CAST IRON DEEP DISH RECIPE (CHICAGO-STYLE!)
It's easy to make classic thick crust Chicago style pan pizza at home with a cast iron skillet. Use homemade or store bought dough, load with your favorite toppings, bake and enjoy!
Provided by Sommer Collier
Categories Main Main Course
Time 1h5m
Number Of Ingredients 14
Steps:
- Set out a large 12-14 inch deep-dish cast iron skillet. Brush the skillet with olive oil, then sprinkle the bottom with cornmeal. Flour a clean work surface and roll the pizza dough out into a circle, 2 inches wider than the bottom of the skillet. (So a 14-inch circle for a 12 inch skillet.) Move the crust to the skillet and press the dough around the sides of the skillet. Let it rest while you make the sauce.
- Preheat the oven to 425 degrees F. Move one rack to the lowest position.
- Set a separate skillet over medium heat. Add the sausage and break it apart with a wooden spoon as it browns. Once cooked, turn off the heat and set aside.
- Set a medium saucepot over medium heat. Add the butter, chopped onion, and garlic. Sauté for 3-4 minutes to soften. Then add in the crushed tomatoes, Italian seasoning, sugar, and salt. Simmer for 5 minutes.
- Spread the shredded cheese in an even layer over the bottom of the pizza crust. Cover the cheese with the cooked sausage. Gently pull the edges of the pizza crust up the create a rim around the fillings. Then spread the chunky tomato sauce over the sausage.
- Bake on the lowest rack for 25-30 minutes, until the edges are golden-brown.
- Once out of the oven, sprinkle the top with parmesan cheese and parsley. Cut and serve.
Nutrition Facts : ServingSize 1 pc, Calories 684 kcal, Carbohydrate 51 g, Protein 31 g, Fat 41 g, SaturatedFat 13 g, TransFat 1 g, Cholesterol 81 mg, Sodium 1775 mg, Fiber 4 g, Sugar 12 g, UnsaturatedFat 17 g
DEEP-DISH CAST IRON PIZZA
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.
Provided by thedailygourmet
Categories Meat and Poultry Recipes Pork Sausage
Time 2h15m
Yield 6
Number Of Ingredients 19
Steps:
- 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.
Nutrition Facts : Calories 615.9 calories, Carbohydrate 67.2 g, Cholesterol 57.7 mg, Fat 30.2 g, Fiber 2.9 g, Protein 17.4 g, SaturatedFat 12 g, Sodium 1148.6 mg, Sugar 1.4 g
CHICAGO-STYLE DEEP-DISH PIZZA
My husband and I tried to duplicate the deep-dish pizza recipe from a popular restaurant, and I think our Chicago-style deep-dish pizza turned out even better. The secret is baking it in a cast-iron skillet! -Lynn Hamilton, Naperville, Illinois
Provided by Taste of Home
Categories Dinner
Time 1h
Yield 2 pizzas (8 slices each).
Number Of Ingredients 18
Steps:
- In a large bowl, combine 1-1/2 cups flour, cornmeal, yeast, sugar and salt. In a saucepan, heat water and oil to 120°-130°. Add to dry ingredients; beat just until moistened. Add remaining flour to form a stiff dough., Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in warm place until doubled, about 30 minutes., Punch dough down; divide in half. Roll each portion into an 11-in. circle. Press dough onto the bottom and up the sides of two greased 10-in. cast-iron or other ovenproof skillets. Sprinkle each with 2 cups mozzarella cheese., In a large bowl, combine the tomatoes, tomato sauce, tomato paste and seasonings. Spoon 1-1/2 cups over each pizza. Layer each with half of the sausage, pepperoni and mushrooms; 1 cup mozzarella; and 2 tablespoons Parmesan cheese. , Cover and bake at 450° for 35 minutes. Uncover; bake until lightly browned, about 5 minutes longer.,
Nutrition Facts : Calories 407 calories, Fat 23g fat (9g saturated fat), Cholesterol 49mg cholesterol, Sodium 872mg sodium, Carbohydrate 32g carbohydrate (4g sugars, Fiber 2g fiber), Protein 20g protein.
CAST-IRON FAVORITE PIZZA
Cast-iron skillets are the perfect vessel for a crisp, deep-dish pizza without needing any extra cookware. Our team developed this meaty pizza that is fabulous for any time of year. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Dinner
Time 1h
Yield 8 slices.
Number Of Ingredients 20
Steps:
- In a small bowl, dissolve yeast in warm water. In a large bowl, combine butter, eggs, grated Parmesan, salt, yeast mixture and 2 cups flour; beat on medium speed until smooth. Stir in enough remaining flour to form a soft dough., Turn dough onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour., Punch dough down; let rest for 5 minutes. Grease a 12-in. deep-dish cast-iron skillet or other ovenproof skillet; sprinkle with cornmeal. Press dough into pan; build up edges slightly., Preheat oven to 400°. In a large skillet, cook beef, sausage and onion over medium heat until meat is no longer pink and onion is tender, breaking meat into crumbles, 8-10 minutes; drain. Spread pizza sauce over dough to within 1 in. of edges; sprinkle with meat mixture. Top with mushrooms, pepperoni, ham, olives, mozzarella and shredded Parmesan., Bake until crust is golden brown and cheese is melted, 30-35 minutes. Serve with additional pizza sauce.
