This cheesy deep dish pizza recipe with sweet tomatoes and a touch of crushed red pepper is perfect for Pizza Night. Made with whole-wheat flour for an earthy, nutty crust and finished with plenty of melty cheese, it’s a home-baked favorite you’ll want to make again and again.
As a Chicagoan, I know the love for deep dish pizza runs deep. This skillet version captures that same comforting, cheesy experience while being simple enough to make at home—no takeout required.
Why You’ll Love This Deep Dish Pizza Recipe
- Freezer-friendly. Make a pizza ahead and keep one in the freezer for busy nights or last-minute cravings.
- Wholesome. Whole-wheat flour, fresh tomatoes, and olive oil give it a satisfying, wholesome profile.
- Better than fast food. Freshly baked, melty cheese and a tender crust beat delivery every time.
- Versatile. Use leftover cheeses or add your favorite toppings to customize each pie.
What You’ll Need
Sweet tomato sauce, fresh tomatoes, and a fragrant herbed oil give this deep dish its character. Scroll to the recipe card below for exact amounts and the full ingredient list.
For the Dough
- Whole-wheat flour – adds a pleasant, nutty flavor.
- All-purpose flour – bread flour works well if you have it.
- Salt – any preferred salt will do.
- Warm water – to activate the yeast.
- Active dry yeast – instant yeast can substitute.
- Sugar – helps feed the yeast; light brown sugar can be used.
- Extra virgin olive oil – or regular olive oil if needed.
For the Pizza
- Extra virgin olive oil – for the garlic-herb brush and flavor.
- Fresh basil – or dried, using half the amount.
- Dried oregano – preferably Italian oregano.
- Garlic – minced or as garlic paste.
- Black pepper – freshly cracked if possible.
- Tomato sauce – use your favorite jarred or homemade sauce.
- Tomato – thinly sliced or cherry tomatoes work well.
- Mozzarella cheese – shredded for a great melt.
- Parmesan cheese – freshly grated for best flavor.
- Crushed red pepper flakes – to taste for heat.
Other Topping Ideas
Make the pizza your own with these topping ideas:
- Cold cuts – pepperoni, salami, or prosciutto.
- Sliced bell peppers – any color adds sweetness and crunch.
- Mushrooms – cremini, button, or baby bella.
- Olives – pitted black or green olives for briny contrast.
How to Make Deep Dish Pizza
A brush of herby garlic oil on the dough elevates this skillet deep dish to restaurant-quality comfort. Follow the recipe card below for precise measurements and timings.
Make the Dough
- Whisk the dry ingredients. Combine the flours and salt in your mixer bowl and set aside.
- Activate the yeast. Stir warm water, yeast, and sugar in a small bowl until foamy, about 5 minutes.
- Form the dough. With the mixer on low, add the yeast mixture to the dry ingredients, then add olive oil. Mix until a loose dough forms, attach the dough hook, and knead at medium speed for about 5 minutes. Add water a teaspoon at a time if the dough seems dry.
- Shape and rise. Shape the dough into a ball, place it in a lightly oiled bowl, cover, and let rise in a warm spot until doubled, about 1 hour.
Make the Pizza
- Prep the skillet. Preheat the oven to 400°F. Press the risen dough into a greased 10-inch, 2-inch-deep skillet and set aside.
- Make the garlic oil. Whisk extra virgin olive oil with chopped basil, oregano, garlic, and black pepper, then brush over the dough.
- Add sauce and tomatoes. Spread tomato sauce evenly, then arrange the sliced tomatoes on top.
- Bake partially. Bake for 20 minutes without the cheese to set the crust and warm the toppings.
- Add the cheese. Remove from the oven, sprinkle mozzarella and parmesan, and add crushed red pepper to taste. Return to the oven and bake 4–6 more minutes until the cheese melts and bubbles.
- Rest and serve. Let the pizza rest 10 minutes before slicing so the filling sets. Cut into slices and enjoy.
Recipe Tips And Variations
- Use Alfredo or béchamel. Swap the tomato sauce for a creamy base for a rich variation.
