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+ servings
Deep Dish Pizza with slice being removed

Chicago-Style Deep-Dish in the Ninja Foodi

This recipe produces that buttery and flaky crust that makes a Chicago-Style Deep-Dish pizza so delicious! You can also make two pizzas at the same time! 
Course Dinner, Entree
Cuisine Italian
Keyword Deep Dish Dough Recipe, Deep Dish Pizza in the Ninja Foodi, Deep Dish Pizza Recipe
Prep Time 15 minutes
Cook Time 20 minutes
rising time 30 minutes
Total Time 35 minutes
Servings 4
Calories 717kcal
Author Louise


Pizza Dough

  • 2/3 cup warm water divided
  • 1/2 Tbsp sugar
  • 1 1/4 tsp yeast
  • 1 3/4 cup flour all purpose, plus more for coating work surface
  • 1/2 tsp sea salt
  • 2 Tbsp butter melted
  • 2 Tbsp butter room temp
  • 1 Tbsp olive oil

Pizza Sauce for 2 pizzas

  • 1 cup pizza sauce or spaghetti sauce
  • 1 cup fire roasted tomatoes
  • 1 tsp basil dried
  • 1/2 tsp salt
  • 1/2 tsp sugar
  • 1/8 tsp red pepper flakes optional

For the Pizzas

  • 1/4 cup olive oil divided
  • 2 cups cheese any kind you like
  • Your toppings of choice


  • Combine the warm water, sugar, & yeast in a small bowl and let sit for 5-10 minutes for it to proof. The yeast should begin to bubble and foam. 
  • Combine the flour and the salt, mix in the proofed yeast and the melted butter. Make sure the butter has cooled before adding. Mix in the remaining water and mix to form a shaggy dough ball. 
  • Flour a clean work surface and place dough ball on surface. Begin to knead the dough by pushing down and away from you, turn the dough 90° and push down and away from you. Repeat this process for about 5 minutes. Add flour if the dough is too sticky. The dough will become a smooth ball and will no longer be sticky.
  • Press the dough into a rectangle and spread the remaining 2 Tbsp room temperature butter onto the rectangle. Fold the dough into threes and then press it back out and repeat two more times. 
  • Form a ball with the dough and  swirl 1 Tbsp olive oil in the inner pot. Cover the top of the dough with oil and place in the bottom of the inner pot. Cover with a moist dish towel. Turn the dehydrating function on 105° F and allow to proof for 30 minutes. 
  • When the dough has doubled in size, remove it from the inner pot and split into two. Form a flat disc about the size of the bottom of the springform pan. 
  • Preheat the Ninja Foodi on bake/roast for 5 minutes on 400° F. 
  • Add 1-2 Tbsp of olive oil to the 7" springform pan and place disc of dough into bottom. Gently press the dough to the edges and up the sides about 1"-1 1/2". Bake at 400° F for 5-10 minutes or until the pizza crust is about 1/2 way cooked. 
  • Remove sides of the springform pan and place pizza crust on rack to cool. When the springform pan has cooled, repeat with the second dough disc. 
  • Top each pizza with 1/2 cup of shredded cheese on the bottom, then top with your toppings of choice. Put 1 cup of sauce on each pizza. 
  • place one pizza on the bottom of the basket and put the 7.9" canning rack on top to make a second layer. Place second pizza on top of rack and set into the Ninja Foodi. See post for details. 
  • Bake/Roast at 400° F for 10-15 minutes. When the crusts looks done, top the pizza on top with 1/2 cup shredded cheese and bake/roast or A/C on 400° for a few minutes until the cheese is melted and bubbly. Remove top pizza and place on rack to cool. 
  • Add cheese to bottom pizza and bake/roast or A/C on 400° F until cheese is melted and bubbly. Serve & Enjoy! 



Serving: 0.5pizza | Calories: 717kcal | Carbohydrates: 50g | Protein: 21g | Fat: 47g | Saturated Fat: 21g | Cholesterol: 89mg | Sodium: 1357mg | Potassium: 328mg | Fiber: 2g | Sugar: 5g | Vitamin A: 1205IU | Vitamin C: 4.3mg | Calcium: 424mg | Iron: 3.6mg