Easy 1 Hour Deep Dish Pizza Recipe
This easy one-hour deep dish pizza is my family's favorite game night/movie night dinner! Making deep dish pizza from scratch is super easy and fast. The crispy crust is brushed with garlic butter, the tomato sauce is simple and homemade, and between layers of gooey mozzarella cheese and ample toppings, this will be your new weeknight favorite!
Servings: 10 slices
Calories: 311kcal
Ingredients
Pizza Crust (makes 2 crusts)
- 2 ¼ teaspoon 1 pkg/.25 oz/11 g active dry yeast
- 1 teaspoon 5 g granulated sugar
- 1 cup 240 mL warm water (110 degrees F/45 degrees C)
- 2 ½ cups all-purpose flour
- 2 tablespoon vegetable oil
- 1 teaspoon 5 g kosher salt
Pizza Sauce
- 16 oz 480 mL can pureed tomatoes or tomato sauce
- 2 tablespoon 30 g Italian seasoning
- 1 teaspoon 5 g kosher salt
- 1 teaspoon 5 g freshly cracked black pepper
To Make Pizza
- 10 oz shredded low-moisture mozzarella
- Your favorite toppings
- 1 tablespoon 15 g fine cornmeal
Garlic Butter
- 4 tablespoon 57 g butter
- 2 teaspoon 10 g garlic powder
- 1 teaspoon 5 g kosher salt
- 1 teaspoon 5 g Italian seasoning
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 the other pizza dough ball heavily in plastic wrap, then in two layers of foil. Freeze for up to 3 months.
This works for both 10 inch and 12 inch cast iron skillets.
Nutrition
Serving: 1g | Calories: 311kcal | Carbohydrates: 43g | Protein: 13g | Fat: 10g | Saturated Fat: 4g | Polyunsaturated Fat: 5g | Cholesterol: 22mg | Sodium: 540mg | Fiber: 5g | Sugar: 6g