Vegetarian Deep Dish Pizza

Ingredients

• 300 ml (1¼ cups), warmed to 38°C (100°F)water
• 8 g (2 tsp)sugar
• 7 g (2¼ tsp; 1 packet)active dry yeast
• 60 ml (¼ cup)olive oil
• 440 g (3½ cups)unbleached plain flour
• 80 g (½ cup)cornmeal
• 7.5 g (1½ tsp)salt
• 400 g (2 cups; 16 oz), drainedcrushed tomatoes
• 2.5 ml (½ tsp)garlic powder
• 6.25 ml (1¼ tsp)dried oregano
• 3.75 ml (¾ tsp)dried marjoram
• 5 ml (1 tsp)dried basil
• 2.5 ml (½ tsp)salt
• 200 g (2 cups), shreddedmozzarella or provolone cheese
• ½green pepper, diced
• ½onion, diced
• 75 g (½ cup), slicedblack olives
• 115 g (4 oz), slicedmushrooms

Instructions

1. 1

   Mix in machine

   Add the crust ingredients to the bread-machine pan in the order recommended by its manufacturer, then use the dough setting. Check the dough during the first knead: it should form a soft, slightly tacky ball. If it seems too wet, add flour a teaspoon at a time; if it seems too dry, add warm water a tablespoon at a time. Remove the finished dough from the machine.

2. 2

   Make dough by hand

   In a large bowl, combine the warm water, sugar and yeast. Leave for 5 minutes, until the yeast dissolves and starts to foam. Add the oil, flour, cornmeal and salt; mix by hand for 5–7 minutes or with a stand-mixer dough hook on low for 3–5 minutes, until a soft dough forms. Put it in a greased bowl, cover loosely with plastic wrap or a damp towel, and leave somewhere warm for about 1 hour, until doubled in size.

3. 3

   Preheat the oven

   Heat the oven to 230°C (450°F).

4. 4

   Rest the dough

   Punch down the risen dough, cover it loosely and let it rest for 5–10 minutes while you prepare the sauce and pan.

5. 5

   Mix the sauce

   Stir together the drained crushed tomatoes and the garlic powder, oregano, marjoram, basil and salt. Set aside.

6. 6

   Oil the pan

   Lightly coat the inside of a 25 cm (10-inch) springform pan or deep-dish pizza pan with olive oil.

7. 7

   Shape the crust

   Put the dough in the pan and gently press it across the base and up the sides. If it springs back or resists stretching, cover it and leave it for 15–20 minutes before trying again.

8. 8

   Layer the toppings

   Scatter 1½ cups of the cheese over the dough base. Add the diced green pepper and onion, olives and mushrooms, then spread the tomato mixture over the vegetables.

9. 9

   Bake the pizza

   Bake for 15–20 minutes, until the crust is golden.

10. 10

    Finish with cheese

    Take the pizza out of the oven and scatter the remaining ½ cup of cheese over the top.

11. 11

    Melt and serve

    Return the pizza to the oven for 5 minutes, until the cheese has melted. Remove it and leave it in the pan for 3–5 minutes before releasing the springform sides and serving.

What is deep dish pizza?

Deep dish pizza is an Italian-American style associated with Chicago, baked in a deep pan so the crust forms a substantial base and raised sides. Its generous layers of cheese, vegetables and tomato make it different from a thin, flat pizza.

This vegetarian version uses a soft dough with cornmeal for character, plus mushrooms, olives, green pepper and onion. The tomato sauce goes over the fillings, while some cheese is added near the end so it melts without baking for the full time.

Nutrition and macros by portion

The nutrition label shows one serving as written: 404 calories, 16g protein, 58g carbs, 13g fat.

The flour and cornmeal supply most of the carbohydrates, while the cheese and olive oil contribute much of the fat; the cheese also provides most of the protein. Serve a slice with a green salad or other non-starchy vegetables for a more balanced plate.

