Mastering Homemade Deep Dish Pizza: A Step-by-Step Guide with Chunky Tomato Sauce

There’s nothing quite like the satisfaction of a perfectly crafted homemade pizza, especially when it’s a luscious deep dish with a rich, chunky tomato sauce. After spending some time in Oklahoma, I decided to recreate a beloved family favorite, and the result was an undeniably thick and incredibly flavorful deep dish pizza. This recipe not only delivers on taste but also offers an engaging culinary adventure, transforming simple ingredients into a truly spectacular meal. Get ready to impress your loved ones with this impressive yet accessible pizza that’s guaranteed to become a staple in your kitchen.

Crafting the Perfect Deep Dish Pizza Dough

A phenomenal deep dish pizza begins with an equally phenomenal crust. This recipe yields enough dough for two generous 12-inch crusts, meaning you can enjoy one now and freeze the other for a quick pizza night later. The inclusion of cornmeal is key to achieving that authentic deep dish texture, offering a subtle crunch and a lovely golden hue.

Deep Dish Pizza Dough Ingredients (Makes 2 12″ Crusts)

1/4 oz active dry yeast (one standard packet)
1 1/4 cups warm water (105-115°F or 40-46°C)
3 cups all-purpose flour
1 tsp salt
1/2 cup fine cornmeal
1/4 cup olive oil, plus more for the bowl

Dough Preparation Steps

**Activate the Yeast:** In a large mixing bowl, combine the warm water and yeast. Stir gently and allow the mixture to sit undisturbed for about 5 to 10 minutes. This crucial step activates the yeast, indicated by a foamy, bubbly surface. If your yeast doesn’t bubble, your water might have been too hot or too cold, or the yeast may be expired, and you’ll need to start again.
**Combine Dry Ingredients:** Once the yeast is active, add the flour, salt, olive oil, and cornmeal to the bowl. The cornmeal not only contributes to the classic deep dish flavor and texture but also helps prevent the dough from sticking.
**Form the Dough Ball:** Mix all the ingredients thoroughly until they come together to form a large, shaggy ball of dough. You can use a stand mixer with a dough hook or mix by hand.
**Knead for Elasticity:** Transfer the dough onto a lightly floured surface. Knead the dough vigorously for approximately 5 minutes. Kneading develops the gluten in the flour, which gives the pizza crust its structure and chewiness. You’ll notice the dough becoming smoother and more elastic as you work it.
**First Rise:** Lightly coat a large bowl with olive oil or cooking spray. Place the kneaded dough ball into the greased bowl, turning it once to ensure it’s coated on all sides. This prevents a dry crust from forming during rising.
**Proofing Magic:** Cover the bowl tightly with plastic wrap and let the dough rise in a warm, draft-free place for at least one hour, or until it has doubled in size. Watching a small ball of dough transform into a puffed-up “monster” is truly one of life’s simple culinary marvels! This rising process is essential for creating a light and airy crust.
**Prepare for Baking:** Once risen, gently punch down the dough to release the air. Divide the dough in half. You can now form one half into a 10-inch circle in a cast iron skillet for immediate use and either wrap and refrigerate or freeze the other half for a future pizza creation.

The Secret to an Unforgettable Chunky Tomato Pizza Sauce

While your amazing pizza dough is rising, it’s the perfect time to craft the heart and soul of your deep dish: a robust, chunky tomato sauce. This sauce isn’t just a topping; it’s a foundational layer of flavor that elevates the entire pizza experience. The secret ingredient? A splash of red wine, which adds depth and a sophisticated sweetness that truly sets this sauce apart.

Chunky Tomato Pizza Sauce Ingredients (Makes approximately 4 cups)

2 tbsp olive oil
4 cloves garlic, minced
3 medium ripe tomatoes, pureed in a food processor or blender
1 can (28 oz) peeled plum tomatoes, roughly chopped (crushed by hand is also great!)
1 can (6 oz) tomato paste
1/4 cup dry red wine (such as Merlot or Cabernet Sauvignon)
2 tbsp fresh basil, chopped
1 tsp dried parsley
1 tsp freshly ground black pepper
1/2 tsp dried oregano
1/2 tsp salt (adjust to taste)

