Betty Crocker's Deep Dish Pizza Recipe: Crispy Cornmeal Crust With Cheesy Pull-Apart Layers

Betty Crocker’s deep dish pizza recipe delivers that iconic crispy cornmeal crust with layers of cheesy, pull-apart goodness we all crave. This isn’t your average thin-crust slice—it’s a hearty, cheesy tower that starts with a sturdy dough base and builds up with rich tomato sauce and melted cheese.

I’ve perfected this method over years of testing, ensuring every slice has that signature crispy bottom and tender, gooey center.

The secret to this deep dish masterpiece lies in the crust: a blend of all-purpose flour and cornmeal creates that signature texture we love.

You’ll layer the dough in a deep pan, then fill it with a thick layer of sauce, cheese, and your favorite toppings before baking until golden and bubbly.

This recipe balances tradition with flexibility, so you can customize it with gluten-free dough or alternative cheeses while keeping that classic deep dish experience.

What you’ll end up with is a pizza that’s crispy on the bottom, chewy in the middle, and topped with melted, stretchy cheese that pulls apart perfectly. The aroma alone will have everyone gathering around the table, and the first bite delivers that satisfying combination of textures and flavors.

Whether you’re feeding a crowd or treating yourself to a cheesy indulgence, this recipe never disappoints.

Serve with a side of garlic knots or a crisp green salad to balance the richness, and pair it with a cold soda or iced tea for the full dining experience. Let’s get started on making this deep dish classic that’s as satisfying as it is delicious.

Ingredients for betty crocker deep dish pizza

Sixteen ingredients that transform into a crispy, cheesy deep dish pizza tower everyone will love.

The crust is where the magic happens. King Arthur flour or Bob’s Red Mill cornmeal give that signature texture—don’t skimp on quality here. The yeast needs to be fresh, so check the expiration date (it’s usually on the package). If your yeast isn’t active, Trader Joe’s sells it in little jars that last forever. For the water, 110°F is perfect—too hot and you’ll kill the yeast. I always mix the dry ingredients first, then add the wet, and let it sit for 5 minutes before kneading. That resting time makes all the difference in the final texture.

No cornmeal? Semolina flour works too—it’s what you’ll find in Italian markets. Running short on mozzarella? Fontina or provolone melt just as well and add that extra richness. The tomato sauce can be store-bought (I won’t judge), but if you’re feeling fancy, San Marzano tomatoes make a world of difference. For the toppings, keep it balanced—too much can make the crust soggy. I like to add a sprinkle of Italian seasoning to the sauce for extra depth, but that’s optional. The key is layering: dough, sauce, cheese, toppings, repeat until your pan is full.

This dough keeps for 2 days in the fridge wrapped tightly in plastic. For the best results, let it come to room temperature before shaping. The assembled pizza can sit at room temp for up to 2 hours before baking—perfect for prepping ahead. Leftovers? They reheat beautifully in the oven at 350°F for 10 minutes. I always make a double batch because this pizza disappears fast—trust me on that.

Step-by-step instructions for betty Crocker's deep dish pizza recipe

Here's how to create that perfect crispy cornmeal crust with cheesy pull-apart layers everyone loves.

In a large mixing bowl, combine the 4 cups all-purpose flour, 1 cup yellow cornmeal, 2.25 teaspoons instant yeast, 1 tablespoon granulated sugar, and 1.5 teaspoons salt. Whisk everything together to break up any lumps in the flour and cornmeal.

Next, add the 1.25 cups warm water (about 110°F) and the 2 tablespoons vegetable oil to the dry ingredients. Using a wooden spoon or your hands, stir until a shaggy dough forms. The mixture should come together but still look slightly rough—this is normal. Let it rest for 5 minutes while you prepare your pan.

After the dough rests, turn it out onto a lightly floured surface and knead gently for about 2 minutes until smooth. The cornmeal gives this dough a slightly different texture than traditional pizza dough, so don't overwork it—just enough to bring it together.

Grease a 9-inch deep-dish pan (like a springform or cast-iron skillet) with vegetable oil, then press the dough into the bottom and 1 inch up the sides. The dough should be firm but not stretched—it will rise as it bakes. Let the prepared pan rest while you preheat your oven to 425°F. This resting time helps the crust hold its shape when you add the heavy toppings later.

