Deep Dish Pizza

Megan Stewart


This recipe was posted in the newspaper a long time ago, for Uno's pizza dough. I have made this so many times (and made it my own with toppings), and it just gets better every time! I hope you enjoy it, and make it your own! I personally like the mushrooms on top, and tend to add more onion. With a side salad, you have a fantastic dinner. You won't be able to eat more than 1-2 slices, it is fantastic and very filling!


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I slice into 6-8 slices


  • 1 pkg
    yeast (use fleischmans, don't substitute cheap packets)
  • 1 tsp
  • 3/4 c
    warm water (105-110 degrees f)
  • 1/4 c
    corn oil
  • 2 1/2 c
  • 2 tsp
  • 1 tsp
    olive oil

  • 1 lb
    bulk italian sausage, fried and drained well
  • 2 can(s)
    del monte diced tomatoes with garlic, basil and oregano, drain well
  • 2 pkg
    11 slices of sargento mozzarella and provolone (if you can't find it, use a package of each)
  • 1 small
    purple or vidalia onion, minced
  • 5
    basil leaves, fresh, minced
  • 1 pkg
    sliced mushrooms, sauteed and drained well
  • ·
    any other toppings you would like

How to Make Deep Dish Pizza


  1. Dissolve yeast in water and sugar. Add corn oil and blend (I used vegetable oil). Add flour and salt, mix 4 min on med with dough hook (how I love my kitchenaid mixer!), or 7-8 min by hand. When smooth and pliable mix by hand 2 min. Olive oil inside of deep bowl, roll dough in oil. Cover with plastic wrap and a kitchen towel. *** Let rise 2 hours. Do NOT punch down. Spread in bottom and up sides of lightly oiled 14" pizza pan.
  2. *** At this point you can put into fridge overnight. Take out 1 hour before assembling pizza.
  3. On dough, layer cheese, well drained tomatoes and bay leaves if you are adding them. Sprinkle with onions then cooked sausage. If you are putting mushrooms on, add now. Bake at 475 degrees on middle oven rack 20-25 min until it pulls from sides of pan. Let rest 3-4 min. Cut.

Printable Recipe Card

About Deep Dish Pizza

Course/Dish: Pizza
Main Ingredient: Flour
Regional Style: Italian

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