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."
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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!
Be aware: This recipe makes A LOT of pizza dough. I had MORE than enough for my two cast irons, a 12 inch and 8 inch, and even though the dough was super thick.
Taste is good, but a lot of dough.
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 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!
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.
Using a cast iron skillet is a great idea. Since this makes a lot of dough I made two pizzas; one in a 12 inch skillet and another in a 10 inch skillet. I also subbed one cup of whole wheat flour for one cup of A/P flour because we like a whole wheat type of crust. One pizza was a meat lovers pizza with Italian sausage, ham and pepperoni and the other was a supreme type pizza with meats,green pepper, red onion and mushrooms. I also like extra cheese so I doubled that.
Cooked both at 430 degrees for 25 minutes and they were done. Brushed both crusts with the butter and garlic powder mixture.
Excellent!!! Will make this again and again.
Measuring from the top, I used a 10" pan. It was a perfect "Deep dish" pizza, chock full of toppings. I would not want any less dough at all or it would not be a deep dish pizza. Thanks for sharing your recipe, Sara
* I added my photo, it is up top in the description now.
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.
* 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
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