This easy deep dish pizza is filled with cheese and sausage and uses a quick and easy homemade dough, all cooked up in a cast iron skillet!
I first posted this recipe back in 2014 and it's still my husband's favourite :) Since I was making it for him again this past weekend, I took the opportunity to update the photos and do a quick video of it coming together in my kitchen. If you haven't tried it yet, I do hope you get a chance to try it. It's a great pizza!
If you were to ask my husband, there would be no question that he would pick this as his favourite pizza. Oh sure, he eats my thin-crust prosciutto, goat cheese and arugula pizza and I think he likes it well enough. But this pizza - this is the one he really loves. I know that because he tells me that each and every time I make it.
I can hardly blame him. What's not to love? Layers of cheese, sausage and bacon, topped off with a great pizza sauce and Parmesan cheese. It's luscious, even to thin-crust, gourmet pizza loving people like me. Think of this one as an upside down pizza, as the cheese is on the bottom, followed by the meat and then topped with the sauce. While you may be tempted to put mozzarella on the top, trust me, a dusting of Parmesan is all you need, as there is plenty of cheese inside this one.
The crust on this one is different from my usual pizza crust. First, it has cornmeal in it, with gives it great flavour and texture. It cooks up to a crisp layer on the outside, but soft and a little more bread-like on the inside. As for the sauce, I've included a recipe for homemade sauce, but you can (and I often do) use store-bought pizza sauce. You'll need about 1 1/2 cups of pizza sauce, or enough to make a generous top layer of sauce.
This dough is also a nice quick-rise dough, so you don't need to start it many hours ahead. In fact, if you start an hour out, you can make the sauce and cook the meats while the dough rises. Quickly assemble the pizza once the dough has risen for the hour and pop it in to the oven for 35-40 minutes. Once baked, this pizza is sturdy enough to be able to pop the whole thing nicely and easily out of the skillet and on to a cutting board.
Cook's Notes for Cast Iron Skillet Deep Dish Pizza
The amount of dough in the recipe below is perfect for a 10-inch top diameter skillet. It's the perfect amount for a 10-inch skillet. If your skillet is larger, it will still work, but be a little thinner, so cooking time may be a bit less.
The crust on this deep dish pizza is a special, thick, almost bread-like crust, so it isn't your typical pizza dough. It's perfect with the hearty fillings and part of what makes this dish sliceable :) As such, while you could use a ready-made pizza dough in place of this one, it will cook and taste differently and may not hold up as well with all the fillings.
Be sure to cut your mozzarella cheese in thick slices - 1/2 inch or so - to get the full, ooey gooey, melted cheese experience.
If you'd like even more meat, a layer of pepperoni slices above the cheese is a nice addition (or salami, ham etc.)
Watch my Skillet Deep Dish Pizza come together! (Audio)
Seasons and Suppers Recommends
Want to add a Cast Iron Skillet to your kitchen? This one would fit the bill perfectly!
Lodge Pre-Seasoned 10.25-inch Cast Iron Skillet
Cast Iron Skillet Deep Dish Pizza
Ingredients
For the dough:
- 3/4 cup warm water
- 1 Tbsp. instant or active dry yeast
- 1/4 cup cornmeal
- 1 1/2 cups all-purpose or bread flour
- 2 Tbsp. olive oil
- 1 Tbsp. honey or sugar
Pizza Sauce: (or you can use 2 cups of store-bought pizza sauce)
- 28oz can whole peeled tomatoes in juice
- 2 Tbsp. olive oil
- 1 small onion finely diced
- 1 clove garlic finely chopped
- 3 to 4 fresh basil leaves
- 1 tsp. dried oregano
- Pinch salt
- Pinch fresh ground black pepper
- Pinch sugar
For the pizza:
- 1 1/2 (10oz/284g) balls Mozzarella cheese cut in 1/2-inch thick slices
- 4 8-inch Hot or Mild Italian sausage links casing removed, crumbled and cooked
- 1/2 cup Freshly grated Parmesan cheese for topping
- 5-6 fresh basil leaves chopped
Instructions
- If you are using active dry yeast, combine the yeast in the water and let sit for 5 minutes. For instant yeast, you can just combine the yeast with the dry ingredients.
- In a large bowl or the bowl of your stand mixer fitted with a kneading hook, combine 1 cup of the flour, cornmeal and instant yeast (if using instant). Add the water (or yeast/water if using active dry yeast), olive oil and honey or sugar. Stir until moistened. Add more flour in 1/4 cup increments until you achieve a soft dough that is neither sticky or stiff. Remove dough to a well-oiled large bowl and let rise at room temperature for 1 hour.
