Pan Pizza (Deep Dish) Crust

Pizzas come in all different crust styles. Try this simple recipe for homemade Pan Pizza (Deep Dish Pizza, Thick Crust Pizza) with a soft, thick and bread-like crust. It makes a deliciously filling meal.

Prep Time: 15 minutes
Rise Time: 1 hour
Bake Time: 15 minutes
Serves – 2

Ingredients:

Luke Warm Water – 1/3 cup + 1 Tbsp
Rapid Rise Yeast – 1/2 tsp
Sugar – 1 tsp
Instant Non-Fat Dry Milk (Milk Powder) – 1 Tbsp
Salt – 1/4 to 1/2 tsp
All-purpose Flour – 1 cup plus additional for rolling
Olive Oil – 4 tsp, divided
Butter – 1-2 tsp

Note: Water and Milk Powder can be substituted with 1/3 cup + 2 Tbsp of 1% milk.

Method:

1. Dissolve Yeast and Sugar into Warm Water. Cover and set aside for 10 minutes or until foamy.
2. Dissolve Milk Powder and Salt into the yeast mixture.
3. Pour yeast mixture into All-purpose flour a little at a time to form a soft dough. Knead for 3-4 minutes.
4. Pour 2 tsp Olive Oil onto dough and knead again for 4-5 minutes.
5. Lightly flour a rolling surface and roll out dough into a 10 inch disc.
6. Coat a 9 inch cake pan with 2 tsp Olive Oil and place rolled dough into it, pressing down the sides.
7. Cover with a plate or kitchen towel and place the dough to rise in a warm place for 1 hour (warm oven to 150 F/65 C and turn off).
8. Preheat oven to 425F/218C
9. Bake the crust for 5-7 minutes until light golden.
10. Lightly butter the edges of the crust.
11. Top with your choice of pizza sauce, cheese and toppings (mozzarella cheese, olives, onion, mushrooms, bell peppers, jalapenos, pepperoni, etc).
12. Bake at 425F/218C for 7-10 minutes until cheese is bubbly and melted.

0 thoughts on “Pan Pizza (Deep Dish) Crust

  1. Dear Hetal and Anuja,

    The pizza came out great… Can we make this dough and store it? If yes, then what is the best way to store it and for how long can it last?

    Thanks a lot for the wonderful website and yummy recipes ! 🙂

    Cheers!

    1. Hi Sana,

      The dough should stay fresh in the fridge for 2- 3 days provided you wrap it properly with plastic wrap. Bring it to room temperature before using.

  2. Hi,
    I have active dry yeast at home, if i want to use it how much quantity i shud use and what precautions to follow.
    pls guide me thru the process.

  3. Hello,

    If I bake 2 pizzas at the same time do I need to alter the baking time? Please reply. I want to save time and don’t want to bake each pizza separately.

    1. Hi Neha,
      The center of the oven in where the oven temp. is optimum. Having said that, you can do 2 pizzas, but you will have to keep and eye on them and maybe rotate them half time.

  4. Hi Hetal & Anuja
    I love your recipies especially this pan pizza. I make my pizza using 2 part chapati flour 1 part oat meal and 1 part allpurpose flour. Also I put 1tbsp of flaxseed and 1 tbspn of honey in addition to yeast and suger. This makes healthier b/c we have pizza twice a week.

  5. Hi Hetal & Anuja,
    Thanks for the recipe. i tried it. my dough initially was soft but after i added topping on that & again put in oven for 7 minutes the dough became too hard, can you guess what might be the wrong thing?
    Anyway i am going to try it again….

    thanks

    1. Hi Kaushiki,
      The dough after baking is toasted/baked and is not soft. After you add the toppings the pizza is cooked further and is a little stiffer. Was the layer of dough thick enough or was it thin and the texture was like a cracker?

      1. Why do we have to bake it twice? Can we just not do it once? Other recipes online show that a single time baking is enough. Please reply as it would help a lot of confused souls like me ;O

    1. Hi Jls,

      We do not get full fat milk powder so have never tried. It should work but I would try a smaller batch just to be sure.

