The BEST Deep Dish Pizza Isn't From Chicago

Add 2 teaspoons of sugar to a bowl.

Add 2.5 teaspoons of yeast to the sugar and mix together.

Add warm lukewarm milk to the yeast mixture and let it foam up.

In a separate bowl, combine 2.75 cups of all-purpose flour and 1 teaspoon of salt, mixing the dry ingredients together.

Add 1 tablespoon of olive oil to the flour mixture and mix thoroughly.

Once the yeast is bubbly, add it to the flour mixture and start adding lukewarm water gradually until the dough comes together.

Knead the dough until it is no longer shiny, adding a little more oil if necessary.

Cover the dough with tinfoil and let it rise for 1 hour on the counter.

Slice onions thinly and soak them in salt water for about 30 minutes.

After 30 minutes, drain and dry the onions.

Check the dough after 1 hour; it should have risen significantly.

Tear the dough into two equal pieces, one for the bottom and one for the top of the pizza.

Spread the bottom piece of dough in a cast iron skillet without rolling it out to keep the air in the dough.

Fill the bottom with slices of mozzarella cheese and crumbled drunken goat cheese.

Roll out the top piece of dough to match the size of the bottom.

Seal the edges of the pizza by tucking the top dough under the bottom.

Drizzle olive oil over the top of the pizza.

Add minced garlic, fresh rosemary, oregano, and the soaked onions on top.

Preheat the oven to 450 degrees Fahrenheit.

Bake the pizza for 20 to 25 minutes or until done.

Equipment Needed

Dietary

Allergens