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How to Make Deep-Dish Cast Iron Pizza - A Step-by-Step Guide

When it comes to pizza, everyone has their own preferences. Some people love thin, crispy crust, while others prefer a thicker, chewier base. One variation of pizza that has been gaining popularity in recent years is the deep-dish pizza. This style of pizza, which originated in Chicago, features a thick, buttery crust that is formed into a deep, round pan, and then filled with layers of cheese, toppings, and tomato sauce.

While deep-dish pizza can be easily found in many pizzerias, ther...

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Ingredients

  • 2 ¼ teaspoons active dry yeast
  • ½ teaspoon brown sugar
  • 1 ¼ cups warm water (110 degrees F (43 degrees C))
  • 2 cups all-purpose flour
  • 2 teaspoons garlic salt
  • ¼ cup butter (Optional)
  • 2 cups all-purpose flour
  • 1 tablespoon grapeseed oil
  • cooking spray
  • ⅓ cup bulk pork sausage
  • 1 (3.5 ounce) link bulk Italian sausage
  • 2 tablespoons grapeseed oil
  • ½ cup pizza sauce
  • ⅓ cup shredded mozzarella cheese
  • 24 slices pepperoni
  • ⅓ cup shredded mozzarella cheese
  • 1 tablespoon butter, softened (Optional)
  • ⅛ teaspoon Italian seasoning (Optional)
  • ⅛ teaspoon garlic powder (Optional)

Information

  • Prep Time: 20 mins
  • Cook Time: 40 mins
  • Additional Time: 1 hr 15 mins
  • Total Time: 2 hrs 15 mins
  • Servings: 6
  • Yield: 1 12-inch pizza

  • Sprinkle yeast and brown sugar over warm water in the bowl of a stand mixer fitted with a dough hook. Let stand 5 to 10 minutes until the yeast softens and begins to form a creamy foam.
  • Turn mixer to the lowest setting and slowly add 2 cups flour 1/2 cup at a time. Add garlic salt and 1/4 cup butter. Integrate remaining 2 cups flour and knead until dough is smooth and elastic, 5 to 7 minutes.
  • Coat a large glass bowl with 1 tablespoon grapeseed oil. Shape dough into a ball and place in bowl, turning to coat all sides with oil. Spray a piece of plastic wrap with cooking spray and loosely cover bowl. Cover bowl with a towel and let rise in a warm area until dough has doubled in size, about 45 minutes. Punch down dough and allow to rest for 20 minutes.
  • While dough is resting, heat a skillet over medium heat; cook and stir bulk sausage until browned and crumbly, about 5 minutes. Transfer cooked sausage to a bowl with a slotted spoon, retaining drippings in the skillet. Fry Italian sausage link in drippings until browned and no longer pink in the center, about 10 minutes. Slice sausage.
  • Preheat oven to 400 degrees F (200 degrees C). Grease a 12-inch cast iron skillet with 2 tablespoons grapeseed oil.
  • Press dough into and up the sides of the prepared skillet. Poke holes in dough with a fork to prevent air bubbles. Spread pizza sauce around the base of the crust. Sprinkle 1/3 cup mozzarella cheese over sauce; layer half the bulk sausage, half the sliced sausage, and half the pepperoni over cheese. Repeat the layers of meat. Top with remaining 1/3 cup mozzarella cheese.
  • Bake in preheated oven on the bottom rack until crust is golden brown, about 25 minutes. Brush crust with 1 tablespoon butter; season with Italian seasoning and garlic powder. Remove pizza from skillet and let rest for 3 to 5 minutes before slicing.

    • Nutrition

    616 cal.

    • Total Fat: 30g
    • Saturated Fat: 12g
    • Cholesterol: 58mg
    • Sodium: 1149mg
    • Total Carbohydrate: 67g
    • Dietary Fiber: 3g
    • Total Sugars: 1g
    • Protein: 17g
    • Vitamin C: 2mg
    • Calcium: 130mg
    • Iron: 5mg
    • Potassium: 212mg

    Categories

    Classic recipes
    Meat lover's recipes
    Vegetarian recipes
    Supreme recipes
    Bbq chicken recipes