Recipe Detail

Deep Dish Pizza

This original deep dish recipe focuses on contrast: a crisp buttery shell, full but not overloaded layers, and a bright tomato finish that keeps each wedge lively.

Readers comparing giordanos style memories often tell us they want the generosity of a classic giordanos order without losing structural control. This recipe translates that craving into a deliberate home-baked version that explains what makes giordanos pizza feel rich, comforting, and sliceable.

Deep dish style pizza with sausage, pepperoni, peppers, and stretchy mozzarella.

Prep

40 min

Cook

32 min

Serves

Difficulty

Intermediate

Ingredients

420 g bread flour
155 g fine cornmeal
9 g instant yeast
12 g kosher salt
300 g warm water
60 g olive oil plus 30 g melted butter
340 g low-moisture mozzarella, shredded
180 g cooked Italian sausage
70 g sliced pepperoni
1 green bell pepper, thinly sliced
1 small red onion, thinly sliced
350 g crushed tomatoes
2 garlic cloves, grated
1 tsp dried oregano and 1 tsp fennel seed
40 g grated pecorino

Method

1
Mix the dough.
Combine bread flour, cornmeal, yeast, and salt. Stir in warm water, olive oil, and melted butter until a shaggy dough forms. Knead for 5 to 6 minutes until mostly smooth. Cover and rest for 60 minutes.
2
Build the sauce.
Mix crushed tomatoes with garlic, oregano, fennel seed, a generous pinch of salt, and a few turns of black pepper. Keep the sauce uncooked so it stays bright in the oven.
3
Shape the shell.
Heat the oven to 245°C / 475°F with a rack in the lower third. Oil a deep 10-inch pan. Press the dough into the pan, moving it up the sides without tearing. Let it rest 10 minutes if it resists.
4
Layer with intention.
Scatter mozzarella across the base first to protect the crust, then add sausage, pepperoni, peppers, and onion. Spoon the tomato mixture over the top and finish with pecorino.
5
Bake until set.
Bake for 28 to 32 minutes until the edges are deeply golden and the center is bubbling steadily. Rest 12 minutes before slicing so the layers settle.

Chef tips

Cheese on the bottom insulates the dough and helps prevent a wet center.
Resting after the bake is non-negotiable if you want clean slices.
If you crave the fullness people associate with giordanos pizza, add more volume through vegetables, not just extra sauce.

Variations

Swap sausage for roasted mushrooms and spinach for a vegetable-driven version. Add pickled cherry peppers for extra brightness. For a more nostalgic profile inspired by giordanos cravings, keep the oregano strong and use a slightly sweeter tomato base. If your usual giordanos order leans toward meatier pies, a mix of sausage and pancetta works well here. The final bake still feels original, but it speaks clearly to the cozy fullness many readers associate with giordanos pizza.

Storage and reheating

Cool leftovers completely, then refrigerate for up to 3 days. Reheat slices in a 190°C / 375°F oven for 10 to 12 minutes on a preheated sheet pan. Avoid the microwave unless you plan to finish the crust in a skillet.

Discussion snippet

Lena, forum member: “I finally understood why my deep dish went soggy. I was using too much fresh mozzarella and cutting too soon.”

Editor reply: “Exactly. Much of what people admire in a great giordanos order is really structure and timing, not just quantity.”

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