Sauce Preparation Steps

**Sauté the Garlic:** In a large skillet or Dutch oven, heat the olive oil over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant. Be careful not to burn the garlic, as it can turn bitter quickly.
**Add Tomatoes and Wine:** Pour in the pureed fresh tomatoes, chopped canned plum tomatoes, tomato paste, and red wine. Stir well to combine all the tomato goodness. The red wine will deglaze the pan and infuse the sauce with its rich notes.
**Season with Spices:** Now it’s time to add the aromatic herbs and spices. Stir in the fresh basil, dried parsley, black pepper, dried oregano, and salt. These seasonings will meld beautifully with the tomatoes to create a harmonious flavor profile.
**Simmer to Perfection:** Mix everything thoroughly and bring the sauce to a gentle simmer. Reduce the heat to low, cover the skillet, and let it cook for 20-25 minutes. This slow simmer allows the flavors to deepen and the sauce to thicken to a perfect consistency.

Seriously, this sauce is pure magic! The red wine truly is the secret ingredient, adding an unparalleled richness. You’ll want to make extra to keep on hand for pasta or other Italian dishes.

Preparing the Delicious Deep Dish Pizza Toppings

For this deep dish masterpiece, we’re going with classic pepperoni but adding a vibrant twist with roasted red bell peppers and the unparalleled creaminess of fresh mozzarella. These toppings perfectly complement the thick crust and robust sauce.

Pizza Toppings Ingredients

25 pepperoni slices
1/2 roasted red bell pepper, sliced (instructions below)
8 oz fresh mozzarella cheese, sliced or roughly torn
1/4 cup shredded Parmesan cheese
Additional shredded mozzarella (optional, for the ultimate cheese lovers!)

Toppings Preparation Steps

**Crisp the Pepperoni:** While your sauce simmers and dough rises, place the pepperoni slices in a dry skillet over medium heat on the stove. Cook for 5-7 minutes, flipping occasionally, to render some of the grease and make them slightly crispy. This step prevents your pizza from becoming overly greasy.
**Drain Excess Grease:** After cooking, remove the pepperonis and place them between two layers of paper towels to absorb any remaining grease. This ensures a less oily, more flavorful bite.
**Roast the Red Bell Pepper:** You have a few options for roasting:
- **Open Flame:** Hold the bell pepper directly over an open flame on your stove or grill, turning frequently with tongs until the skin is charred and blackened.
- **Oven Method:** Place the bell pepper on a baking dish and position it on the highest rack in your oven, closest to the heat source. Roast at 450°F (230°C) for about 20 minutes, or until the skin is thoroughly charred.
Once roasted, place the hot pepper in a bowl and cover tightly with plastic wrap for 10-15 minutes. This steaming process helps loosen the skin. Allow it to cool, then easily peel off the blackened skin, remove the seeds, and slice the tender flesh.

Assembling and Baking Your Deep Dish Pizza

Now that all your components are ready, it’s time for the exciting part: assembling your magnificent deep dish pizza! The order of toppings is crucial for deep dish, with the sauce typically going on top to keep the crust from getting soggy and the cheese from burning.

Assembly and Baking Steps

**Layer the Pepperoni:** Start by evenly arranging the cooked pepperoni slices over the prepared pizza crust in your cast iron skillet.
**Add Roasted Bell Peppers:** Next, scatter the tender, smoky slices of roasted red bell pepper over the pepperoni.
**Mozzarella Layer:** Evenly distribute the slices or torn pieces of fresh mozzarella cheese over the vegetables and pepperoni. The fresh mozzarella will melt into creamy pockets of goodness.
**Parmesan & Sauce:** Sprinkle the shredded Parmesan cheese over the mozzarella. Then, generously spoon that incredible chunky tomato sauce over the entire pizza. Don’t be shy – this is a deep dish, after all!
**Optional Extra Cheese:** If you, like my family, are unapologetic cheese enthusiasts, now is the time to add an extra layer of shredded mozzarella. No judgment here – more cheese often means more joy!
**Bake to Golden Perfection:** Preheat your oven to 425°F (220°C). Carefully place the cast iron skillet with the pizza into the preheated oven and bake for 30 minutes, or until the crust is beautifully golden brown and the sauce is bubbling temptingly. The cheese should be fully melted and slightly caramelized on top.

