Deep Dish Pizza (9-inch Pan)

This deep-dish pan pizza builds a tender, slightly crisp press-in crust that holds a layer of tangy pizza sauce, melty mozzarella, and whatever toppings you like—edges turn golden while the center stays soft and saucy.

It comes together in about 40 minutes using INSTANT (RapidRise) yeast, making it perfect for a weeknight dinner or casual get-together; slice straight from the 9-inch pan and serve while the cheese is bubbly.

Why You’ll Love This Recipe

A fast, reliable deep-dish pizza that skips long proofing by using instant yeast and a press-in technique—great when you want homemade pizza without the wait. For a no-yeast alternative, see No Yeast Pizza Dough.

This method keeps things simple without sacrificing texture—ideal for busy evenings or when you want reliable pizza fast.

How to Make Deep Dish Pizza

1. Preheat the oven to 425°F so it’s fully heated before the pizza goes in—this temperature gives a crisp edge while keeping the center tender.
2. In a large bowl, combine 1 cup of the all-purpose flour with the undissolved Fleischmann’s® RapidRise Yeast, sugar, and salt to evenly distribute the leavening and seasonings.
3. Warm the water to 120° to 130°F (use an instant-read thermometer); pour the very warm water into a microwave-safe measuring cup or bowl if reheating, then stir in the olive oil.
4. Add the water and oil mixture to the flour/yeast mixture and mix about 1 minute until blended. Gradually add enough of the remaining flour so the dough forms a soft ball that is slightly sticky—use the full flour range only as needed.
5. Turn the dough onto a floured surface and knead about 4 minutes until smooth and elastic, adding a little flour only if the dough is too sticky. Let the dough rest for 10 minutes to relax the gluten (this brief rest is the only proofing needed).
6. Grease a 9-inch round cake pan with nonstick cooking spray. Press the dough evenly into the prepared pan, working dough up the sides slightly if you want a defined edge.
7. Spread 1/2 to 1 cup pizza sauce over the pressed dough, top with desired toppings (pre-cooked meats and thin or roasted vegetables work best), and finish with 1 to 2 cups shredded mozzarella cheese.
8. Bake on the lowest oven rack for about 20 minutes, or until the cheese is bubbly and the crust is browned; remove from oven and let rest a few minutes before slicing in the pan.

Press-In Dough Method

This recipe uses a press-in technique: instead of lengthy rising and rolling, you mix, knead briefly, rest 10 minutes, then press the dough straight into the pan—fast and forgiving.

If you prefer a no-yeast approach for even quicker prep, try the No Yeast Pizza Dough option linked here as an alternative.

• Mix flour, yeast, sugar, and salt first to distribute ingredients evenly.
• Warm the water to 120°–130°F to activate the RapidRise yeast quickly.
• Knead ~4 minutes, rest 10 minutes, then press—no long proof required.

Pan Options & Sizes

The recipe calls for a 9-inch round cake pan, but you can substitute a 9-inch square pan, a 9×13-inch pan, or convert this to a sheet-style pizza.

If you use a larger or shallower pan (9×13), expect the dough to spread thinner and reduce bake time slightly—watch for bubbly cheese and a browned crust.

• 9-inch round: yields a thicker deep-dish pie (as written).
• 9-inch square: similar volume, slightly different shape but same bake time.
• 9×13 pan: larger surface area — check after 12–15 minutes and adjust cooking until crust is browned.

Topping & Cheese Tips

Use 1/2 to 1 cup pizza sauce and 1 to 2 cups shredded mozzarella as your starting points—too much sauce or cheese can weigh down the crust.

Choose mostly pre-cooked or thinly sliced toppings so everything finishes at the same time; reserve a little cheese to add in the last 2 minutes if you want extra golden bubbling on top.

• Pre-cook sausage and dense vegetables so moisture is reduced.
• Layer thin toppings evenly to avoid cold spots in the center.
• For extra flavor, brush the crust edge with a little olive oil before baking.

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Make-Ahead & Storage

You can chill the shaped dough, lightly covered, for up to 24 hours and bake directly from the fridge (add a few extra minutes to baking if cold). Alternatively, par-bake the pressed dough for 8–10 minutes, cool, top, and finish baking when ready.

Leftover pizza keeps refrigerated for 3–4 days; reheat in a 375°F oven on the lowest rack until warmed through to restore a crisp base.