- Adjust hydration. If the dough feels dry while mixing, add water a teaspoon at a time until it comes together.
- All-purpose only. You can make the whole dough with only all-purpose flour if preferred.
- Mix leftover cheeses. Combine any leftover cheeses—Gouda, cheddar, Muenster—to create an interesting cheese blend.
- More veggies. Add thinly sliced mushrooms, peppers, spinach, or red onion for extra texture and flavor.
- Warm rising spot. If your kitchen surface is cold, let the dough rise in a turned-off oven or a warm cabinet.
- Knead by hand. No stand mixer? Knead by hand for 8–10 minutes until smooth, pressing and folding the dough repeatedly.
Serving Suggestions
This deep dish pizza stands well on its own as a satisfying dinner. Pair it with simple Italian-inspired sides or a fresh salad for a complete meal.
How to Store Leftovers
Proper storage keeps this skillet pizza convenient and delicious later.
- Fridge: Store slices in an airtight container for up to 5 days.
- Freezer: Assemble the pizza in a disposable foil pan and freeze raw, covered tightly with foil and a freezer bag. Freeze up to 3 months. Thaw overnight in the fridge, then bake, or bake from frozen.
- To reheat: Microwave in 30-second intervals until warm, or reheat in the oven at 400°F for 30–35 minutes if frozen.
More Pizza Recipes
- Macedonian Fried Pork Pizza
- Fried Pizza Sandwiches
- Pizza Rolls
- Pepperoni Pizza Dip
- Flatbread Pizza with Grilled Corn and Mozzarella
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Deep Dish Pizza
by Katerina Petrovska
This deep dish pizza recipe with homemade herbed crust, tomatoes, and lots of melty cheese will bring Pizza Night to your kitchen each week.
Prep Time: 15
Cook Time: 30
Rising Time: 1
Total Time: 1 45
Servings: 6 slices
Ingredients
For the Pizza Crust
- ¾ cup whole wheat flour
- 1½ cups all-purpose ultragrain flour, you can also use regular all-purpose flour
- 1 teaspoon salt
- ¾ cup lukewarm water
- 1 tablespoon active dry yeast
- 1 teaspoon sugar
- 3½ tablespoons extra virgin olive oil
- 1 tablespoon water
For the Toppings
- 2 tablespoons extra virgin olive oil
- 1 tablespoon chopped fresh basil
- ½ teaspoon dried oregano
- 1 clove garlic, minced
- freshly ground black pepper, to taste
- 1 cup tomato sauce or pizza sauce, use your favorite
- 1 whole tomato, sliced into thin rounds (vine-ripened recommended)
- ¾ cup part skim shredded mozzarella cheese
- ¼ cup grated parmesan cheese
- crushed red pepper flakes, to taste
Instructions
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In your stand mixer’s bowl, combine the flours and salt; whisk to combine and set aside.
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In a small mixing bowl, combine water, yeast, and sugar; stir and let stand 5 minutes, or until foamy.
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With your stand mixer on low, gradually add the yeast mixture to the flour mixture, then add olive oil and mix until a shaggy dough forms.
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Attach the dough hook and mix at medium speed for 5 minutes. If the dough seems dry, add water a little at a time until it comes together.
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Remove the dough, oil your hands, shape into a ball, and transfer to a lightly greased bowl. Cover and let rise until doubled, about 1 hour.
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Preheat the oven to 400°F. Press the dough into a greased 10-inch, 2-inch deep skillet.
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In a small bowl, combine extra virgin olive oil, chopped basil, oregano, garlic, and black pepper. Brush the mixture over the dough.
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Spread the tomato sauce evenly over the dough, then arrange the tomato slices on top.
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Bake for 20 minutes.
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Remove from the oven and sprinkle with mozzarella, parmesan, and crushed red pepper. Return to the oven and bake 4–6 minutes more, until cheese is melted.
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Remove from oven and let rest 10 minutes, then cut and serve.
Equipment
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Stand Mixer
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Mixing Bowls
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Cast Iron Skillet
Nutrition
Serving: 1slice | Calories: 248kcal | Carbohydrates: 26g | Protein: 9g | Fat: 13g
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.
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