Homemade Deep Dish Pizza – Instapizza Style

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! 

Homemade Deep Dish Pizza

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!

 Homemade Deep Dish Pizza DSC_1158 DSC_1137
Homemade Deep Dish Pizza
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 jalape√Īo 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!! ūüėÄ 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!!
Homemade Deep Dish Pizza Homemade Deep Dish Pizza
 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, jalape√Īos 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!
Homemade Deep Dish Pizza

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.

Homemade Deep Dish Pizza Homemade Deep Dish Pizza Homemade Deep Dish Pizza

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.
Homemade Deep Dish Pizza Homemade Deep Dish Pizza
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.
Homemade Deep Dish Pizza
Homemade Deep Dish Pizza
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.
Homemade Deep Dish Pizza
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.
Homemade Deep Dish Pizza Homemade Deep Dish Pizza
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.
Homemade Deep Dish Pizza
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.
Homemade Deep Dish Pizza
Serve your pizza right away and enjoy!
Homemade Deep Dish Pizza

Looking for similar recipes? Try these…

Pizza Rolls

Pizza Rolls

Mexican Style Mini Tortilla Pizzas

Mini Tortilla Pizzas- Mexican Style


Classic Margherita Pizza

Classic Margherita Pizza

Homemade Wholewheat Calzone

Wholewheat Calzones


Mexican Style Mini Tortilla Pizzas

Presenting the ultimate party snack. These Mini Tortilla Pizzas are ready in no time, are bite sized and require zero effort. These mexican style mini pizzas are perfect finger foods and will be a hit at parties!

Mini Tortilla Pizzas- Mexican Style

These mini pizzas have become my new favorite party snack. I know I say that a lot but these mini bombs of flavor have blown my mind. They don’t just taste great but require NO skills..NONE..ZERO..ZILCH..! If you’re a 5 year year old with a pea sized brain you can still make these with EASE. They’re that easy!

These Mexican Style Mini Tortilla Pizzas are super adorable to look at..with all the colors and the¬†amazing ¬†super amazing taste, they’re a winner! I mean how can a layer of cheese followed by generous serving of salsa and sweet corn sprinkled with lots and lots of fajita seasoning go wrong!? It cannot, it simply cannot..these mini pizzas are perfect for parties and you can just make them on to go. Have them prepped¬†and bake when your guests arrive..they only take 10 minutes in the oven. Talk about a super party snack! ūüėÄ

Mini Tortilla Pizzas- Mexican StyleMini Tortilla Pizzas- Mexican Style



In case you’re wondering what these super party snacks are made off..worry not. You don’t need any exquisite ingredient for these..just tortillas, any mexican seasoning mix (I got fajita mix but you can use taco mix too), Mozzarella cheese, sweetcorns and some salsa..I made some at home but you can use store bought salsa too.

All you need to do is cut out circles from tortillas (a little bigger than the base of your muffin tray) and line on a muffin tray. Load up the rest of the ingredients and bake! You’ll have these beauties ready and you didn’t have to do anything..like promised! ūüôā


Mini Tortilla Pizzas- Mexican Style

RECIPE: Mexican Style Mini Tortilla Pizzas

Makes: 9-10 mini pizzas     Prep Time: 5 minutes    Baking Time: 10 minutes


  • Tortillas, 2-3
  • Mozzarella Cheese, 1/2 cup
  • Chunky Salsa, about 1 tablespoon each pizza
  • Sweetcorns, about 1 tablespoon each pizza
  • Coriander, a handful
  • Jalapenos or any green chili (medium hot), 1-2
  • Fajita or Taco Seasoning Mix, as per taste


Preheat your oven to 180 degrees Celsius for 10 minutes. Brush your muffin tin with oil and keep aside.

Cut out circles from the tortillas, the circles must be big enough to cover the muffin mould but they shouldn’t necessarily cover it till the top. Fit the tortilla cut outs in the muffin moulds very carefully, they tend to rip if not handled properly.

Spoon a tablespoon of mozzarella over the tortilla followed by a tablespoon of salsa.

In a separate bowl, mix sweetcorns, coriander and jalapenos with the fajita seasoning and spoon this mix over the salsa. Sprinkle a little more cheese and bake for 10 minutes.

The pizzas will come out with ease, serve immediately with dipping salsa. Why not spoon a little bit of my guacamole on top? Recipe here.

This recipe has been adapted from Finger Pricking Good.



