Description
A rich, comforting deep-dish pizza baked in a cast iron skillet, featuring a buttery flaky crust, layers of mozzarella and provolone cheese, and tangy tomato sauce topped with crispy pepperoni.
Ingredients
Scale
- 3 ½ cups (440g) high-protein bread flour
- 1 ½ cups (350ml) warm water (105-110°F)
- 2 ¼ teaspoons (1 packet) active dry yeast
- 1 tablespoon granulated sugar
- 1 ½ teaspoons kosher salt
- 3 tablespoons extra virgin olive oil (for dough)
- 28-ounce can crushed tomatoes (San Marzano preferred)
- 4 cloves garlic, minced
- 1 teaspoon dried oregano
- ½ teaspoon red pepper flakes
- 1 tablespoon olive oil (for sauce)
- 4 cups (450g) low-moisture mozzarella cheese, shredded
- 1 cup (115g) provolone cheese, sliced or shredded
- 6–8 ounces pepperoni, sliced (thin, dry-cured style)
- ½ cup (50g) grated Parmesan cheese
- Fresh basil leaves, torn (optional)
Instructions
- Make the dough: In a stand mixer, combine warm water, sugar, and yeast. Let sit for 5-10 minutes until foamy.
- Add flour, salt, and olive oil. Mix on low until shaggy, then knead on medium for 5-7 minutes until smooth and elastic.
- Transfer dough to an oiled bowl, cover, and let rise in a warm place for 1-1.5 hours until doubled in size.
- Prepare the sauce: While dough rises, heat olive oil in a saucepan. Sauté garlic and red pepper flakes for 1 minute.
- Add crushed tomatoes, oregano, salt, and pepper. Simmer on low for 15-20 minutes until thickened. Cool completely.
- Preheat oven to 450°F (230°C). Place a 12-inch cast iron skillet in the oven to heat up.
- Punch down risen dough and press into the hot skillet, stretching to cover the bottom and halfway up the sides.
- Drizzle bottom with olive oil. Layer half the mozzarella, half the pepperoni, remaining mozzarella, remaining pepperoni, provolone, and finally the cooled tomato sauce.
- Sprinkle with Parmesan cheese.
- Bake for 25-30 minutes until crust is golden brown and cheese is bubbling. Tent with foil if browning too quickly.
- Remove from oven and let rest for 10 minutes before slicing to allow cheese to set.
- Serve warm, garnished with fresh basil if desired.
Notes
Use low-moisture mozzarella to prevent a soggy pizza. Cool the sauce completely before assembling to avoid cooking the dough prematurely. Preheating the skillet ensures a crispy crust. Let the pizza rest for 10 minutes after baking to allow layers to set.
- Prep Time: 45 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice (1/8 of the
- Calories: 450
- Sugar: 5
- Sodium: 650
- Fat: 22
- Saturated Fat: 10
- Carbohydrates: 40
- Fiber: 2
- Protein: 22
Keywords: deep dish pizza, cast iron skillet pizza, pepperoni pizza, weekend dinner, comfort food, homemade pizza dough, Italian cuisine