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It's National Deep Dish Day!

Pizza Lovers around the world unite, today is YOUR DAY!

According to, here's a few fun Pizza facts:

  • In ancient Greece, the Greeks covered their bread with oils, herbs, and cheese which some people believe is the beginning of the pizza.

  • In Byzantine Greek, the word was spelled “πίτα,” pita, meaning pie.

  • A sheet of dough topped with cheese and honey, then flavored with bay leaves was developed by the Romans.

  • The modern pizza had its beginning in Italy as the Neapolitan flatbread.

  • The original pizza used only mozzarella cheese, mainly the highest quality buffalo mozzarella variant which was produced in the area surrounding Naples.

  • It was estimated that the annual production of pizza cheese in the United States in 1997 was 2 billion pounds.

  • The first United States pizza establishment opened in 1905 in New York’s Little Italy.

  • Pizza has become one of America’s favorite meals.

In honor of today, here's a few ways you can pay homage:

📍Share recipes

📍Go on a Deep Dish tasting tour and visit all the cities known for great deep dish: Chicago, St. Louis, Detroit, New York, D.C., and Omaha.

📍Try this recipe: Detroit-Style Pizza 


6 oz. (175 g) Muenster cheese (2 cups/500 mL grated) 

4 oz. (125 g) low-moisture mozzarella cheese (1 cup/250 mL grated)

 ½ tbsp (7 mL) vegetable oil 

Flour for sprinkling 

1 lb. (454 g) frozen pizza dough, thawed

 ¼ tsp (1 mL) Italian Seasoning Mix 

24 pepperoni slices 

1/3 cup (75 mL) pizza sauce


Preheat the oven to 500°F (260°C). Use a grater to grate both cheeses.

  1. Brush the 12" (30-cm) Cast Iron Skillet with oil using the Chef’s Silicone Basting Brush. On a lightly floured surface, stretch the dough to a 10" (25-cm) square using the Baker’s Roller®.

  2. Transfer the dough to the skillet and press to fill the pan. Thoroughly pierce the dough with a fork. Top the dough with 1/8 tsp (0.5 mL) of the seasoning and place the pan on the stovetop. Cook over high heat for 2–3 minutes, or until the dough slightly puffs.

  3. Remove the pan from the heat and top with 12 pepperoni slices, then both cheeses, making sure to cover the entire pizza, including the edges, with the cheese. Top with the remaining seasoning. Use a spoon to dollop the pizza sauce onto the dough. Add the remaining pepperoni slices and bake for 15 minutes on the bottom rack of the oven.

𝗬𝗶𝗲𝗹𝗱: 4 servings

Your Pampered Chef’s Tips: Serve warmed pizza sauce on the side if desired.

Egg Slicer #1182

Bakers Roller #2585

Food Chopper #3711

Don't have these items on hand, don't panic. Pick them up here⬇️

ACTION STEP: Whip up this pie, invite a few friends and family over and let me know in the comments how it turned out or Kick your kitchen up a notch by booking your cooking show here:


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