Learn how to make Deep Dish Pizza with step-by-step instructions! Try this amazing recipe and make insanely good deep dish pizzas at home!
Last week I got a chance to go visit Instapizza and try out everything on their menu, yes lucky me! This small (but soon to be really big) pizza chain is a hidden gem with pizzas to die for. I’m proud to report that Delhi finally has a decent enough place that delivers pizzas that don’t taste like cardboard. Yes, this place is a pizza lovers dream come true with it’s vast (and I mean it) variety of toppings. You name it and they have it! Pile your pizzas all you want and you will still walk out paying an amount that won’t burn a hole into your pocket. Lucky are those people who live in G town and kalkaji because that’s where they’re currently situated. Pray to god that these people expand soon and open one outlet near your home (and mine) so that we can finally say goodbye to Dominos!
I don’t normally review places but Instapizza
deserves a special mention because of the quality of their pizzas. I tried the chicken pepperoni, garlic and jalapeño pizza and DIED. I was expecting a regular tasting pizza (because that’s what you expect from a chain) but this one blew my mind, in a pleasant way. Everything was perfect, the crust, the sauce, the toppings..It was so good I ended up eating a piping hot slice and burnt the roof of my mouth..ouch!!😀 I also tried a deep dish pizza which was more like a pizza pie. That pizza was about 2 inches thick and enough to feed a tribe (no, really!). Ashwin (the owner) was kind enough to give me the recipe (the home version ofcourse) and here I am..ready to share it with you!!
Now this pizza is not like a regular pizza..so you will need a few “equipments”. At Instapizza
it’s made in a lose bottom or a springform tin because otherwise it would be impossible to take it out but for all of you home bakers you can just bake it in any cake tin or pie dish and serve it like that. You need to cover your tin with pizza dough, like you’re making a pie and then load it up with cheese and your preferred toppings. I’m going with Salami, jalapeños and red onions today. Then you cover the pizza with another layer of dough and sauce (which btw is also an instapizza recipe) and bake it in a REALLY HOT oven for about 35 minutes. Before you turn around and be like “who’s going to do all that hardwork” let me just tell you..making this pizza is going to be one of the best decisions of your life. You will thank me for sharing this recipe! So bake it and let me know what you think!
RECIPE: Homemade Deep Dish Pizza – Instapizza Style
Makes: One 8″ Deep Dish Pizza Prep Time: 1 1/2 hours + overnight proofing Baking Time: 35-40 minutes
For the dough
- Active Dry Yeast, 2 1/2 teaspoons
- All Purpose Flour (or maida), 3 1/2 cups or 450 grams approx.
- Sugar, 1/2 teaspoon + 2 tablespoons (preferably caster)
- Olive Oil, 2 tablespoons
- Water, 1 1/3 cup or 320 ml
For the pizza
- Fresh Mozzarella, 1 cup (grated)
- Preferred Toppings (I used onions, peppers, salami and Jalapeno)
- Pizza Sauce, 1 cup (Recipe here)
- Jalapenos or Basil, for the top
Start by preparing your dough.
(Read this post before you start if you’re a beginner and a first timer with yeast. It’s important!)
In a cup of lukewarm water, add 1/2 teaspoon of sugar and mix it in. Add in the active dry yeast and stir. Cover the cup/glass with cling film for about 10-15 minutes of until the top is foamy. (Refer to pictures here.)
In the meanwhile, mix flour, olive oil, 2 tablespoons of sugar in a bowl and set aside.
Once your yeast has proofed (i.e. it’s foamy), add it to the flour mix and knead until just combined (about 3 minutes). Once you no longer see dry flour, stop, cover the bowl with cling film or a damp cloth and let the dough rest for 15 minutes.
Uncover the dough and tip it on a floured surface, knead it for about 4-5 minutes or until the surface of the dough bounces back when you poke it.
Cut the dough into two pieces and transfer to a floured tray or individual bowls. Cover with cling film and put it in the refrigerator for at least 8 hours (or overnight. I kept mine for about 13 hours, this is called retarding the dough and helps in developing flavour. If you’re in a hurry, try this dough recipe instead.)
Take out the dough from the refrigerator after 8 hours and let it come down to room temperature. In the meantime preheat your oven at 250 degrees Celsius or as hot as you can. Keep a tray or pizza stone on it, something that will serve as a base for your pizza tin.
Once your dough is down to room temp, it’s time to roll it out. But first flour your tin with corn meal, this will keep your base crisp.
Now using your hands or a rolling pin stretch one ball of dough until it’s about 1/2 inch thick (keep the other covered while you’re working or it will form a skin on top). Lay it at the base of a springform tin or a loose bottom tin. This is essential unless you’re planning on serving in the dish. In that case you can use a pie dish too. Line the dough on the sides too, much like lining a tart.
Brush the base with some butter and spread your grated mozzarella on it followed by a single layer of toppings. Do not put salt in the toppings or it will release water making your base watery and gooey.
Roll out the other ball of dough and lay it on top of everything and seal the edges. Poke holes in the top layer so that the steam can escape.
Layer on the pizza sauce
as much as you like, I like a lot of it! And season it if you haven’t already. Top with a few jalapenos for that extra kick.
Bake your pizza in a really really hot oven for about 35-40 minutes or until the sides are nice and golden. I baked mine for 30 minutes but I would suggest you to bake it for those additional 5-10 minutes so that it’s thoroughly cooked.
Serve your pizza right away and enjoy!
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