My Big Fat Dutch Oven Deep Dish Pizza
Just reading the title makes me hungry! Normally when we make pizza we make a hand tossed crust but we’ve been craving a real pizza pie.
We found a recipe that used a cast iron skillet and and decided to give it a try.
1 3/4 cups flour (7.7 oz.)
1/4 cup cornmeal (40 g.)
1/2 tsp. Salt
1/2 package dry yeast
1/2 cup plus 1 1/2 tb. water (4.75 oz.)
- Assemble the above as you would any yeast dough, and let it rise once. I like to let the dough rise overnight in the fridge.
- Put the dough into a non-reactive container, cover and let rise. If time permits, let the dough rise in the fridge overnight.
- Into an oiled 10 1/2 inch cast iron skillet, pat or roll the dough out dough to cover the bottom, and about 1 and 1/2 inches up the sides. If the sides of the dough don’t want stay up, and they tend to shrink back down, don’t worry. As the topping ingredients fill the pizza during assembly, it is easy to push the sides back up, by pressing down into the “corners” of the skillet. The filled pizza will keep the sides in tact.
1/2 pound of shredded cheese (We used equal parts mozzarella and jack)
1/2 pound cooked crumbled sausage (we used sliced)
2 chopped cloves of garlic
One 14 ounce can of chopped tomatoes, drained well in a strainer.
1 1/2 tsps. dried Oregano, crumbled
2 tb. (.5 oz) Parmesan cheese
Place cast iron skillet onto the middle rack of a COLD gas oven. Turn the heat to 500. When it reaches that temp, turn the oven down to 400, and let the pizza bake for 30 minutes. In a gas oven, only the bottom heating element is used during the preheat, and the toppings will not burn during the fairly long preheat to 500 degrees, and the 30 minute bake time at 400 degrees.