Nutrition Facts : Calories 712 calories, Fat 42g fat (19g saturated fat), Cholesterol 184mg cholesterol, Sodium 1865mg sodium, Carbohydrate 48g carbohydrate (3g sugars, Fiber 3g fiber), Protein 36g protein.
CAST-IRON PIZZA
Provided by Ree Drummond : Food Network
Time 30m
Yield 2 to 4 servings
Number Of Ingredients 6
Steps:
- Place a 12-inch cast-iron skillet in the oven and preheat to 500 degrees F.
- Meanwhile, roll or stretch the dough into a 14-inch circle. Carefully remove the skillet from the oven. Drizzle two thirds of the olive oil into the skillet, then carefully transfer the dough to the skillet, pressing the dough up the edges. Spread the sauce over the dough, making sure to get all the way to the edges. Shingle the pepperoni over the sauce and top with the mozzarella pearls. Brush the exposed dough with the remaining olive oil. Bake on the bottom rack until golden brown, 12 to 14 minutes.
- Transfer to a cutting board, top with torn basil, cut into slices and serve.
SKILLET DEEP DISH PIZZA
Provided by Food Network Kitchen
Categories main-dish
Time 1h
Yield 8 to 10 servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 400 degrees F. Heat a skillet over medium-high heat with 2 tablespoons olive oil. Cook the sausage rounds until they turn brown on each side, 8 to 10 minutes.
- Grease the inside of a 12-inch cast-iron skillet with the butter. Place the pizza dough in the center and spread evenly towards the bottom edge and 1 1/2 inches up the sides.
- The order of topping layers is very important to achieving a crisp bottom pizza crust. Begin with the sausage. Evenly lay the sausage on the dough, followed by the mozzarella and marinara. Sprinkle the garlic and oregano on top. Finish with the Parmesan and drizzle with the remaining 2 tablespoons olive oil.
- Place the skillet pizza on the bottom rack of the oven and cook until the edge of the crust is golden brown and crusty, 30 to 35 minutes. Remove and let rest for 5 minutes before serving.
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CRISPY CHEESY PAN PIZZA RECIPE | KING ARTHUR BAKING
From kingarthurbaking.com
4.8/5 Calories 380 per servingTotal Time 16 hrs 25 mins
- Weigh your flour; or measure it by gently spooning it into a cup, then sweeping off any excess. , Place the flour, salt, yeast, water, and 1 tablespoon (13g) of the olive oil in the bowl of a stand mixer or other medium-large mixing bowl.
- Stir everything together to make a shaggy, sticky mass of dough with no dry patches of flour. This should take 30 to 45 seconds in a mixer using the beater paddle; or about 1 minute by hand, using a spoon or spatula. Scrape down the sides of the bowl to gather the dough into a rough ball; cover the bowl.
- After 5 minutes, uncover the bowl and reach a bowl scraper or your wet hand down between the side of the bowl and the dough, as though you were going to lift the dough out. Instead of lifting, stretch the bottom of the dough up and over its top. Repeat three more times, turning the bowl 90° each time. This process of four stretches, which takes the place of kneading, is called a fold.
- Re-cover the bowl, and after 5 minutes do another fold. Wait 5 minutes and repeat; then another 5 minutes, and do a fourth and final fold. Cover the bowl and let the dough rest, undisturbed, for 40 minutes. Then refrigerate it for a minimum of 12 hours, or up to 72 hours. It'll rise slowly as it chills, developing flavor; this long rise will also add flexibility to your schedule. , About 3 hours before you want to serve your pizza, prepare your pan. Pour 1 1/2 tablespoons (18g) olive oil into a well-seasoned cast iron skillet that’s 10” to 11” diameter across the top, and about 9” across the bottom. Heavy, dark cast iron will give you a superb crust; but if you don’t have it, use another oven-safe heavy-bottomed skillet of similar size, or a 10” round cake pan or 9” square pan. Tilt the pan to spread the oil across the bottom, and use your fingers or a paper towel to spread some oil up the edges, as well. , Transfer the dough to the pan and turn it once to coat both sides with the oil.
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Reviews 1Category DinnerCuisine ItalianTotal Time 55 mins
- If the pizza dough was refrigerated, let it sit at room temperature for about 30 minutes - 1 hour before shaping.
- Roll pizza dough into a 14-inch circle. Place the dough in the prepared skillet, pressing the dough about 2 inches up the sides of the pan.
- Sprinkle with 1 ½ cups of the mozzarella. Add sausage and pepperoni. Spread marinara sauce over top. Sprinkle with Parmesan, remaining ½ cup mozzarella.
PERFECT CAST IRON PIZZA | EASY, NO-FAIL RECIPE - EASY DINNER …
From easydinnerideas.com
5/5 (6)Total Time 30 minsCategory 5 Ingredients Or LessCalories 181 per serving
- Remove the heated skillet from the oven (carefully, as it will be extra hot!) and turn the oven temperature down to 400°F.
- Working quickly, coat the bottom and sides of skillet lightly with olive oil. We like to do this with a pastry brush.
- Carefully add the pizza dough into the skillet and move it to fit inside the skillet as needed. Lightly brush olive oil on the edges of the pizza crust.
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