A delicious thick crust pizza which is crispy all over, but soft within. Made with a savoury tomato sauce and your favourite pizza toppings, this deep dish pizza will be the best homemade pizza you have ever tasted! Recipe with step-by-step photos.
For the Pizza Dough
For the Pizza Sauce
For the Toppings
To make the pizza dough
For the Pizza Sauce
To prepare the pizza
To cook the pizza
MAKING MULTIPLE PIZZAS
* If you plan to multiply the recipe to make more pizzas, I recommend proofing the dough separately (and not as one large piece of dough). This will allow each piece of dough to trap more carbon dioxide as it is proofing, which will result in a lighter dough.
* I also recommend making the full recipe for Easy Tomato Sauce and freezing any leftovers in a zip-lock freezer bag for future pizzas, or even as a pasta sauce.
DIFFERENT TYPES OF FLOUR
For Swiss readers: I use Zopfmehl (or farine pour tresse) when making bread and enriched dough.
DIFFERENT TYPES OF YEAST
* Please note that there is a difference between instant yeast (also called instant dried yeast or fast-action dried yeast) and dried yeast (also called active dry yeast). If you are not sure what type of yeast you have, please check the packaging for instructions on how to use the yeast.
* With instant yeast, you can add it directly to the flour mixture without having to activate it first.
* With dried yeast, you will need to activate it first (usually in some warm liquid).
PROOFING THE DOUGH
Dough needs a warm environment for the yeast to activate and cause the dough to rise. If you don’t have a warm place in your home, try one of the following ideas:
* In the oven with the oven light switched on (works only for some ovens).
* In the oven with a tray of boiling water on the bottom shelf.
* In the oven at a low temperature of about 25-30°C (77-86°F).
All recipes on this website state temperatures for a regular oven (i.e. a conventional oven without fan). If you have a convection oven with a fan, please consult the manufacturer’s handbook on how to adjust the temperature and baking time accordingly.
To convert from cups to grams, and vice-versa, please see this handy Conversion Chart for Basic Ingredients.