Recipes Meat and Poultry Pork Sausage Deep-Dish Cast Iron Pizza 4.5 (73) 54 Reviews 11 Photos 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. Recipe by thedailygourmet Published on March 5, 2020 Save Saved! View All Saved Items Rate Print Share Share Tweet Pin Email Add Photo 11 11 11 11 Prep Time: 20 mins Cook Time: 40 mins Additional Time: 1 hr 15 mins Total Time: 2 hrs 15 mins Servings: 6 Yield: 1 12-inch pizza Jump to Nutrition Facts Ingredients 2 ¼ teaspoons active dry yeast ½ teaspoon brown sugar 1 ¼ cups warm water (110 degrees F (43 degrees C)) 2 cups all-purpose flour 2 teaspoons garlic salt ¼ cup butter (Optional) 2 cups all-purpose flour 1 tablespoon grapeseed oil cooking spray ⅓ cup bulk pork sausage 1 (3.5 ounce) link bulk Italian sausage 2 tablespoons grapeseed oil ½ cup pizza sauce ⅓ cup shredded mozzarella cheese 24 slices pepperoni ⅓ cup shredded mozzarella cheese 1 tablespoon butter, softened (Optional) ⅛ teaspoon Italian seasoning (Optional) ⅛ teaspoon garlic powder (Optional) Directions 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. 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. I Made It Print Nutrition Facts (per serving) 616 Calories 30g Fat 67g Carbs 17g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 6 Calories 616 % Daily Value * Total Fat 30g 39% Saturated Fat 12g 60% Cholesterol 58mg 19% Sodium 1149mg 50% Total Carbohydrate 67g 24% Dietary Fiber 3g 10% Total Sugars 1g Protein 17g Vitamin C 2mg 12% Calcium 130mg 10% Iron 5mg 26% Potassium 212mg 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. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved