From Dough to Dish: The Science of Baking the Perfect Deep-Dish Pizza.
Deep-dish pizza dough is distinct from traditional pizza dough. It uses all-purpose flour, oil (vegetable or olive), and sometimes cornmeal for a crumbly, tender crust. The addition of oil makes the dough rich and pliable, while the cornmeal gives it a signature texture and flavor.
Fat, whether from butter, oil, or shortening, creates a flaky crust by inhibiting gluten formation. This is why deep-dish crusts are softer and less elastic compared to traditional pizza crusts, making them perfect for holding hefty toppings.
Letting the dough proof (rest and rise) is key to achieving a light, airy texture. Proofing allows yeast to ferment, releasing carbon dioxide, which creates pockets of air in the crust.
Deep-dish pizza requires a thick, hearty sauce made from crushed or diced tomatoes. The sauce should be slightly reduced to remove excess water, ensuring it doesn’t overwhelm the crust. Adding sugar balances acidity, while herbs like oregano and basil provide depth.
Deep-dish pizzas are typically baked at 425–450°F (220–230°C). The high heat ensures the crust crisps up while the fillings cook evenly. A longer baking time (25–35 minutes) allows the thick layers to heat through without burning.
A cast-iron skillet or aluminum deep-dish pan is ideal for baking deep-dish pizza. These materials conduct heat evenly, ensuring the crust cooks uniformly and develops a golden-brown, crispy bottom.
For an extra-crispy crust, lightly oil the pan and preheat it before pressing in the dough. The heat creates an instant sear on the crust, locking in flavor and moisture while preventing it from sticking.
Once the pizza is out of the oven, let it rest for 5–10 minutes before slicing. This allows the cheese to set slightly, preventing the layers from sliding apart and ensuring clean, beautiful slices.
Perfecting deep-dish pizza requires attention to detail, from the dough's texture to the sauce's consistency.