Simple Deep Dish Pizza

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Cast-iron skillet filled with our Easy Deep Dish Pizza recipe

Pie, pie, I made you a pie. A pie on the fly. Without any ryyyeee!

Sorry. It’s late and I really wanted to make you a poem. Somehow I wanted to fit in “It doesn’t have any butterrrrr” and “it’s deep dissshhh” but they didn’t really rhyme with fly, so they didn’t make the cut. You get the point though, you’re smart.

Yeasted dough rising in a bowl

I have never really been a deep dish kind of girl. Thin crust is more my scene, obviously because I can justify more pieces and thus more toppings. Because let’s be honest, IT’S ALL ABOUT THE TOPPINGS, primarily the sauce. Am I right?

However, after recently getting the urge to go deep dish on you guys, I did a quick Facebook survey to see if you’d prefer something savory or sweet. To my surprise, the response was overwhelmingly savory. As in SALT over SUGAR. Whoa. So, as promised, here is a savory deep dish recipe and a sweet one is soon to follow for all my sweet tooths out there. SIT TIGHT ladies and gents.

Pizza dough in an oiled cast-iron skillet

Most deep dish pizzas involve some super buttery, complicated crust that I honestly don’t have the time or energy or desire to make.

I like my crust to taste like crust, not a buttery dinner roll. So I kept this one simple and stuck with my favorite pizza crust that I make almost weekly and keep on hand for impromptu pizza nights. I suggest you do the same. Clearly, it’s the only option.

Spreading pizza sauce on top of roasted vegetables and shredded cheese

Origins of Deep Dish Pizza

Naples, Italy is credited with the origination of pizza in the late 1700s to early 1800s. But it may have been inspired by a similar flatbread-style dish served by ancient Egyptians, Romans, and Greeks. Italian immigrants then brought pizza to the US in the 19th-20th century.

It was in Chicago that deep dish style pizza was created. The first deep dish pizza is believed to have been created by Ike Sewell and Ric Riccardo in 1943 at their restaurant Pizzeria Uno (but the origin is debated). The concept became wildly popular and Pizzeria Uno now has over 200 locations worldwide!

Skillet containing our Deep Dish Pizza with Roasted Veggies

How to Make Deep Dish Pizza

Once you get past the complicated part of a deep dish pizza, namely the crust, it’s quite simple.

You get a round pan or cast iron, and rub it with olive oil.
Plop on the dough. Spread and form a 1-inch tall crust up the side.
Lots o’ sauce.
Mo cheese.

Boom. Bake. Boom. You got a deep dish pizza on your hands. (Only be careful because the skillet will be hot and you may burn yourself three times in the process of cutting it, not that I know that from experience or anything…)

Skillet filled with a batch of our 45-Minute Deep Dish Veggie Pizza recipe

This pie was SO SO good!

Despite being butter free it tasted absolutely decadent thanks to the layers of cheese, sauce and roasted veggies. It was perfectly crisp on the outside and tender and slightly doughy on the inside. And the veggies married with the sauce melted in between the cheese was a dream.

I could’ve eaten the whole thing, probably, except that my belly could only hold two small pieces. Deep dish is filling!

Skillet filled with vegetarian Deep Dish Pizza with fresh basil
Slice of Deep Dish Roasted Veggie Pizza removed from the rest of the skillet

With a crust prepared ahead of time (or snagging a quality store-bought) this pie comes together in about 45 minutes. It’s such a simple and fairly healthy lunch or dinner option that only requires a handful of staple ingredients. I know I said I liked thin crust before, but….things are about to get all deep dish up in here. I’m in love!

Grabbing a slice of Deep Dish Pizza from a skillet

More Pizza Recipes

If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo #minimalistbaker on Instagram. Cheers, friends!

