Real Recipes From Real Home Cooks ®

cast iron buttery deep dish pizza crust

Recipe by
Andy Anderson !
Wichita, KS

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.

yield 3 serving(s)
prep time 3 Hr
cook time 20 Min
method Bake

Ingredients For cast iron buttery deep dish pizza crust

  • 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

How To Make cast iron buttery deep dish pizza crust

  • 1
  • 2
  • 3
    Gather your ingredients.
  • 4
    Add the flour, cornmeal, yeast, oregano, basil, sugar, and the salt to a large bowl.
  • 5
    Mix to combine.
  • 6
    Chef’s Tip: The making of the dough is best accomplished using a stand mixer fitted with a dough hook.
  • 7
    Add the melted butter, and the warm water.
  • 8
    Mix until the ingredients are combined, and the dough begins to crawl up the hook, about 3 to 5 minutes.
  • 9
    Place the dough on a lightly floured surface, and kneed for about two minutes. It should be elastic, and slightly sticky.
  • 10
    Place a bit of olive oil into a large bowl.
  • 11
    Add the dough, and turn to coat.
  • 12
    Tightly cover the bowl with cling wrap.
  • 13
    Place 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.
  • 14
    Chef’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.
  • 15
    After the allotted time, remove the cling foil.
  • 16
    Place on a lightly floured surface, and pat out, or roll into a rough rectangle.
  • 17
    Spread the softened butter over the top.
  • 18
    Roll the dough up, as you would dough for cinnamon buns.
  • 19
    Form into a ball, and place back into the bowl.
  • 20
    Chef’s Note: DO NOT kneed the dough, just carefully shape into a ball.
  • 21
    Cover and place into the refrigerator, for about an hour.
  • 22
    Remove from refrigerator, and place onto a lightly floured surface.
  • 23
    Roll out into a circle, big enough to cover the bottom of a 10-inch (25cm) cast iron skillet.
  • 24
    Coat the bottom and sides of the skillet with the olive oil.
  • 25
    Carefully add the dough, and gently fit it to the skillet.
  • 26
    Cover the skillet and allow the dough to rest for 1 hour.
  • 27
    Place a rack in the middle position, and preheat the oven to 425f (220c).
  • 28
    Add the toppings to your pizza… Your choice.
  • 29
    Chef’s Note: I use a tasty sauce with pepperoni, sausage, and a good buffalo mozzarella.
  • 30
    Brush a bit of olive oil on any exposed dough.
  • 31
    Place the skillet on the stove over medium-high heat, and cook for 2 to 4 minutes.
  • 32
    Chef’s Tip: This will help to crisp up the bottom of the crust.
  • 33
    Add the skillet to the preheated oven, and bake until the cheese is bubbly and golden, about 12 to 15 minutes.
  • 34
  • 35
    Since this is pizza, serve it casual style with a nice cold beer, or beverage of choice. Enjoy.
  • 36
    Keep the faith, and keep cooking.

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