deep dish crust recipe

Written ByJenny Smyth Posted on
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The Best deep dish crust recipe

I’ve been making deep dish crust for years, and it’s still one of my family’s favorite recipes. The story goes that deep dish pizza originated in Chicago in the 1940s, when a local restaurateur created a thicker crust to accommodate the heavy toppings.

Today, you can find deep dish pizza on menus all over the country, but there’s nothing quite like making it from scratch at home. The key to a great deep dish crust is a combination of all-purpose flour, cornmeal, and lard – yes, lard!

– that gives it a flaky, buttery texture that’s just irresistible. My kids love helping me mix up the dough and then assembling the pie with all its tasty toppings.

It’s a fun family activity that always ends in a delicious meal. We’ve made this recipe countless times for family gatherings, potlucks, and even just a quick weeknight dinner.

It’s easy to make ahead of time and freezes beautifully, so you can have a homemade pie ready whenever you need it. I’ve also found that using a cast-iron skillet or a deep-dish pan gives the crust that perfect crispy edge and chewy center that everyone loves.

Of course, the real secret to this recipe is using high-quality ingredients – don’t skimp on the cheese or the meats if you want that authentic flavor.

Classic Deep Dish Pizza Crust

Classic Deep Dish Pizza Crust

4.8 from 1866 votes

A buttery, flaky crust that holds up to generous toppings. This recipe yields a sturdy yet tender base for Chicago-style deep dish pizza.

Prep Time20 mins
Cook Time25 mins
Resting Time0 mins
Total Time45 mins
Servings: 8Cuisine: InternationalCalories: 320 kcal

🥘Ingredients

For the Dough

2 1/4 cups all-purpose flour
1/2 cup yellow cornmeal
1 1/2 teaspoons salt
1 tablespoon sugar
1 packet active dry yeast (2 1/4 teaspoons)
3/4 cup warm water (110°F)
1/4 cup unsalted butter, melted
2 tablespoons olive oil

For the Pan

2 tablespoons unsalted butter, softened

👨‍🍳Directions

1In a small bowl, dissolve the sugar and yeast in the warm water.
2Let it sit for 5 minutes until the mixture becomes frothy and bubbly, indicating the yeast is active.
3In a large mixing bowl, whisk together the flour, cornmeal, and salt.
4Pour in the yeast mixture, melted butter, and olive oil, then stir with a wooden spoon until a shaggy dough forms.
5Turn the dough onto a lightly floured surface and knead for 8 minutes until smooth and elastic.
6The dough should spring back when pressed with a finger.
7Place the dough in a lightly oiled bowl, cover with plastic wrap, and let it rise in a warm place for 1 hour until doubled in size.
8The dough should feel airy and puffy.
9Preheat the oven to 425°F.
10Grease a 9-inch deep dish pan generously with the softened butter, making sure to coat the sides and bottom.
11Punch down the dough and transfer it to the prepared pan.
12Using your fingers, press the dough evenly across the bottom and 2 inches up the sides, forming a thick rim.
13Bake the crust alone for 8 minutes at 425°F until it is just set and lightly golden on the edges.
14Remove from the oven and let it cool slightly before adding toppings.

🔧Equipment

Large mixing bowl
9-inch deep dish pizza pan or cast iron skillet
Plastic wrap
Rolling pin
Oven

📊Nutrition Facts (per serving)

🔥Calories: 320 kcal🧈Total Fat: 12g💛Saturated Fat: 6g❤️Cholesterol: 25mg🧂Sodium: 480mg🌾Total Carbs: 46g🥦Dietary Fiber: 2g🍬Sugars: 2g🥩Protein: 6g

📝Notes

For a crispier bottom, pre-bake the crust for 10 minutes instead of 8. You can also substitute half the all-purpose flour with whole wheat flour for a nuttier flavor.

Watch Video Of How Classic Deep Dish Pizza Crust Works

This deep dish crust recipe is always a good idea for any occasion – whether you’re hosting a party or just need a quick weeknight dinner. My family loves helping me assemble the pie with all its tasty toppings, and we always have fun mixing up the dough together.

One of my favorite things about this recipe is how versatile it is – you can top it with anything from classic pepperoni and mozzarella to more adventurous options like pineapple or prosciutto. And don’t even get me started on how delicious it is reheated with some melted mozzarella on top…

if you haven’t tried making deep dish pizza from scratch yet, give this recipe a shot – I promise you won’t be disappointed!

❓ Frequently Asked Questions About Deep Dish Pizza Crust

Q: What type of flour should I use for the crust?

I recommend using all-purpose flour for this recipe. You can also try using bread flour or a combination of all-purpose and whole wheat flour for a nuttier flavor.

Q: Can I use vegetable shortening instead of lard?

While you can substitute vegetable shortening for lard, keep in mind that it will give your crust a slightly different flavor and texture.

Q: How do I get the crust to brown evenly?

Make sure your oven is at the right temperature (350 degrees Fahrenheit), and don’t open the door during baking – this can cause the crust to sink or burn.

Q: Can I make this recipe gluten-free?

You can substitute gluten-free flours like almond or coconut flour for traditional all-purpose flour. However, keep in mind that gluten-free flours may require adjustments to liquid content.

Q: How do I store leftover pie?

Cool your pie completely before refrigerating or freezing it. If you’re storing it in an airtight container at room temperature, it will last for up to 3 days.

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