Deep Dish Pizza Recipe: My-Style Pizza

Let’s be honest, I’m all for living a healthy lifestyle, but preparing dinner with excessive calories is sweeter than eating the food itself.

Chicago-style pizza, sometimes referred to as deep dish pizza, is undoubtedly one of these recipes.

My guys like the deep-dish Chicago-style pizza because of its thick crust, while I prefer the thin-crust, classic Italian pizza.

That’s why I made a decision to treat them to a single handmade deep dish pizza in the Barbara style the other day. They had a difficult week, therefore they unquestionably earned it, thus it was only natural that they appreciated my gift.

Although I don’t frequently cook deep-dish pizza, when I do, I occasionally purchase the pizza dough from the supermarket to save time. However, this time, I wanted to make it extra special so I also made the dough from scratch.

In all honesty, it was much simpler than I recalled, and handmade dough’s soft-crunchy crust is unrivaled.

So, are you interested in discovering how to create deep-dish pizza yourself?

Find out by reading on.

Related: Which is The Best Pizza Stone?

My Deep Dish Pizza

delicious and filling diet sin 🙂

Prep time: 30 minutes

(+ 1 hour for the dough to sit)

Cook time: 30 minutes

Servings: 2 – 3 people


For the dough:

  • 1 pound white flour
  • 2 tsp active yeast
  • 1 tsp salt
  • 1 tsp sugar
  • 2 tbsp olive oil (+ a little more for brushing the dough ball and the crust)
  • 1 cup lukewarm water

For the topping:

  • 1 cup canned tomato or tomato sauce
  • 3/4 pound Kashkaval or Edam cheese
  • 2 tbsp dried oregano
  • 3/4 pound pepperoni (or some sausage)

Must-Read: Rolling Pin Substitute


  1. Pour the warm water into a small bowl and add yeast, sugar, and one teaspoon of flour. Let stand until foamy.
  2. Pour the flour into a large bowl, and add a teaspoon of salt and two spoons of olive oil.
  3. Add the warm water with yeast to the larger bowl and mix everything together, with a mixer, spoon, or your hands until you get a consistent dough.
  4. Transfer the dough to the counter surface (pour some flour on top of it) and shape it into a ball.
  5. Pour some olive oil into an empty bowl, put the dough ball into it, and turn it around until it is equally covered with oil. Leave to stand for about one hour.
  6. Put the ball on a floured counter surface and gently knead. Roll it into about a 12-inch round.
  7. Put baking paper in a deep pan (or coat it with olive oil).
  8. Place the dough in the pan and push it around the pan’s sides.
  9. Pour the tomato sauce in the middle and evenly disperse it everywhere except on the high edges.
  10. Sprinkle with a spoon of oregano.
  11. Evenly disperse one-half of the ground cheese on top.
  12. Arrange the pepperoni over the cheese.
  13. Add the second half of the cheese.
  14. Sprinkle with oregano.
  15. Put in a preheated oven (450 F).
  16. After 20 minutes change the temperature to 300 F, and leave to bake for ten more minutes.
  17. Brush the crust edges with olive oil or butter

Recipe Notes

It seems like you will have a lot of jobs with this, but it is not as difficult as it looks. There are some tricks I like to use to make this dish even better.

For example, the crust will be much softer if you add two or three spoons of Greek yogurt into the dough, but you can save yourself the trouble of preparing the dough by opting for the store-bought version, it is almost just as good as the homemade.

Also, you can change the toppings according to your taste. I used some pretty hot pepperoni I got from my neighbor, but you can use ham or salami instead.

Also, you can add mushrooms, pepper, onion, or whatever you can come up with. There is no way you can go wrong with this. 😉


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