Ultimate Cast Iron Deep Dish Pizza Recipe: Crispy Crust & Meaty Perfection
Get ready to redefine your pizza night with this incredible Cast Iron Deep Dish Pizza! Imagine a gloriously thick, perfectly crispy crust, cradling a rich and savory sauce, an indulgent trio of meats, and layers upon layers of irresistibly gooey cheese. This isn’t just a meal; it’s an experience, all made conveniently in one cast iron skillet for minimal cleanup and maximum, unforgettable flavor. Whether you’re a deep-dish devotee or a curious newcomer, this homemade pizza is destined to become a beloved favorite.
Why This Cast Iron Deep Dish Pizza Will Become Your Go-To Recipe
There’s a special kind of magic that happens when pizza meets cast iron, and this deep dish recipe captures it perfectly. What makes it truly stand out? First, it’s incredibly generous with its toppings. We’re talking about a hearty combination of three savory meats—lean ground beef, robust Italian sausage, and spicy pepperoni—all nestled in a vibrant marinara sauce. Then, two types of ooey-gooey cheese, smoked provolone for depth and classic mozzarella for that perfect stretch, create a cheesy wonderland that melts beautifully into every bite.
But the real secret weapon here is the cast iron skillet. Cooking in cast iron ensures an unparalleled crispness to the crust, a golden-brown exterior that holds up to the substantial fillings, and a tender, chewy interior. It conducts heat so efficiently and evenly, giving your pizza a truly professional finish right in your home kitchen. This isn’t just a pizza; it’s a culinary masterpiece that tastes like it came straight from a gourmet pizzeria.
I was initially inspired by Meg from With Salt and Wit, who showcased the incredible potential of making pizza in a cast iron skillet. What I discovered is that creating a deep dish marvel at home is far from daunting! While I’ve included instructions for my delightful homemade pizza dough, which your stand mixer happily handles, feel free to grab store-bought dough for an even quicker preparation. For the sauce, a quality store-bought marinara works wonders, though for those with a little extra time, my homemade pizza sauce elevates it to another level entirely.
As a family deeply obsessed with pizza—our regular rotation often features a fantastic homemade three-cheese pizza—we can wholeheartedly endorse the cast iron skillet method. Once you master this recipe, you’ll be amazed at how simple it is to achieve that perfect crispy bottom and deeply flavorful crust. It’s a game-changer that will open up a world of possibilities for crafting all sorts of delicious homemade pies. Prepare to enjoy the best deep dish pizza you’ve ever made!
Ingredients for Your Perfect Deep Dish Pizza
The beauty of this deep dish pizza recipe lies in its flexibility. You can choose to go fully homemade, preparing your dough and sauce from scratch, or opt for convenient store-bought alternatives to save time. Below, I’ll list all the ingredients for the most flavorful homemade version, but remember: this is your kitchen, and your choice!
Pizza Dough Ingredients
- Milk: Use very warm milk (around 105-115°F or 40-46°C) to activate the yeast perfectly, ensuring a light and airy dough.
- Olive Oil: A good quality olive oil adds richness to the dough and contributes to a beautifully tender crumb.
- Sugar: Just a touch of sugar feeds the yeast, helping it to rise effectively, and also aids in browning the crust.
- Salt: Essential for flavor, salt balances the sweetness and brings out the best in the flour.
- Bread Flour: Higher in protein, bread flour gives the dough more structure and chew, which is ideal for a thick, deep dish crust. All-purpose flour can be used as a substitute if bread flour isn’t available.
- Dry Active Yeast: The leavening agent that makes your dough rise, giving you that satisfyingly thick pizza base.
Homemade Pizza Toppings
- Lean Ground Beef: Provides a rich, savory base layer for your meaty toppings.
- Italian Sausage: Adds a fantastic depth of flavor, often with a hint of fennel and spice that complements the other meats.
- Pepperoni Slices: The classic pizza topping that crisps up beautifully and delivers a salty, spicy kick.
- Marinara Sauce: A robust, flavorful marinara (whether homemade or a high-quality jarred version) forms the heart of your pizza’s taste.
- Cheese: We use a luxurious combination of smoked provolone for its distinctive smoky tang and melt and generous amounts of shredded mozzarella for its classic stringy texture and creamy finish.
Pizza Recipe Variations: Unleash Your Creativity!
