This Deep Pan Chicken Tikka Pizza is inspired by Detroit-style pizza—tall edges, a fluffy but crisp crust, and a generous layer of cheese that caramelises beautifully against the sides of the pan. The flavours are nostalgic and familiar, just like the classic Chicken Tikka Pizza from Pizza Hut that so many of us grew up eating. The dough is simple, forgiving, and perfect for beginners, and the pizza can be baked in either a square deep-pan tin or a standard sheet pan.

Why You’ll Love This Recipe

• Uses an easy deep-pan dough that rises tall and bakes soft, airy, and crisp.

• A flavour-packed chicken tikka topping that cooks quickly.

• Homemade or pre-made pizza sauce works perfectly.

• Great for weeknights and perfect for feeding a crowd.

• Requires no special equipment just a pan and a hot oven.

Ingredients

Dough

• Bread flour: 295g (plus extra for dusting)

• Instant yeast: 3g

• Salt: 7g

• Lukewarm water: 240g (240ml)

• Granulated white sugar: 4g

• Olive oil: 15g

Chicken Tikka

• Chicken breast: 100g, cut into small cubes

• Garam masala: 1 tsp

• Cumin powder: ¼ tsp

• Coriander powder: ¼ tsp

• Salt and pepper to taste

• Yogurt: 1 tsp

Pizza Sauce (or use pre-made)

• Finely chopped canned tomatoes

• Olive oil: 1 tbsp

• Salt to taste

• Sugar: 1 tsp

• Oregano: 1 tsp

Toppings

• Shredded mozzarella cheese (use a generous amount, especially along the edges)

• Sliced green bell pepper

• Sliced white onion

Instructions

1. Prepare the Chicken Tikka

• In a bowl, mix chicken cubes with garam masala, cumin, coriander, yogurt, salt, and pepper.

• Let it marinate for at least 15–20 minutes (or up to overnight).

• Pan-sear on medium heat for 3–4 minutes just until the chicken is no longer pink. It will finish cooking in the oven, so avoid overcooking.

2. Make the Pizza Dough

Mixing the Dough

• In a large bowl, combine bread flour, yeast, salt, and sugar.

• Add lukewarm water and olive oil.

• Mix with a spoon or spatula until the dough comes together into a shaggy mass.

Kneading

• Lightly dust the counter with flour.

• Transfer the dough and knead for 7–10 minutes until smooth and elastic.

• The dough should feel soft, slightly tacky but not sticky. Add tiny amounts of flour only if absolutely necessary.

First Rise

• Place the dough back in the bowl and cover tightly.

• Let it rise for 1–1.5 hours, or until doubled in size.

• This dough rises quickly because of the high hydration.

3. Pan Prep & Second Rise

Choosing a Pan

• A square or rectangular deep-pan works best (similar to Detroit style).

• A sheet pan also works, but the pizza will spread thinner.

Greasing

• Coat the inside of your pan generously with olive oil, especially the corners and sides.

• This ensures a crisp fried bottom and caramelised edges.

Shaping the Dough

• Gently deflate the dough and place it directly into the greased pan.

• Using your fingertips, press and stretch the dough toward the edges.

• If the dough resists or springs back, let it rest for 5 minutes and continue stretching. High-hydration dough relaxes as it rests.

Second Rise

• Cover the pan and let the dough rise for 45–60 minutes.

• It should look puffy and airy before baking.

4. Make the Pizza Sauce

• Add chopped canned tomatoes, olive oil, salt, sugar, and oregano in a bowl and mix.

• Taste and adjust seasoning. I also love to use Mutti pre made pizza sauce.

5. Assemble the Pizza

Layering

• Spread a thin, even layer of pizza sauce over the risen dough. Do not press down too hard.

• Add a very generous amount of shredded mozzarella, especially around the edges where cheese meets the pan—this creates the signature crispy, lacy crust.

• Scatter the pre-cooked chicken tikka, green bell peppers, and onions.

6. Baking

Preheat Properly

• Preheat your oven at its highest temperature (my oven goes to 220°C) for at least 30 minutes so the environment is extremely hot.

Bake

• Bake the pizza for 14 minutes, or until the cheese is bubbling, the edges are deep golden, and the bottom is crisp.

Check the Base

• Lift a corner with a spatula, if it’s golden and firm, it’s perfect.

7. Serve

• Let the pizza cool for 5 minutes so the cheese sets slightly.

• Use a metal spatula to loosen the edges and lift the pizza out.

• Slice into squares and serve warm.

Tips for Perfect Deep Pan Pizza

• Oil is your friend: A well-greased pan helps the dough fry from the bottom.

• Do not skip the second rise: It creates the deep, airy structure.

• Use shredded mozzarella: It spreads evenly and melts better than fresh mozzarella balls. And shred your own mozzarella do not use pre shredded.

• Overloading toppings can weigh it down: Keep a balance.

• A hot oven is essential: Deep-pan dough needs high heat for proper lift and browning.