Cast Iron Buttery Deep Dish Pizza Crust

Andy Anderson !


Ah, another pizza recipe… I sure do like pizza. This particular one is baked in a cast-iron skillet (or similar ovenproof skillet), and comes out with a buttery crunchy crust. The secret is a hot skillet, and a hot oven.

This is my fourth try on this recipe… I need to get on the treadmill :-)

So, you ready… let’s get into the kitchen.

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3 Hr
20 Min




2 c
flour, all purpose variety, sifted
1/4 c
corn meal, ground
1 tsp
yeast, active variety
1/2 tsp
salt, kosher variety
1/4 tsp
dried oregano
1/4 tsp
dried basil
1 tsp
white sugar, granulated variety
3 Tbsp
sweet butter, unsalted, melted
3 Tbsp
sweet butter, softened to room temperature
1/2 - 3/4 c
filtered water, warmed to about 90f (32c)


1 Tbsp
olive oil, extra virgin, plus more for brushing
your favorite pizza sauce and toppings… go for it


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3Gather your ingredients.

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4Add the flour, cornmeal, yeast, oregano, basil, sugar, and the salt to a large bowl.

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5Mix to combine.

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6Chef’s Tip: The making of the dough is best accomplished using a stand mixer fitted with a dough hook.

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7Add the melted butter, and the warm water.

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8Mix until the ingredients are combined, and the dough begins to crawl up the hook, about 3 to 5 minutes.

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9Place the dough on a lightly floured surface, and kneed for about two minutes. It should be elastic, and slightly sticky.

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10Place a bit of olive oil into a large bowl.

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11Add the dough, and turn to coat.

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12Tightly cover the bowl with cling wrap.

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13Place the bowl somewhere out of the way on your countertop, and allow the dough to rest for 1 to 3 hours, or until doubled in size.

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14Chef’s Tip: You can speed the process up by heating up your oven to about 180f (82c), turning it off, and then placing the covered bowl in the oven.

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15After the allotted time, remove the cling foil.

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16Place on a lightly floured surface, and pat out, or roll into a rough rectangle.

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17Spread the softened butter over the top.

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18Roll the dough up, as you would dough for cinnamon buns.

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19Form into a ball, and place back into the bowl.

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20Chef’s Note: DO NOT kneed the dough, just carefully shape into a ball.

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21Cover and place into the refrigerator, for about an hour.

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22Remove from refrigerator, and place onto a lightly floured surface.

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23Roll out into a circle, big enough to cover the bottom of a 10-inch (25cm) cast iron skillet.

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24Coat the bottom and sides of the skillet with the olive oil.

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25Carefully add the dough, and gently fit it to the skillet.

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26Cover the skillet and allow the dough to rest for 1 hour.

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27Place a rack in the middle position, and preheat the oven to 425f (220c).

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28Add the toppings to your pizza… Your choice.

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29Chef’s Note: I use a tasty sauce with pepperoni, sausage, and a good buffalo mozzarella.

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30Brush a bit of olive oil on any exposed dough.

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31Place the skillet on the stove over medium-high heat, and cook for 2 to 4 minutes.

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32Chef’s Tip: This will help to crisp up the bottom of the crust.

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33Add the skillet to the preheated oven, and bake until the cheese is bubbly and golden, about 12 to 15 minutes.

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35Since this is pizza, serve it casual style with a nice cold beer, or beverage of choice. Enjoy.

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36Keep the faith, and keep cooking.

About this Recipe

Course/Dish: Savory Pies
Main Ingredient: Flour
Regional Style: Italian
Dietary Needs: Low Fat, Soy Free
Other Tags: For Kids, Heirloom