The Pioneer Woman Tasty Kitchen
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Iron Skillet Deep Dish Pizza

5.00 Mitt(s) 6 Rating(s)6 votes, average: 5.00 out of 56 votes, average: 5.00 out of 56 votes, average: 5.00 out of 56 votes, average: 5.00 out of 56 votes, average: 5.00 out of 5

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Level: Intermediate

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Description

Chicago-style pizza made right in your own cast iron skillet! You can use either a 12-inch or a 13.5 inch cast iron skillet. If you choose to use a 13.5 inch skillet, note that the cooking time will probably be shorter. Make sure to watch the dough to ensure it does not burn if you use the larger size skillet.

Ingredients

  • FOR THE CRUST:
  • 2-½ cups All Purpose Flour, Sifted
  • 2 teaspoons Salt
  • 1-½ teaspoon White Sugar
  • 1 cup Warm Water
  • 1 package Active Dry Yeast (.75 Ounce Packet)
  • ½ cups Yellow Corn Meal
  • 3 Tablespoons Olive Oil
  • _____
  • FOR THE SAUCE:
  • 2 Tablespoons Olive Oil
  • 5 cloves Garlic
  • ½ cans Crushed Tomatoes, 28 Oz. Can
  • 1 teaspoon Salt
  • 2 teaspoons Dried Oregano
  • ½ teaspoons Red Chile Flakes
  • 2 Tablespoons Tomato Paste
  • _____
  • FOR ASSEMBLY:
  • ½ packages Pepperoni Slices (8-oz Package)
  • ½ cups Cheddar Cheese Blend
  • 2 cups Shredded Mozzarella Cheese
  • ½ cups White Onion, Thinly Sliced
  • ½ cups Mushrooms, Sliced
  • ½ cups Green Bell Pepper, Thinly Sliced
  • ½ cups Black Olive Slices
  • ½ cups Freshly Grated Parmesan Cheese
  • Parsley, Fresh Or Dried, For Optional Garnish

Preparation

FOR THE CRUST:

Sift the flour, 2 teaspoon of salt, and sugar into a medium sized bowl. Set aside. Pour the warm water into a large glass bowl. Add the packet of yeast and mix together. Allow the mixture to sit for about 5 minutes, or until tiny bubbles start forming. Add the sifted flour mixture in 3 small batches while slowly stirring with a wooden spoon. When it becomes less sticky, mix with your hands. Add the corn meal and olive oil and mix with hands until the dough is thoroughly mixed. Transfer to a lightly floured surface and knead until dough is smooth. Place dough into a greased large glass bowl. Cover tightly with plastic wrap and allow to rise to about double its size. This will take 45 minutes to an hour.

MEANWHILE, FOR THE PIZZA SAUCE:

Add 2 tablespoons olive oil to a small saucepan over medium heat. Mince the 5 cloves of garlic and add to pan, sauteing for about 1 minute, or until golden brown. Add half of the 28-oz can of crushed tomatoes. Add the 1 teaspoon of salt, dried oregano, and red chile flakes, and stir. Add the tomato paste, and mix until everything is well incorporated. Reduce heat to low and cook uncovered until sauce thickens (about 15 minutes).

ASSEMBLY:

Grease your 12-inch cast iron skillet with a bit of olive oil. Preheat the oven to 450 degrees F. Transfer dough onto a lightly floured surface, and roll into a rectangle. Now, using your hands (you can use your fists and lay the dough over them and allow gravity to do the work), make a circle with the dough. This technique is what you see the pizza chefs do in restaurants – when they twirl the dough and throw it in the air. Transfer dough to the cast iron skillet. Spread dough around the bottom of the skillet and up the sides, making it as even as possible. Let the dough sit and rise another 15 minutes.

When the dough has risen, brush the bottom very lightly with the pizza sauce. Layer the pepperoni on top of the sauce. Sprinkle the cheddar cheese blend followed by 1 cup of the mozzarella. Spread the rest of the pizza sauce evenly on top of the cheese. Add the onions, mushrooms, green bell pepper slices, and olives, spreading it evenly on top of the pizza sauce. Add the remaining cup of mozzarella and parmesan cheese. You can also sprinkle fresh or dried parsley on top for added color.

Bake on the bottom rack (or bottom 1/3 of the oven) for 15 minutes. Then move to the top rack (or top 1/3 of the oven) for 5-10 additional minutes until the cheese is bubbly and crust is golden brown, or to your liking. Let the pizza rest for about 10 minutes before serving. Cut and serve.

**Note: I like to mix together olive oil, garlic salt, dried basil, and dried oregano, combining them to taste. After the pizza bakes on the bottom rack, and before transferring to the top rack, I brush the rim of the pizza with this mixture. I also brush the rim of the pizza again after the pizza is done and immediately comes out of the oven.

2 Comments

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Kitchen Nurse on 8.22.2010

Thank you Jack! Sorry for the late reply! I’m glad you like the recipe. I modify it from time to time, but usually this is the one I make.

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Jack on 7.8.2010

Ok, made this one tonight. Didn’t make the sauce, just used some off the shelf stuff. Slightly modified what went inside topping-wise, but other than that, matched it to a tee.

Very delicious recipe, Kitchen Nurse.

6 Reviews

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Molly Hall on 8.29.2013

I made this last night for the first time and I really think it was the best pizza that I’ve ever had. I wish I could have eaten the whole the thing. The crust is amazing and it had so much flavor. I just topped it with ground beef pepperoni and onion. Before I did the final later of cheese I sprinkled just a tad of Italian seasoning and I also added some shredded Parmesan. I can’t wait to get home from work and eat more today!

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Katie on 1.7.2012

The crust and sauce were fantastic! I topped it with half cheese and diced roma tomatoes and half cheese, pepperoni, tomatoes, and jalapenos. I didn’t build it like a chicago style pizza but like a regular one. It still work great! What a great deep dish pizza!

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alwayssmile on 6.13.2011

Fantastic and simple! :)

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carolinakate02 on 1.8.2011

Super yummy! Didn’t make the crust because I’m lazy (just bought it from the market) but the sauce was WONDERFUL and it was the best homemade pizza ever! Will definately make again :)

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shancancook on 10.27.2010

Love this–have already made it at least four times! The crust is just delectable, and I like to mix it up with different vegetables. This is our go-to pizza recipe now!

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