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Deep Deep Dish Pizza

Deep Deep Dish Pizza

There are few things I love more than pizza, any pizza. My guilty pleasure was Totino's Pizza Rolls or bagel bites but let's save that for another day. I've been to Chicago a few times and fell in love with deep dish pizza. Now that's a city doing pizza right.  I haven't found anyone in Hawaii doing deep dish pizza right so that's what inspired this post. If you are in San Francisco check out Paxti's they make great deep dish and deliver quickly through eat24 or their own website. 

If you are anything like me you love to recreate recipes from places you have been. Im even guilty of forgoing a carry on a bag so I can carry cooler bags of deep dish pizzas with me back home. I want to share the magic I feel every time I eat one of these bad boys with my loved ones. This recipe is a labor of love and you could surely cut off a few hours with buying store bought pizza sauce and store bought pizza dough and no one is judging you. Later this week Im going to share my favorite store bought ingredients that really elevate your recipes. So stay tuned. For now eat some pizza. 

Pizza Sauce

2 boxes of Pomi Crushed Tomatoes – Finely (I used the finely crushed)

2 tablespoons of fresh Italian parsley – chopped

1 large sweet onion grated

3 cloves of garlic minced or grated

1 teaspoon crushed red peppers

2 teaspoons of dried oregano

2 teaspoons dried or fresh basil

2 tablespoons of butter

1 tablespoon of olive oil

1/3 cup of brown sugar

salt & pepper to taste


1.     Using a large saucepan turn it on medium high add olive oil to the pan with garlic and onions. Stir constantly for about 1 minute. Then add tomatoes and the rest of the ingredients. Turn the sauce down to a shimmer and cook until reduced by half.

Deep Dish Pizza Crust

1 ½ cups of Jiffy Cornbread Mix

3 ½ cups of All Purpose Flour, plus extra for dusting and adjusting

4 tablespoons of French butter or salted butter, melted

1 tablespoon of granulated sugar

3 ½ teaspoons of yeast

1 egg

2 cups of milk

½ teaspoons of salt

2 tablespoons French butter or salted butter, spreadable


1.     Heat milk in the microwave till the temperature comes up to 99F degrees. Add in the melted butter, sugar, and 3 ½ teaspoons of yeast. Mix and let stand for 10 minutes.

2.     In a large mixing bowl make a well with the cornbread mix, salt, and flour. Add the egg in the middle and start to mix with large wooden spoon. Then slowly add in the yeast mixture. Mix till combined. The mixture should be sticky.

3.     Turn dough out on to a floured surface and start to gently kneed the dough. If the texture is too sticky add more flour 2 tablespoons at a time. The dough should still be sticky but not sticking to everything.  Form a dough ball that will be extra soft and smooth.

4.     Place the ball in a large mixing bowl that’s been greased with butter or cooking spray. Cover the top of the bowl with plastic wrap and then place a kitchen towel over it. Place it in a warm humid area in the house. If it’s the winter preheat your oven to 200F degrees. Then turn off the oven and place the dough in there. Rise for 1 hr. Punch dough down and rise again for 1 hour.

5.     Turn dough out onto floured surface and roll into a rectangle. Spread the rest of the butter onto the rectangle. Then fold the dough like a letter, by folding the dough into thirds. Then fold in half. Place the dough back in the bowl and cover with the towel and start the sauce.

6.     When ready to build your pizzas take the dough out on to the floured surface. Cut dough into two even pieces. Then roll both of them into a circle. Depending on your pan will depend on your circle size, plan accordingly.

7.     Grease the pans and push dough gently into place.

Deep Dish Pizza

2 cups of sauce – above or store bought.

4 tablespoons of chopped fresh Italian parsley

1 cup of Italian Sausage cooked and crumbled.

1 cup of pepperoni

1 cup of olives

1 cup of mushrooms – fresh or canned

4 cups of mozzarella

2 cups of muenster/provolone

(Any toppings go really)


1.     Place oven rack on the lower half of your oven, if using a spring form pan make sure there is a lot of headroom for your pizza. Too close to the top of the oven will result in burning the crust on top and soggy on the bottom. Preheat oven to 450F degrees.

2.     Take your dough filled pan and layer the provolone or muenster cheese on the bottom directly on top of the dough. Then layer your peperoni and sausage. Sprinkle 1 tablespoon of the chopped fresh parsley. Add your mozzarella cheese next. Finally add the rest of your toppings.  Repeat for both pizzas.

3.     Taking a large ladle scoop a cup a time of sauce onto your pizza. The sauce needs to be very thick or you will end up with a soupy mess. Each pizza will get about two cups of sauce. Sprinkle 1 tablespoon of parsley on top each of the pizzas.

4.     Place in oven and bake for 35-40 minutes. (I baked each pizza in an oven by itself. It you don’t have double ovens I suggest placing one in the fridge while you cook the other, or cook them side by side)

5.     If you noticed that your crust is starting to brown at about 15 minutes. Cover with foil and cook the remainder of the time with the pizzas covered.

6.     Remove from oven, uncover the pizzas, and let sit for 10 minutes before cutting. Serve and Enjoy.

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