Deep-Dish Pizza Recipe (Supreme) (2024)

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This deep-dish pizza recipe may just become a family favorite! A super easy and delicious pizza dough recipe that doesn’t require much kneading and you don’t even need a rolling pin! Just a combination of ingredients, some very little rising time, a little arm strength, and the result is one big pizza loaded with aromatic toppings!

This should really be called Alyona’s Pizza because it comes from my cousin whose name is also Alyona (we even have the same birthday month and are around the same age too!) I am just drawn to this pizza! It’s so flavorful and I’m not even that huge on thick-crusted pizza, but somehow this version is actually an exception. I definitely think the thick crust + lots of toppings are actually proportional here. Not to mention how easily this comes together! Make this supreme deep-dish pizza recipe today to see what it’s all about– a favorite to my pizza collection!

Although I have a variety of pizza dough recipes like my crusty pizza dough recipe, , Hawaiian Pizza recipe and Grilled white Pizza recipe, I’ll say that this deep-dish pizza recipe is worthy of a post!

INGREDIENTS:

• 1 1/2 cups warm water
• 1 TBSP yeast
• 1/2 tsp sugar
• 1 egg
• 3 TBSP dry milk
• 1 tsp salt
• 2 TBSP oil
• 4 – 4 1/2 cups flour

TOPPINGS:

• 1 cup of jarred tomato sauce (I used Ragu)
• 2 1/2 cups shredded mozzarella cheese
• 35 pepperoni’s
• 1/4 of an onion, sliced
• 6 mini bell peppers, quartered
• 5 button mushrooms, sliced
• 1/3 cup black pitted olives, rinsed and sliced

Note: I like to make a homemade mozzarella blend by combining part-skim mozzarella and velveeta mozzarella shreds–this makes a great melting cheese combination and doesn’t result in a thick stringy cheese topping.

DIRECTIONS:

1. In a large bowl combine the warm water, yeast, and sugar. Allow to poof for a few minutes and add remaining ingredients. Stir until dough comes together and lightly knead until the flour is fully incorporated. (Dough should be slightly sticky and thick.) Cover and allow to rise in a warm place for about 25 minutes.

2. Grease a large round baking sheet with 6 TBSP of oil and preheat oven to 400° F.

3. With greased hands shape dough into a ball and dredge the bottom of dough into cornmeal (this is optional but I like the hard crust that forms on the bottom of the crust this way, only lots of oil is crucial for this to work.) Transfer dough to the greased pan and spread out forming a border. Poke the bottom of the dough and grease the edges using the excess oil from the pan. Spread sauce and layer toppings in the order given. Bake on the bottom rack of the oven for 25-30 minutes or until the crust is nicely brown. Cut into squares or slices.