Serving Your Homemade Deep Dish Pizza

Once baked, remove the pizza from the oven. The fresh mozzarella peeking through the sauce, shimmering and screaming “eat me!”, is a truly irresistible sight. Let the pizza rest for 5-10 minutes before slicing. This short resting period allows the cheese to set slightly, making for cleaner slices and preventing the sauce from running out. Serve hot and enjoy the incredible flavors of your homemade deep dish creation!

This deep dish pizza is more than just a meal; it’s an experience. The thick, tender crust, the rich and savory chunky tomato sauce, and the perfect blend of pepperoni and gooey mozzarella combine to create a dish that is both comforting and exhilarating. Perfect for family gatherings, game nights, or simply a treat for yourself, this recipe is sure to become a cherished favorite. So, gather your ingredients, follow these steps, and prepare to embark on a delicious journey to deep dish heaven!

Deep Dish Pizza with Chunky Tomato Pizza Sauce Recipe Card

This scrumptious recipe for deep dish pizza with chunky tomato sauce, pepperonis & mozzarella cheese is perfect for the thick crust pizza lover!

Recipe Overview

Servings: 8 people
Prep Time: 45 mins
Cook Time: 30 mins
Rising Time: 1 hr
Total Time: 2 hrs 15 mins
Author: Whitney Bond
Course: Main Course
Cuisine: Italian

Ingredients

Deep Dish Pizza Dough

1/4 oz yeast
1 1/4 cups warm water
3 cups flour
1 tsp salt
1/2 cup cornmeal
1/4 cup olive oil

Chunky Tomato Pizza Sauce

2 tbsp olive oil
4 cloves garlic, minced
3 tomatoes, pureed in food processor or blender
28 oz peeled plum tomatoes, roughly chopped
6 oz tomato paste
1/4 cup red wine
2 tbsp fresh basil, chopped
1 tsp dried parsley
1 tsp black pepper
1/2 tsp oregano
1/2 tsp salt

Pizza Toppings

25 pepperoni slices
1/2 roasted red bell pepper, sliced
8 oz fresh mozzarella cheese, sliced
1/4 cup parmesan cheese, shredded

Instructions

Deep Dish Pizza Dough

Combine the yeast and water in a large bowl. Allow to sit for 5 minutes or until the mixture bubbles.
Add the flour, salt, olive oil and cornmeal.
Mix well until a large ball forms.
Place onto a floured surface and knead for 5 minutes.
Place the ball into a bowl covered in cooking spray.
Cover with plastic wrap and allow to rise for an hour.
Punch the dough down and divide in half. Form the dough in two 10″ cast iron skillets or make one pizza in a cast iron skillet now and save the other half of the dough for later.

Chunky Tomato Pizza Sauce

Heat the olive oil in a large skillet.
Sauté the garlic for 1 minute in the oil.
Add the pureed tomatoes, chopped plum tomatoes, tomato paste and red wine to the garlic.
Add the basil, parsley, pepper, oregano and salt.
Mix together and bring to a simmer.
Cover and cook on low for 20-25 minutes.

Pepperoni Pizza Assembly & Baking

While the sauce is simmering and dough is rising, place the pepperonis in a skillet on the stove over medium heat to cook off some of the grease.
After 5-7 minutes, remove the pepperonis and place in between 2 paper towels to soak up the grease.
Arrange the pepperonis on the crust in the cast iron skillet.
Add the red bell peppers.
Top with slices of mozzarella cheese.
Add the parmesan cheese, then cover with the chunky tomato pizza sauce.
Place in the oven at 425°F for 30 minutes or until the crust is golden brown and sauce is bubbling.

Notes

This recipe makes enough dough and sauce for two deep dish pizzas.

Nutrition Facts (per serving)

Calories: 484 kcal (24% Daily Value)
Carbohydrates: 54g (18%)
Protein: 17g (34%)
Fat: 21g (32%)
Saturated Fat: 6g (30%)
Cholesterol: 31mg (10%)
Sodium: 985mg (41%)
Potassium: 705mg (20%)
Fiber: 5g (20%)
Sugar: 7g (8%)
Vitamin A: 1800mg (36%)
Vitamin C: 26.2mg (32%)
Calcium: 213mg (21%)
Iron: 3.9mg (22%)