Crust piece of a slice of Deep Dish Pizza

Simple Deep Dish Pizza

Simple deep dish pizza without the butter and topped with tons of roasted veggies. Easy, healthy, and 45 minutes from start to finish.
Author Minimalist Baker
Skillet of homemade Deep Dish Pizza
4.91 from 44 votes
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 4 (2-slice servings)
Course Entrée
Cuisine Italian-Inspired, Vegetarian
Freezer Friendly 1 month
Does it keep? 2-3 Days


  • 1/2 batch pizza dough recipe (or sub store-bought // see notes for gluten-free)
  • 3/4 – 1 cup pizza sauce
  • 1 cup mixed veggies of choice (such as cherry tomatoes, eggplant, onion, green pepper, mushroom)
  • Olive oil
  • 1 clove garlic
  • 1- 1 ½ cups mozzarella cheese (or dairy-free mozzarella)
  • Italian seasonings (dried basil, oregano, thyme, red pepper, etc. // optional)
  • Grated parmesan cheese (optional)
  • Fresh basil (optional)


  • Prepare pizza dough (half batch only) and sauce if using homemade.
  • If roasting veggies, preheat oven to broil, toss veggies in olive oil on a baking sheet, and broil for 4-6 minutes on the top rack (low/medium broil), tossing once for even cooking. Or if using a parchment-lined baking sheet, roast veggies at 450 degrees F (232 C) as the broiling function is unsafe with parchment paper. Remove from oven and set aside.
  • Preheat oven to 450 degrees F (232 C).
  • Next, coat a 10-inch cast iron skillet or round baking dish with olive oil and run a garlic clove around for seasoning (NOTE: If using a 12-inch cast iron, the recipe should still work you'll just need to stretch the dough a bit more to fit the pan, and use slightly more toppings).
    Plop your dough down into the pan and push it up around the sides about 1 to 1.5 inches (see photo). Let rest for a few minutes while preparing the rest of your toppings.
  • First sprinkle in 1/2 of mozzarella cheese, then add veggies, then sauce. Top with remaining mozzarella cheese, Italian seasonings (dried basil, oregano, thyme, red pepper, etc.) and grated parmesan cheese.
  • Bake for 25-30 minutes or until the crust is golden brown and the cheese and sauce are bubbly. Let rest for 5-10 minutes before cutting, then serve immediately. Store cooled leftovers covered in the refrigerator up to 2-3 days. Or in the freezer up to 1 month.



*You can sub 1 store-bought crust for the 1/2 batch homemade.
*Method adapted from Emeril Lagassi
*Although it would likely be with varied success, make this recipe gluten-free using this Gluten-Free Pizza Crust recipe.
*To keep it dairy-free, simply use a non-dairy cheese such as Daiya mozzarella (which I totally approved of).
*Nutrition information is a rough estimate calculated with 1/4 cup each cherry tomatoes, eggplant, onion, and mushrooms and without optional ingredients.

Nutrition (1 of 4 servings)

Serving: 1 two-slice serving Calories: 314 Carbohydrates: 48.1 g Protein: 12.7 g Fat: 8.4 g Saturated Fat: 3.1 g Polyunsaturated Fat: 0.84 g Monounsaturated Fat: 3.66 g Trans Fat: 0.16 g Cholesterol: 14 mg Sodium: 326 mg Potassium: 600 mg Fiber: 4 g Sugar: 6.9 g Vitamin A: 926 IU Vitamin C: 12.06 mg Calcium: 181.74 mg Iron: 2.05 mg

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My Rating:

  1. Score says

    Really would be helpful to know how much a batch of dough is. That way I could figure out how much a half batch is, then I’d try this recipe.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi, thanks for the feedback! If you click on the link that says “pizza dough recipe”, you’ll find the recipe. A half batch is 1/2 packet active dry yeast, 1 tsp sugar, 1 tablespoon olive oil, 1/2 tsp salt, 1 1/2 cups flour, and 1/2 cup slightly warm water.

  2. Linda says

    Hi, I followed the link on this p age to your favorite pizza crust. You listed a few ingredients, which did not include sugar. But in the directions you say to add the sugar (and something else ). Would you please correct this error?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Linda, the pizza crust is not our recipe, so we’re not able to adjust it. Sorry about that!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Mayana, Trader Joe’s has a ready-to-bake dough that would work for this recipe. Hope that helps!

