Deep Dish Cast Iron Pizza: A Step-by-Step Guide to Chicago-Style Perfection

Craving that iconic, cheesy, saucy slice of Chicago deep dish pizza but can’t make it to the Windy City? Fear not! You can recreate this culinary masterpiece right in your own kitchen using a cast iron skillet. This guide will walk you through every step of making a truly authentic and delicious deep dish cast iron pizza, from crafting the perfect crust to layering the ingredients like a pro.

What Makes Deep Dish Pizza Special?

Before we dive into the recipe, let’s understand what sets deep dish pizza apart from its thinner-crusted cousins. Deep dish, originating in Chicago, is characterized by:

• A Tall, Buttery Crust: The crust is thick and stands tall, resembling a pie more than a traditional pizza. It’s often made with cornmeal or semolina for a slightly gritty texture and a buttery flavor.
• Reverse Layering: Unlike most pizzas, deep dish features a layer of cheese directly on the crust, followed by toppings, and finally, a generous layer of chunky tomato sauce on top. This layering prevents the crust from becoming soggy.
• Abundant Cheese: Deep dish pizza is known for its copious amounts of mozzarella cheese. It’s not shy on cheese!
• Long Baking Time: The thick crust requires a longer baking time to ensure it’s cooked through.

The Essential Equipment: A Cast Iron Skillet

A cast iron skillet is crucial for achieving that perfect deep-dish texture. Here’s why:

• Heat Retention: Cast iron retains heat incredibly well, ensuring even cooking and a crispy crust.
• Versatility: It can go directly from the stovetop to the oven.
• Seasoning: A well-seasoned cast iron skillet has a naturally non-stick surface.

If you don’t already have a cast iron skillet, a 10-12 inch skillet is ideal for this recipe. Make sure it’s well-seasoned for optimal results.

The Deep Dish Cast Iron Pizza Recipe

Here’s a detailed recipe to guide you through making your own Chicago-style deep dish pizza:

Yields:

6-8 servings

Prep time:

45 minutes (plus 1-2 hours for dough to rise)

Cook time:

45-55 minutes

Ingredients:

For the Crust:

• 2 cups all-purpose flour, plus more for dusting
• ½ cup yellow cornmeal (optional, but recommended for authentic flavor)
• 1 teaspoon salt
• 1 teaspoon sugar
• 1 packet (2 ¼ teaspoons) active dry yeast
• ¾ cup warm water (105-115°F)
• ¼ cup olive oil, plus more for greasing the skillet
• 2 tablespoons unsalted butter, melted

For the Filling:

• 1 pound mozzarella cheese, sliced or shredded
• ½ pound Italian sausage, cooked and crumbled (or other toppings of your choice, such as pepperoni, mushrooms, peppers, etc.)
• 1 (28-ounce) can crushed tomatoes
• 2 cloves garlic, minced
• 1 teaspoon dried oregano
• ½ teaspoon dried basil
• ¼ teaspoon red pepper flakes (optional)
• Salt and pepper to taste
• Grated Parmesan cheese, for garnish (optional)

Equipment:

• 10-12 inch cast iron skillet
• Large mixing bowl
• Measuring cups and spoons
• Pizza cutter or knife

Instructions:

Part 1: Making the Crust

1. Activate the Yeast: In a large mixing bowl, combine the warm water, sugar, and yeast. Let it sit for 5-10 minutes until foamy. This indicates that the yeast is active and ready to use. If it doesn’t foam, your yeast might be old, and you should start with a fresh packet.
2. Combine Dry Ingredients: In the same bowl, add the flour, cornmeal (if using), and salt. Whisk together to combine the dry ingredients evenly.
3. Add Wet Ingredients: Pour the olive oil and melted butter into the dry ingredients.
4. Mix the Dough: Using a wooden spoon or your hands, mix the ingredients until a shaggy dough forms.
5. Knead the Dough: Turn the dough out onto a lightly floured surface and knead for 5-7 minutes, until it becomes smooth and elastic. If the dough is too sticky, add a little more flour, one tablespoon at a time. If it’s too dry, add a teaspoon of water at a time.
6. First Rise: Grease a clean bowl with olive oil. Place the dough in the bowl, turning to coat it with oil. Cover the bowl with plastic wrap or a clean kitchen towel. Let the dough rise in a warm place for 1-2 hours, or until it has doubled in size. The rising time will depend on the temperature of your room.
7. Prepare the Cast Iron Skillet: While the dough is rising, generously grease the cast iron skillet with olive oil. Pay special attention to the sides, as this will help the crust release easily after baking.
8. Punch Down the Dough: Once the dough has doubled, punch it down to release the air.
9. Shape the Dough in the Skillet: Transfer the dough to the prepared cast iron skillet. Using your fingers, press the dough evenly across the bottom and up the sides of the skillet, creating a tall crust. The crust should reach all the way up to the rim of the skillet.
10. Second Rise (Optional): For an even lighter and airier crust, cover the skillet with plastic wrap and let the dough rise for another 30 minutes. This step is optional, but it can improve the texture of the crust.