  6. Hi Hetal & anuja

    Thanks for ur pizza recipe. normally i do pizza at home with fresh yeast. this is different method and i wil defentely try this and give my feedback

  7. Hi ,
    I tried the pizza today…. the crust turned out good as I made pizza for the very first time…. though the cheese was the sticking to the crust i mean after taking a bite whole cheese coming out from that slice…. what shld i do to avoid this and one more thing in which shelf did u bake it upper, middle or lower… please reply….
    thanks…

    1. sorry … i mean the cheese was not sticking to the crust as it does in restaurant pizza…. please note that….
      thanks…

  8. Hi Anuja and Hetal,
    Great website…I just love the utensils and the kitchenware that you use 🙂 and of course, the way you duo cook up…

    I have a doubt in your pizza recipe..Is it possible to use the same recipe and make the pizza in a MICROWAVE? If yes, what are the temperature settings we need to follow, because my microwave has settings like “medium, high etc” and the timer only…

    1. Hi Rekha,

      Unfortunately, this recipe is only for a regular oven…not a microwave. Microwaves cooking works with different principles – especially baking.

  9. Thanks for this recipe……My son is allergic to wheat products. I have some gluten free flour on hand and have been looking for pizza recipes for him. I hope it will turn out well with his flour too.

    As someone said you guys rock esplly for letting us get all these recipes for free. Pls continue to keep this site free. I am totally addicted to your site. Consider me a life-long member of your site.

    Love both your tops and the tasting part lOOOOOOLLLLLLLL. so sweet of you for not editing it out.

    1. Hi Jyothi,

      Thanks so much…we’re glad you’re enjoying SMTC. We have not tried this recipe with gluten free flour so if you do try it, we’d appreciate it if you could post your feedback. It will definitely help others.

  10. Heyyyy…gr888 recipe!thanx alot!specially the experiment wz really helpful for me as i live in sweden n here milk powder is quite expensiv!thanx a lot guysss!

  11. hi hetal /anuja
    can you please tell what is the difference between this dough recipee and the one you guys make homemade pizza dough i like this one more its more easy and convinent can i make large pizza with the same recipee

    1. Hi Anny,

      The difference between this dough and the Homemade Pizza Crust recipe is the texture of the crust. This recipe (pan pizza) produces a soft, thick and bread-like crust. The other recipe produces a thin and crispy/crunchy crust. You can make this recipe into any size you want as long as you have a deep pan. Even a rectangle cake pan will work.

  12. Hi Anuja & Hetal,

    Your website rocks,have tried many recipes from it and they turned simply superb.evry day i chk your site to see if any new recipes posted.you guys r amazing.

    Keep posting and make us learn new recipes

  13. you are great!! my sister and i have made various dishes using your recipe and they were all a hit!! thank you so much for doing this show. it is easy to follow and it taste wonderful! We are going to try your Chinese noodles and i am sure it is going to be delicious! 🙂

  14. Hii Hetal and anuja

    Thank you for the wonderfull recipe.
    I have a question.You mentioned to warm the oven in the video. Do we need to preheat the oven to make it warm ?
    Thankyou

  15. Just made this deep dish pizza for World cup, yesterday, just wanted to let you guys know turned out awesome. Soft and spongy. From now on, this is the only type of pizza crust I will ever make.

    Thanks so much for posting it.

    1. Hi
      You could check with the company for the brand you want to use.
      I had the same question, and emailed President Choice about their one of the cheese brand. They replied quickly. All you need to do is take a note of UPC code of that Cheese brand and attach with your Email to the Company.
      Usually their products are made by several different manufacturers,and ingredient information will vary. So they check the UPC code and tell you if it’s veg or not.
      I checked for ‘(UPC 6038370249) PC Organics Medium Cheddar Cheese’. and got reply: “Other than the unpasteurized milk used, these cheeses do not contain any other animal by-products.”

      🙂

  16. Hello,
    This is a great recipe. I am going to try this soon.
    One question Can we use yougurt/lassi instead of yeast as someone mentioned in above comments. Please reply soon as I am going to bake this tomorrow for some guests.

