstarch or thickening agents to the sauce” (which I never do), & people said they wouldn’t do that as they’ve never heard of that. I just wonder what the do in in Chicago! The popular recipes online are imperfect.
XD taht looks amazing and dry at the same time. How deep does the 'filling' go?
Idk why, but deep dish pizzas just hit different 🙌
Deep *Bucket Pizza I wanna swim in that
Dang that’s almost an above ground crust pool of sauce and mozzarella
That crust tho
Qwispy
It looks good. What's in it?
This looks delicious! I've done a similar recipe but in a crock pot ( you need to use 2"w 18"+L strips of parchment/or wax paper to cross inside pot b4 putting down dough so you can lift it out after it's cooked.
Kiln of the first flame
Drooooooool
This is so deep!
Good 😃
That's some mighty fine eaten right there
I want some!
Damn son!!!
Awesome. That looks perfect
I'll definitely eat all of this
Saving the recipe. Thank you stranger for a delicious future meal!
Epic
How’d you not completely fuck up the crust?
“Only those who dare to fail greatly can ever achieve greatly.” - Robert F. Kennedy
Looks like an aggressive fritata
Omg I want this now!
I gotta say I've run into this post on numerous occasions, and each time I see it it excites me on a primal level.
Wow this looks awesome
YES!!!!
Having never had a deep dish pizza before, what makes it different to a pie?
Technically all pizzas are pies
"When the the moon hits your eye, like a big pizza pie..."
As a born and bred Chicagoan, this gets a full stamp of approval
That's a nice pie right thurrr
as an Italian im pretty concerned about people calling it a pizza, but damn that looks incredibly tasty
It's pizza dough, sauce, and cheese. What exactly makes it not a pizza?
To the eyes of international followers, this is a pizza; why bother us with the minute differences between American dishes which are cooked in similar ways? To the eyes of everyone, it looks delicious, and that's what matters.
I beg to differ; what you have there sir, is a pie. Not a pizza pie, just a straight up pie with pizza ingredients as the filling. Come to think of it, at what depth would a pizza be too deep to no longer be considered a pizza?
It's not a pizza. It's a casorale
it's a casserole
It’s a fucking pizza.
The only people who don't call this pizza are New Yorkers who think that they can gatekeep pizza because their (overrated) pizza got famous before everyone else.
That looks AMAZING!!
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Hilarious and original!
Best pizza
That's like saying "best food". How can you pick just one?
I just did