Deep Dish Shrimp Pizza

Serves: 6 to 10
Total Time: 1hr 5 minutes



  • 2 ¼ teaspoons active dry yeast
  • 1 ½ teaspoons white sugar
  • 1 1/8 cups warm water 110-115f
  • 3 cups all purpose flour
  • ½ cup olive oil blend
  • 1 ½ teaspoons kosher salt
  1. Dissolve yeast and sugar warm water in a bowl then let stand 5 to 10 minutes until the yeast softens and begins to form a creamy foam
  2. Combine yeast mixture, flour, olive oil, and kosher salt in a large stand mixer with the hook attachment and knead until dough holds together but is still slightly sticky, about 2 minutes
  3. Form dough into a ball and transfer to abutter bowl, turning to coat then cover bowl with a towel and allow dough to rise at room temperature until it is double in size, about 6 hours
  4. Punch down dough and let rest for 10 to 15 minutes then press dough into a greased 12 inch cast iron skillet in the center. Spread dough evenly towards the bottom edge and 1 ½ inches up the sides.



  • 4 tablespoons extra virgin olive oil
  • 2 tablespoon unsalted butter, softened
  • 10 oz whole milk low-moisture mozzarella shredded or sliced thin
  • 1 cup of high quality marinara sauce or 1 ½ cups high quality canned tomatoes strained
  • 3 cloves garlic minced
  • 1 tablespoon dried oregano
  • ½ cup parmesan
  • 1 lb 31/35 Sail brand peeled, deveined, tail off shrimps
  • ½ cup chopped onion
  1. Preheat oven to 400f then heat a skillet with 2 tablespoons olive oil then add shrimp and onion. Cook shrimp completely then remove and set aside
  2. To maximize the crispiness place shrimp evenly on the dough, followed by the mozzarella and marinara. Sprinkle garlic, oregano and onion on top.  Finish with the parmesan and drizzle with remaining olive oil.
  3. Place pizza on the bottom rack of the oven and cook until the edge of the crust is golden brown and crusty, about 30 to 35 minutes. Remove let rest for 5 minutes then serve.