Best Deep Dish Pizza for Health and Taste

Posted: Sunday, 29 April 2012 by Strength&Nutrition24/7 in Labels: ,

  • Total time 3 hr 35min
  • Prep time 30 min
  • Inactive time 3 hr 05 min

Crust (enough for 4 9 inch pizza)

  • 1 package active dry or fresh yeast (1/2 tablespoon)
  • 1 teaspoon honey
  • 1 cup warm water, 105 to 115 degrees F
  • 1.5 cup whole wheat flour
  • 1.5 cup whole grain teff flour 
  • 1 teaspoon kosher salt
  • 2-3 tablespoon extra-virgin olive oil, plus additional for brushing

Pie (enough for 1 Pizza)

  • ½ lb of lean ground beef preferably organic
  • 3 cloves of garlic 
  • 1 cup of chopped mushrooms
  • 1 large tomato
  • 1 cup of mixed bell pepper
  • 1 cup of shredded or sliced mozzarella (preferably buffalo)
  • 2 cups of spinach 
  • Basil, oregano, and Montreal steak spice to taste

In a small bowl, dissolve the yeast and honey in 1/4 cup warm water.

In a food processor, combine the flour and the salt. Add the oil, the yeast mixture, and the remaining 3/4 cup of water and process until the mixture forms a ball. (The pizza dough can also be made in a mixer fitted with a dough hook. Mix on low speed until the mixture comes cleanly away from the sides of the bowl and starts to climb up the dough hook).

Turn the dough out onto a clean work surface and knead by hand 2 or 3 minutes longer. The dough should be smooth and firm. Cover the dough with a clean, damp towel and let it rise in a cool spot for about 2 hours. (When ready, the dough will stretch as it is lightly pulled).

Divide the dough into 4 balls, about 6 ounces each. Work each ball by pulling down the sides and tucking under the bottom of the ball. Repeat 4 or 5 times. Then on a smooth, unfloured surface, roll the ball under the palm of your hand until the top of the dough is smooth and firm, about 1 minute. Cover the dough with a damp towel and let rest 1 hour. At this point, the balls can be wrapped in plastic and refrigerated for up to 2 days.

Pre heat the oven to 500F (260C)

Put dough on a floured surface and gently stretch the dough (or roll with rolling pin) to a circle about 10inches wide. Starting at center, gently press dough to fill pan and form a little raised rim. If dough becomes too stretchy, let it rest for a few minutes before continuing. Place in a 9*9 inch pan spreading the crust 1 inch of the side of the pan.

In a large skillet, brown the ground beef and garlic for 3 min. Add onion, mushrooms, tomato, mixed peppers, and spinach and stir fry for an additional 3 min. Add spices to taste. Transfer the meat and vegetables to the crust in the backing pan, spread it evenly over the crust. Cover with the cheeses.
Bake in bottom third of 500F (260C) oven for 10 minutes or until cheese is bubbly and crust is golden and slightly puffed. Broil in top half of the oven for an additional 2 minutes


  1. Photo will be added shortly

  1. Good article.Thanks for sharing.

  1. I am glad you like the article
    I hope to get a picture taken of the pizza as soon as possible