Detroit Deep Dish Pizza


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Rival the best Italian restaurant with this delicious, freshly-made pizza jam-packed with ingredients.

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Serving Size / Yield

8 servings


  • 3 1/4 C. all-purpose flour
  • 1 pkg. active dry yeast
  • 1/4 tsp. salt
  • 1 C. warm water (120 degrees-130 degrees)
  • 2 Tbs. cooking oil
  • 3/4 C. chopped onion
  • 2 cloves garlic, minced
  • 1 Tbs. olive oil
  • 1 (14 1/2 oz.) can tomatoes, cut up
  • 1 8 oz. can tomato sauce
  • 1 bay leaf
  • 1 tsp. dried basil, crushed
  • 1 tsp. dried oregano, crushed
  • 1 tsp. fennel seed, crushed (optional)
  • 1/2 tsp. sugar
  • 1/4 tsp. pepper
  • 1 lb. ground beef
  • 1 C. chopped onion
  • 2 medium tomatoes, very thinly sliced
  • 6 slices bacon
  • 3 C. (12 oz.) shredded cheddar

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Cook 3/4 C. chopped onion and garlic in 1 Tbs. oil. Stir in tomatoes; tomato sauce; bay leaf; basil; oregano; fennel seed, if desired; sugar; and pepper. Bring to boiling. Reduce heat; simmer, uncovered, for 35 to 40 minutes or to desired consistency, stirring occasionally. Discard bay leaf. Meanwhile, in a large bowl combine 1-1/4 C. of the flour, the yeast, and the salt. Add warm water and 2 Tbs. oil. Beat with an electric mixer on low speed for 30 seconds, scraping bowl constantly. Beat on high speed for 3 minutes. Using a spoon, stir in as much of the remaining flour as you can.

Turn dough out onto a lightly floured surface. Knead in enough remaining flour to make a moderately stiff dough that is smooth and elastic (6 to 8 minutes total). Divide dough in half. Cover and let rest 10 minutes. Grease two 11- to 13-inch pizza pans or baking sheets. On a lightly floured surface, roll each half of dough into a circle 1 inch larger than pizza pan. Transfer dough to pans. Build up edges slightly. Prick generously with a fork. Do not let rise.

Bake in a 425 degree oven for 10-12 minutes or until lightly browned. Meanwhile, in a large skillet cook ground beef and the 1 C. chopped onion until meat is brown and onion is tender. Drain fat. Crisp cook bacon and cut into 2" pieces. Drain again. Spread pizza sauce over hot crusts. Sprinkle with ground beef mixture. Top with tomato slices and bacon pieces. Sprinkle with cheese. Bake about 12 minutes more or until cheese melts and sauce is bubbly.

Yield: 8 servings

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