  3. Dolores Marchese says

    I used a ceramic baking dish , 11 inches across and 3 inches deep. I coated the inside with olive oil using a pastry brush. The dough would not stay put when I tried to puill it up the side of the dish. It ended up
    being abouit 1/4 inch thick and did not cook properly. The other ingredients were fine. I put it back in the oven to try and cook the bottom more but it did not work ouit. I am thinking of rolling the dough out first and then putting it in the baking dish and even putting it in the oven for 5 minutes or so to get it somewhat cooked before adding the rest of the ingredients. How much should the dough weigh when using it in an 11 inch dish? I used store bought raw dough. Thanks for your help.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Dolores, sorry to hear it didn’t work out. We’ve only ever made this in a cast iron pan. We’re thinking maybe it doesn’t work well with a ceramic pan? We’d estimate the dough should weigh ~200 grams.

  4. Yeva says

    I’m hoping to make this recipe soon, however the link you have posted for the pizza dough is broken and doesn’t work. Is there another pizza dough recipe you would recommend? I want to make sure to have the right amount since you said to halve the recipe. Thanks!

  5. nuraman00 says

    I followed some things from your recipe, such as pressing the crust against the edge of the cast iron.

    I liked how it came out.

    I don’t remember how long I baked it for, but I would do on the lower end of the time range, next time.


    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We’re so glad you still enjoyed it, Paul! We’ll see about adding a note in the instructions so that’s more clear.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Stephanie, the crust isn’t our recipe so we aren’t able to change that. But we’d recommend 1-2 teaspoons of sugar. Hope that helps!

  6. Donna says

    Off the charts delicious!
    I almost used the whole dough but glad I followed your instructions exactly 1/2 fit my cast iron pan and now I got one waiting in the freezer
    Perfect pizza n great instructions!
    Thankyou lots of whole bunches
    I cant wait to check out more of your recipes!

  7. Nicole Madsen says

    I’ve made this 3 times now and it is so good! Tonight, I used Bob’s all purpose gluten free flour instead of plain flour thinking that I could substitute it with no problem. I didn’t prebake the crust or anything. It actually turned out really good! The crust had a bit of flour sandiness from not prebaking the GF crust, but otherwise, it was surprisingly great! I used marinara pasta sauce in place of pizza sauce, and added roasted mushrooms, onions, grape tomatoes, vegan sausage, olives….and fresh basil on top!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks so much for sharing, Nicole! We’re glad to hear it works pretty well even with GF flour!

  8. nuraman00 says

    How many inches of a cast iron pan does 1 batch of the dough recipe make?

    If I have a 17 inch cast iron pan, how should I scale the recipe? Double the recipe?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi there, we recommend a 10 or 12 inch cast iron for this recipe, so yes, we’d say try doubling (or perhaps 1 1/2 times) it! Let us know how it goes!

  9. Angela says

    The dough recipe is the best pizza dough recipe I’ve come across, and I love the roasted veggies suggestions. All I had on hand was mushrooms. I quickly sauteed them and drained off some moisture and I’m really glad I did to avoid sogginess. Accidentally forgot to halve the dough, so my pizza was very thick crust!! It actually still worked out with just a few extra minutes in the oven, and was like a hybrid of thick crust pan pizza and deep dish- so basically a lot of everything and very filling! I think it helped the dough cook through that I preheated my skillet in a 350 degree oven- had a lovely golden brown bottom and the extra thick dough was nice and fluffy all the way through.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We’re so glad you enjoyed it, Angela! Thanks so much for sharing your experience!

  10. Jill says

    Thank you so much for the direction to rub the garlic in the olive oil! And I loved that you started with cheese first on the dough. The Skillet Pizza turned out wonderfully delicious. Next time I want to try more veggies. We topped ours with onions, jalapeños, and snuck in pepperoni.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We’re so glad you enjoyed it, Jill! Thanks so much for the lovely review!

      • Cindia Martinez says

        OMG!!! I’ll never buy a ready made pizza again!!! Got up this morning to bake the second half of the dough!!! Didn’t want to waste it!!! Reminds me of the Chicago deep dish pizza I dearly miss here in Las Vegas!!! Totally in love with this recipe!!! Thanks for posting!!!

  11. Rhiannon Aarons says

    Great minimalist adaptation. Made this during the Covid-19 shelter in place with stuff I had around the house and everyone loved it. Can adapt to use with sourdough starter and Artisan Bread in 5 Minutes recipe as well for crust. Nicely done.

