The next stop in the FB Pizza Series brings us to a hybrid creation that you will want to add to your pizza lineup. It’s kind of deep dish and kind of pan pizza. There is a difference as purists will be quick to point out. But why not get the best of both worlds? We like to be creative – it’s what makes cooking fun. Given the hybrid nature (we’ll explain more in a moment) we were less creative with the name and just came straight out with it: Cast Iron Deep Dish Pan Pizza. HA!
Deep Dish vs. Pan Pizza: What’s the Difference?
A true Chicago Deep Dish pizza will have a thinner crust, topped with cheese, then topping, and finally a thick layer of sauce. Think about a pie but with pizza filling. However, a pan pizza has a thicker crust, topped with sauce, toppings, and cheese. Chowhound does a nice breakdown here if you want to learn more.
So where does our Cast Iron Deep Dish Pan Pizza fit into the equation? Well, it admittedly checks more of the pan pizza boxes: Ours has a thicker upper (or outer) crust and the cheese sits atop the pizza. Where we lean slightly deep dish is in the depth of the sauce and toppings. We filled this thing like it was one of Grandma’s pies – to the point where you have to eat it with a knife and fork! The debates can rage on about where this version sits on the pizza spectrum but we’ll say this – it was outstanding! That’s what you are here for anyway, right?
The Equipment
Disclosure: This post contains affiliate links. Flavor Bible is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites at no cost to you. Thanks for your support.
To cook this beast we used a 12″ cast iron skillet from Lodge. It comes pre-seasoned but we recommend a few additional rounds of seasoning prior to use to really get this skillet ready to rock and roll. If interested you can follow the affiliate link below to learn more about it.
Now that we got all that off our chest let’s get to the fun part – making pizza!
Preparation: Cast Iron Deep Dish Pan Pizza
As always, gather up your ingredients and (if you’re into it) an adult beverage of choice and let’s prep. We recommend a nice Italian red wine.
Start by making the sauce. A quality store bought sauce will work fine in a pinch but our Easy Homemade Pizza Sauce will improve your pizza game, hands down. Set the sauce aside or in the refrigerator once made.
Go ahead and move an oven rack to the highest level where the pan will fit and crank it up to 475 degrees.
Toppings: The Mushrooms
Much like our Easy Grilled Pizza our topping list included mushrooms. Everyone has their preferences in toppings and switching toppings in and out will make little difference in the final product so feel free to experiment. If mushrooms are your cup of tea, start here.
Heat 1 tsp. of olive oil in a pan. Add the mushrooms and wine. Saute the mushrooms for 6 – 7 minutes, stirring occasionally, until mushrooms soften. Remove from heat and set aside.
Spread some flour on a cutting board or clean countertop. Combine the remaining oil with dough and stretch room temperature dough to the diameter of your cooking pan.
Toppings: The Spicy Italian Sausage
We love the way spicy Italian sausage adds meatiness with a kick to this pie. If this makes your topping list then follow these next steps. Heat the cast iron pan to medium heat (if using for pizza, otherwise use a separate pan and combine later). Brown the sausage, stirring occasionally for 5 – 6 minutes. Set aside leaving rendered fat in pan.
Assembling and Cooking: Cast Iron Deep Dish Pan Pizza
Remove the cast iron pan from heat (but leave the burner on). Add the stretched dough to the pan and form to fit, using a wooden spoon to help form the high sides of the eventual crust and smoothing out the dough.
Set over medium heat (from the sausage burner) for 3 – 5 minutes as this will help the crust set better. While heating, layer in the pizza sauce, sausage, mushrooms, crushed red pepper, and sliced red onion. Top with mozzarella.
Carefully place the pizza in the oven. Cook for 12 – 15 minutes or until the upper crust starts to brown and cheese is bubbling.
Carefully remove the pizza from the oven and let cool for 5 – 10 minutes. Top with fresh parmesan and fresh herbs (basil or oregano, preferred). Use a spatula to help free the pizza and delicately transfer to a board. Cut into desired portions and serve.
Help Us Grow!
Once you wake from your food coma we would love for you to rate and comment below. Tell us how you added your own spin to this recipe. Maybe even give us a share on social media with #flavorbible. You can also follow us on our social pages by clicking the links at the bottom of the page. We look forward to sharing future recipes with you that are inspired from all over the globe. We’re all about indiscriminate applications of flavor – it’s in our name!
Deep Dish Pan Pizza
Equipment
- Cast Iron Skillet
Ingredients
- Flour, for dusting
- 1 Pizza Dough Ball, Large Bought from local pizza place (or store)
- 2 cups Pizza Sauce See link in post 🙂 or store bought 🙁
- 4 oz Mushrooms, sliced Chef's choice 😉
- 2 tbsp Red Wine Either drinking wine or cooking wine will do
- 2 tbsp Extra Virgin Olive Oil, divided
- 12 oz. Spicy Italian Sausage, casing removed and sliced
- 1 tsp Crushed Red Pepper
- ¼ cup Red Onion, sliced
- 3 cups Mozzarella, shredded
- ½ cup Parmesan Cheese, grated
- 1 tbsp Fresh Basil or Fresh Oregano, torn for garnish
Instructions
- Make the pizza sauce (see link in post).
- Preheat oven to 475° and place rack on highest level that will eventually fit cast iron pan.
- Heat 1 tsp. of olive oil in a pan. Add the mushrooms and wine. Saute the mushrooms for 6 – 7 minutes, stirring occasionally, until mushrooms soften. Remove from heat and set aside.
- Spread some flour on a cutting board, Combine remaining oil with dough and stretch room temperature dough to the diameter of your cooking pan (cast iron preferred for this recipe).
- Heat a cast iron pan to medium heat (if using for pizza, otherwise use a separate pan and combine later). Brown the sausage, stirring occasionally for 5 – 6 minutes. Set aside leaving rendered fat in pan.
- Remove the cast iron pan from heat. Add stretched dough to pan and form to fit, using a wooden spoon to help form the high sides of the eventual crust and smoothing out the dough.
- Set over medium heat (from the sausage burner) for 3 – 5 minutes as this will help the crust set better. While heating layer in the pizza sauce, sausage, mushrooms, crushed red pepper, and sliced red onion. Top with mozzarella.
- Carefully place in oven. Cook for 12 – 15 minutes or until upper crust starts to brown and cheese is bubbling.
- Carefully remove from oven and let cool for 5 – 10 minutes. Top with fresh parmesan and fresh herbs (basil or oregano, preferred). Cut into desired portions and serve.
3 Comments
Leave your reply.