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


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.


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.

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0 thoughts on “Pan Pizza (Deep Dish) Crust

  1. I have tried to follow every step carefully but my dough becomes really hard based on which I can’t even roll the flour….what is going wrong?

  2. The reason to use powder milk is the flavor.
    Just make a test: make a glass of milk with whole powdered milk like Klim or Nido and compare it with Skimmed milk 2%, the difference is huge.
    Whole powdered milk has flavor because is WHOLE, milk 2% is the garbage, they took all the flavors and left NOTHING.

    If you want to have a crust with flavor, ADD FLAVOR to the dough, some prefer garlic, some prefer onion, some parley or oregano or grinded parmesan cheese or so.

    And I add MSG to enhance the flavor.

  3. Hello..
    I have a confusion..hope u clear it.i have seen many of them just roll the pizza dough ,put the pizza sauce,toppings and bake it….n some of them first prebake the pizza base for 5 mins…and then put the topping like how u did in this video…so tell me which is the exact method…?earlier when i had baked regular pizza..i just rolled the pizza dough..n had put the toppings without prebaking the base ..the pizza came out good …but i felt it is bit soggy inbetween…so pls help….any suggestions….

    1. Hi Nimisha,

      If you have a really good oven, you can bake the pizza directly (as restaurants do). With our home ovens, it works better to prebake the crust a bit to avoid the sogginess.

  4. Hi everyone!

    This was the first recipe that worked for me! I used fresh yeast and it worked just fine! The dough lifted really well and it was crispy and fluffy at the same time. I’m never going to order from Pizza Hut again! Thank you so much for this recipe!
    I have only one doubt: I let the dough sit for 1 hour, then rolled it and then another 45 minutes in a cake pan to lift. Can I skip that step with fresh yeast?

    Thanks in advance!

  5. Hi Ladies, I am from South Africa, just want to compliment you on this awesome website,full of delicious recipes and helpful hints. I did make this pizza base in my pizza pan and then baked on the stone. Beautiful, soft on the inside and crispy on the sides and underneath, and still has the deep dish effect. Thanks for the amazing recipe.
    Keep up the excellent work 🙂

  6. hi anuja n hetal.ur reciepe is great.but i just want to know that can we make tis without an oven.if yes then how.please please let me know.

    thank you.

    1. Hi sss,

      Pizza stones will not give you the “pan” deep dish effect. Also, the pan needs a good amount of oil before putting in the dough. You cannot grease a pizza stone.

  7. Hi Hetal & Anuja. I was wondering what would be the correct amount of ingredients to make a deep dish pizza on a 16″ wide, 2″ deep pizza pan? Thanks!

  8. Hi,

    can u have any recipe for making whole wheat pizza as my husband is diebatic patient so he cant eat this pizza

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