- While dough is rising, prepare the pizza sauce. Empty the can of tomatoes into a mixing bowl and coarsely crush the tomatoes with a fork or your hands, leaving them just a little chunky. In a heavy bottom 2-quart saucepan over medium-high heat, add the olive oil. Add the onions and saute until slightly translucent. Add the garlic and saute about a minute until golden. Add the crushed tomatoes. Stir well and bring to a simmer. Season with salt and pepper, to taste. Add the fresh basil and oregano. You can add a touch of sugar if tomatoes are tart. Simmer on a low, stirring often for at least 15 minutes. Remove from heat and allow to cool at room temperature until needed.
- While sauce is simmering, cook your sausage. If your sausage is links in casing, cut a slit down the casing and remove the sausage from the casing. Discard casing. Cook sausage in a skillet, breaking up into small pieces with a spoon, until cooked and browned. Set aside until needed.
- Preheat oven to 425° F. Grease the bottom and sides of cast-iron frying pan with olive oil and lightly dust with additional cornmeal.
- When dough is ready, scrape onto a well-floured surface (dough will seem sticky at this point, but will be fine with the additional flour on the counter. With a rolling pin, roll dough into a circle a little bigger than the bottom of your skillet. If it's sticky, dust with more flour as needed. Transfer dough to prepared cast-iron frying pan and press into bottom and up the sides about 2/3 of the way up. Cover bottom of pizza completely with a generous layer of mozzarella cheese. Top with sausage and then chopped basil leaves. Top with all of the pizza sauce and sprinkle top generously with freshly-grated Parmesan cheese. *You don't want your crust to extend too much higher than your filling, or the exposed part at the top will overcook. If it extends too high once your filling is in, push or crimp it down to closer to the level of your filling.
- Bake in pre-heated 425° F. oven for about 30 minutes. Check at 30 minutes. If crust is dark enough, cover loosely with a sheet of tinfoil and cook about 10 minutes longer, to be sure the crust is cooked. Remove from oven and allow to cool in pan for 5 minutes. Using a spatula, carefully remove pizza to a cutting board and cut into pieces with a sharp knife.
Byron says
Can this pizza be pre-made, up to the point of putting it into the oven, then refridgerated for a few hours before baking? Have friends coming from out of town and I want to make this for them, they've never had a Chicago style deep dish pizza, but I don't want to spend a lot of time in the kitchen getting it ready while they are here... would like to have the oven preheated and the pizza made and in the fridge, then put it in the oven when they get here.... would that work?
Jennifer says
I'm not really sure, Byron. My only concern would be the crust would keep rising in the fridge for those few hours. The cool temperature should slow the rising, but I'm not completely sure. The other option would be to bake it off ahead, then refrigerate and re-warm in a 350F oven, loosely covered with foil until warmed through.
Veronica says
Holy smokes this was amazing! We've never had deep dish style pizza. Made thisrrecipe tonight in Northern BC and it was a hit! Worth every minute of prep and every dirty pan. Was inhaled promptly. Fantastic! Thank you!
Jennifer says
So glad to hear, Veronica! Thanks! It's a favourite of my husband and he requests it often. I have to confess that sometimes I do a "speedy" version, for when time or energy is tighter. I cook off the sausage ahead and refrigerate. Then I use a store-bought pizza sauce for the topping. Not quite as nice as the homemade sauce, but comes together in a lot less time :)
Kim says
We made this last night and followed the directions thoroughly. This was a great recipe that we will definitely make again. The crust was crispy on the outside and softer in the middle, just as it should be. Thanks for the great dinner!
Jennifer says
So glad you enjoyed it, Kim :) It's in regular rotation here, as it's a favourite of my husband. He loves the hearty pizzas! Thanks so much.
Andy B says
I recently found your recipe whilst browsing for things to make in my new skillet, literally just finished eating this pizza and oh my god it’s good! Thank you so much for this!
Jennifer says
Hi Andy and so glad you enjoyed this! My husband's favourite pizza, so it's in regular rotation in this house :)
Chris Scheuer says
I'd be asking for this again and again too Jennifer! It looks amazing. I never seem to grow tired of pizza!
Jennifer says
Thanks Chris and I have to admit, I do enjoy this one, too. A nice, hearty pizza!
Mary Ann | The Beach House Kitchen says
My oldest son Sean loves deep dish pizza Jennifer! I can't wait to make this when he comes home to visit! It looks absolutely mouth-watering!
Jennifer says
Thanks Mary Ann and he will definitely love this one!
Dawn - Girl Heart Food says
I do love my thin crust pizza, Jennifer, but this? This looks so decadent! And all that cheese and cooked in a skillet?! Gotta try this one and I know my hubby will love too! Great weekend recipe with a cold beer or glass of vino ;) Pinned!
