Deep Dish Pizza

Deep Dish Pizza

Thick Crust Pizza with Ground Meat, Bell Pepper, and Mushrooms



  • 300 g all-purpose flour
  • 50 g semolina flour or cornmeal
  • 2 teaspoons sugar
  • 1/2 tablespoon salt
  • 2 teaspoons instant yeast
  • 180 ml warm water
  • 2 tablespoons extra virgin olive oil


  • 300 g ground meat (chicken, pork)
  • Salt, pepper, 1 teaspoon sweet paprika, a pinch of hot paprika, 1 teaspoon oregano, 1 teaspoon garlic powder
  • 1/2 red bell pepper
  • 150 g mushrooms
  • 1 chili pepper
  • A few black olives
  • 1 cup tomato puree
  • 80 g shredded mozzarella


In a bowl, combine all-purpose flour, semolina flour, sugar, salt, and instant yeast. Mix with a spoon, then add warm water and olive oil, and combine the ingredients. Let it rest for about 5-10 minutes.

Knead the dough for about 10 minutes (it may remain sticky). Cover the bowl with a cloth and let it rise for about 1 1/2 hours.

Meanwhile, prepare the topping: in a pan, sauté the meat in a tablespoon of olive oil, seasoning with salt, pepper, paprika, oregano, and garlic powder. Transfer to a plate.

In the same pan, sauté the diced bell pepper and sliced mushrooms.

Punch down the dough, dust with flour, and knead briefly on a floured surface. Cover with a towel and let rest for about 10 minutes.

Preheat the oven to 200 degrees Celsius. Grease a heatproof dish with a diameter of about 26 cm with olive oil and spread the dough, stretching it to cover the bottom and halfway up the sides of the dish.

Layer the bottom with sautéed meat, followed by bell pepper, mushrooms, and halved olives. Pour the tomato puree over, season with salt and pepper, and sprinkle with shredded mozzarella.

Bake for 20-25 minutes until the crust is golden brown. Garnish with chili pepper and serve immediately.

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