Deep-Dish Cast Iron Pizza

4.5
(74)
55 Reviews
65 Photos

Baked in a cast iron skillet, this deep-dish pizza has a buttery, thick, and chewy pizza crust. The toppings are substantial but not so overwhelming that the dough won't cook. If you cook the sausage while the dough is proofing, you'll be ready to assemble the pizza that much faster. This pairs perfectly with a Caesar salad. Pizza never tasted so good!

Submitted by thedailygourmet
Updated on March 31, 2024
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Prep Time:
25 mins
Cook Time:
40 mins
Additional Time:
55 mins
Total Time:
2 hrs
Servings:
8
Yield:
1 12-inch pizza
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Ingredients

Original recipe (1X) yields 8 servings

  • 2 ¼ teaspoons active dry yeast

  • ½ teaspoon brown sugar

  • 1 ¼ cups warm water (110 degrees F (43 degrees C))

  • 4 cups all-purpose flour

  • ¼ cup butter (Optional)

  • 2 teaspoons garlic salt

  • 3 tablespoons grapeseed oil, divided

  • cooking spray

  • ⅓ cup bulk pork sausage

  • 1 (3.5 ounce) Italian sausage link

  • ½ cup pizza sauce

  • 2/3 cup shredded mozzarella cheese

  • 24 slices pepperoni

  • 1 tablespoon butter, melted (Optional)

  • ⅛ teaspoon Italian seasoning (Optional)

  • ⅛ teaspoon garlic powder (Optional)

Directions

  1. Sprinkle yeast and brown sugar over warm water in the bowl of a stand mixer fitted with a dough hook. Let stand for 5 to 10 minutes, or until the yeast softens and begins to form a creamy foam.

  2. Turn the mixer to the lowest setting and slowly add 2 cups flour, 1/2 cup at a time. Add 1/4 cup butter and garlic salt, then slowly add the remaining 2 cups flour and knead until dough is smooth and elastic, 5 to 7 minutes.

  3. Coat a large glass bowl with 1 tablespoon grapeseed oil. Shape dough into a ball and place into the bowl, turning to coat all sides with oil. Spray a piece of plastic wrap with cooking spray place over the bowl, oiled-side down. Cover the bowl with a towel and let rise in a warm area until dough has doubled in volume, about 45 minutes. Punch down the dough and allow to rest for 20 minutes.

  4. After punching down the dough, heat a skillet over medium heat. Add bulk sausage and cook until browned and crumbly, about 5 minutes. Use a slotted spoon to transfer cooked sausage to a bowl, retaining drippings in the skillet.

  5. Add sausage link to the drippings and cook until browned and no longer pink in the center, about 10 minutes. An instant-read thermometer inserted into the center should read 160 degrees F (70 degrees C). Slice sausage.

  6. Preheat the oven to 400 degrees F (200 degrees C). Grease a 12-inch cast iron skillet with the remaining 2 tablespoons grapeseed oil.

  7. 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 1/2 of the mozzarella cheese over sauce, then layer with 1/2 of the bulk sausage, 1/2 of the sliced sausage, and 1/2 of the pepperoni. Repeat the meat layers once more, then top with the remaining mozzarella cheese.

  8. Bake on the bottom rack of the preheated oven until the crust is golden brown, about 25 minutes. Brush crust with melted butter, then season with Italian seasoning and garlic powder. Remove pizza from the skillet and let rest for 3 to 5 minutes before slicing.

Cook’s Note

My cast iron skillet is 12 inches. If yours is smaller, you will have excess dough. Please do NOT try making this in a regular skillet. This recipe is meant for a cast iron skillet, and I can't promise similar results if you attempt to make it in a regular skillet.

146 home cooks made it!

Nutrition Facts (per serving)

401 Calories
16g Fat
51g Carbs
13g Protein
Nutrition Facts
Servings Per Recipe 8
Calories 401
% Daily Value *
Total Fat 16g 20%
Saturated Fat 4g 21%
Cholesterol 24mg 8%
Sodium 743mg 32%
Total Carbohydrate 51g 18%
Dietary Fiber 2g 8%
Total Sugars 1g
Protein 13g 27%
Vitamin C 2mg 2%
Calcium 37mg 3%
Iron 3mg 19%
Potassium 231mg 5%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.