Consider this recipe a fantastic starting point, a blank canvas for your culinary imagination. The beauty of deep dish pizza in a cast iron skillet is its adaptability. Don’t be afraid to experiment with your favorite flavors! Here are some ideas to spark your creativity:
- Mushroom and Onion: Sautéed mushrooms and caramelized onions offer an earthy, sweet, and savory combination.
- Just Cheese, Cheese, and Lots of Cheese: For the purists, load up on mozzarella, provolone, parmesan, ricotta, or even a sharp cheddar for a truly indulgent cheesy experience.
- Classic Cheese and Pepperoni: You can never go wrong with this timeless favorite. Simple, yet profoundly satisfying.
- The Ever-Controversial Hawaiian Pizza: Sweet pineapple and savory ham (or Canadian bacon) – love it or hate it, it’s a popular choice!
- Full-on Veggie Packed: Bell peppers, olives, spinach, sun-dried tomatoes, artichoke hearts – whatever your garden or grocery store offers, pile it on for a fresh and vibrant pie.
- Dessert Pizza (S’mores anyone?): Yes, you can even make a dessert pizza! Think chocolate, marshmallows, graham cracker crust, and fruit for a sweet treat.
How to Make Homemade Deep Dish Pizza: Step-by-Step
Step 1: Prepare the Pizza Dough
- In the bowl of your stand mixer, combine all the pizza dough ingredients (warm milk, olive oil, sugar, salt, bread flour, dry active yeast). Stir them gently with the paddle attachment just until they are combined and a shaggy dough forms.
- Switch to the dough hook attachment. “Knead” the dough for 5-7 minutes on medium-low speed. This develops the gluten, resulting in a chewy crust. During kneading, observe the dough: if it seems too sticky, add a little more flour (a tablespoon at a time). If it feels too stiff or isn’t slightly tacky to the touch, gradually add a little more warm milk (½-1 tablespoon at a time) until it reaches the right consistency – pliable and slightly sticky.
- Once kneaded, cover the bowl with plastic wrap or a clean kitchen towel and let the dough rest for 10 minutes. This allows the gluten to relax, making it easier to roll out later.
Step 2: Preheat Oven and Prep Skillet
Preheat your oven to 425 degrees F (220 degrees C). While the oven heats, lightly oil a 12-inch cast iron skillet generously with olive oil, ensuring the bottom and sides are well coated. This step is crucial for achieving that signature crispy crust and preventing sticking. Set the prepared skillet aside.
Step 3: Brown the Meat Mixture
In a separate skillet (or the cast iron skillet if you clean it thoroughly afterward), brown the lean ground beef and Italian sausage over medium heat. Break up the meat with a spoon as it cooks. Continue cooking for about 5-10 minutes, or until the meat is fully cooked through and no pink remains. Drain any excess grease to prevent your pizza from becoming soggy.
Note: If you brown the meat directly in your cast iron skillet, make sure to thoroughly clean out any meat bits or fond that might be stuck to the bottom. Leftover charred bits could burn and impart an unpleasant flavor to your pizza crust during baking.
Step 4: Assemble Your Deep Dish Masterpiece
- Take the rested dough out of the mixer bowl and place it on a lightly floured work surface. Using a rolling pin, roll the dough out into an approximately 12-13 inch circle. This size is perfect for a 12-inch cast iron skillet, allowing for the deep dish “lip.”
- Carefully transfer the rolled-out dough into the prepared cast iron skillet. Gently press it into the bottom and up the sides. Fold over the dough around the edges to form a distinct “lip” or rim. This creates the deep dish structure that will hold all your delicious toppings and cheese.
- With a fork, pierce the dough several times across the bottom. This prevents air bubbles from forming underneath the crust during baking, ensuring an even, flat base.
- Now, it’s time to layer! Start by spreading a generous amount of marinara sauce evenly over the pierced dough. Next, sprinkle about three-quarters of the browned ground beef and Italian sausage mixture over the sauce. Arrange the slices of smoked provolone cheese over the meat. Follow with a layer of shredded mozzarella cheese, and finally, top with the remaining meat mixture. You can also strategically place your pepperoni slices on top for maximum crispness and flavor.
Step 5: Cook to Perfection
Place the assembled cast iron pan directly on the stovetop and cook on high heat for 3 minutes. This crucial step flash-preheats the bottom of the skillet, ensuring your deep dish crust develops an incredibly crispy, golden-brown bottom even before it goes into the oven. This brief stovetop cook won’t significantly change the pizza’s appearance, but it’s key for that authentic deep-dish texture.