  12. Summer says

    I’m always looking on your site for recipes and have made many of them! The deep dish pizza really intrigued me. I made the dough from the recipe suggested (I used all the dough, not halved) and it came out great. I love my cast iron pan so another reason to use it was a plus. My husband and I loved it. I put the “cheese” on the bottom as suggested by another commenter with some veggies and sauce on top and it was delicious. We will be having this again next week on “pizza Friday.” Thank you for another great recipe.

  13. Allison says

    Sooo delicious!! Both crust and pizza sauce recipes are keepers! I added garlic powder & cayenne pepper to the dough recipe, made and used ALL of the sauce recipe, and put the extra dough on top off all my veggies (spinach, onion, garlic, vegetarian sausage) and cheese to make a “stuffed” pizza. Topped that layer with seasoned stewed tomatoes, and OMG…as good as stuffed deep dish back home in Chicago. Worth the time!

  14. Stephanie says

    This recipe was great! I followed the dough recipe. I also decided to add toppings to the top of the pizza. When the edges looked done, I put foil over them so they didnt burn. So good! This recipe does take a long time – but I will say it’s well worth it. I’ll definitely make it again when I have the time.

  15. Jozzy says

    I have wanted to try making pizza at home but didn’t know where to start. Your blog made me think I could do it and it worked. Thanks for steering me to an awesome dough recipe and laying out a great step by step plan.

  16. Leah @ Lunch with Leah says

    This recipe is so delicious! A great way to get some more veggies into my kids too. They enjoyed helping with the cooking too. I love how easy it is to adapt so many ingredients to a good pizza recipe.

    I included it in a round-up of favorite vegetarian dinner ideas.

    Thanks for creating such amazing recipes, can’t wait to try more! Great blog!!

  17. Brittany says

    Hi just wondering which Dairy-Free cheese you used for this recipe, it melted really nicely as supposed to your average Dairy-Free cheeses!

  18. steph says

    I made this great pizza using a Whole Foods fresh crust (you can ask at the pizza counter for a fresh or frozen pizza crust!) , whole foods pizza sauce, spicy chicken sausage, uncured pepperoni, whole foods pizza blend cheeses, bell pepper, onion and jalapeno peppers. It was the best pizza I’ve ever made and turned out far better than ones I’ve made on my pizza stone. My whole family loved it and is already asking when we can have it again!

  19. Heidi says

    Hi Dana! I know this is a butter-free recipe, but those of us who’d like to brush a little butter with a bit of garlic on the crust, should I do that prior to baking the crust, after or both? Any suggestions would be great. Thanks! ✌??

  20. Dante says

    I too burned myself on the cast iron pan :/
    It was delish though.. i must confess i used chorizo n pepperoni, so couldn’t really go too far wrong in terms of taste !
    Will make again in traditional format to avoid the danger of the pan ;)
    Happy belated BDay btw…

  21. Lindsay says

    Made this pizza and people are still raving about it… The dough was perfect (although it does not tell you how much sugar to add… It is a TBS) and I never really follow a recipe when it tells me how to build a pizza so we put on layer upon layer of our favorite vegan toppings… Word to the wise definitely cheeze as your first layer!!! Any way best pizza we ever made!!! Thanks for the great suggestion!!!

  22. Karen Ackerman says

    I thought I wrote a “reply” but…at any rate, Dana, Daiya is NOT vegan. It does contain palm oil and/or derivatives thereof. Thank you.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      It is found in the notes of that page! 1 small can of tomato paste, 1/2 cup water and equal pinches salt, pepper, dried basil, oregano, thyme, and garlic powder.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Lisa! A standard 10″ cast iron pan! Any 10- or 12-inch round metal pan should work fine.

  23. Heather says

    Made this last night and it was delicious! I used a 9 inch round cake pan to make a Chicago style pizza.
    25 minutes was almost too long. A minute longer and it probably would’ve burned. It came out with a crunchy crust, which was great. I usually experience a soggy crust when eating a deep dish pizza at a restaurant, so this was nice!
    The crust recipe is missing the measurement for sugar. I used 1 T. I let it rise on the stove while the oven was preheating, and it doubled in size quickly!
    Thanks for a quick and easy recipe for delicious pizza. ?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Heather, we’re so glad you enjoyed it! We’d say it probably doubled quickly due to having more sugar than needed. We’d recommend trying 1-2 teaspoons next time to see if that helps.


