April 5 is National Deep Dish Pizza Day

Celebrate with deep dish pizza recipes and promotions.




April 5 is National Deep Dish Pizza Day.

Contact your customers and invite them in to celebrate!

You can promote a special deep dish pizza on social media and through email, announcing that it's a once-per-year special that won't be seen again until April 5, 2019!

You don't offer a deep-dish pizza at your pizzeria? Not a problem!

Tom "The Dough Doctor" Lehmann shares a recipe below that easily converts your thin-crust recipe into a deep-dish recipe.

1.    Reduce the dough absorption by 3% to 5%.

2.    Increase the oil content to 4% or, better yet, replace the oil with a semi-plastic fat such as Crisco, butter or margarine.

3.    Increase the yeast level in the dough to 2% (for compressed yeast), 1% (for active dry yeast/ADY) or 0.75% (for instant dry yeast/IDY).

4.    Limit the refrigerated shelf life of the dough to no more than 48 hours.

5.    Use semi-plastic fat to grease the entire pan for a crust with a dry appearance. Alternately, you can apply the semi-plastic fat only to the sides of the pan and use oil in the bottom of the pan to achieve a fried crust characteristic.

6.    While your dough can be pressed into the pan, it is better to roll the dough out to a size that’s just a little larger than the pan diameter and fit the dough into the pan.

7.    For a flat crust, allow the dough to proof to desired thickness (5/8” to ¾”) before dressing and baking. If the dough will be refrigerated for use later in the day, allow the dough to proof to about ½ to 2/3 of this height before taking it to the cooler.

8.    For a raised edge on the crust, allow the dough to proof/rise for about 20 minutes. Then form a raised edge by using your fingers to pull the dough up the inside edge of the pan. The higher up you pull the dough, the more pronounced the raised edge will be. Then allow the dough to continue rising as described in step 7.

Note: Proof times may vary to some extent, but they normally run from 60 to 75 minutes for a fully proofed dough. Be sure to keep the pans of dough covered during proofing to prevent the dough from drying.  

 

 

 

Edit Module

Tell us what you think at or email.

Edit Module
Edit ModuleShow Tags
Edit ModuleShow Tags

Related Articles

Study Finds Younger Consumers Crave Human Connection

Younger consumers use technology to enhance their social experiences when dining out, according to study.

Update Concerning Romaine Lettuce Scare

Leafy greens producers offer new information that can help restaurants and consumers purchase lettuce after E. coli outbreak.

USPT Member Takes Silver at World Pizza Championship in Parma

Scott Volpe of Fiamme Pizza in Tucson, Arizona, takes the silver medal in Freestyle Acrobatics at the championship event.

Celebrate Earth Day on April 22

Tips for celebrating the planet that gives back so much.

Feel the Power of the 4th: 5 Pizzeria Promotions for Star Wars Day

5 pizzeria promotions for Star Wars Day

Historic Pizzeria to Undergo $1 Million Renovation

Shield's Pizza in Troy, Michigan, will get a facelift, menu overhaul and new partner.

Pizzeria Raises Dough for Autism Awareness Month

Pizza by Pappas in Scranton, PA, is donating half of its profits to support autism charity.

Di Fara Pizzeria Forced to Close Due to Health Code Violations

Domenico DeMarco's beloved pizza shop will likely reopen after corrections are made.

Domino's Adds 150,000 More Delivery Locations

With new Hotspots, Domino's no longer needs a physical address for deliveries.

Bertucci's to Auction Off Remaining Stores

Company files for Chapter 11 Bankruptcy with plans to sell remaining 59 pizzerias.
Edit ModuleShow Tags
Edit ModuleShow Tags
Edit Module
Edit Module
Edit ModuleShow Tags
Edit ModuleShow Tags
Edit Module
Edit ModuleShow Tags
Edit ModuleShow Tags