E-mail this page Share on Facebook Share on Pinterest Share on Twitter Print this page Cast Iron Deep Dish Pizza Pan Recipe Nick Evans | November 22, 2016 This pizza is loaded with toppings and cheese and cooked in a carbon steel skillet for a perfect, crispy crust. This recipe comes to us from blogger Nick Evans. For more recipes like this one, head over to his website. Level Intermediate Prep Time 30 minutes Cook Time 1.5 hours Serves 4 Cook it With Our 12 Inch Carbon Steel Skillet Ingredients Dough 3 ¼ cups (16.25 ounces) all-purpose flour ½ cup yellow cornmeal 1 ½ teaspoons salt 1 tablespoon sugar 2 ¼ teaspoons instant yeast 1 frac14; cups warm water (10 ounces) 7 tablespoons unsalted butter (3 melted, 4 softened) 1 teaspoon olive oil for bread Sauce 1, 15-ounce can tomato sauce 1 tablespoon olive oil 1 tablespoon sugar 1 teaspoon kosher salt 1 teaspoon black pepper ½ teaspoon garlic powder ½ teaspoon dried parsley ½ teaspoon red pepper flakes Pizza Fixings ¾ pound low-moisture mozzarella, sliced ½ pound sweet Italian sausage ½ red pepper, sliced thin ½ green pepper, sliced thin ¼ sweet onion, sliced thin 1 cup asiago cheese, grated Salt and pepper Directions Dough Add all dry ingredients to a bowl and mix well, then slowly add water and melted butter until the dough ball comes together. Knead this for 8-10 minutes until the dough is glossy and smooth. Alternatively, in a mixer, beat dough for 5-6 minutes with the dough hook on medium. Let ball of dough rise in a lightly oiled bowl for about an hour or until it doubles in size. Turn dough out onto a lightly floured surface and roll it out to roughly a 16 x 12 rectangle. Spread on softened butter leaving about ½ inch around the edges of the dough. Roll up the dough like a cigar. Fold dough over itself into thirds. Pinch the seams around the dough to form a ball. Let dough rise a second time in your fridge for 1 hour. Sauce Stir together ingredients in a medium bowl and set aside. Feel free to adjust flavors to your liking. Pizza Preheat oven to 375 degrees Fahrenheit. Roll dough ball into about a 15-inch diameter circle. Add pizza dough to a 12 Inch Carbon Steel Skillet. Work the dough up the sides and make a crust. Mush the dough into all the corners of the pan and crimp it around the edges. Add sliced mozzarella cheese to the bottom, followed by your marinara sauce. You can add all the sauce for a very saucy pie, or ½-⅔ of it if you want a less saucy pizza. Add small chunks of sweet Italian sausage (uncooked), sliced peppers, sliced onions, and grated asiago cheese. Season the pizza with salt and pepper. Bake at 375 degrees Fahrenheit for 55-60 minutes. Let cooked pizza rest for 10 minutes before slicing and serving. Contributed By: Nick Evans Nick has been writing delicious recipes for the home cook for almost a decade on his website, Macheesmo! He lives in Denver, CO with his family and enjoys a delicate balance of diaper changing, trail running and beer drinking. We hope you enjoy our stories and recipes! Follow us on Instagram, Facebook, and Twitter, and tag your Instagram food photos with #lodgecastiron for a chance to be featured on our feed! Complete Your Kitchen We recommend these must-have products to help with this recipe. How would you rate this recipe? Thanks for rating Submit Recommended recipes you might like Sausage-filled Cheese Rolls View recipe Huevos Rancheros Breakfast Casserole View recipe Brown Sugar Soy Sauce Salmon View recipe
E-mail this page Share on Facebook Share on Pinterest Share on Twitter Print this page Cast Iron Deep Dish Pizza Pan Recipe Nick Evans | November 22, 2016 This pizza is loaded with toppings and cheese and cooked in a carbon steel skillet for a perfect, crispy crust. This recipe comes to us from blogger Nick Evans. For more recipes like this one, head over to his website. Level Intermediate Prep Time 30 minutes Cook Time 1.5 hours Serves 4 Cook it With Our 12 Inch Carbon Steel Skillet Ingredients Dough 3 ¼ cups (16.25 ounces) all-purpose flour ½ cup yellow cornmeal 1 ½ teaspoons salt 1 tablespoon sugar 2 ¼ teaspoons instant yeast 1 frac14; cups warm water (10 ounces) 7 tablespoons unsalted butter (3 melted, 4 softened) 1 teaspoon olive oil for bread Sauce 1, 15-ounce can tomato sauce 1 tablespoon olive oil 1 tablespoon sugar 1 teaspoon kosher salt 1 teaspoon black pepper ½ teaspoon garlic powder ½ teaspoon dried parsley ½ teaspoon red pepper flakes Pizza Fixings ¾ pound low-moisture mozzarella, sliced ½ pound sweet Italian sausage ½ red pepper, sliced thin ½ green pepper, sliced thin ¼ sweet onion, sliced thin 1 cup asiago cheese, grated Salt and pepper Directions Dough Add all dry ingredients to a bowl and mix well, then slowly add water and melted butter until the dough ball comes together. Knead this for 8-10 minutes until the dough is glossy and smooth. Alternatively, in a mixer, beat dough for 5-6 minutes with the dough hook on medium. Let ball of dough rise in a lightly oiled bowl for about an hour or until it doubles in size. Turn dough out onto a lightly floured surface and roll it out to roughly a 16 x 12 rectangle. Spread on softened butter leaving about ½ inch around the edges of the dough. Roll up the dough like a cigar. Fold dough over itself into thirds. Pinch the seams around the dough to form a ball. Let dough rise a second time in your fridge for 1 hour. Sauce Stir together ingredients in a medium bowl and set aside. Feel free to adjust flavors to your liking. Pizza Preheat oven to 375 degrees Fahrenheit. Roll dough ball into about a 15-inch diameter circle. Add pizza dough to a 12 Inch Carbon Steel Skillet. Work the dough up the sides and make a crust. Mush the dough into all the corners of the pan and crimp it around the edges. Add sliced mozzarella cheese to the bottom, followed by your marinara sauce. You can add all the sauce for a very saucy pie, or ½-⅔ of it if you want a less saucy pizza. Add small chunks of sweet Italian sausage (uncooked), sliced peppers, sliced onions, and grated asiago cheese. Season the pizza with salt and pepper. Bake at 375 degrees Fahrenheit for 55-60 minutes. Let cooked pizza rest for 10 minutes before slicing and serving. Contributed By: Nick Evans Nick has been writing delicious recipes for the home cook for almost a decade on his website, Macheesmo! He lives in Denver, CO with his family and enjoys a delicate balance of diaper changing, trail running and beer drinking. We hope you enjoy our stories and recipes! Follow us on Instagram, Facebook, and Twitter, and tag your Instagram food photos with #lodgecastiron for a chance to be featured on our feed! Complete Your Kitchen We recommend these must-have products to help with this recipe. How would you rate this recipe? Thanks for rating Submit Recommended recipes you might like Sausage-filled Cheese Rolls View recipe Huevos Rancheros Breakfast Casserole View recipe Brown Sugar Soy Sauce Salmon View recipe