    Thanks
    Shaveta

  17. Hi,

    Thanks for the Pan Pizza receipe. It is my daughter’s favourite food. We used to go to Pizza hut every weedend for having pizza but last Thursday i make pan pizza(your receipe)for my family. Both, my daughter and my husband liked it so much that they request me to make it every weekend for them. I have tried this receipe so many times from other web sides but it did not come out so nice.

    You both are excellent and doing a great job.

    God bless you.

    Waiting for some wonderful and healthy receipe.

    Indira

  18. Hetal/Anuja,

    Thank you for the excellent pizza recipie. I was looking for a good pizza recipie and this worked very well.
    I did not add milk/milk powder and substituted with earth balance margarine instead of butter and it turned out great!

    You have a great website. Thanks for sharing your recipies

    Thanks
    Sunitha

  19. Hello Hetal and Anuja,

    I love you guys and especially this recipe looks so yummy and so fresh…i am going to try it soon. Thank you for taking so much efforts and posting so many awesome recipes.

    1. Hi Chanda,
      You got it…either the water is too hot or the yeast is too old. I would fix the water temperature and see if it works, if not, then trash it and get fresh, the sachets work the best 🙂

  20. Hey guys,
    You didn’t answer my question, and I really need to know. I told my daughter that I can make pizza at home and she’s bugging me to make one for her 😉 Hope you can answer it this time.

    I’d like to know if I can make the dough in advance and store it in the refrigerator, Or make the crust and freeze it? If so, what are the thawing instructions and should I bake it (with toppings) for longer time?

    Thanks!
    Shuba

    1. Hi Shuba,
      We have, honestly, never tried to refrigerate or freeze this dough. With that said, we don’t see any reason why it would not work.
      We suggest you try it and give us your feedback. It will really be very helpful to us and other viewers 🙂

  21. What was the liquid that olive was in? Did you guys add it or was it packaged that way when you bought it?

    I like olives now a days but not sure what kind to buy and how long they last. May be that can be a tip video? Thanks.

    1. Hi R,
      Black Olives come in a juice/liquid. That is a preservative. There are a whole lot of Olives, we have used just the regular Black Sliced Olives that you find in a can, but there are Green Olives (which are sour) and then you can also but stuffed Olives (with garlic, jalapenos, dry fruits etc).
      If you go to a grocery store, they usually have a salad bar that has assorted olives – buy a few of all kinds and see which ones you like 😉

  22. I generally do not like pizza. After seeing this video, I am wondering if I should try to make pizza without cheese and see how it turns out!

    Your dresses are nice and the tasting part was very funny 🙂

    1. Hi R,
      I thought I was the only person in the world who does not like pizza, guess not 😉
      This one I have to say is GOOD! The best part about making home made Pizza is that you can put your own toppings! My favorite toppings are : pesto sauce, feta cheese (very little) , artichokes, tomatoes…
      Enjoy and give this one a shot 🙂

  23. Hi
    ONce again thank u both of you for such a wonderful pizza recipe.
    Can we put the nonstick pan with handle in the oven? kindly suggest us is it possible.
    With regards and blessings

  24. Hi Anuja and Hetal,

    Thanks for posting this nice recipe 🙂 But, I have a couple of questions. I brought rapid rise yeast from the store like 1-2 months ago, and when I try to make pizza with it, it smells bad. So, how do you store yeast? (By the way, I stored it in dry and cool place)Also, to make a large pizza, can we use flat baking pan, the one that we use to make cookies? Thanks again for this wonderful recipe!!

  25. I happened to see your show on pizza..it was vey interesting, I also noticed that you used yeast..thats perfectly fine but next time use home made yougurt or lassi & see the difference, the taste is so good. Please try this for your self.

  26. Hi Girls.

    Love the recipe…will try soon….just one question can i bake this in a rectangle non stick pan or on a pizza stone?

    Love the top of anuja!!!

    Bela

  27. hello everybody,
    nice recipe…. just love any kind pizzza ,…../

    i have another question if anybody can answer it..
    i have some left over heavy cream…..

    can i frozen it for later use…like in curry or soup..etc
    what is self life ? is it taste same or alter ?
    plz hetal anuja u can answer tooo
    ty a lot guys….god bless you…

    1. Hi Patel,
      We freeze heavy cream all the time. We usually freeze it in small quantities (like an ice tray) so it’s easy to use a little at a time. For defrosting, either you can defrost in the fridge or in the microwave (defrost mode). You will have to mix it very well when you are ready to use. As far as taste is concerned, we don’t think there is a noticeable difference.
      Thanks for the blessings…can never have enough of that 🙂 !