    This is one of my fav recipes. I make this once a month, and at times, I wont even put cheese, and it tastes phenomenal. Kids and Adults both really loved it!

    The only issue I have ever had, is when I have to remake the water and yeast mixture a few times as it doesn’t rise at times, what can I do to conquer this issue?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Sruthy, we’re so glad you and your kids enjoy it! As for it not rising sometimes, we would recommend making sure your yeast is not expired, that there is enough sugar to feed it (1-2 teaspoons should be plenty), and that the water isn’t too hot. Hope that helps!

  25. Chris says

    The crust recipe in the link was faulty. Doesn’t list sugar on ingredients list, but talks about adding sugar in instructions. Not useable without all the info.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Chris, the crust isn’t our recipe so we aren’t able to change that. But we’d recommend 1-2 teaspoons of sugar. Hope that helps!

  26. Shirley says

    Made this today with dough from my bread machine and homemade sauce. The iron skillet made all the difference between good and great! Better than delivery!

  27. courtney henderson says

    What kind of pizza crust do you buy from the store? One that is still doughy or a solid one? (Does that make sense?)

  28. Josh says

    25 minutes was way too long. Do not bake for 25 minutes, or your pizza will burn and your hopes and dreams will be crushed.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Josh, Thanks for letting us know! We wonder if your cast iron skillet was larger than ours and that may have caused it to cook more quickly?

  29. Cal Johnson says

    Please come up with a DIY vegan mozzarella cheese for this and thank you for all the work you put into your recipes they are delicious!

  30. Tee says


    Preheat your skillet on the stove and sprinkle in a little flour and corn meal before you place and spread your dough. Then it will slide right out onto a cutting board to make things a bit easier.

  31. Carissa says

    Can I line a deep dish pizza pan with baking paper or aluminium foil? I am new to this, but have made an amazing copy of Gino’s East Chicago Deep Dish Pizza a couple of times and it’s just fab. I find it hard to get it out in one piece though from my “Commercial II” non-stick pan, even though I grease it well. I end up cutting the pizza in the pan with a sharp knife, but I don’t want to keep damaging the pan. I will eventually get a fit for purpose cast iron one, but they are not available here in New Zealand. Until then, I need to be careful. Just wondered if lining the pan makes a difference to the cooking? Makes the dough soggy? I thought about running two strips of alu foil criss crossed to pull it out.

      • Carissa says

        Hi Support – thank you for your response. I replied via email this morning, but not sure if the reply goes back that way. I tried baking paper last night and it worked, but what gobsmacked me is, my neighbour, who the pizza was for, put a plate over the top, tipped the pan upside down like a cake. I gasped yelling “no don’t turn it upside down”. Too late. It remained upside down for a few seconds, he flipped it back upright and it worked. I thought the filling would fall out everywhere, but it all stayed in tact including the sauce. I wouldn’t try it a second time though. I guess a false bottom pan would work too, but I wonder if they use ‘cast iron’ pans for a reason when it comes to Deep Dish. What is the cooking difference between cast iron and standard metal baking pans???

  32. hannah wolfe says


    Thanks so much for posting this recipe!

    Ours is in the oven now. I’m makin it for my boo and I. Great, 95 degree day for heating the oven to 450 lol. It looks and smells divine! We “topped” the pizza with black olives, bacon, and shrooms. I also put provolone on the bottom in addition to mozzarella. Provolone is delish on ‘za, highly recommended!

    Great recipe! Thanks again <3

    • hannah wolfe says

      oh btw..I sauteed the mushrooms and black olives prior to baking…takes a lot of moisture out and keeps the pizza from being soggy. Roasting would work great too.

  33. nuraman00 says

    Will the veggies really be roasted in 4 – 6 mins in the broiler?

    Or is this just to “help” them, and while cooking the pizza on the pan, they’ll be fully roasted?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      It will depend how close your oven rack is to the broiler, but yes, they should be roasted in 4-6 minutes. The photos in the post may help for reference. Hope that helps!

  34. Bill says

    Oh, Dana! I wish I could post the pictures of my first deep dish… what that skillet does for pizza! This is going to happen more than once a week for sure!

  35. Gina says

    Can’t wait to try this when I get my cast iron 8×8 dish! Do you think I should pre bake the crust? Will it cook all the way through with the toppings on it without pre baking?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Gina, no need to pre-bake the crust! We do recommend pre-baking the vegetables though.

