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Deep Dish Pizza

Enjoy the Deep Dish Pizza Dough. Par baked in a 12-Inch Deep Dish Pizza Pan. 1 Inch Thick, Light & Airy Pizza Dough. If you’re missing the Old Style Domino’s Deep Dish Pizza. We got you!

These are made up in advance (Par-Baked) and taken out of the freezer to thaw before baking in the oven. Topped off with your Favorite Pizza Sauce, Cheese & Toppings.

This version creates a Soft and Tender Pizza Dough and although it is a Thick crust, it still seems to retain a lightness to it. This is very close to Domino’s Deep Dish Pizza.

I think this is absolutely a solid base to work from. Just look at that thickness all the way across the slice.

For your next Pizza Night, make a JAHZKITCHEN Deep Dish Pizza!

Domino’s Thick Crust

Dominos had these premade only in one size and par-baked stacked in boxes. Every time an order came in for a Deep Dish, we would grab a pre-baked deep-dish dough and place it into a deep dish pan. Top the Pizza off and bake.

The pans never got washed and so after some time, the flavor would build up (Old Pizzeria Trick). Some suggest that Zesty sauce was used to brush the pan. We never did this at our store. But I can’t say for others, or at least I don’t remember doing this.

The Dough was thick about 1 inch and very light and airy with no large air bubbles and perforated. It was more like bread or a Focaccia, with small air bubbles throughout the dough.

Deep Dish Slice Cut
Deep Dish Slice Cut

Deep Dish Pan

You need a heavily greased 12-inch x 1-inch deep-dish pizza pan, pictured below.

Deep Dish Pizza Pan
Deep Dish Pizza Pan

The Dough is placed and pressed to fill the pan. Allowed to rest and pressed again to fill the pan. Once the Pan is filled from edge to edge, leave it proof again until it rises up the edge by 1 inch.

Pizza Dough

500 g of dough is used for a 12-inch deep dish pan.

I use the Pita Bread Dough. This is a mix of your standard Flour, Water, Oil, Yeast, Salt & Sugar you find in your typical pizza dough. But also includes JAH Poly Flour which also contains Salt & Sugar, Fat as well as baking powder.

Baking Powder is very important as this will minimize any large air pockets that would form and creates a tender dough. The baking powder creates even, small bubbling throughout the dough. This is exactly what you want for a Deep Dish Pizza.

Once the Dough has filled out the pan. Perforate the dough all over with a fork and allow it to rise up to 1 inch. Right before going into the oven to par-bake, perforate it again. This also minimizes large air pockets.

Optionally, you can roll this out with a rolling pin. Since there is no crust, we are trying to preserve. Roll the dough out to size and allow it to proof until it comes up the sides about 1 inch. Perforate the dough with a fork halfway through the rise and again right before baking.

Deep Dish Pizza Dough
Deep Dish Pizza Dough

Par Baking the Deep Dish Dough

Cook in preheated oven at 500 F for 5–6 minutes. Allow the dough to cool, take it out of the pan and flip it, exposing the bottom of the dough and allow to air dry a bit.

It will have soaked up all the oil, and still be moist. You will need this to dry out so that it doesn’t stick to the pan when you do your final bake. Then freeze it. After it is frozen, lift it out of the pan and keep it frozen until ready to use.

When ready to use, Thaw and place it back into the deep dish pan with a generous amount of oil and top it off like a regular pizza. Bake in the oven in the second-lowest rack position on the highest setting, your oven will go for 5 – 6 minutes.

Deep Dish Pizza Dough Top and Side
Deep Dish Pizza Dough Top and Side
Deep Dish Pizza Dough Bottom
Deep Dish Pizza Dough Bottom

Flavored Oil

After the Dough has been parbaked, flavored oil can be used to brush the pan or the Pizza dough. For a garlicky Kick, JAH Garlic Butter or Aioli can be used. You can also use an Oil Based Zesty Italian Dressing or Rosemary infused Olive Oil.

