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Deep dish pizza


For the dough:

  • 3 1/4 cups flour
  • 1/2 cup yellow cornmeal
  • 1 1/2 teaspoons table salt
  • 2 teaspoons sugar
  • 2 1/4 teaspoons instant or rapid-rise yeast
  • 1 1/4 cups warm water
  • 1/2 cup olive oil
  • 1 tablespoon butter for brushing pan
  • 1 tablespoon oil for brushing pan

For the pizza toppings:

  • 3 cloves of minced garlic sautéed with the onions and peppers
  • 1 sweet onion finely sliced into rings and sautéed with the peppers and garlic
  • 2 sweet red peppers finely sliced and quickly sautéed with the onions and garlic
  • 455 grams cooked and crumbled spicy sausage
  • 1/4 cup fresh torn basil
  • 1 cup grated Parmesan
  • 455 grams shredded mozzarella
  • 3/4 cup good pitted olives roughly chopped
  • 455 grams sliced pepperoni
  • Homemade tomato sauce
  • 1/2 teaspoon toasted fennel seeds
  • Salt and pepper to taste


  1. Mix yeast 1/4 cup of warm water, 1/4 cup of flour and sugar in a bowl cover and let stand in a warm place for 15-20 minutes. Then, mix in all the other ingredients mix well and let stand covered for around one and a half hours, until it rises.
  2. Punch down the dough, and knead until the correct texture is achieved (add a bit more flower so it’s not sticky). Roll into two dough balls.
  3. Roll out the balls and flatten into two 30 centimeter buttered AND oiled cast iron pans or any steel or cast iron baking dish that is a couple centimeters deep.
  4. Making sure that the dough is about a centimeter thick and comes a few centimeters up the side of the pan. It’s ready to fill!

For the pizza assembly:

  1. In two 30 centimeter cast iron pans lined with rested pizza dough, start with the mozzarella cheese on the bottom, layering with the sautéed onions peppers and garlic next, then the crumbled sausage, the olives fennel seed  and torn basil, then the sliced pepperoni fill with tomato sauce and top with parmesan cheese.
  2. Set the pies into a preheated 450F oven for 35-40 min at least until the top is golden and bubbly.

Follow Rodney Bowers:

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