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Four Cheese Deep Dish Pizza

Pikantne Pizza and Pasta Main dishes 150 min Medium 130 wyświetleń ~34.71 PLN - (0)
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Description

Thick, deep "deep dish" pizza with four cheeses — mozzarella, yellow cheese, blue cheese, and parmesan — crafted to have a soft and buttery base, crispy edges, and a rich topping of creamy and slightly spicy cheese flavors along with aromatic tomato sauce. This recipe is inspired by the classic deep-dish pizza style (Chicago), adapted to Polish winter seasonal ingredients: we use tomato passata and simple spices. The dish is perfect for a family dinner or a party — serve it warm, cut into 4 large pieces, with a simple arugula salad or pickled cabbage on the side. The bold aroma of the cheeses and the thick sauce create a contrast of textures: gooey cheese inside and a golden, slightly crispy crust outside.

Ingredients Used

Ingredients (19)

Servings:
4
  • Wheat flour 500 g
  • Fresh yeast 20 g
  • Water 300 ml
  • Sugar 10 g
  • Rapeseed oil 30 g
  • Tomato passata 400 g
  • Garlic 2 ząbki (~10 g)
  • Onion 1 szt. (~150 g)
  • Olive oil 30 ml
  • Mozzarella 250 g
  • Cheese 150 g
  • Blue cheese 100 g
  • Parmesan 80 g
  • 🌿 Przyprawy
  • Salt 10 g
  • Oregano 2 g
  • Black pepper 2 szczypty (~1 g)
  • ✨ Opcjonalne
  • Butter 20 g
  • Arugula 30 g
  • Chili flakes 2 szczypty (~2 g)
💰 Szacowany koszt dania: ~34.71 PLN (8.68 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Cake

1

Prepare the ingredients and utensils: measure 500 g of flour and sift it into a large bowl (metal or glass). Make a well in the center of the bowl the size of your hand. In a separate container, heat 300 ml of water to a temperature of 35–37°C (it should be noticeably warm, but not hot — check with the inside of your wrist).

Use a kitchen scale to measure the flour accurately. The best bowl has a capacity of at least 3 l. The most common mistake: water that is too hot kills the yeast — check the temperature with a thermometer or by touch.
2

To 35–37°C water, add 10 g of sugar and 20 g of crumbled fresh yeast. Mix vigorously with a fork until the yeast dissolves and set aside in a warm place for 8–10 minutes. After this time, bubbles or a light foam should appear on the surface — this is a sign that the yeast is active.

Use a small bowl or glass and a wooden spoon. If there is no foam after 10 minutes, the yeast is likely dead — discard and use fresh.
3

Pour the active yeast into the well in the flour, add 30 g of rapeseed oil and 10 g of salt (sprinkled around the edge of the flour, away from direct contact with the yeast). Start kneading the dough with a spoon or a mixer with a hook on the lowest speed until the ingredients are combined, then knead for 8–10 minutes (mixer) or 10–12 minutes by hand, until the dough is smooth, elastic, and slightly sticky, but not sticking to your hands. If the dough is too dry, add 5–10 ml of water; if too sticky — a little flour.

Use a stand mixer with a dough hook if you have one (set to speed 2–3). For hand kneading: use a floured surface and knead by folding and pressing. The dough is ready when it springs back after being pressed with a finger and does not leave a large indentation.
4

Transfer the dough to a lightly oiled bowl, turning it once so that the entire surface is greased. Cover the bowl with plastic wrap or a damp cloth and set it in a warm place without drafts for 60–90 minutes until it doubles in volume. The ideal rising temperature is 24–27°C.

The best vessel is a transparent bowl, which allows you to observe the rise. A common mistake: rising in a cold place prolongs the time and worsens the structure of the dough.

Tomato sauce

5

Meanwhile, prepare the sauce: heat 30 g of olive oil in a small pan (preferably 20–24 cm) over medium heat. Add 150 g of finely chopped onion and sauté for 4–5 minutes until it becomes translucent and soft. Add 10 g of finely chopped garlic and sauté for another 30–40 seconds until it releases its aroma (be careful not to burn it).

Use a heavy-bottomed pan. The onion should be translucent — do not brown it too much so that the sauce remains sweet and delicate.
6

Add 400 g of tomato passata to the pan, mix, and season with 2 g of oregano, 1 g of black pepper, and 3 g of salt (if you prefer a stronger flavor, you can add another 1 g of sugar). Cook on low heat for 12–15 minutes, stirring every few minutes, until the sauce thickens and some of the water evaporates. After cooking, remove from heat and set aside to cool slightly.

