Description
To put it simply, a cast iron skillet deep dish pizza is a thick-crust pizza baked inside a heavy, seasoned iron pan. Unlike thin-crust styles that are stretched thin and baked quickly on a flat stone, this deep dish version features a substantial dough that is pressed gently into the bottom and up the high sides of the skillet. This structure creates a deep, sturdy basin designed specifically to hold an abundance of delicious fillings.
Ingredients
Dough
- 2¼ tsp (1 packet) active dry yeast
- 1 cup (240 ml) warm water (about 105–110°F / 40–43°C)
- 2 tsp sugar
- 2½ cups (315 g) all-purpose flour
- ½ cup (65 g) yellow cornmeal
- 1½ tsp salt
- ¼ cup (60 ml) olive oil, plus extra for the pan
Sauce
- 2 tbsp olive oil
- 2 cloves garlic, minced
- 1 can (14–15 oz / 400–425 g) crushed tomatoes
- 1 tsp dried oregano
- 1 tsp dried basil
- ½ tsp salt
- ¼ tsp black pepper
- Pinch of red pepper flakes (optional)
Toppings
- 10–12 oz (280–340 g) shredded low-moisture mozzarella
- 3–4 oz (85–115 g) pepperoni, cooked sausage, vegetables, or your favorite toppings
- ¼ cup grated Parmesan
- 1 tbsp butter (optional, for brushing crust)
Instructions
1. Make the dough
- Mix warm water, sugar, and yeast. Let sit for 5–10 minutes until foamy.
- Stir in olive oil.
- Add flour, cornmeal, and salt.
- Knead for 8–10 minutes until smooth.
- Place in an oiled bowl, cover, and let rise for 1–1½ hours, until doubled.
2. Make the sauce
- Heat olive oil in a saucepan.
- Cook garlic for about 30 seconds.
- Add tomatoes and seasonings.
- Simmer for 15–20 minutes until slightly thickened.
- Cool slightly.
3. Prepare the skillet
- Heat oven to 425°F (220°C).
- Generously oil a 10- or 12-inch cast iron skillet.
4. Assemble
- Press dough into the skillet, pushing it up the sides about 1–1½ inches.
- Add mozzarella first (this helps protect the crust).
- Add toppings.
- Spoon sauce over the top.
- Sprinkle Parmesan over everything.
5. Bake
- Bake for 25–35 minutes, until:
- crust is deep golden brown,
- cheese is bubbling,
- sauce is hot.
If the top browns too quickly, loosely cover with foil during the last 10 minutes.
6. Finish
- Let the pizza rest for 10 minutes before slicing.
- Brush the crust with melted butter if desired.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat slices in a cast iron skillet over medium-low heat to bring back the crispy crust.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/6 pizza)
- Calories: 520 kcal
Keywords: Skillet deep dish pizza, cast iron pan pizza, homemade thick crust pizza