Deep-Dish Pizza
Learn how to make deep-dish pizza in a cast-iron skillet at home. This recipe makes a thick crust topped with a no-cook sauce, savory toppings and plenty of melty cheese.
Ingredients
- 3-1/2 cups all-purpose flour
- 1/4 cup cornmeal
- 1/4 ounce quick-rise yeast
- 1-1/2 teaspoons sugar
- 1/2 teaspoon salt
- 1 cup water
- 1/3 cup olive oil
Toppings:
- 6 cups shredded part-skim mozzarella cheese divided
- 28 ounces diced tomatoes well drained
- 8 ounces tomato sauce
- 6 ounces tomato paste
- 1/2 teaspoon salt
- 1/4 teaspoon each garlic powder dried oregano, dried basil and pepper
- 1 pound bulk Italian sausage
- 48 slices pepperoni
- 1/2 pound sliced fresh mushrooms
- 1/4 cup grated Parmesan cheese
Instructions
- 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 down dough; divide in half. Roll each portion into an 11-in. circle. Press dough onto the bottoms and up the sides of 2 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 each of the sausage, pepperoni and mushrooms, and 1 cup mozzarella. Sprinkle with 2 tablespoons Parmesan cheese.
- Cover and bake at 450° for 35 minutes. Uncover; bake until lightly browned, about 5 minutes longer.