The other day I was craving a pizza, but not just any pizza, a deep dish pizza like the kind that Chicago is famous for.
With a nice chewy crust and loads of topping, all covered in a gooey cheese.
Yeah, so I knew I would only be able to have one piece....that's okay, one piece of this deep dish pie is enough.
What makes this such an awesome pie is making it in a big ol' cast iron skillet. If you don't have one at least 12" or bigger, this amount of dough can make 2 pies!
Old Chicago Style Deep Dish Pizza
Also seen on Salted Nuts
Ingredients1/4 ounce active dry yeast
2 teaspoons Sugar
1 1/8 cups water
3 cups flour
1 teaspoon salt
1/2 cup vegetable oil
Dissolve yeast and sugar in warm water in a bowl. Let stand for 5 to 10 minutes until the yeast softens and begins to form a creamy foam.
Combine yeast mixture, flour, corn oil, and salt in a large stand mixer with a hook attachment; knead until dough holds together but is still slightly sticky, about 2 minutes.
Form dough into a ball and transfer to a buttered bowl, turning to coat. Cover bowl with a towel and allow dough to rise at room temperature until double in size, 6 hours.
Preheat oven to 400 degrees F (200 degrees C). Grease a 12-inch cast iron skillet with 2 tablespoons oil.
Press dough into and up the sides of the prepared skillet. Poke holes in dough with a fork to prevent air bubbles. Spread pizza sauce around the base of the crust. Sprinkle 1/3 cup of cheese over sauce; add layer of sausage and/or the pepperoni over cheese. Add another 1/3 cup of cheese. Repeat the layers of meat. Top with remaining 1/3 cup cheese.
Bake in preheated oven on the bottom rack until crust is golden brown, about 25-30 minutes. Brush crust with 1 tablespoon butter; season with Italian seasoning and garlic powder. Remove pizza from skillet and let rest for 3 to 5 minutes before slicing.
ToppingsCan (14 oz) pizza sauce
8From Salted Nuts