  36. Megan says

    I just made this and it was delicious! My husband even loved it and he usually prefers thin crust pizza. Thanks for the recipe! Oh, and I used 1.5 tsp of sugar for the dough.

  37. Haley says

    I used this technique to make the recipe “My favorite Vegan Pizza.” I used the marinara from that recipe (which is the best ever, I use it for everything now). And I used the Minimalist Baker vegan parmesan recipe. As for my toppings, I just used what I had: a bell pepper and several handfulls of spinach. I also used the mushroom walnut sausage crumble and mozarella sauce from Chloe’s Vegan Kitchen. This was a superb recipe, and I think I will be making deep dish pizza from now on!

  38. Christine says

    Do you have that pizza dough recipe? They left out the sugar on the ingredients list in the link you posted. Thanks!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Christine, sorry about that! We’d recommend 1-2 teaspoons sugar in the crust.

  39. julie says

    In the crust recipe (followed the link to food republic), step 2 says to add the sugar; there is no sugar or amount to use listed in the ingredients list on that site. i was going to make this tomorrow and don’t want to use a random dough recipe, i’d rather use one that you recommend. did you use sugar when you made this dough? if so, how much?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Julie, sorry about that! We’d recommend 1-2 teaspoons sugar in the crust.

  40. Kristen says

    Hell to the yes. This recipe was absolutely fantastic. We topped our pizza with store bought sauce (sshhh, I seasoned it to the max so it’s practically homemade right?) , caramelized mushrooms, peppers, and onions, and daiya mozzarella. I had my forehead pressed against the oven door, just counting down the seconds until it was done. We served this with zucchini fries, a meal fit for a King. Thanks!

  41. Angie says

    Just made this and loved it! I always have crust issues and rarely make pizza because of it. This pizza crust was excellent. Tomorrow I’m going to make more and freeze it.

  42. thatgirl says

    We’ve done a lot with our long-seasoned cast iron skillet, and as we’re also pizza makers on the regular, we’re looking to try doing this.

    My one concern is using a knife or other metal utensils to cut and serve within said pan. Cast iron aficionados usually eschew metal use in a nicely-seasoned pan. Did you actually cut into yours?

    • Jason says

      I make cast iron pizzas often, and I’ve found that they slide easily to a cutting board if you use a pie serving spatula. Place back into the skillet for presentation.

  43. Kaloni Loloa says

    Have made this twice for me and my mum. Thanks so much! It is so delicious it’s ridiculous.
    Cheers Guys :)

  44. David says

    That deep dish looks great! I have been making my pizza from scratch for some time now, and have it down so that i make a great pie every time. Take a look!

  45. Rachel says

    I’m a college student home for the summer. As a vegetarian, it’s hard for my parents to find something to cook for me. I have taken on the role of chef in the house. Thank you so so much for sharing these recipes. Yesterday, I made your enchiladas and tonight I tried this pizza. The whole family is in love with your meals so far! I’m slowly converting them into vegetarians, one dinner at a time. :p

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Oh yay! Ao great to hear. I love hearing when a reader shares ours recipes with somewhat skeptical friends or family and they enjoy them! Thanks for sharing, Rachel. Enjoy your summer at home in the kitchen!

  46. Stacie says

    I’m back from vacation and back to stalking you! Yay for me! I couldn’t resist making this tonight. I went to the Lodge factory store while on vacation and got a 13 1/4″ skillet I just HAD to use today! Again, yay for me! Wonderful recipe. I used a bit more than half of the dough since it’s a pretty large pan and I halved the remainder to let the kids make their own personal pizzas. Fun and smiles for everyone! Yay, yay and yay! Hubby loved every bite and has staked his claim on the leftovers – not very ‘yay’ for me :(


    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      I love blog stalkers :D So glad you enjoyed this recipe, Stacie! And your hubby too. It’s always a bonus when recipes are husband approved :D Cheers!

  47. Lynna says

    What a gorgeous looking pizza. I need to make pizza at home, seeing as how I crave for them on a weekly basis.

  48. Alan says

    Great recipe! We did it last weekend and everyone enjoyed it. We also made some with ricotta in the filling and covered it with another piece of crust to make a true pie. We love cooking in the cast iron pans. Great idea. Thanks!

