The Ultimate Deep Dish Pizza Recipe in a Cast Iron Skillet

If you’ve ever sunk your fork into a bubbling, cheesy, saucy deep dish pizza, you know it’s not just food—it’s an experience. That flaky, golden crust climbing high up the sides, layers of melty mozzarella, chunky tomato sauce spiced just right, and that satisfying crunch-meets-chew bite at the end… it’s pure comfort.

Now, here’s the secret: you don’t need to be in Chicago to enjoy it. You don’t even need a fancy pizza oven. What you do need is a trusty cast iron skillet. This deep dish pizza recipe has been perfected through trial and error in my own kitchen, and today I’m going to share the exact method I use to get that restaurant-quality pie at home.

Grab your skillet, roll up your sleeves, and let’s make the kind of pizza that makes people close their eyes after the first bite.

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Ingredients You’ll Need

Here’s everything you’ll need to make the perfect deep dish pizza in cast iron. Don’t worry, the list looks long, but it’s simple stuff you probably already have in your pantry.

Ingredient	Measurement
All-purpose flour	3 ½ cups
Warm water (110°F)	1 ¼ cups
Olive oil	¼ cup + 2 tbsp
Cornmeal	2 tbsp (for dusting & crust flavor)
Instant yeast	2 ¼ tsp (1 packet)
Sugar	1 tbsp
Salt	2 tsp
Mozzarella cheese (low-moisture, shredded)	4 cups
Parmesan cheese (grated)	½ cup
Italian sausage (cooked & crumbled)	1 cup
Pepperoni slices	½ cup
Green bell pepper (sliced)	½ cup
Onion (thinly sliced)	½ cup
Mushrooms (sliced)	½ cup
Canned whole tomatoes (28 oz)	1 can
Garlic (minced)	3 cloves
Dried oregano	1 tsp
Dried basil	1 tsp
Crushed red pepper flakes	½ tsp
Salt & black pepper	To taste

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Step-by-Step Instructions

Here’s where the fun begins. Deep dish pizza is all about layers, and when you’re working with a cast iron skillet, you get unbeatable heat retention and that beautiful crispy bottom crust.

1. Make the Dough

• In a large mixing bowl, combine warm water, yeast, and sugar. Let it sit for 5–7 minutes until foamy.
• Add flour, salt, and ¼ cup olive oil, then mix until the dough comes together.
• Knead for about 8 minutes (by hand or stand mixer) until smooth and elastic.
• Lightly oil a bowl, place the dough inside, cover, and let it rise for about 1–1.5 hours, or until doubled in size.

Pro tip: For that signature Chicago-style bite, sprinkle a bit of cornmeal into the dough—it gives it a lovely texture.

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2. Prepare the Sauce

• In a saucepan, heat 2 tbsp olive oil over medium heat.
• Add garlic and sauté for 1 minute until fragrant.
• Crush the canned tomatoes with your hands or a masher, then add them to the pan.
• Stir in oregano, basil, crushed red pepper, salt, and black pepper.
• Simmer uncovered for 20–25 minutes until thick and rich.

This sauce isn’t a quick afterthought—it’s the heart of the pizza. Keep it chunky, bold, and slightly sweet.

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3. Assemble the Pizza in Cast Iron

• Preheat your oven to 475°F (245°C).
• Punch down the risen dough and roll it into a large circle, about 2 inches wider than your cast iron skillet.
• Grease the skillet with olive oil, then sprinkle in a little cornmeal.
• Gently press the dough into the skillet, making sure it climbs up the sides.
• Now comes the layering:
  1. First, add shredded mozzarella (yes, cheese before sauce—it prevents a soggy crust).
  2. Then layer your sausage, pepperoni, veggies, and mushrooms.
  3. Pour the tomato sauce evenly over the top.
  4. Finish with extra mozzarella and a sprinkle of Parmesan.

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4. Bake It to Perfection

• Place the skillet on the middle rack of your oven.
• Bake for 25–30 minutes, until the crust is golden brown and the cheese is bubbling.
• Let it rest for 10 minutes before slicing—this helps the layers set.

Cut into wedges, and you’ll see those beautiful strata of crust, cheese, toppings, and sauce.

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Tips & Tricks for the Best Deep Dish Pizza

• Don’t skimp on cheese. Deep dish is all about indulgence. Low-moisture mozzarella works best—it melts beautifully without making the pizza watery.
• Layer smart. Always put cheese on the bottom, then toppings, then sauce on top. It’s the secret to avoiding a soggy crust.
• Preheat your cast iron. If you want an extra crispy bottom, place the skillet in the oven while it preheats. Add the dough only once the skillet is hot.
• Play with toppings. Sausage and pepperoni are classics, but roasted veggies, spinach, or even chicken can be amazing here.
• Rest before cutting. I know it’s hard, but waiting 10 minutes saves you from a saucy mess.

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Frequently Asked Questions

Q: Can I make the dough ahead of time?
Yes! You can refrigerate the dough overnight. Just let it come to room temperature before pressing it into the skillet.

Q: Do I need a cast iron skillet?
You’ll get the best results with cast iron because of its heat retention, but you can also use a deep cake pan or Dutch oven.

Q: Can I use fresh tomatoes for the sauce?
Absolutely. Just make sure to cook them down until thick, or your pizza will be watery.

Q: How do I store leftovers?
Deep dish pizza reheats beautifully. Wrap slices in foil and reheat in the oven at 350°F for 10–15 minutes.

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Final Thoughts

This deep dish pizza recipe in cast iron is more than just dinner—it’s an event. From kneading the dough to layering the cheese and sauce, the process is hands-on and rewarding. The first bite—when your fork cuts through that golden crust, creamy mozzarella, and zesty tomato sauce—is nothing short of magical.

So next time you’re craving a pizza night, skip delivery. Pull out your skillet and create something unforgettable. Trust me, once you’ve tasted homemade cast iron deep dish pizza, you’ll never look at takeout the same way again.

See Also: Crescent Roll Veggie Pizza Recipe – Fresh, Easy & Crowd-Pleasing