If you’re searching for the best recipe for deep pan pizza, the kind that boasts a golden, buttery crust, pillowy-soft center, and a caramelized cheese edge that crackles when you cut into it—welcome. You’ve landed in the right Italian kitchen.
I’ve spent years perfecting this deep pan pizza recipe. Not the American chain-store kind, but something closer to what you’d find in cozy family trattorias in the north of Italy—where the dough is thick but airy, the sauce tastes like summer tomatoes slow-cooked with garlic, and the cheese melts into small, heavenly pools.
This isn’t fast food. This is slow love baked into a pan.
Let’s dive into the full method so you can recreate this thick, indulgent, homemade pizza right in your oven.
🍕 What Makes This Deep Pan Pizza Special?
Most people think deep pizza = heavy, doughy, dense. Not this one.
My version creates a light yet hearty thick crust thanks to:
- A longer rest for the dough
- High hydration for better air pockets
- A cast-iron pan (or deep baking tray) for a crispy base
- A sauce that beautifully balances acidity, sweetness, and depth
If you love deep dish pizza, thick crust pizza, or just want a foolproof pan pizza method, this will be your new go-to.
🧾 Ingredients & Measurements (Full Table)
Below is everything you need to make a 12-inch deep pan pizza. The ingredients are simple, but each does its job beautifully.
| Ingredient | Quantity |
|---|---|
| Bread flour (or tipo 00) | 3 cups (360g) |
| Warm water | 1 ¼ cups (300 ml) |
| Instant yeast | 2 tsp |
| Sugar | 1 tbsp |
| Olive oil | 3 tbsp (plus extra for greasing) |
| Salt | 1 ½ tsp |
| Tomato passata / crushed tomatoes | 1 ¼ cups |
| Garlic (minced) | 2 cloves |
| Dried oregano | 1 tsp |
| Dried basil | 1 tsp |
| Salt (for sauce) | ½ tsp |
| Black pepper | ¼ tsp |
| Mozzarella cheese (low moisture) | 2 cups (shredded) |
| Parmesan cheese | ¼ cup (grated) |
| Optional toppings | Pepperoni, mushrooms, onions, olives, sausage |
| Butter (for finishing crust) | 1 tbsp, melted |
👩🍳 Step-by-Step Recipe for Deep Pan Pizza
Step 1: Activate the Yeast (5 minutes)
In a bowl, mix warm water, sugar, and yeast.
Let it sit until frothy. This ensures:
- A strong rise
- A light, airy, thick crust
If you see little bubbles, your yeast is alive and happy.
Step 2: Make the Dough (10 minutes)
Combine:
- Flour
- Salt
- Olive oil
- Activated yeast mixture
Mix until it forms a sticky dough. Don’t panic—sticky dough = soft interior.
Knead by hand for 7–8 minutes or in a stand mixer for 5 minutes.
The dough should be smooth, elastic, and slightly tacky.
Step 3: First Rise (1–1.5 hours)
Place the dough in an oiled bowl.
Cover and let it rise until doubled.
This slow rise builds:
- Airiness
- Flavor complexity
- Better oven spring
Thick crust pizza needs patience, not shortcuts.
Step 4: Make the Pizza Sauce (While Dough Rises)
In a small saucepan, heat 1 tbsp olive oil.
Add garlic. Once fragrant:
- Add passata
- Add oregano, basil, pepper, salt
Simmer for 10–12 minutes.
This becomes a rich, velvety Italian pizza sauce—much better than jarred versions.
Step 5: Prepare the Pan (Important!)
Grease your cast-iron skillet or deep baking tray with:
- A generous layer of olive oil
- A touch of butter for flavor
This creates:
- A crisp bottom
- A golden edge
- Zero sticking
Do not skip this.
Step 6: Shape the Dough (5 minutes)
Punch down the dough gently.
Stretch it into your greased pan, pushing it to the edges.
Let it rest in the pan for 15 minutes so it relaxes and doesn’t shrink back.
This rest gives you:
- An even crust
- Fewer tears
- No tough edges
Step 7: Second Rise in the Pan (30 minutes)
Cover the pan loosely.
Let the dough puff up again.
It should look thick and pillowy.
This step is the secret to getting that beautiful deep crust without heaviness.
Step 8: Add Sauce & Cheese
Spread your tomato sauce over the dough.
Go right up to the edges for that classic pan pizza caramelization.
Add:
- Mozzarella (lots!)
- Parmesan for salty depth
Feel free to add toppings, but don’t overload—deep pan pizza needs balance.
Step 9: Bake (20–25 minutes)
Preheat your oven to 230°C / 450°F.
Bake until the crust is:
- Deep golden
- Crispy on the edges
- Bubbling with melted cheese
If the top browns too fast, cover with foil for the last 5 minutes.
Step 10: Finish With Melted Butter
Brush melted butter on the crust edges while hot.
This gives that signature pizzeria finish—soft, rich, irresistible.
Let it cool for 5 minutes before slicing.
🌟 Tips & Tricks to Perfect Your Deep Pan Pizza
1. Use bread flour for better chew
It gives structure, especially when the crust is thick.
2. Don’t rush the dough
Time = flavor + rise + softness.
3. Oil the pan heavily
It’s the only way to get that crispy, nearly fried-bottom effect.
4. Use low-moisture mozzarella
Prevents soggy pizza.
5. Avoid too many toppings
Deep pan pizza is thick, but it can’t carry a mountain of toppings.
6. Let the dough rest twice
The secret to an airy, pan-style pizza.
7. Preheat your oven fully
High heat = perfect crust.
❓ FAQ About Deep Pan Pizza
Q1: What’s the difference between deep pan pizza and deep dish pizza?
Deep dish (Chicago style) has a pie-like crust.
Deep pan pizza (what we’re making) has:
- A thick but soft base
- Chewy edges
- Traditional Italian sauce on top
- Not as much cheese as Chicago style
Q2: Can I make this dough the night before?
Yes!
Refrigerate it after kneading.
Cold fermentation = richer taste.
Q3: Can I use whole wheat flour?
Up to 30% yes.
But for best results, keep most of it white flour.
Q4: Can I bake two pans at once?
Yes—but rotate them halfway for even browning.
Q5: What if I don’t have a cast-iron skillet?
Use:
- A deep cake tin
- A heavy baking tray
- A deep casserole dish
As long as it’s oven-safe, it works.
Q6: Why is the center sometimes undercooked?
You added too much sauce or cheese.
Or the oven wasn’t fully preheated.
Q7: How do I store leftovers?
Wrap slices tightly.
Reheat in a pan to bring back the crisp bottom.
💬 Final Thoughts: Make This Your New Weekend Ritual
This recipe for deep pan pizza is comforting, indulgent, and honestly one of the best ways to bring loved ones together. The aroma of rising dough, simmering tomato sauce, and that first slice, where the cheese stretches like a ribbon—it’s pure food joy.
Whether you’re a beginner or an experienced home chef, this recipe will help you create a restaurant-quality deep pan pizza right in your kitchen. Once you try it, you’ll crave that thick, golden, flavor-packed crust again and again.
So roll up your sleeves.
Oil that pan.
Stretch that dough.
Your new favorite pizza awaits. 🍕❤️
See Also: How to Make Pizza Dough – Authentic Italian Dough Recipe for Perfect Homemade Pizza
