Recipe by Sarah Stone
"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."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
2 1/4 teaspoons
active dry yeast
1 1/4 cups
warm water (110 degrees F (43 degrees C))
bulk pork sausage
1 (3.5 ounce) link
bulk Italian sausage
shredded mozzarella cheese
I made two of these pizzas. On the first one, I used the full amount of dough in my large cast iron skillet. On the second pizza, I used about 2/3 of the dough. I found that both pizzas had too much dough for our tastes. I will make it again, but make two pizzas with one recipe of the dough, and I believe that we will STILL have deep dish pizzas. The taste is good; I love the texture that the cast iron brings to the crust. Good recipe...you just have to love a tremendous amount of crust/dough in order for this recipe to be exactly for you! Ours turned out way thicker than the picture shown. I will try to upload the picture of our first pizza. Thx for the recipe!
True Chicago deep dish pizza will have some corn meal in the dough. Replace about 1/2 cup flour with 1/2 cup course corn meal. You can't get that true crunchy flavor of the crust without the corn meal. Laura was also correct on the sought. Deep Dish does not mean thick crust.
I have a "Pizza Maker", which is basically a deep dish pizza pan with a heating element. You put everything together in it and close the lid and it bakes the pizza. I have been looking for a dough recipe that made the right amount, since most make too much. This was it. It came out amazing. I took it from the pizza maker and stuck it under the broiler for a few mins to brown the cheese and it was perfect. Thanks!
Great recipe, pizza crust was chewy, but not tough. I added more cheese. Instead of canned or jarred pizza sauce, I used "Delicious Pizza Sauce Recipe" from allrecipes.
I've tried this recipe twice, the first time I used all the dough but it seemed like far too much, 2nd time I used about 1/2 and that was in a massive 15" cast iron skillet. I also added cheese inside the crust with some garlic butter too. Amazing! 1/2 the dough works great and can make two pizzas.
This was delicious, easy & fun to make with my son! Directions were easy and the end result was delicious. I would add a little garlic seasoning to sprinkle over the top when you put it in the oven.
My family loved this pizza. It took longer to bake (at 400 degrees it took 35 min to get golden brown). I followed the crust recipe exactly and I thought the dough was the right amount for a "deep dish" pizza. I upped the cheese from 1/3 cup per layer to 2/3 cup per layer and will even go a little heavier next time.
25 minutes is not enough!! It was a soft, doughy mess. I put it back in for another 30 and it was actually cooked
* Percent Daily Values are based on a 2,000 calorie diet.
Deep-Dish Cast Iron Pizza
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 272
Get cute n’ creepy recipes to feed all your little monsters.
It’s everything you need to cook your best. Learn more about Allrecipes Cooking School.
All the game-day eats you need to crush the tailgate competition.
See how to make a white pizza with ham, asparagus, and two cheeses.
See how to make a pesto and potato pizza.
A spicy pizza topped with hot Italian sausage, eggs, and arugula.