Cast-Iron Deep-Dish Pizza
This Chicago-style pizza is made in a large cast iron pan. The buttery crust is spread with a thick layer of cheese then piled with veggies, meat or whatever fillings tickle your fancy, then topped with slightly sweet tomato sauce and more cheese. The crust is made up of three different fats: olive oil, vegetable oil and butter, creating a flaky and tender crust, while the cornmeal adds texture. This is a deeply layered “pie,” requiring a fork and knife to eat.
- Yield
- one 16-inch or two 8-inch pizzas
Directions
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In the bowl of a stand mixer fitted with a dough hook, mix the flour, cornmeal, salt, sugar and yeast.
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Add the lukewarm water and mix for two minutes or until the dough is a shaggy, slightly dry texture.
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Pour in the melted butter and mix until just combined.
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While the dough is on medium speed, drizzle in the olive oil.
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Begin drizzling in the vegetable oil until the dough comes together in a smooth ball.
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If the dough seems too dry, add an extra teaspoon or two of olive oil, but stop drizzling once it comes together.
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PRO-TIP: Do not over oil it the dough or it becomes too tacky.
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Mix for 5-6 minutes at medium speed.
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Turn out the dough onto the table and knead by hand into a round dough ball.
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Cut in half if using two pans or leave whole if using one large pan.
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Place the dough in a lightly oiled bowl, cover with a light cloth, and let rise in warm place until doubled in size, about one and a half to two hours.
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While the dough is rising, prepare one 16” deep dish pie pan, or two 8" cast iron pans.
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First spray the bottom generously with non-stick spray, then pour in 2 tablespoons olive oil, brushing it to cover the bottom of the pan, and all the way up the sides.
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When risen, turn out the dough on to a lightly floured table.
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Punch it down and flatten into a round disk.
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Use a floured rolling pin to roll dough into a large circle, big enough to overlap the edge of the pan by a half inch. Have a bit of flour on hand to keep the dough from sticking to the table.
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Place the dough in the pan and use your fingertips to stretch it evenly toward the edges.
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Press down and outward from the center until dough is evenly up the side of the pan.
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Cover and allow to rest for 10-15 minutes.
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If the dough shrinks up again, gently push it back up the sides of the pan.
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Pre-bake the crust for 15 minutes, until it is set and just beginning to brown. This is an important step to make sure the bottom cooks through and the filling does not make the base soggy. Let cool while preparing the filling.
From Shawnie's class “Artisan Italian Pizza At Home” (also taught in Cast Iron Cooking)
