Cast Iron Skillet Deep Dish Pizza

I've been wanting to make my own cast iron deep-dish pizza ever since I visited Chicago some years ago. If you're ever in Chicago don't miss trying the famous Chicago-style deep-dish pizza.

I enjoy cooking in my cast iron skillets so I thought the deep dish pizza was a perfect fit. Pizza is just one of those dishes that is so versatile. Choose the toppings that you like meats, veggies, and even fruit.

I made this one with Italian sausage, pepperoni, fresh mushrooms, and mozzarella cheese. So, I'll call this one a deep-dish meat-lover pizza.

This dough recipe is a little different than my Easy All-Purpose Dough Recipe 

Cast Iron Skillet Deep Dish Pizza: Dough

4 cups all-purpose flour

1/2 cup cornmeal

1 teaspoon dried basil

1 teaspoon salt

2 teaspoons white sugar

1-1/4 cup warm water

1/4 cup light olive oil

1 package dry yeast

First, I dissolved the yeast by adding the warm water and dry yeast into my KitchenAid Stand Mixer bowl. While waiting for that to happen, in a separate bowl I mixed together the flour, cornmeal, basil, salt, and sugar.

Then, I added the olive oil to the water and yeast. I began adding one cup of the dry mixture at a time while mixing with the dough hook.

When the ball of dough was formed I kneaded the dough by hand on a floured surface turning it over about five or six times. Lightly coat it with oil put it in a covered bowl in a warm place and let it rise for about one hour.

Cast Iron Skillet Deep Dish Pizza: Toppings

1/2 lb. Italian bulk sausage cooked and crumbled

10 slices of pepperoni

1-1/2 cups fresh mushrooms

2 cups mozzarella cheese

Parmesan Cheese (grated)

Romano Cheese (grated)

Cast Iron Skillet Deep Dish Pizza: Sauce

1- 28oz. can crushed tomatoes
1- 14.5oz. can diced tomatoes (drained)
1/2 teaspoon salt
1/2 teaspoon garlic powder
1 clove garlic minced
1 teaspoon dried basil
1 teaspoon Italian seasoning

I mixed all of the sauce ingredients together in a medium bowl and set it aside while preparing the toppings.

The dough recipe is enough to make two deep dish pizzas so I divided it in half. I used the other half to make a regular pizza.

I spread half of the dough into the bottom of my greased 10-inch cast-iron skillet and worked it up the sides.

I layered the bottom with shredded mozzarella, added some sauce, and then the sausage and pepperoni.

Next, I added a little more sauce and the mushrooms then a little more sauce over the mushrooms and more shredded mozzarella. Then sprinkle the Parmesan and Romano cheese over the top.

I didn't fill it all the way to the top as it will rise while it's cooking. It's a good idea to place a cookie sheet under the skillet while cooking just in case it spills over.

I covered the pan with tin foil and baked it on the center rack at 450 degrees for 20 minutes. Then Baked for 12 more minutes uncovered until the edges were golden brown.

My first cast iron skillet deep dish pizza was a huge success. One nice slice of this about makes a complete meal.

Lodge 10 Inch Cast Iron Chef Skillet. Pre-Seasoned Cast Iron Pan with Sloped Edges for Sautes and Stir Fry.

KitchenAid Classic Series 4.5 Quart Tilt-Head Stand Mixer K45SS, Onyx Black

Norpro Wood Pastry/Pizza Roller 4.25in/10