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Deep Dish Pizza

This hearty pizza is the perfect anytime meal. Feel free to personalize this recipe with your favorite toppings.

Yield: Two 8-inch pizzas (scale recipe in half to make one pie)

Degree of difficulty: Easy

Prep Time: 30 Minutes prep, 1hour dough proofing time

Bake Time: 50 Minutes

Total Time: 2 ½ Hours


For the Crust:

1 pouch Cup4Cup Pizza Crust Mix

1 cup warm water

1 packet yeast (included in pizza crust mix)

1 egg

4 tablespoons butter, softened



For the Pizza:

3 cups Cup4Cup Pizza Sauce

1-1/2 pounds grated low-moisture mozzarella cheese

2 ounces pepperoni, sliced (or substitute whichever toppings you prefer; cook high moisture toppings ahead of time to prevent the crust from becoming soggy)

Extra-virgin olive oil

Parmesan cheese

Torn basil leaves


For the Pizza Crust:

  1. Combine the Cup4Cup Pizza Crust Mix with the yeast packet in a large bowl. Add the water and egg and mix together with a fork. The dough will be crumbly.
  2. Knead the dough into a smooth ball.
  3. Wrap the ball in plastic wrap and refrigerate for 30 minutes
  4. While the dough is in the refrigerator, preheat your oven to 375°F.
  5. Generously butter two heavy, 8-inch round baking dishes (about 2 tablespoons of butter in each).
  6. Divide the dough in half then roll each half back into a ball and press down to flatten into a disk about an inch thick.
  7. Place each disk in the buttered pans and gently press working from the center out so that the crus is about 3/8-inch thick and comes up the sides by about 1-1/4 inch.
  8. Loosely cover the dough with plastic wrap and allow to rest in a warm area for about 30 minutes.
  9. Spread ½ cup of sauce on the bottom of the dough.
  10. Spread the pepperoni slices over the sauce.
  11. Top with 12 ounces of cheese per pizza.
  12. Bake the pizzas in the center of the oven for 30 minutes.
  13. Remove the pizza then spread ¾ cup of the sauce evenly over the top of the melted cheese.
  14. Return the pizza to the oven and bake for another 20 minutes.
  15. Allow the pizzas to rest 5-10 minutes before slicing.
  16. Finish the pizza with a drizzle of extra virgin olive oil, freshly grated parmesan cheese and torn basil leaves.