Build a soft cornmeal crust

Dough ingredients: The cornmeal gives the crust a slightly grainy texture, while plain flour provides its structure. The dough should feel soft and a little tacky rather than dry or stiff.

Yeast: For hand-mixing, the warm water helps dissolve the yeast and the 5-minute rest gives you a chance to see it begin to foam. If using a bread machine, follow its recommended ingredient order and dough setting.

Let the dough rise

First rise: In the hand method, leave the dough in a covered, greased bowl in a warm place until it has doubled, about 1 hour. The rise gives the dough time to become airy and easier to press into the pan.

Before shaping: Punching the dough down releases some of its built-up air. The 5–10-minute rest makes it more manageable; if it keeps shrinking as you stretch it, give it the additional 15–20 minutes specified in the method.

Layer the fillings

Cheese first: The initial 1½ cups of cheese go directly onto the dough before the vegetables. This gives the toppings a distinct layer beneath the tomato sauce.

Vegetables and sauce: Spread the diced vegetables, sliced olives and mushrooms over the cheese, then cover them with the drained tomato mixture. Draining the tomatoes helps keep the topping from adding excess liquid.

Check for doneness

Crust: Bake the assembled pizza for 15–20 minutes at 230°C, looking for a golden crust. The exact point within that range depends on how your oven bakes and how deeply the crust is pressed into the pan.

Top: Add the reserved cheese only after the first bake, then return the pizza to the oven for 5 minutes. It is ready when that cheese has melted; rest it in the pan for 3–5 minutes before releasing the sides.

Choose a pan and plan the timing

Pan: Use a 25 cm (10-inch) springform pan or a deep-dish pizza pan, lightly oiled inside. Press the dough across the bottom and up the sides to form the deep crust.

Schedule: The dough needs about 1 hour to rise by hand, as well as a short rest and baking time. The recipe’s total time is 140 minutes, so allow for the rise before planning when to serve.

What to serve alongside

A crisp green salad or simply dressed leaves make a fresh contrast to the rich cheese and deep crust. Keep sides straightforward so the pizza remains the centrepiece.

Cut the pizza into six portions after its short rest in the pan. A sharp knife or pizza cutter helps portion the tall slices cleanly.

Recipe notes & tips

• Warm the water to about 38°C and avoid making it hotter before mixing it with the yeast.
• Drain the crushed tomatoes well before mixing them with the herbs.
• If the dough springs back while shaping, cover it and give it the full 15–20-minute rest.
• Use the bread-machine instructions for the order of ingredients if choosing that method.
• Let the baked pizza stand for 3–5 minutes before taking off the springform sides.

Variations

• Try provolone: Use shredded provolone in place of mozzarella for a different cheese flavour.
• Change the vegetables: Swap in other chopped vegetables for the green pepper, onion, olives or mushrooms.
• Use fresh herbs: Substitute fresh herbs for the dried ones, adjusting the amount to suit their strength.
• Add extra mushrooms: Increase the sliced mushrooms for a more pronounced earthy topping.
• Make it without a machine: Follow the hand-mixed method and let the dough rise in a greased bowl.

Common mistakes to avoid

• Water too hot: Use water warmed to about 38°C so it matches the recipe’s yeast instructions.
• Dry dough: During the first knead, add warm water a tablespoon at a time until the dough comes together.
• Wet dough: Add flour a teaspoon at a time during the first knead until it forms a soft, slightly tacky ball.
• Dough springs back: Cover it and leave it for 15–20 minutes before pressing it into the pan again.
• Watery topping: Drain the crushed tomatoes before stirring them with the herbs.
• Removing the pizza too soon: Leave it in the pan for 3–5 minutes after baking so the crust can settle.

How to store

Refrigerate leftover pizza in a covered container and eat within 3–4 days. Reheat in an oven until hot throughout to help the crust regain some of its texture.

Frequently asked questions