Introduction: No Rise Deep Dish PIzza PIe

I'm a yacht chef who works pretty hard during the busy summer season; but that means I get to enter instructables contests.

Do you love Chicago-style deep dish pizza, but don’t have the time to make pizza dough, let it rise and rise again or worry about  the inevitable soggy crust?  This Deep Dish PIzza PIe technique requires no rising whatsoever and avoids a mushy crust!   I developed this very easy way to get a deep dish pie on the table when a request was made from a charter host for Chicago pizza.  When you’re busy trying to feed 6-8 guests 3 or 4 meals a day by yourself--yet the crew’s tip depends on your ingenuity and ability to provide what the host wants—believe me you make things happen.

Step 1: Ingredients

1 or 2 pound round bread loaf
1/16 inch sliced mozzarella cheese
Chunky tomato sauce with herbs 
Baby spinach 
Sliced Pepperoni
Quartered fresh mushrooms 

Preheated 350°F oven

Step 2: Slice the Dome Off the Loaf

I happened to have on hand a home made 2 pound round loaf  that came out of  the freezer.  Since I make this pie frequently, I often substitute store bought round loaves like sour dough or Portuguese breads. 

With the serrated knife, cut the top half off the loaf.   Reserve dome for another use.

Step 3: Cut the Circumference

Using a smaller serrated knife make a shallow cut without puncturing the bottom crust.
Cut a circle around the circumference with a gentle sawing motion and leaving a constant ¼ to 1/2 inch rim.

Step 4: Score and Cube

Score the interior into cubes.

With your hand, pinch the bread cubes out, leaving the shell intact.  Be careful to avoid puncturing the floor of the shell.   Reserve the cubes and crumbs for another use.

Step 5: Pinch Out Cubes

Pinch out the remaining cubes leaving a smooth interior.

Step 6: Place Shell on a Cookie Sheet

Place the shell on a cookie sheet.  It's not necessary to grease or non stick spray the sheet.

Step 7: Line With Cheese

Line sliced cheese on the bottom cutting to fit as necessary.
If you love cheese as I do, line the side with strips of cheese.  Lining the sides prevents the crust from becoming soggy.

Step 8: Spoon a Little Sauce

Spread a thin layer of the tomato sauce over the cheese.  I have canned sauce from the garden; but your favorite store sauce is perfect for this dish.

Step 9: Layer Remaining Ingredients

Simply alternately layer spinach, pepperoni, mushrooms and sauce.
Bake in a 350° F oven for  40-45 minutes until the crust browns and the cheese melts.

Step 10: No Rise Deep Dish PIzza PIe Is Ready to Eat

Remove from the oven to a rack and rest for 3-5 minutes.
Cut into wedges and serve immediately.


mistyp made it! (author)2012-03-13

What a great idea--good job thinking outside the crust! ;-D Thank you for sharing and good luck on the contest!

chefsea made it! (author)chefsea2012-03-14

Thank you and well said.

kisens made it! (author)2012-03-12

delicious pizza, we would like to try

chefsea made it! (author)chefsea2012-03-14

Thanks and enjoy!

shesparticular made it! (author)2012-03-10

Very cute idea! You could also use this technique for removing the bread interiors. It would yield a similar result but would allow you to use the bread for sandwiches or croutons.

chefsea made it! (author)chefsea2012-03-10

Thanks, yes your technique would work well here--you just have more patience than me!

Bazzatron made it! (author)2012-03-09

Sweet Jesus....

Guess I'll have to go shopping tomorrow...
great i'ble!

chefsea made it! (author)chefsea2012-03-09

Thanks. Let me know how it goes.

chefsea made it! (author)2012-03-09

That's a good idea, or you can make a smaller pizza by lopping off the very top so when it's turned upside down, it lays flat. Thanks for choosing this as an editor's pick.

scoochmaroo made it! (author)2012-03-09

Beautiful photographs. This looks delicious! And you can use the rest of the bread for spinach artichoke dip!

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