Write to me for any queries!

You can connect with me on Pinterest, Instagram, Facebook and Google Plus for regular updates.

Take pictures of the food you create using a Sugar & Spice by Radhika recipe and Hashtag them on Instagram and Facebook. Use #sugarnspicebyradhika. I love to connect with my readers. 


If these mini pizzas didn’t do it for you..why don’t you check out my full size Classic Veggie Pizza, always a hit!

Veggie Pizza at Home

Or if you’re in the mood to try something innovative..why not try these..

Wholewheat Calzones 

Wholewheat Calzones


Pizza Rolls

Pizza rolls






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Roasted Red Pepper Hummus with Homemade Pita Chips

Everyone loves¬†hummus and this time I made it with smoked red peppers! This roasted red pepper hummus is an irresistible treat and is best eaten with my homemade pita chips! It could easily win the “Munchies of the Year” award !

Roasted Red Pepper Hummus with Homemade Pita Chips

Need a party snack¬†that will make everyone go bananas, yet be simple enough to not make you crazy?! You’ve come to right place. My homemade hummus is perfectly flavored with sweet and smokey red bell pepper and is accompanied with my homemade pita chips that have the best crunch you’ve ever witnessed! I swear that’s true. These pita chips are unbelievably crunchy and after you eat these you would never wanna eat or buy market bought ones.

I’ve made hummus before and it turned out amazingly good (If you’re not a big fan of bell peppers check out my classic hummus recipe here) but I had never made pita chips at home before this. I was compelled to make them at home because I don’t like to eat those market bought ones for the simple reason that they’re all broken. I open the packet and I see powder all over with a few whole pita chips and it breaks my heart to eat those. So I decided to bake my own and I’m never going back. They’re so simple to make and take 10 minutes. You could make your hummus while they’re baking so its all coordinated pretty nicely!

Roasted Red Pepper Hummus

Roasted Red Pepper Hummus

Hummus is a healthy snack (read about its health benefits on google, I will not bore you with details but its really good for you) plus the pita chips are baked not fried so you could eat it all up with no guilt later, how cool is that? ūüėÄ ¬†Its super quick too except the pepper roasting part which will take about 20 minutes but you could easily use canned roasted pepper to cut down the time. Other than that it’ll pretty much take 10 minutes including the baking time for your pita chips. The pita chips that you see in the pictures have been baked for 10 minutes but I feel like that’s too much and my chips ¬†turned out browner than I would’ve like them to be so I suggest you to not go beyond 5 minutes without checking them first. At 5 minutes my chips were light brown and they looked great. You could bake an additional 1-2 minutes for extra browning but never 10. Its really simple to put together,¬†I’ll get on with the recipe so you can start making it!Homemade Pita Chips

Roasted Red Pepper Hummus

RECIPE: Roasted Red Pepper Hummus with Homemade Pita Chips

Serves: 3-4     Total Time: 30-35 mins


For the Red Pepper Hummus

For roasting the bell pepper

  • Red Bell Pepper, 1 Large
  • Olive Oil, 3¬†tablespoons (for roasting bell pepper)
  • Salt and pepper, to taste

For the dip

  • Boiled Chickpeas, 1 Cup (You can use canned)
  • Yogurt, 1-2 tablespoons
  • Garlic Cloves, 3
  • Lemon Juice, 1 tablespoon
  • Fresh Coriander, Chopped, 1/4 cup
  • Olive Oil, 2 tablespoons (for the hummus)
  • Water, 1/8 cup
  • Salt and red chilli powder, to taste

For the Pita Chips

  • Pita Breads, 3
  • Olive Oil, 2 tablespoons
  • Fresh garlic, chopped, 1 teaspoon
  • Cumin Powder, 1/2 teaspoon
  • Ground Pepper, salt and Red Chili Powder, to taste


Slice the bell pepper in 2 halves, place them on a baking tray (skin side up) and Drizzle about 3-4 tablespoons of olive oil over it, sprinkle salt and pepper and roast (or broil; only top grill on) at 180 degrees Celsius for 20 minutes.

Start preparing your pita chips while the bell pepper is roasting. Using a pizza cutter cut the pita bread into 8 equal triangles. Line them on a baking tray. In a bowl, mix together olive oil, garlic, salt and pepper as mentioned under “for the pita chips” ¬†and brush this mixture on top of the sliced pita breads. Keep aside.

