A buttery, thick, and chewy pizza dough that is baked in a cast iron skillet. Pizza never tasted so good! Toppings are substantial but not overwhelming where 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.

Advertisement

Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

    Advertisement
  • 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.

Cook's Note:

This pairs perfectly with a caesar salad! My cast iron skillet is 12-inches - if your cast iron skillet is smaller you will have excess dough. Please do NOT try making this in a regular skillet. Please note this is meant for a cast iron skillet and I can't promise similar results if you attempt making this in a regular skillet.

Nutrition Facts

615.9 calories; protein 17.4g 35% DV; carbohydrates 67.2g 22% DV; fat 30.2g 46% DV; cholesterol 57.7mg 19% DV; sodium 1148.6mg 46% DV. Full Nutrition

Reviews (48)

Read More Reviews

Most helpful positive review

Rating: 4 stars
07/12/2012
I made two of these pizzas. On the first one I used the full amount of dough in my large cast iron skillet. On the second pizza I used about 2/3 of the dough. I found that both pizzas had too much dough for our tastes. I will make it again but make two pizzas with one recipe of the dough and I believe that we will STILL have deep dish pizzas. The taste is good; I love the texture that the cast iron brings to the crust. Good recipe...you just have to love a tremendous amount of crust/dough in order for this recipe to be exactly for you! Ours turned out way thicker than the picture shown. I will try to upload the picture of our first pizza. Thx for the recipe! Read More
(37)

Most helpful critical review

Rating: 3 stars
11/19/2014
Be aware: This recipe makes A LOT of pizza dough. I had MORE than enough for my two cast irons a 12 inch and 8 inch and even though the dough was super thick. Taste is good but a lot of dough. Read More
(3)
66 Ratings
  • 5 star values: 44
  • 4 star values: 15
  • 3 star values: 5
  • 2 star values: 1
  • 1 star values: 1
Rating: 4 stars
07/11/2012
I made two of these pizzas. On the first one I used the full amount of dough in my large cast iron skillet. On the second pizza I used about 2/3 of the dough. I found that both pizzas had too much dough for our tastes. I will make it again but make two pizzas with one recipe of the dough and I believe that we will STILL have deep dish pizzas. The taste is good; I love the texture that the cast iron brings to the crust. Good recipe...you just have to love a tremendous amount of crust/dough in order for this recipe to be exactly for you! Ours turned out way thicker than the picture shown. I will try to upload the picture of our first pizza. Thx for the recipe! Read More
(37)
Rating: 5 stars
01/05/2013
Great recipe, pizza crust was chewy, but not tough. I added more cheese. Instead of canned or jarred pizza sauce, I used "Delicious Pizza Sauce Recipe" from allrecipes. Read More
(18)
Rating: 5 stars
01/25/2013
I have a "Pizza Maker" which is basically a deep dish pizza pan with a heating element. You put everything together in it and close the lid and it bakes the pizza. I have been looking for a dough recipe that made the right amount since most make too much. This was it. It came out amazing. I took it from the pizza maker and stuck it under the broiler for a few mins to brown the cheese and it was perfect. Thanks! Read More
(16)
Advertisement
Rating: 5 stars
03/26/2014
I've tried this recipe twice the first time I used all the dough but it seemed like far too much 2nd time I used about 1/2 and that was in a massive 15" cast iron skillet. I also added cheese inside the crust with some garlic butter too. Amazing! 1/2 the dough works great and can make two pizzas. Read More
(12)
Rating: 5 stars
11/02/2014
Using a cast iron skillet is a great idea. Since this makes a lot of dough I made two pizzas; one in a 12 inch skillet and another in a 10 inch skillet. I also subbed one cup of whole wheat flour for one cup of A/P flour because we like a whole wheat type of crust. One pizza was a meat lovers pizza with Italian sausage ham and pepperoni and the other was a supreme type pizza with meats green pepper red onion and mushrooms. I also like extra cheese so I doubled that. Cooked both at 430 degrees for 25 minutes and they were done. Brushed both crusts with the butter and garlic powder mixture. Excellent!!! Will make this again and again. Read More
(11)
Rating: 5 stars
02/09/2015
Measuring from the top I used a 10" pan. It was a perfect "Deep dish" pizza chock full of toppings. I would not want any less dough at all or it would not be a deep dish pizza. Thanks for sharing your recipe Sara I added my photo it is up top in the description now. Read More
(5)
Advertisement
Rating: 5 stars
04/29/2013
My family loved this pizza. It took longer to bake (at 400 degrees it took 35 min to get golden brown). I followed the crust recipe exactly and I thought the dough was the right amount for a "deep dish" pizza. I upped the cheese from 1/3 cup per layer to 2/3 cup per layer and will even go a little heavier next time. Read More
(3)
Rating: 3 stars
11/19/2014
Be aware: This recipe makes A LOT of pizza dough. I had MORE than enough for my two cast irons a 12 inch and 8 inch and even though the dough was super thick. Taste is good but a lot of dough. Read More
(3)
Rating: 4 stars
01/04/2014
This was delicious easy & fun to make with my son! Directions were easy and the end result was delicious. I would add a little garlic seasoning to sprinkle over the top when you put it in the oven. Read More
(2)