Deep Dish Pizza

Deep Dish Pizza


Makes 1 pizza pie


  • 1 1/2 cups Luke warm water + for dusting
  • 1 (1/4-ounce) packages active dry yeast
  • 1 teaspoon sugar
  • 2 1/2 cups all-purpose flour
  • 1/2 cup semolina flour
  • 1 teaspoon Salt
  • 2 Tbsp. Olive oil, plus 1 teaspoon to grease bowl


  • 1 Green Bell Pepper, diced
  • 1/4 Red Onion, diced
  • 1 Lbs. Organic Shaved Deli Roast Beef
  • 1 cup mushrooms, sliced
  • 1 ½ teaspoon extra-virgin olive oil
  • Pinch of salt and ground black pepper


  • 1 lbs. + ½ cup Shredded Pizza Cheese Blend, substitute with equal parts of Mozzarella, Provolone, and Parmesan cheese.
  • 1 Jar Organic Marinara Sauce


  • Parmesan Cheese
  • Fresh Basil


  1. In a large bowl, combine the water, yeast, and sugar and stir to combine. Let sit until the mixture is foamy, and yeast is activated, about 5 minutes.
  2. Combine 1 1/2 cups of the flour, the semolina, the salt, and mix. Make a well in the center and pour in activated yeast and 2 tablespoons of olive oil, mix by hand until it is all incorporated and the mixture is smooth. The dough needs to be slightly sticky.
  3. Turn the dough out onto a lightly floured surface and knead until smooth, 6 to 7 minutes. Oil a large mixing bowl with the remaining 1 teaspoon of olive oil.
  4. Place the dough in the bowl and turn to oil all sides. Cover the bowl with plastic wrap and set in a warm place, until doubled in size, about 2 hours.
  5. After two hours, knead again, then place for an hour in the fridge or even overnight.

Pizza Pie:

  1. Preheat oven to 400 degrees F.
  2. Coat 10" Braiser Skillet with 1 teaspoon of olive oil and sprinkle the skillet with corn meal or similar all around, even on the side.
  3. Stretch the dough with a rolling pin as much as possible, then transfer it to the seasoned skillet.
  4. Plop your dough down into the skillet and push it up around the sides about 1 to 1.5 inches. Using a fork, punch a few light holes onto bottom of the dough.
  5. Meanwhile, add sliced mushrooms in the large glass, microwave safe bowl and let it cook for 20 seconds. Take it out, then squeeze as much moisture as possible. You may use kitchen paper towels to help.
  6. To the mushrooms add diced green bell pepper, diced onion and shaved roast beef. Add a pinch or salt and ground black pepper, and season with a drizzle of olive oil. Toss it together.


  1. Add 1/2 cup cheese on the bottom of the dough.
  2. Add the filling evenly onto the cheese, cover with the cheese, then pour on top marinara sauce.
  3. Stretch the dough with a rolling pin as much as possible, then transfer it to the seasoned skillet.
  4. Bake for 30 minutes under the lid, then take the lid off and bake for another 10 minutes. You may turn on the broiler the last 30 seconds, for a deeper crust color.
  5. Put the lid back on, and allow it to rest under the lid for about 10 minutes before serving. Garnish with extra cheese, and fresh basil.


  • You may use store bought pizza dough (1 lbs.)
  • You can use any filling that you would desire.

about the author

Holly Bergstrom

Holly Bergstrom

Holly Bergstrom is the Brand Engagement Manager at Xtrema Cookware, and she oversees the creative direction of the company! Holly is passionate about minimizing toxic exposure and living a healthy and vibrant life form the inside out. Holly enjoys cooking, educating, and creating healthy meals for her friends and family. She desires to help every home and kitchen relearn how to slow down, be present, and cook with intention and simplicity. You can follow Holly on @livefreeandveg.

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