  28. Hi ladies,
    love your site, really informative. My daughter has milk, egg and soya allergies. Im always stuck for how to vary her diet and have found ur website useful. Can this pizza base be made without the milk powder. Also can i use sunflower margerine in place of the butter? Any help would be appreciated

    Thanks

    1. Hi Alka,
      We have never made it with whole wheat flour but don’t see any reason why it won’t work 🙂 The taste may be a bit different but surely worth a shot! Would love to hear your feedback if you do try it 🙂

    2. Hi, I used whole wheat flour to make pizza. But, the dough didn’t rise as much as the regular all purose flour does. I used whole wheat organic flour; however, if you use whole wheat all purpose flour, it might work. Regular whole wheat flour can be much heavy than whole wheat all purpose flour. So, you might try that out 🙂

    3. Hi, this is an awesome recipe. I used 50/50 100% whole wheat n chapatis flour. It melted in our mouths. Even my 16 month old daughter ate it surprisingly (she fusses about chewing food).
      Thanks hethal n Anuja.

    1. Hi me,
      Bread Flour should work very well for this recipe, infact you will probably need less kneading. We (and a lot of folks) just don’t keep bread flour on hand so tend to use what we stock more commonly. Having said that, we personally have never tried Bread Flour but if you do have it, please do try and give us your feedback 🙂
      Regarding the yeast, “Active Dry Yeast” is different from “Rapid Rise yeast”. With Active Dry Yeast, you will need to allow the dough to rise two times (allow it to rise, then punch it down, knead and then allow it to rise again). With Rapid Rise Yeast, you have to let the dough rise only one time (so a big time saver) 🙂
      Hope that helps 🙂

  29. Hey beautiful ladies,

    You have practically no idea about how many blessings must be showering upon you from god ….for all the videos, for all the hard work and that too for people to learn and enjoy cooking ?? and that too free….That makes us to believe that the most beautiful & wonderful things life offers us are for free..just need to appreciate such things often !

    Thanks for all the videos once again..God Bless

    1. Hi Urvi,
      What a great comment to ready first thing in the morning 🙂 ! Thanks for putting a BIG smile on our faces 🙂 …and thanks for the blessings, like we say, we can never have enough of that!

  30. Excellent recipe as usual. Your recipes are so easy to make. I don’t go to restaurants anymore. You guys are making us save money in this economy. This is one way of doing social work. God bless both of you.

    1. Hi Akanksha,
      Thank you, thank you, thank you 🙂 We are in luck, getting such sweet emails today 🙂
      And for the blessings, thank you 🙂

  31. hey love ur recipe thnk u so mch….. really like tasting part..i cudnt stop laughing…..

    wat kind of brand’s bakeware do u use????

    thanks again

  32. Finally,You guys made the pizza without the Pizza atone!!!!!!
    This is what i needed didi! thanks a bunch. will definelty try this. I have everything at home except the yeast. Will grab that during grocery shopping.
    One doubt, Is that Gold medal brand of all purpose flour work for this recipe? Usually, they have this word bleached or unbleached word on the all purpose flour packet that confuses me. Can you explain me..in simple words ! Tried googling..but it confuses me. 🙁
    Thanks di,

    Priya

    1. Hi Priya,

      You can buy either the bleached or the unbleached (Gold medal brand is good), the only difference is that the bleached one looks a lot more whiter than the unbleached one. Less chemicals in the unbleached one, unbleached has more nutrients left in it!

  33. Hi Hetal & Anuja,
    You continue to motivate me with every recipe 🙂 Thank you for a great job! I absolutely love your video demos because they have just the right amount of detail, for instructions.

    Re: this recipe, can I make the dough in advance and store it in the refrigerator? Or can I make the crust and freeze it? If so, what are the thawing instructions and should I bake it (with toppings) for any longer?

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