Easy Cast Iron Skillet Deep Dish Pizza

Easy Cast Iron Skillet Deep Dish Pizza

By | 2020-01-25T09:42:44-08:00 February 2nd, 2020|0 Comments

Category, , DifficultyIntermediate

Yields8 Servings
Prep Time1 hr 20 minsCook Time40 minsTotal Time2 hrs

Dough
 ¾ cup Warm Water
 1 tbsp Instant or Active Dry Yeast
 ¼ cup Cornmeal
 1 ½ cups Flour
 2 tbsp Olive Oil
 1 tbsp Honey or Sugar
Pizza Sauce
 28 oz Canned Whole Peeled Tomatoes (830g)
 2 tbsp Olive Oil
 1 Small Onion, diced
 1 Clove Garlic, chopped
 4 Fresh Basil Leaves
 1 tsp Dried Oregano
 1 pinch Salt
 1 pinch Ground Black Pepper
 1 pinch Sugar
Toppings
 1 ½ Mozzarella Balls ((10oz/284g), cut into 1/2 thick slices
 4 -8-inch Hot or Mild Italian Sausage Links
 ½ cup Fresh Parmesan, grated
 6 Fresh Basil Leaves, chopped

1

If you are using active dry yeast, combine the yeast in the water and let sit for 5 minutes. For instant yeast, you can just combine the yeast with the dry ingredients.

In a large bowl or the bowl of your stand mixer fitted with a kneading hook, combine 1 cup of the flour, cornmeal and instant yeast (if using instant). Add the water (or yeast/water if using active dry yeast), olive oil and honey or sugar. Stir until moistened. Add more flour in 1/4 cup increments until you achieve a soft dough that is neither sticky or stiff. Remove dough to a well-oiled large bowl and let rise at room temperature for 1 hour.

While dough is rising, prepare the pizza sauce. Empty the can of tomatoes into a mixing bowl and coarsely crush the tomatoes with a fork or your hands, leaving them just a little chunky. In a heavy bottom 2-quart saucepan over medium-high heat, add the olive oil. Add the onions and saute until slightly translucent. Add the garlic and saute about a minute until golden. Add the crushed tomatoes. Stir well and bring to a simmer. Season with salt and pepper, to taste. Add the fresh basil and oregano. You can add a touch of sugar if tomatoes are tart. Simmer on a low, stirring often for at least 15 minutes. Remove from heat and allow to cool at room temperature until needed.

While sauce is simmering, cook your sausage. If your sausage is links in casing, cut a slit down the casing and remove the sausage from the casing. Discard casing. Cook sausage in a skillet, breaking up into small pieces with a spoon, until cooked and browned. Set aside until needed.

Preheat oven to 425° F. Grease the bottom and sides of cast-iron frying pan with olive oil and lightly dust with additional cornmeal.

When dough is ready, scrape onto a well-floured surface (dough will seem sticky at this point, but will be fine with the additional flour on the counter. With a rolling pin, roll dough into a circle a little bigger than the bottom of your skillet. If it's sticky, dust with more flour as needed. Transfer dough to prepared cast-iron frying pan and press into bottom and up the sides about 2/3 of the way up. Cover bottom of pizza completely with a generous layer of mozzarella cheese. Top with sausage and then chopped basil leaves. Top with all of the pizza sauce and sprinkle top generously with freshly-grated Parmesan cheese. *You don't want your crust to extend too much higher than your filling, or the exposed part at the top will overcook. If it extends too high once your filling is in, push or crimp it down to closer to the level of your filling.

Bake in pre-heated 425° F. oven for about 30 minutes. Check at 30 minutes. If crust is dark enough, cover loosely with a sheet of tinfoil and cook about 10 minutes longer, to be sure the crust is cooked. Remove from oven and allow to cool in pan for 5 minutes. Using a spatula, carefully remove pizza to a cutting board and cut into pieces with a sharp knife.

*If you'd like to add more meat, feel free to layer thinly sliced pepperoni over the pizza as well.

