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Deep-Dish Pizza

Deep-Dish Pizza

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Highlights
    • MAKE AHEAD. Assemble the pizza the day before or the morning of, and pop in the fridge. When it’s time to bake, let the pizza warm up on the counter while the oven heats up.
    • VEGGIE VERSION. Fill the pizza with all your favorite veggies along with the cheese and sauce. And don’t let anyone tell you not to make your pizza with broccoli. It’s delicious!
    • GO CALZONE. Simply put all the toppings on the first layer of dough, then brush the top layer of dough with olive oil and sprinkle with a little sea salt.
    • PARLOR PERFECT. Sometimes restaurants will sell their pizza dough that you can use in the recipe. Just call and ask

It’s Friday night and the crew is coming over. Time to order pizza? You can do better. Ditch the deliveryman and surprise your squad with a casserole pan full of DIY deep dish.

Chicago-style pizza, only better. Because it’s even deeper than that. Baked in a classic 9×13″ PYREX® EASY GRAB® 3-QT OBLONG BAKING DISH, this two-layer pizza is savory, gooey and scrumptious. Pair with a light ale or serve with bottles of root beer for a party-sized dish that will have everyone happy to eat in.

DEEP-DISH PIZZA CASSEROLE

PY-Oct-DeepDishPizza-V2-Q4-2016.CROP GET THE RECIPE

YOUR TURN: What’s the best beverage pairing for pizza?

Highlights
    • MAKE AHEAD. Assemble the pizza the day before or the morning of, and pop in the fridge. When it’s time to bake, let the pizza warm up on the counter while the oven heats up.
    • VEGGIE VERSION. Fill the pizza with all your favorite veggies along with the cheese and sauce. And don’t let anyone tell you not to make your pizza with broccoli. It’s delicious!
    • GO CALZONE. Simply put all the toppings on the first layer of dough, then brush the top layer of dough with olive oil and sprinkle with a little sea salt.
    • PARLOR PERFECT. Sometimes restaurants will sell their pizza dough that you can use in the recipe. Just call and ask