  49. LyndaS says

    That looks really good. I was planning on making a deep dish pizza tonight in my Pampered Chef Deep Dish Baker – I am rethinking that perhaps I really should use my cast iron pan instead. Thanks for sharing your beautiful pictures.

  50. LB says

    I love your photography so much. This pizza makes my mouth water. I just wanted to let you know I included it in my weekly round-up this week. Lots of Love! LB

  51. Melanie @ Just Some Salt and Pepper says

    I love deep dish pizza! And I am looking for recipes to try out my new cast iron skillet :)

  52. Michelle says

    My family and I just had this pizza for dinner! It was really good, IFor the dough I used a truffle olive oil thatII buy from a shop near my town. :P YUM! Eggplant (for my mom and I) and pepperoni (for my dad and sis) went on top. I never knew how great eggplant could be! Thanks for the recipe :)

  53. Emily @ says

    This makes the lunch I had today look so sad. I want this, right. now.


    p.s. Cool gif! How’d you do it?!

  54. Daphne says

    Good Morning Dana, My husband loves pizza and I keep meaning to make one, but we tend to visit the pizzeria and buy one. After looking at your beautiful photographs and popping over to take a look at the pizza base you recommend. I am going to bring out the KitchenAid and make a pizza. I love the fact that I can freeze one of the bases. I made some roasted vegetables this weekend, so I am a third of the way there.
    Thank you for the inspiration and your photographs are wonderful. I love the photograph where it looks like you are offering me a slice of pizza…..fabulous.
    Best Wishes to you,

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Thanks Daphne! Glad I could be of inspiration and help to you. Let me know how it turns out!

  55. Anne says

    Today I tried this Deep Dish Pizza recipe. Yum doesn’t even describe the ultimate deliciousness! Sooo good. My daughter pronounced it “Amazing” and posted a picture of it on Instagram. I used two different sized cast iron pans and placed 1/2 recipe of dough in each. I made my own sauce. Thank you so much. This is definitely a keeper!

  56. Yvonne @ bitterbaker says

    Oh my!! This looks delicious! And I loved your poem, haha, made me crack up. I could totally relate to the mood you’re in. It’s so weird how rhyming is so fun sometimes. Especially when you’re tired.

  57. Dani says

    I had some fresh basil and tomatoes from the CSA, so I made this into a deep dish TBM pizza. This was my very first time using my KitchenAid and admittedly I had to do an image search to figure out which was the dough hook. It’s in the oven now and it smells great. I just wanted to drop by to say thank you for inspiring me to learn how to cook. Your blog inspires me regularly to toss on my apron and try out new things; my husband thanks you too.

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Um, you are the sweetest Thanks for saying hi, Dani! I’m so glad our site can be of help to you and your husband. We’re always encouraged to know that people find our recipes inspiring and delicious! Hope you enjoyed the pizza as much as we did! Come back and say hi again soon.

  58. Amanda @ Once Upon a Recipe says

    MEGA. I think my eyes bugged right outta my head when I saw that last photo. Pinning for future (and hopefully sooner rather than later) making!

  59. Saxby says

    looks delicious! I live in Chicago, so of course I’m a deep dish fan. Can you use whole wheat flour instead of all purpose flour?

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      You could, but I would recommend using whole wheat pastry OR 1/2 whole wheat 1/2 all purpose. Hope that helps!

    • jess says

      I did 1/3 whole wheat and 2/3 all purpose. It was good, although a tad heavy/dry. I may try adding a touch of coconut oil next time and see what happens.

  60. Stephanie @ Girl Versus Dough says

    Dude I LOVE me some homemade deep dish pizza action! This one looks scrumdiddlyumptious. And no butter — yay (for the waistline, anyway)!

  61. Tieghan says

    Normally I am all about thin crust, but this looks too good to pass up! Plus, a nice switch up will be nice!

  62. Lisa says

    I’ve never been a huge fan of deep dish (actually never tried it– but the idea seems non-traditional to me). I have to say, you make it look AMAZING so I may try it!

    • Lily @ Life, Love, and Cupcakes says

      I’m the same!! I’m pretty positive I’ve never had deep dish pizza, and yet I have always assumed I don’t like it! This looks amazing though, so I might have to give it a try!