Once your peppers are done, take them out and bake the pita chips for 5-7 minutes (keep an eye on them, they brown very quickly). You normally would need to preheat the oven at 180 degrees Celsius for at least 5 minutes but since the oven is already hot from roasting the peppers you can just pop these in.

Peel the skin of the bell pepper carefully and add it along with other remaining ingredients under ” for the dip” and blend them all in a food processor for a few minutes or until it resembles a fine paste. Taste to see if it needs anything.

Serve cold with pita chips on the side!

Write to me for any queries!

You can connect with me on Pinterest, Instagram, Facebook and Google Plus for regular updates.

Also check out my classic Hummus recipe…

Easy Homemade Hummus

Easy Hummus Recipe without tahini

Some more¬†dips….

Summery Mango Salsa

Mango Salsa Summer

Homemade Guacamole (The best)

Homemade Guacamole


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Wholewheat Calzones

Crunchy on the outside, moist and flavorful inside.. these super healthy Wholewheat Calzones are perfect for lunch! Savour the taste of these calzones without having to do much, follow my pictures and make these calzones at home!

Wholewheat Calzones

These wholewheat calzones are my¬†fun take on a regular pizza, if you’ve made pizza before then this is going to be a cakewalk for you, but if you haven’t and are a complete beginner with yeasts then fear not because I’ve got lots of pictures to make this really easy for you. My calzones are super healthy and super yum..Believe me when I say this- This is going to be your favorite lunchtime treat! ūüėÄ

Wholewheat Calzones

These calzones are wholewheat.. I’ve used equal parts of wholewheat flour and white flour. You can use either flours instead of going half-and-half but this is how I like it..makes me feel I’m eating something healthy you see ūüėČ Completely wholewheat calzones are nuttier in taste and are a little less chewy but tasty nonetheless, completely white flour calzones are chewier, tastier and crispier but super unhealthy. If you’re opposed to using white flour then by all means don’t use it.. the best thing about my recipe is that its flexible so if you want to use two cups of wholewheat flour instead of 1 wholewheat and 1 white then that will work too (and it will not affect the taste at all). Go crazy and use what you fancy!

Wholewheat Calzones Wholewheat Calzones

The crust for my calzones is pizza dough which is a rather easy thing to make and I’m clueless why people are petrified by the thought of it. When I tell people I make pizza crusts at home, they’re so impressed with me (while I’m secretly smiling thinking how easy it is to make)..Is it the yeast or something else? Because I’ve realized bread making, any sort, is easy and I consider it easier than baking cakes (which sometimes intimidates me). You need to keep a few key points in mind and you’re set to make the best breads.

  • Activating the yeast¬†—- To activate the yeast you need 1. Good quality yeast: I’ve tried several brands and then finally zeroed down to two brands that I swear by. Bluebird and Solar. You should try the yeasts you have available and see which one works for you. There are two types of yeasts- Active Dry and Instant, all my recipes are made using Active Dry Yeast and I have no clue if you can substitute them for instant. Please google it or use active dry as mentioned. 2.Lukewarm water: This is the point I stress the most on. The temperature of the water is so important that you should probably keep a thermometer if you’re a beginner (the temperature of the water should be between 105-110 degrees Fahrenheit) but if you’re not a beginner or want to work without one I have one trick that I follow.Finger Testing. Insert your finger in water to check how warm it is, if the water feels warm but you can still comfortably keep your finger in it for a few seconds then your water is ready but if you feel the water is hot and you cannot keep your finger in it without having that burning sensation, then its probably too hot and could kill the yeast. Wait for it to cool down before going further. Remember the water must be as warm as your bath water. Comfortably warm. 3. Something Sweet- Ideally sugar or honey¬†act as foods for the yeast and as a catalyst in this entire process. It accelerates the “proofing” process. Once you add these three things together, you should have a proofed yeast mixture in under 10 minutes. Make sure the mixture is foamy on top. If its not foamy the the yeast has probably died and you should repeat this process again, no questions asked!
  • Kneading —-¬†Kneading helps in gluten formation which is a kind of protein. Its essential in maintaining the structure of the bread so that it does not fall apart during baking. So knead for at least 5-8 minutes (depending upon your recipe)! Its also a great exercise :p So you’re baking and working out at the same time..win-win..!
  • Rising Time and Atmosphere —- This is again a very crucial step. After kneading the dough you need to let it rest so that the yeast can work its magic.¬†It take around 1-2 hours for your bread to rise and double in size so you have to be really patient. Also, the dough needs a warm environment for which I preheat my oven at 200 degrees Celsius for a few minutes and keep my bowl in it. This makes my dough rise like a dream. try it!