Recipe and Photo Author or Source
2

https://www.seasonsandsuppers.ca/meat-eaters-deep-dish-skillet-pizza/

Ingredients

Dough
 ¾ cup Warm Water
 1 tbsp Instant or Active Dry Yeast
 ¼ cup Cornmeal
 1 ½ cups Flour
 2 tbsp Olive Oil
 1 tbsp Honey or Sugar
Pizza Sauce
 28 oz Canned Whole Peeled Tomatoes (830g)
 2 tbsp Olive Oil
 1 Small Onion, diced
 1 Clove Garlic, chopped
 4 Fresh Basil Leaves
 1 tsp Dried Oregano
 1 pinch Salt
 1 pinch Ground Black Pepper
 1 pinch Sugar
Toppings
 1 ½ Mozzarella Balls ((10oz/284g), cut into 1/2 thick slices
 4 -8-inch Hot or Mild Italian Sausage Links
 ½ cup Fresh Parmesan, grated
 6 Fresh Basil Leaves, chopped

Directions

1

If you are using active dry yeast, combine the yeast in the water and let sit for 5 minutes. For instant yeast, you can just combine the yeast with the dry ingredients.

In a large bowl or the bowl of your stand mixer fitted with a kneading hook, combine 1 cup of the flour, cornmeal and instant yeast (if using instant). Add the water (or yeast/water if using active dry yeast), olive oil and honey or sugar. Stir until moistened. Add more flour in 1/4 cup increments until you achieve a soft dough that is neither sticky or stiff. Remove dough to a well-oiled large bowl and let rise at room temperature for 1 hour.

While dough is rising, prepare the pizza sauce. Empty the can of tomatoes into a mixing bowl and coarsely crush the tomatoes with a fork or your hands, leaving them just a little chunky. In a heavy bottom 2-quart saucepan over medium-high heat, add the olive oil. Add the onions and saute until slightly translucent. Add the garlic and saute about a minute until golden. Add the crushed tomatoes. Stir well and bring to a simmer. Season with salt and pepper, to taste. Add the fresh basil and oregano. You can add a touch of sugar if tomatoes are tart. Simmer on a low, stirring often for at least 15 minutes. Remove from heat and allow to cool at room temperature until needed.

While sauce is simmering, cook your sausage. If your sausage is links in casing, cut a slit down the casing and remove the sausage from the casing. Discard casing. Cook sausage in a skillet, breaking up into small pieces with a spoon, until cooked and browned. Set aside until needed.

Preheat oven to 425° F. Grease the bottom and sides of cast-iron frying pan with olive oil and lightly dust with additional cornmeal.

When dough is ready, scrape onto a well-floured surface (dough will seem sticky at this point, but will be fine with the additional flour on the counter. With a rolling pin, roll dough into a circle a little bigger than the bottom of your skillet. If it's sticky, dust with more flour as needed. Transfer dough to prepared cast-iron frying pan and press into bottom and up the sides about 2/3 of the way up. Cover bottom of pizza completely with a generous layer of mozzarella cheese. Top with sausage and then chopped basil leaves. Top with all of the pizza sauce and sprinkle top generously with freshly-grated Parmesan cheese. *You don't want your crust to extend too much higher than your filling, or the exposed part at the top will overcook. If it extends too high once your filling is in, push or crimp it down to closer to the level of your filling.

Bake in pre-heated 425° F. oven for about 30 minutes. Check at 30 minutes. If crust is dark enough, cover loosely with a sheet of tinfoil and cook about 10 minutes longer, to be sure the crust is cooked. Remove from oven and allow to cool in pan for 5 minutes. Using a spatula, carefully remove pizza to a cutting board and cut into pieces with a sharp knife.

*If you'd like to add more meat, feel free to layer thinly sliced pepperoni over the pizza as well.

Recipe and Photo Author or Source
2

https://www.seasonsandsuppers.ca/meat-eaters-deep-dish-skillet-pizza/

Easy Cast Iron Skillet Deep Dish Pizza