Spread 1 cup of the tomato sauce evenly over the crust, leaving about ½ inch uncovered around the edges. This sauce layer acts as a glue for the cheese layers. Sprinkle 1 cup of the shredded mozzarella cheese and ¼ cup of the parmesan cheese evenly over the sauce.

Next, add 1 cup of your favorite pizza toppings (like pepperoni or sausage). Then repeat the layering process: another ½ cup tomato sauce, 1 cup mozzarella, ¼ cup parmesan, and the remaining 1 cup of toppings. Finish with the last ½ cup tomato sauce, 1 cup mozzarella, and ¼ cup parmesan. The final layer should be cheese—this creates that signature gooey pull-apart texture.

Bake the pizza in the preheated 425°F oven for 25-30 minutes, until the crust is deep golden brown and the cheese is bubbling vigorously at the edges. You'll notice the cornmeal crust develop a crispy texture while still maintaining a tender interior—this is what makes deep-dish pizza so special.

Here's the thing—don't open the oven during baking. The steam is crucial for that crispy crust and melty cheese. If the crust browns too quickly, tent loosely with foil for the last 5-10 minutes of baking. When you pull it out, the crust should be firm enough to slice with a pizza cutter, and the cheese should be golden and stretchy.

Let the pizza rest for 5-10 minutes before slicing. This resting time allows the cheese to set slightly and the crust to firm up, making it easier to cut clean slices. The cornmeal crust will be crispy on the outside but still tender inside—this is the perfect balance.

Slice into 6 equal wedges and serve immediately. The pull-apart layers should be visible, with each bite offering a mix of crispy crust, tangy tomato sauce, and melty cheese. For extra flavor, sprinkle with garlic powder, dried oregano, and black pepper right before serving. This classic deep-dish pizza delivers on every promise—crispy crust, cheesy layers, and all the flavor you crave.

Serving suggestions for this dish

Classic Pairings

Serve this deep dish pizza with a classic garlic bread on the side—it’s the ultimate pairing for soaking up any extra sauce or cheese.

I like to make a simple version using a French baguette, brushed with 3 tablespoons olive oil mixed with 2 minced garlic cloves and 1 teaspoon dried parsley, then toasted until golden. The crispy crust and buttery flavor complement the pizza perfectly. 🥖

Light Salad Balance

A crisp arugula salad with a tangy vinaigrette cuts through the richness beautifully. Toss 4 cups baby arugula with 2 tablespoons balsamic vinegar, 1 tablespoon Dijon mustard, 3 tablespoons extra-virgin olive oil, and a pinch of salt and pepper.

Add ¼ cup shaved Parmesan cheese and ½ cup toasted pine nuts for crunch. The peppery bite refreshes your palate after every cheesy bite.

Beverage Pairings

For drinks, I always reach for a cold soda like Coca-Cola or Dr Pepper—the effervescence and sweetness balance the savory, cheesy flavors. If you prefer something lighter, a sparkling lemonade with fresh mint is refreshing and pairs wonderfully.

For beer lovers, a light lager like Miller Lite or Coors Light keeps the meal crisp and easy to enjoy.

Dessert Follow-Up

End the meal with a classic New York-style cheesecake or chocolate chip cookies for a sweet finish. The creamy, rich flavors of the cheesecake contrast nicely with the savory pizza. If you want something lighter, a fruit salad with seasonal berries adds a refreshing touch.

I often serve vanilla ice cream with a drizzle of hot fudge for a decadent finale.

Family-Style Serving

This deep dish pizza is perfect for family-style dining. Use a large wooden serving board or ceramic platter to showcase the pizza as the centerpiece. Arrange slices on a pizza stone or cast-iron skillet to keep them warm and crispy.

Add a small bowl of marinara sauce on the side for dipping, and a grater with fresh Parmesan so everyone can customize their slices. 🍽️

Leftovers Made Right

If you have leftovers, reheat them in the oven at 350°F for 10 minutes to restore that crispy crust. Store slices in an airtight container with parchment paper between layers to prevent sogginess. For a quick lunch, serve with a side of roasted vegetables or a simple Caesar salad.

I also love turning leftovers into pizza grilled cheese sandwiches—just layer slices between sourdough bread with a little butter and grill until golden.

Frequently asked questions