If you ace these three steps and wait for the bread to rise and double in size you can be sure of a perfect loaf each time. In this case, perfectly crispy calzones each time.

Make sure you sprinkle cornmeal on the base of the calzones before baking as it helps in making the base crispy and gives a nice flavour to it. Flour is acceptable but not preferred.

Wholewheat Calzones

RECIPE: Wholewheat Calzones

Makes: 4     Prep Time: 1 hour 30 mins     Baking Time: 20-25 minutes


For the dough:

  • Active Dry Yeast, 1 3/4 teaspoon
  • Lukewarm Water, 1 cup (240 ml)
  • Sugar, 2 teaspoons
  • Flour, 2 cups (1 cup white all purpose flour + 1 cup wholewheat flour) + extra for kneading
  • Salt, 1/2 teaspoon
  • Olive Oil, 2 teaspoons

For the stuffing and assembling:

  • My Pizza Sauce, 1 1/2 cups (check out the recipe here.)
  • Mozzarella Cheese, 1 cup, grated
  • Vegetables/Fried Chicken/ or any topping of your choice (optional), as per taste
  • Seasoning (salt, pepper, oregano, thyme, garlic powder), as per taste
  • Cornmeal, for dusting
  • Egg, for brushing the top (alternatively use olive oil or butter to brush the top)


For the dough

Veggie pizza at homeStart by activating the yeast. In a glass¬†of warm warm mix in the sugar and stir until completely combined (make sure the water is still warm after dissolving the yeast, the water tends to cool down a bit due to all the stirring). Sprinkle the yeast over the warm water and mix. (If you’re worried about this step read my post above for detailed instructions).

Cover the glass with cling film or plastic wrap tightly and keep it aside for 10 minutes. After 10 minutes you will notice that the surface of the water will be all foamy, if its not then your yeast has probably died, so repeat this step again.

In a bowl, mix together flour, salt and olive oil..¬†Slowly add in the yeast mixture until you form a ball of dough. The dough will be sticky so don’t be alarmed. Toss the dough out on a floured surface and knead for 5-6¬†minutes or until the dough is springy to touch ¬†meaning if you poke the dough it springs back slowly. If it doesn‚Äôt spring back, knead it until it does. The dough will also be less sticky after kneading.

Lightly coat the dough with oil and place it in a large bowl lightly coated with oil too. Cover tightly with plastic wrap and let it sit in a warm place for 1-2 hours or  until the dough doubles in size. This time can vary depending upon the quality of the yeast used, mine took around 1 hour 10 minutes. If you can’t find a warm place to keep it in then simply preheat your oven to 200 degrees and keep the bowl in it until the dough doubles in size.

Punch all the air out of the dough after it has doubled in size, cover loosely with foil and let it rest for 15 minutes. You can prepare your pizza sauce in the meanwhile (recipe here.)

Veggie pizza at home

Assemble and Bake

Wholewheat Calzones

Toss the dough out on a floured surface, divide into 4 equal parts using a pizza cutter or knife.

Roll out each part of the dough into an 8 inch round circle, spoon out 1/4 cup of pizza sauce on each, followed by grated mozzarella cheese and any other topping of your choice.

Fold over the far edge of the circle on top of the edge that’s near you. Basically fold over one half of the circle¬†over the other and crimp the edges using two fingers tips.

Make three small cuts on top of the calzone so that the steam can escape and transfer the calzones to a baking tray lined with foil and sprinkled with cornmeal. Whisk an egg and using a pastry brush, brush it on top of the calzones generously. This will give your calzones a beautiful gloss and will ensure even browning. If you don’t want to use eggs, brush the calzones with olive oil or butter (it won’t give the same gloss though).

Bake on a preheated oven at 180 degrees celsius for 20-25 minutes or until the top is evenly brown and the bottom is crisp and brown too. (preheat oven at 10 minutes at 160 degrees Celsius)

Serve hot for lunch and enjoy!

Write to me for any queries!

You can connect with me on Pinterest, Instagram, Facebook and Google Plus for regular updates.

Love pizzas? Check out these links…

Pizza Rolls

Pizza rolls

Homemade Classic Veggie Pizza

Veggie Pizza at Home




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