Part 2: Preparing the Filling

1. Cook the Sausage (if using): If you’re using sausage, cook it in a skillet over medium heat until browned and crumbled. Drain off any excess grease. Set aside. You can also use other pre-cooked toppings like pepperoni or vegetables.
2. Make the Tomato Sauce: In a medium saucepan, combine the crushed tomatoes, minced garlic, oregano, basil, red pepper flakes (if using), salt, and pepper. Simmer over low heat for 15-20 minutes, stirring occasionally, to allow the flavors to meld. Taste and adjust seasonings as needed. The sauce should be slightly thick and flavorful.
3. Prepare the Cheese: Slice or shred the mozzarella cheese. If using fresh mozzarella, pat it dry with paper towels to remove excess moisture.

Part 3: Assembling the Pizza

1. Layer the Cheese: Spread an even layer of mozzarella cheese over the bottom of the crust in the cast iron skillet. Make sure to cover the entire surface of the dough.
2. Add the Toppings: Sprinkle the cooked sausage (or other toppings) evenly over the cheese. Distribute the toppings as desired.
3. Top with Sauce: Pour the tomato sauce over the toppings, spreading it evenly to cover the entire surface. Leave a small border of crust exposed around the edge.
4. Garnish (Optional): Sprinkle grated Parmesan cheese over the sauce for added flavor.

Part 4: Baking the Pizza

1. Preheat the Oven: Preheat your oven to 425°F (220°C).
2. Bake the Pizza: Place the cast iron skillet in the preheated oven and bake for 45-55 minutes, or until the crust is golden brown and the cheese is melted and bubbly. The baking time may vary depending on your oven.
3. Check for Doneness: To ensure the crust is cooked through, insert a knife into the center of the pizza. If it comes out clean, the pizza is done. If not, bake for a few more minutes.
4. Cool Slightly: Remove the pizza from the oven and let it cool in the skillet for 5-10 minutes before slicing. This will allow the cheese to set slightly and make it easier to slice.
5. Slice and Serve: Use a pizza cutter or a sharp knife to slice the pizza into wedges. Serve immediately and enjoy!

Tips for the Perfect Deep Dish Pizza

• Use High-Quality Ingredients: The better the ingredients, the better the pizza. Opt for fresh, high-quality mozzarella, flavorful sausage, and ripe tomatoes.
• Don’t Overcrowd the Skillet: While deep dish pizza is known for its abundance of toppings, avoid overfilling the skillet, as this can make the crust soggy.
• Adjust Baking Time as Needed: Every oven is different, so keep an eye on the pizza while it’s baking and adjust the baking time as needed to ensure the crust is cooked through.
• Let it Cool Slightly: Resist the urge to slice the pizza immediately after removing it from the oven. Allowing it to cool slightly will make it easier to slice and prevent the cheese from running everywhere.
• Experiment with Toppings: While sausage is a classic deep dish topping, feel free to experiment with other toppings of your choice, such as pepperoni, mushrooms, onions, peppers, spinach, or olives.
• Use a Pizza Stone (Optional): Place a pizza stone on the rack below the cast iron skillet to help distribute heat more evenly and create an even crispier crust.
• Don’t Be Afraid of the Mess: Deep dish pizza can be a bit messy to eat, but that’s part of the fun! Embrace the saucy, cheesy goodness and enjoy.
• Proper Skillet Seasoning: A well-seasoned cast iron skillet is key to preventing sticking and ensuring easy removal of the pizza. Season your skillet regularly by coating it with a thin layer of oil and baking it in a hot oven.
• Par-bake the crust: For an extra crispy crust, you can par-bake the dough-lined skillet for 10-15 minutes at 350°F (175°C) before adding the toppings. This helps set the crust and prevent it from becoming soggy.
• Butter the Crust Edge: After the pizza is assembled but before baking, brush the exposed edge of the crust with melted butter. This will give it a beautiful golden-brown color and a delicious buttery flavor.

Variations and Additions

The beauty of deep dish pizza is its versatility. Here are a few ideas to customize your pizza:

• Vegetarian Deep Dish: Load up with mushrooms, onions, peppers, spinach, artichoke hearts, and olives.
• Meat Lovers: Combine sausage, pepperoni, bacon, and ground beef for a hearty and meaty pizza.
• Hawaiian: Add ham and pineapple for a sweet and savory twist.
• Spicy Deep Dish: Incorporate spicy sausage, jalapenos, and red pepper flakes.
• Pesto Deep Dish: Replace the tomato sauce with pesto for a vibrant and flavorful pizza.

Serving Suggestions

Deep dish pizza is a meal in itself, but here are a few serving suggestions:

• Side Salad: A simple green salad with a vinaigrette dressing is a refreshing complement to the rich and cheesy pizza.
• Garlic Bread: Serve with warm garlic bread for dipping into the sauce.
• Coleslaw: A creamy coleslaw adds a nice crunch and contrast to the pizza.
• Italian Soda: Wash it all down with a refreshing Italian soda.

Storage and Reheating

Storage: Leftover deep dish pizza can be stored in the refrigerator for up to 3 days. Wrap it tightly in plastic wrap or place it in an airtight container.

Reheating: To reheat, preheat your oven to 350°F (175°C). Place the pizza slices on a baking sheet and bake for 10-15 minutes, or until heated through. You can also reheat it in a skillet over medium heat or in the microwave, but the crust may not be as crispy.

Conclusion

Making deep dish cast iron pizza at home might seem intimidating, but with this detailed guide, you’ll be creating restaurant-quality pizza in no time. The combination of the buttery crust, the generous layers of cheese and toppings, and the flavorful tomato sauce is a true delight. So gather your ingredients, fire up your oven, and get ready to experience the magic of Chicago deep dish in your own kitchen! Enjoy!