Whatever you choose to use, ensure that you place a generous amount of oil in the pan before placing your deep dish dough inside the Pan. This will assist in browning the bottom and a toasty finish.

Saucing the Deep Dish

This type of Pizza is sauced and topped right to the edge. Only leaving a lip if desired. Because this is a thick crust, more Pizza Sauce is needed for this style of pizza. Be generous with the amount of pizza sauce you place on.

Use JAH Base Pizza Sauce or any other Pizza sauce. You can also use the Base Pizza sauce and just add in your favorite Herbs & Spices.

Topped Deep Dish
Topped Deep Dish

Cooking the Pizza

From here, the dough gets treated just like your classic hand-tossed pizza.

Top it off with your favorite toppings and bake on the second-lowest rack position at the highest setting your oven will go for about 5–6 minutes. Remove, Slice, and let cool.

You should end up with a Soft & Tender Thick Crust Pizza with an even thickness all the way through that has a toasted bread feel to it.

Baked Deep Dish Pizza
Baked Deep Dish Pizza
Deep Dish Crust Closeup
Deep Dish Crust Closeup
Deep Dish Pizza

Deep Dish Pizza Dough

12" Deep Dish, 1" thick, Perforated & Par Baked Pizza Dough. These are made ahead and frozen until ready to use. Thaw before preparing the Pizza and baking.
Servings: 2 portions
Prep15 minutes
Cook 10 minutes
Proofing2 hours

Equipment

  • 2 12 Inch Pizza Pans

Ingredients

  • 4 C All Purpose Flour - more if needed
  • 2 C Warm Water
  • 1/2 C JAH Poly Flour 
  • 3 Tbl White Sugar
  • 1 Tbl Sea Salt
  • 1 Tbl Fast Active Yeast
  • Oil - for coating the Pan

Instructions

  • Prepare JAH Poly Flour and set this aside for now.
    Mix Water, Sugar, Yeast & 2 C of Flour with a Whisk. Cover with Plastic and Place into the Oven. Turn the oven on for 20–30 seconds and then turn the oven off. Leave for about 30 minutes.
  • Add 2 C Flour, Salt & 1/2 C JAH Poly Flour. Mix 3 minutes on low and 5 minutes on a higher gear.
    Add more flour if needed, to get just a slightly sticky dough, more on the dry side. Cover with plastic and place into the oven. Turn the oven on for 20–30 seconds and then turn the oven off. Leave until doubled.
  • Portion the dough out to 500 g for each Deep Dish Pizza.
    Add a generous amount of oil to the Deep Dish Pan and place the Dough in. Press the dough out evenly. Cover with a bag or saran wrap and allow the dough to proof. Once it has proofed some more, press it out again and repeat this process until the dough reaches the sides.
  • Perforate the Dough very well with a fork and cover to allow to rise 1 inch. Once it has risen, perforate it again before placing it into a preheated oven at 500 F to bake for 5–6 minutes.
    After 5–6 minutes of baking, remove the pizza dish and allow it to cool before flipping it upside down to air dry the bottom and placing it into the freezer while still in the pan. Once frozen, remove it from the pan and keep frozen until ready to use.
  • When ready to use, remove it from the Freezer and thaw. It thaws pretty quickly. Process it like a regular pizza and Enjoy a JAHZKITCHEN Deep Dish Pizza!

Notes

Proofing times can vary. In general, you are looking to proof the dough as you would make the Pita Bread. Then portion it off into 500 g and proof again until the Dough reaches the edge of the pan. Then Proof again until it rises 1 inch before perforating and pre-baking.
Turning the oven on for a few seconds and then shutting it off before placing your dough in the oven covered speeds up the proofing process.
 
Course: Ingredient
Cuisine: American, Canadian
Keywords: Deep Dish Pizza, Deep Dish Pizza Dough, Thick Crust Pizza, Thick Crust Pizza Dough
Author: JAH

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