I’ve been working on my Home-made deep dish pizza skills ever since our daughter Abigail was born. It became quickly apparent that we wouldn’t be eating out much, and when I ran across an article on how to make deep dish pizza using a cast-iron skillet I thought, lets give it a shot! The following is the sum of my current knowledge.
Needed Items:
Stove with a Convection setting (fan in the back of the oven to circulate air)
Cast-iron skillet
Ingredients:
2 packets of pizza crust (I use the Hy-vee brand)
1 can of stewed tomatoes
1 small can of tomato paste
1 lbs of Italian sausage
1 can of sliced mushrooms
1 bag of Mozzarella cheese
1/2 bag of parmesan cheese
Italian seasonings
4 cloves of garlic
Olive Oil
Water
DO NOT PRE-HEAT YOUR OVEN!
Brown the italian sausage in the cast-iron skillet, and set aside the sausage and the skillet.
In a large bowl mix two packets of pizza crust, 3/4 cup of water and 1/4 cup of olive oil, & 2 finely chopped cloves of garlic. (disregard any instructions on the crust packets). Continue working the crust for 10 min, then using wax paper & flour, spread the dough out till it’s large enough to fill the bottom and sides of the cast-iron skillet.
Going back to the skillet, add 1 tbsp of olive oil and using a spatula work the olive oil around loosening any reside from the italian sausage. Add 1 tbsp of butter to the skillet and stir it around till it’s evenly coated with olive oil, butter, and any remains of the italian sausage cooking (this adds flavor.)
Place the pizza crust in the skillet and work the crust around so it’s worked up the edges of the skillet.
Add a thin layer of Mozzarella cheese, then add a layer of the smashed stewed tomatoes to the pie. Spread some tomato paste over the tomatoes (just a little). Add a layer of MOzzarella and parmesan cheese. Then sprinkle 2 finely chopped cloves of garlic over the cheese. Next add the mushrooms, and a small layer of Mozzarella cheese. Then a layer of Italian Sausage, and over that another layer of Mozzarella cheese and parmesan cheese. Drizzle some olive oil over the top of the pie, and finally top with Italian seasonings.
NOW, turn your oven on to convection to 435 degrees, and place the pie in the oven… The oven should be cold when you put the pie in. For my oven when the oven reaches 435 it’s got about 5 more min till its ready… Your experience may vary. But essentially your waiting for the cheese to melt and the crust to have a dark golden color.
Thats it. If you give it a try, let me know how it goes, and if you have any suggestions please post a comment!
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