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.

☆☆☆☆☆ 0 votes
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


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