Deep Dish 1-topping Pizza Recipe

In a large mixing bowl, combine 1.5 cups warm water (about 105–115°F), 2 tsp instant dry yeast, and 2 tsp sugar. Stir and let sit 5 minutes until foamy.

Add 4 cups flour, 1.5 tsp kosher salt, and 3 tbs olive oil to the yeast mixture. Mix until a shaggy dough forms.

Turn dough onto a lightly floured surface and knead 6–8 minutes until smooth and elastic. Alternatively, knead in a stand mixer with dough hook 4–5 minutes.

Place dough in a lightly oiled bowl, turning once to coat. Cover with plastic wrap or a towel and let rise in a warm place until doubled, about 1 to 1.5 hours.

After rising, punch dough down and let rest 10 minutes. Press or stretch dough to roughly the size of your deep-dish pan with a slightly thicker edge (3/4–1 inch).

Preheat oven to 425°F (220°C). Generously grease the deep-dish pan with 1 tbs olive oil and 2 tbs melted butter; sprinkle 2 tbs cornmeal across the bottom to prevent sticking and add texture.

Place stretched dough into the prepared pan, pressing dough up the sides to create a high rim. Trim excess, leaving an even edge. Dock the bottom lightly with a fork.

While dough rises or after shaping, make the sauce. Heat 1 tbs olive oil in a small saucepan over medium heat. Add 2 minced garlic cloves and cook 30–45 seconds until fragrant (do not brown).

Add 2 cups crushed tomatoes and 2 tbs tomato paste. Stir to combine, add 1 tsp dried oregano, 1 tsp dried basil, 1/2 tsp sugar, 1/2 tsp salt, and 1/4 tsp black pepper.

Simmer gently 10–12 minutes to thicken slightly. Taste and adjust seasoning. Remove from heat and let cool slightly.

Preheat oven (if not already) to 425°F (220°C). Layer assembly is key for deep-dish: first, spread about 1.5–2 cups shredded mozzarella evenly across the bottom of the prepared dough in the pan. The cheese layer between dough and sauce helps keep crust crisp.

Distribute your chosen 1 cup topping (e.g., pepperoni, cooked sausage, or sautéed mushrooms) evenly over the cheese.

Spoon the prepared tomato sauce over the toppings, spreading to cover. Use about all of the sauce (2 cups) so the pizza is saucy like classic deep-dish.

Sprinkle 1/2 cup grated Parmesan evenly over the sauce. If desired, dot with a little extra shredded mozzarella on top.

Brush the exposed crust edge with the remaining melted butter mixed with 1/2 tsp garlic powder for color and flavor.

Bake in the preheated oven on the middle rack for 22–30 minutes, until crust is golden brown and sauce bubbles. If the top begins to brown too quickly, tent loosely with foil for the last 5–10 minutes.

Remove from oven and let rest 8–10 minutes to set (this helps slicing).

Sprinkle 2 tbs chopped fresh basil (or 2 tsp dried) over the pizza before slicing.

Use a sharp knife or spatula to loosen pizza from pan if needed. Slice into 6–8 wedges and serve warm.