Cast Iron Skillet Pizza

When it comes to pizza, we’re usually fans of the thin crust variety, but every once in awhile we like to indulge in deep-dish style.  Deep dish pizza is almost more like a casserole than an actual pizza – you can really pile the toppings up on one of these.  And since most restaurants use cast iron pizza pans for their deep dish pies, we figured we could get much of the same effect by using our favorite kitchen pan – the cast iron skillet.  All you need is a good yeast dough, a well-seasoned skillet, and a little imagination and soon you’ll be enjoying all that deep-dish goodness!  This is a very filling dish, and the only real limitations on it are your taste in toppings.

Basic Pizza Dough

  • 1 package of quick-rise yeast
  • 1 cup warm water
  • 1 teaspoon sugar
  • 2 cups bread flour
  • 1 teaspoon salt
  • olive oil

Bloom your yeast by dissolving it into the cup of warm water and allowing it to sit for around ten minutes.  The yeast will take on an almost creamy texture.  In the bowl of a stand mixer fitted with a dough hook, combine the yeast mixture, sugar, olive oil, sugar, salt, and bread flour and mix thoroughly.  The dough will be stiff and elastic.  Coat a separate bowl with more of the olive oil and put the formed dough into the bowl – and you want to kind of flop your dough around in that bowl until it gets a nice coating of oil.  Cover the bowl with a towel and let your dough rise until it has doubled in volume, about 30 minutes.  Spread your dough out into your cast iron skillet so that it has a good, thick layer on the bottom and comes up the sides about an inch.  You might have more dough than you need, depending on the size of the skillet.

Put a layer of tomato sauce on the bottom of the crust, then a layer of mozzarella and parmesan cheese.  Add whatever toppings you like – we used beef, pepperoni, and onions, but anything works.  Top with another layer of mozzarella and parmesan and add a few sliced tomatoes.  We like to put a sprinkle of oregano, basil, and red pepper on very top, but that’s purely optional.  Bake at 400 degrees until the crust and cheese are golden brown.  Enjoy!


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