Jul 14 2026
Restaurants›7 Stone Pizzeria›Stone Caramelized – Deep Dish Wood Fired – Thin Recipe

Stone Caramelized – Deep Dish Wood Fired – Thin Recipe

Inspired by 7 Stone Pizzeria
Time2h
Serves2

Made with a fresh – shredded Mozzarella blend.

Jump to Recipe

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

Dough (for one 12-inch thin, deep-dish pizza)

Caramelized Onions (Stone Caramelized)

Toppings & Cheese

Finishing (optional)

Method

Dough (for one 12-inch thin, deep-dish pizza)

  1. 1

    Mix and rest

    In a large bowl combine 2.25 cups bread flour, 0.75 tsp instant yeast, 0.5 tsp sugar and 1 tsp kosher salt. Add 0.9 cups lukewarm water and 1 tbsp olive oil. Stir until a shaggy dough forms.

  2. 2

    Knead

    Turn dough onto a lightly floured surface and knead 6–8 minutes until smooth and slightly elastic. Alternatively use a stand mixer with dough hook for 4–5 minutes on medium-low.

  3. 3

    First rise

    Place dough in a lightly oiled bowl, cover with plastic wrap or a damp towel and let rest at room temperature for 45–60 minutes until roughly doubled. For more flavor, refrigerate covered for 12–24 hours and bring to room temperature before shaping.

  4. 4

    Shape for deep-dish thin crust

    Gently deflate dough and press into a 10–12 inch deep-dish style pizza pan or cast-iron skillet, working dough up the sides to create a shallow rim while keeping base fairly thin. Brush the dough surface lightly with 1 tsp olive oil to prevent sogginess.

Caramelized Onions (Stone Caramelized)

  1. 5

    Cook onions low and slow

    Heat 1 tbsp unsalted butter and 1 tsp olive oil in a wide skillet over medium-low heat. Add 2 cups thinly sliced yellow onions and 0.25 tsp kosher salt. Cook, stirring every few minutes, for 25–35 minutes until onions are deep golden brown and very soft. If they show signs of drying, add a splash (1 tsp) water and continue cooking.

  2. 6

    Finish

    When onions are deeply caramelized, stir in 0.5 tsp granulated sugar and 1 tsp balsamic vinegar. Cook 1–2 more minutes to deglaze and concentrate flavor. Remove from heat and let cool slightly before topping pizza.

Toppings & Cheese

  1. 7

    Preheat oven and stone/skillet

    If using a wood-fired oven emulate high heat at home: preheat oven to 500–550°F (260–290°C) with a pizza stone or heavy cast-iron skillet on the middle rack for at least 45 minutes to thoroughly heat the stone.

  2. 8

    Assemble pizza

    With the shaped dough in the deep-dish pan or hot skillet, evenly spread 1.5–1.75 cups of the shredded mozzarella blend over the base. Distribute the caramelized onions over the cheese in an even layer. Sprinkle remaining mozzarella if you prefer more cheese coverage. Evenly dust 2 tbsp grated Parmesan and 1 tsp fresh thyme leaves over the top. Season with 1/4 tsp sea salt and 1/8 tsp cracked black pepper.

  3. 9

    Bake

    Transfer pan to the preheated stone or oven. Bake 10–14 minutes at 500–550°F, checking at 8 minutes — bake until the crust edge is golden and crisp and cheese is melted and lightly browned. If using a very hot wood-fired oven, total bake time may be 4–7 minutes; monitor closely.

Finishing (optional)

  1. 10

    Finish and serve

    Remove pizza from oven. Let rest 2–3 minutes. Drizzle 1 tsp honey over the top or lightly sprinkle 1/8 tsp red pepper flakes if desired. Slice and serve hot.

More from 7 Stone Pizzeria