Deep-Dish Pizza in a 10-Inch Pan

Equipment that works

A 10-inch cast-iron skillet produces a well-browned base and holds heat effectively, but it is heavy and remains dangerously hot long after baking. A light-colored aluminum cake or deep-dish pizza pan heats faster and may produce a slightly softer bottom. Either pan should have sides at least 2 inches high.

A digital scale makes the dough easier to repeat because flour can pack tightly into a measuring cup. You will also need a mixing bowl, saucepan, wooden spoon or dough hook, thin spatula, oven mitts, and a cooling rack or heatproof trivet. An instant-read thermometer is useful when the filling includes meat.

• Do not place a hot glass pan on a wet or cold surface; sudden temperature changes can break some glass bakeware.
• A springform pan can leak oil or sauce through its seam. If it is your only option, place it on a rimmed sheet pan and verify that the manufacturer rates it for 425°F.
• Set the deep pan on a sheet pan if the filling comes close to the rim, but expect the extra layer of metal to slow browning underneath.

Topping substitutions and moisture control

Deep-dish pizza can hold more filling than a thin pizza, but excess moisture still creates a gummy center. Cook raw meat before assembly, sauté mushrooms until their released liquid evaporates, drain roasted peppers, and squeeze thawed spinach thoroughly. Let hot toppings cool before placing them over the cheese.

Use no more than about 6 ounces of prepared toppings for this 10-inch pizza. A larger pile extends the baking time and can trap steam. Pepperoni may be used without precooking, although blotting surface oil during baking can keep the sauce from becoming greasy. For a cheese pizza, omit the toppings and add another 2 ounces of mozzarella if desired.

• Provolone can replace up to half of the mozzarella for a sharper flavor and a slightly firmer melt.
• Part-skim low-moisture mozzarella works, but it generally melts less richly than whole-milk mozzarella.
• Fresh mozzarella contains substantially more water. If using it, drain and blot it thoroughly, use no more than 6 ounces, and expect a softer filling.
• For a vegetarian pizza, use sautéed mushrooms, cooked spinach, roasted peppers, or drained artichoke hearts in any combination totaling no more than 6 ounces.

Make-ahead options

For a longer fermentation, mix the dough with 1/2 teaspoon instant yeast instead of 1 teaspoon. Cover and refrigerate it for 12 to 24 hours. Remove it from the refrigerator 60 to 90 minutes before shaping so it can lose its chill and become flexible. Cold dough that snaps back should be given another 15 minutes at room temperature.

The sauce can be prepared up to three days ahead and refrigerated in a covered container. Cooked toppings can also be prepared in advance, but keep each component chilled separately. Assemble the pizza shortly before baking; storing the filled, unbaked pizza gives the sauce time to soak into the crust.

• Freeze unused thick sauce in a sealed container with room for expansion.
• Do not put a refrigerator-cold cast-iron skillet directly into a fully heated oven if the skillet contains chilled ingredients; let the assembled pan stand briefly while the oven finishes heating.
• A fully baked pizza freezes more successfully than an assembled raw pizza.

Storage and reheating

Refrigerate leftover pizza within two hours of cooking. Cut it into individual portions and place them in shallow, covered containers so they cool efficiently. USDA guidance says refrigerated leftovers are generally kept for three to four days; freeze portions if they will not be eaten in that period. (fsis.usda.gov)

For the crispest reheating, place a slice in a lightly covered skillet over medium-low heat for 3 to 5 minutes, then add a few drops of water beside—not on—the crust and cover for another 2 to 4 minutes. The steam heats the dense filling while the skillet firms the bottom. You can also reheat slices on a sheet pan in a 375°F (190°C) oven for 12 to 18 minutes. USDA guidance calls for leftovers to reach 165°F (74°C) when reheated. (fsis.usda.gov)

To freeze, chill the pizza first, wrap individual slices securely, and place them in a freezer container. Thaw overnight in the refrigerator or reheat from frozen in a 350°F (175°C) oven. Frozen slices may need 20 to 30 minutes, depending on thickness. Cover loosely for the first half of reheating if the exposed crust begins to darken before the center is hot.

• A microwave heats the filling quickly but softens the crust. Use medium power, rotate the slice, allow a brief standing time, and verify that the center is hot.
• Do not leave the pizza in its cast-iron pan for refrigerator storage; prolonged contact with acidic tomato sauce can affect the pan’s seasoning.
• Discard perishable pizza left at room temperature for more than two hours, or more than one hour when the surrounding temperature is above 90°F (32°C).

Troubleshooting deep-dish pizza

A pale or gummy bottom usually means the pan was too high in the oven, the sauce was watery, the toppings released moisture, or the pizza was removed before the base browned. Use the lower rack, reduce the sauce until thick, precook wet toppings, and inspect the underside before taking the pizza out.

If the crust is tough, too much flour may have been added during kneading, or the dough may have been pressed excessively thin at the bottom. A scale helps prevent an overly dry dough. If the rim is dense rather than airy, let the first rise continue until the dough is visibly puffy.

If the pizza sticks, loosen it after the resting period with a thin metal spatula, working gradually around the edge. Burned cheese between the crust and pan can act like glue. On the next pizza, keep cheese inside the dough wall and coat the pan evenly rather than leaving dry patches.

• Sauce pools on top: simmer it longer before assembly and drain watery toppings more thoroughly.
• Dough tears while shaping: pinch small holes closed and let the dough rest for 10 minutes before continuing.
• Crust browns too quickly: shield the rim with foil and continue baking until the center bubbles and the bottom is cooked.
• Filling spills when sliced: allow a full 15-minute rest and use less sauce or fewer toppings next time.
• Bottom remains soft after the top is done: remove the pizza from the pan and place it directly on the oven rack for 2 to 4 minutes, watching closely.

How this differs from other pan pizzas

This is a home deep-dish method rather than a general thick-crust pan pizza. Its raised dough wall contains distinct layers, and the tomato sauce goes above the cheese and toppings. That arrangement protects the cheese during the relatively long bake and keeps it from becoming excessively browned before the crust cooks.

Detroit-style pizza is usually baked in a rectangular metal pan with cheese pushed to the edges, where it forms a dark, crisp border. Stuffed pizza uses an additional sheet of dough over the filling before the sauce is added. Those styles require different dough quantities, pans, and baking methods; they are not simple shape variations of this recipe.

Some published deep-dish formulas use a larger pan, more fat, or no initial crust bake. The brief set used here is a practical choice for a 10-inch home-oven pizza with a thick filling. King Arthur Baking’s larger Chicago-style recipe also emphasizes layered cheese, prepared filling, drained tomatoes, a hot oven, and a resting period before slicing. (kingarthurbaking.com)