Chicago Style Deep-Dish Pizza

deep dish pizza

I love a little Friday night family dinner. I thought this last Friday I would make pizza. I wanted to make it different from my normal pizza. I thought why not try to make deep dish pizza. It turned out wonderfully, and taste even better. My little boy and I actually ate the last of it for lunch today. It was still delicious. I felt like deep dish pizza was way easier then normal pizza for some reason. Maybe because I didn’t have to roll the dough out to fit a big pizza stone. Instead I used a 9×13 Pyrex dish to make it a deep dish pizza style. 

Dough: Easy Peasy Pizza Crust

1 1/2 c. warm water

2 T of quick rise yeast

2 tsp of sugar

1 1/2 tsp salt

3 1/2 c. of flour

Dissolve yeast in water. Mix with dry ingredients in mixer with bread dough hook. Form a ball of dough. Place inside a bowl that has been sprayed with non-stick spray. Cover your bowl with plastic wrap. Let rise for 30-40 minutes. Spread about 1 T of olive oil all over your pizza pan or stone. Sprinkle it with 2 T of cornmeal. Spread the dough out on the Pyrex dish. Preheat oven to 425 degrees.


One small can of tomato paste

one small can of tomato sauce

garlic salt

Italian seasoning

Mix all the paste, sauce and seasonings together in a bowl. Add as much sauce as you desire on top of the pizza dough.

Add toppings. You can put cheese, pepperoni, Canadian bacon, hamburger, peppers, tomatoes for example. Put whatever you and your family enjoy for toppings. Bake for 30 minutes at 425.