The best pot is a small saucepan with a thick bottom; you can check the density symmetry with a spoon — the sauce should coat the spoon without running off immediately.

Preparing the cheeses

7

Prepare the cheeses: grate 150 g of yellow cheese on a coarse grater, grate 80 g of Parmesan on a fine grater. Cut or tear 250 g of mozzarella into thick pieces (about 2 cm). Crumble 100 g of blue cheese into small pieces with your fingers.

Use separate bowls for each cheese, it makes layering easier. If the mozzarella is very wet, drain it on a paper towel for a few minutes.

Assembling and Shaping

8

Preheat the oven to 220°C (top and bottom heat). Prepare a tart pan or springform pan with a diameter of 24–26 cm and high edges (about 4–6 cm). Grease the pan with 10–15 g of oil or lightly brush with butter (optional). After the dough has risen, deflate it — hit it with your hand and press until most of the air escapes. Place the dough on a lightly floured surface and shape it into a ball, then stretch it with your fingers to form a disk slightly larger than the pan. Transfer the dough to the pan and press it down to the bottom, forming a thicker edge (about 2–3 cm higher), leaving the bottom about 1–1.5 cm thick.

Use your hands, not a rolling pin, to keep the air bubbles in the dough. If the dough shrinks, let it rest for 5–10 minutes to relax the gluten. The most common mistake: too thin a base — check the thickness with your finger.
9

Layering (classic deep dish): first evenly spread half of the mozzarella and half of the yellow cheese on the bottom (this creates a barrier against moisture), then place pieces of blue cheese and sprinkle with half of the parmesan. On this prepared layer of cheeses, pour and evenly spread the entire tomato sauce. On top of the sauce, distribute the remaining mozzarella and yellow cheese, as well as the rest of the parmesan. You can sprinkle 1 g of pepper and an additional 1 g of oregano on top.

Use a spoon to apply the sauce — place it in the center, then spread it to the edges, avoiding cutting into the edges of the dough. Additionally, you can add chili flakes if you like spicy accents.

Baking

10

Place the dish in the preheated oven on the middle rack. Bake at 220°C for 25–30 minutes. After 15 minutes, check the color of the edges: they should be golden. The entire dish is ready when the edges are deep golden and the sauce on top starts to bubble (bubbles visible). If the top is browning too quickly, loosely cover it with aluminum foil for the last 5–10 minutes.

Use the convection setting carefully — traditional top-and-bottom baking provides more even browning. The most common mistake: too short a resting time after baking causes the filling to leak out when sliced.

Finishing

11

After baking, remove the pizza and let it rest in the pan for 8–12 minutes. After this time, gently detach the edges with a knife and transfer the pizza to a board. If you used butter, melt 20 g and brush the edges for shine and extra flavor. Sprinkle the top with 30 g of fresh arugula and optionally 2 g of chili flakes just before serving.

Resting is important — the hot cheeses and sauce need time to slightly set. Use a wide pizza knife or a large spatula to cut into 4 portions.

Serving

12

Cut the pizza into 4 large pieces and serve immediately. A light arugula salad with olive oil and lemon juice or sauerkraut for a flavor contrast makes a good addition. Dark beer or dry wine pairs well with the drinks.

Use a hot knife and try to cut centrally — the largest pieces will have the most cheese and sauce. Prepare napkins for the guests — it's sticky and filling.

Fun Fact

💡

The deep dish style originated in Chicago in the 1940s and is characterized by placing the cheese directly on the bottom of the crust, with the tomato sauce on top — the opposite of traditional Italian pizza.

Best for

obiad rodzinny impreza z przyjaciółmi weekendowy posiłek

Tips

🍽️ Serving

Serve the pizza hot, 8–12 minutes after taking it out of the oven, so the filling doesn't ooze when cutting. Cut into 4 thick slices; serve with a simple arugula salad dressed with olive oil and lemon or with sauerkraut for contrast. You can drizzle the edges with a bit of olive oil before serving instead of butter.

🥡 Storage

Store leftovers in the fridge for up to 2 days in an airtight container. The best way to reheat is in the oven: 180°C for 8–12 minutes (on a metal baking sheet) to restore the crispness of the edges. The microwave softens the bottom and makes the cheese rubbery.

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