Deep Dish Pizza
Updated July 10, 2025
- Total Time
- About 5 hours
- Prep Time
- 5 minutes
- Cook Time
- 5 hours
- Rating
- Comments
- Read comments
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Ingredients
- 1cup/240 grams whole milk
- 2½tablespoons/38 grams unsalted butter
- 2tablespoons/25 grams granulated sugar
- 1teaspoon coarse kosher salt or fine salt
- 2¼teaspoons/7 grams active dry yeast (1 envelope)
- 2¾cups/360 grams all-purpose flour, plus more if needed
- Olive oil, for greasing
- 10slices mozzarella (6 to 8 ounces)
- 6ounces loose sweet or hot Italian sausage (removed from casings if in links)
- 1(28-ounce) can whole peeled San Marzano tomatoes in purée, tomatoes crushed with your hands
- Salt
- 6tablespoons grated Pecorino Romano or Parmesan, plus more for serving
- Basil leaves, for topping (optional)
For the Dough
To Assemble
Nutritional analysis per serving (12 servings)
291 calories; 14 grams fat; 7 grams saturated fat; 0 grams trans fat; 6 grams monounsaturated fat; 1 gram polyunsaturated fat; 30 grams carbohydrates; 2 grams dietary fiber; 5 grams sugars; 12 grams protein; 370 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Prepare the dough: In a small saucepan, heat the milk over medium just until small bubbles start to form around the edge of the pan. Pour the milk into the bowl of a stand mixer fitted with the dough hook or into a large bowl. Add the butter and let it melt. Stir in the sugar and salt until dissolved, then let the mixture cool to lukewarm.
- Step 2
Sprinkle the yeast over the lukewarm milk mixture, stir and let stand until foamy, 5 to 10 minutes. Add the flour. If using a stand mixer, go straight into kneading on medium-low speed for about 10 minutes or until the dough becomes light and springy. If kneading by hand, first beat the mixture to combine, then turn out onto a floured surface and knead until light and springy.
- Step 3
Place the dough in an oiled bowl, cover with a towel and let rise in a warm place until doubled, 1 to 2 hours.
- Step 4
Make a fist and gently press down on the dough with your knuckles to release some gas, then transfer to a cutting board or other clean surface, divide and form into two balls. Put each ball in an 8- or 9-inch metal cake pan generously greased with olive oil and cover with plastic wrap. If not using right away, refrigerate for up to 48 hours. Let refrigerated dough come to room temperature, about 1 hour, before using.
- Step 5
Let the dough rise a second time, still covered, until doubled in size, 1 to 2 hours. Position a rack in the bottom of the oven and heat to 450 degrees.
- Step 6
Assemble the pizzas: Flatten the dough balls in the pans, using your fingers to gently stretch the dough to the edges of each pan and about 1 inch up the sides (keeping the dough thin on the sides). If the dough keeps springing back towards the center, walk away for a few minutes and come back after it’s rested.
- Step 7
Line the bottom of each dough round with 5 overlapping cheese slices. (It’s OK if some of the dough shows.) Scatter bits of sausage over the cheese in a single layer, then cover with the crushed tomatoes in purée. Season with salt, then sprinkle with pecorino.
- Step 8
Bake for 25 to 30 minutes, until the crust is golden brown, then remove from the oven and let cool slightly. Top with basil leaves, if using.
Private Notes
Comments
I’ve been chasing the perfect Uno deep dish recipe for years. I have a copy of the original but it calls for coarse ground corn meal which ends up gritty. Your recipe inspired me to go back to work—the milk and butter made the flavor so much closer. The crumb was light and airy but while the crust browned it was spongy like an angel food cake. Your sauce recipe was fine but too much for two pies. A layer of olive oil prior to cheese prevents the soggies. Pizza 101 but not everyone knows. Thanks
Use only the tomatoes and not the liquid. Otherwise the pizza will be soupy. The crust browned very nice. Overall I liked the recipe.
This is my second go at this recipe. It was wonderful the first time around--crispy crust, tangy tomato sauce, etc. Second time? Pretty lousy crust: soggy and scorched. I think the difference was the cheese. First time I used the low-fat, dense, shreddable mozz common to pizzerias of this deep dish recipe's era. This time, I used fresh mozzarella which failed to protect the bottom crust and made the sauce much wetter. Then I tried drying it out cooking too long. Live and learn...
Does anyone have a recommendation for a non-cows milk cheese replacement for this recipe? One that's sheep's milk, goat's milk, or even vegan? I prefer to use real cheese, but ideally want that coveted melty, gooey cheese-pull.
Use whole milk mozzarella
Stupid question, but if I have every ingredient as listed, except for whole milk…do you think reduced fat milk will significantly change the flavor of the dough?
Not really, no!