Immediately transfer the skillet from the stovetop to your preheated oven. Bake for 15 minutes, or until the cheese is beautifully melted and bubbly, and the crust edges are lightly browned and cooked through. Keep a close eye on it during the last few minutes to prevent over-browning. Once ready, carefully remove the skillet from the oven using oven mitts.
Allow the pizza to cool in the skillet for a few minutes before slicing. This helps the cheese and toppings set, making for cleaner slices and preventing a gooey mess. Serve hot and enjoy every glorious bite!
Frequently Asked Questions About Cast Iron Deep Dish Pizza
The absolute key to preventing your pizza from sticking is proper skillet preparation. Ensure your cast iron skillet is clean, well-seasoned, and then lightly but thoroughly coated with olive oil before placing the dough. This creates a non-stick barrier that ensures a perfect release and a beautifully crispy crust.
While you don’t absolutely *have* to preheat the skillet in the oven (especially with this recipe’s stovetop pre-cook method), I highly recommend the brief stovetop preheat detailed in Step 5 of the recipe. This extra step ensures the bottom crust becomes incredibly crispy. If you skip this, the skillet will take longer to heat up in the oven, potentially leading to a less crispy bottom crust and requiring you to extend the overall baking time and watch it more closely.
You’ll primarily know it’s done by visual cues. The crust should be golden brown around the edges and on the bottom (which you can check after a few minutes of cooling by carefully lifting a corner). The cheese on top should be fully melted, bubbly, and have a beautiful golden-brown char in spots. The toppings should also look cooked and caramelized.
Once your deep dish pizza has cooled completely to room temperature, you can portion it out into individual slices. Store these slices in airtight containers or tightly wrapped in plastic wrap or aluminum foil in the refrigerator for 3-4 days. To reheat, the microwave works for quick warming, but for best results (maintaining some crispness), reheat in a preheated oven or toaster oven until warmed through and the cheese is melted again.
More Pizza Recipes You’ll Love
If you’re a pizza enthusiast, be sure to check out these other fantastic recipes to satisfy your cravings:
- Chicken Bacon Ranch Pizza
- Pepperoni Pizza Sliders
- French Bread Pizza
- Easy Zucchini Pizza Bites
- Pepperoni Pizza Pockets
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Cast Iron Deep Dish Pizza
Ingredients
- [u]Pizza Dough
- [/u]3/4 cup very warm milk
- 1 tablespoon olive oil
- 1 tablespoon sugar
- 1 1/2 teaspoons salt
- 2 1/4 cups bread flour can use all purpose
- 2 teaspoons dry active yeast
- Toppings
- 1/4 pound lean ground beef
- 1/4 pound Italian sausage
- 1/2 cup pepperoni slices
- 1 cup jarred marinara sauce
- 5 slices non smoked provolone cheese
- 2 cups shredded mozzarella cheese
Instructions
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In the bowl of a stand mixer combine all pizza dough ingredients and stir just until combined with the paddle attachment. Switch to the dough hook and “knead” for 5-7 minutes. If your dough seems to sticky add in a little more flour or if your dough is too hard and doesn’t feel a little tacky when touched add in a little more milk (like 1/2-1 tablespoon at a time) while kneading. Let rest for 10 minutes.
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Preheat oven to 425 degrees F. Lightly oil a 12″ cast iron skillet with olive oil. Set aside.
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Brown ground beef and sausage in a skillet over medium heat until cooked through. About 5-10 minutes. (You could brown your meat in the cast iron skillet just be sure to clean out any meat bits or they may burn on the bottom of your crust.)
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Take dough out of mixer bowl and place on a lightly floured work surface. Roll out to approximately 12-13″ circle. Place in cast iron skillet. Fold over dough around edges to form lip to hold in the toppings (See picture below recipe) With a fork pierce dough several times. This is prevent any air bubbles forming on the bottom. (See picture below recipe) Top dough with sauce. 3/4 of the ground beef and sausage. Lay slice provolone over meat then top with shredded mozzarella. Top with remaining meat.
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Place pan on stove top and cook on high for 3 minutes. This will not change the pizza, just gets the pan nice and preheated so the crust will be crispy. Place in oven and bake for 15 minutes or until cheese is melted and crust is lightly browned.
Notes
