🍕 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 package (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

1 can (28 ounces) diced tomatoes, well drained

1 can (8 ounces) tomato sauce

1 can (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

✅️ Directions

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 dough down; 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.

Nutrition Facts

1 piece: 407 calories, 23g fat (9g saturated fat), 49mg cholesterol, 872mg sodium, 32g carbohydrate (4g sugars, 2g fiber), 20g protein.