Jennifer says
Thanks so much, Dawn!
sue | theviewfromgreatisland says
You are the master (mistress?) of the cast iron skillet Jennifer, this pizza looks epic and totally blows all those puny flatbread versions off the map!!
Jennifer says
Thanks Sue :) The skillet is the perfect pan for pizza like this!
Teila says
Made this for the first time tonight. I’ve had pizza from Chicago but my fiancé hasn’t I was excited to try this recipe because we just bought a new skillet. Anyway it turned out amazing! Tastes just like the restaurant I remember and I’m sitting in my living from in Ohio. Lol. Thanks so much for sharing the recipe.
Jennifer says
So glad to hear, Teila :) Thanks so much!
annie@ciaochowbambina says
My hubby will love this! As will I, of course! Gorgeous pictures and fun video! Thanks for re-sharing this beauty!
Jennifer says
Thanks so much, Annie :)
Tricia @ Saving Room for Dessert says
I have to say, this pizza looks incredible. I've had the real deal in Chicago and often dream of eating it again some day. Maybe I just need to make my own! LOVE your video :) Your husband has good taste!
Jennifer says
Thanks Tricia and yes, he requests this one on a regular basis :)
Tricia @ Saving room for dessert says
Trying to make a skillet pizza today - hope it turns out great like yours :) Pinning!
Jennifer says
Thanks Tricia and I'm sure it will :)
Lise says
Salt in dough?
Jennifer says
No, but feel free to add a bit if you like.
Nima says
This was outstanding! Thank you so much for sharing your recipes. I have made this and the garlic chicken and both made for a perfect meal. With great appreciation, I look forward to making more of your delicious recipes!!
Jennifer says
Thanks Nima. So glad you enjoyed it. It's a favourite in our house :)
Carrie says
I made this for dinner last night. It was incredible! My husband and I ate over half of it. Thanks for the terrific recipe.
Jennifer M says
So glad you enjoyed it, Carrie. Thanks for coming back to let me know. Now your husband is going to be requesting it every Friday night now, too ;)
MB says
Hi Jennifer, You may know that I discovered your blog a few weeks ago, and have been inspired by every single post... I absolutely adore your blog. I suspect you are nowhere near to a new blogger, but I wanted to let you know that I have nominated you for the Liebster Award anyway.... You can go to http://bourbonandbrownsugar.wordpress.com/ for the details. A little thank you for the inspiration :)
Jennifer M says
Thanks you so much, MB. I am honoured and appreciate your kind words :)
Amy | Club Narwhal says
Jennifer, I think I physically swooned when I saw this because it made all my pizza dreams come true! Your husband is right to love this :) I have only made deep dish pizza once at home and it was mostly all a plan to seduce the man who would eventually became my husband. Worked like a charm! Can't wait to try this.
Jennifer M says
That's hilarious, Amy :) This is definitely man-wooing food!
Chung-Ah | Damn Delicious says
I know what I'm having for dinner tonight!
Jennifer M says
Highly recommend, Chung-Ah! (Hope your puppy is feeling better)
cheri says
never thought about baking the pizza in a cast iron skillet, sounds like a really great idea, love this!
Jennifer M says
Thanks Cheri. Hope you can try it!
Laura (Tutti Dolci) says
I love the idea of baking pizza in a skillet, what a great idea!
Jennifer M says
Thanks Laura. It cooks pizza perfectly!
Crystal | Apples & Sparkle says
Wow! That looks soooo good! And I really love that you made yours in a cast iron skillet. That seems like a great choice. I love your blog. : )
Jennifer M says
Thanks so much, Crystal. This pizza cooks so perfectly in a skillet! And thanks for stopping by so I could discover your great blog as well. Subscribed so I can follow along with your kitchen adventures, too :)
Sophie says
No way, girl! I JUST made deep-dish pizza last night, in my cast-iron for the first time ever! It made SUCH a huge pizza! I wish I had read your tip about not letting the dough up the sides higher than the filling.... but I learned my lesson. What a feast! Mine had Italian sausage, black olives, onions and peppers and mushrooms. It was way too much filling. Or maybe that's how deep-dish is really supposed to be? ;) This post came at such a fun time, I'm sure your husband LOVED it and I'm sure mine would, too! Will try your version next time!
Jennifer M says
That’s weird timing! :) I’m probably a purist, but my favourite version of this pizza is just with the sausage and bacon. The crust on this one is different from regular pizza. Love the cornmeal in it and it’s thick enough to hold all that stuff in.
bellini says
I imagine baking pizza in a cast iron skillet gives the crust an altogether different crispiness that I know we would love on a "mans" pizza like this one or any combination of toppings we like.
Jennifer M says
Cast iron does make a great crust, for sure. We have thrown all manner of things in to this pizza. I've found it works best to put extras on the inside, rather than on top. Sauteed mushrooms or olives are great in this one!