How to Make Deep Dish Pizza in a Cast Iron Pan (Chicago Style)

Ingredients

• 250 g Bread Flour (high‑protein bread flour)
• 25 g Cornmeal (optional, adds crust texture)
• 5 g Kosher Salt (for dough seasoning)
• 3 g Instant Yeast (active dry or instant)
• 75 g Olive Oil (extra‑virgin preferred)
• 100 g Warm Water (about 110°F / 43°C)
• 2 cans (28 oz each) San Marzano Whole Peeled Tomatoes (drained and crushed)
• 1 tsp Salt (for sauce seasoning)
• 1 tsp Granulated Sugar (balances acidity)
• 1 tsp Dried Oregano
• 1 tsp Red Wine Vinegar
• 1 tsp Fish Sauce (optional, adds umami)
• 200 g Whole Milk Mozzarella (shredded)
• 200 g Part‑Skim Mozzarella (shredded)
• 50 g Parmesan Cheese (crumbled, for crust and topping)
• 300 g Italian Sausage (bulk, casings removed, sliced thin)
• 14 g Butter (softened, for greasing pan)

Instructions

1. Combine Dry Ingredients

   In the bowl of a stand mixer, whisk together bread flour, cornmeal, kosher salt, and instant yeast until evenly distributed.

   Time: PT2M

2. Incorporate Olive Oil

   Add the olive oil to the dry mixture and stir with the paddle attachment until the flour looks coated and crumbly.

   Time: PT2M

3. Add Water and Form Dough

   Pour the warm water into the bowl and mix on low speed until a shaggy dough comes together.

   Time: PT2M

4. Autolyse Rest

   Cover the bowl with plastic wrap and let the dough rest for 20 minutes to hydrate.

   Time: PT20M

5. First Knead

   Attach the dough hook and knead on speed 2 for 4 minutes, stopping to push down any dough that climbs the hook.

   Time: PT4M

6. Rest Between Kneads

   Turn off the mixer and let the dough rest in the bowl for 4 minutes.

   Time: PT4M

7. Second Knead

   Resume kneading on speed 2 for another 4 minutes until the dough is smooth and holds together.

   Time: PT4M

8. Bulk Fermentation

   Cover the bowl tightly and let the dough rest at room temperature for 2 hours. This develops flavor and gives the dough time to become pliable.

   Time: PT2H

9. Prepare Chunky Tomato Sauce

   Drain two 28‑oz cans of San Marzano whole peeled tomatoes, reserving the juice. Roughly crush the tomatoes with your hands or a blender, then combine in a bowl with 1 tsp salt, 1 tsp sugar, 1 tsp dried oregano, 1 tsp red wine vinegar, and a dash of fish sauce. No cooking needed.

   Time: PT10M

10. Shred Mozzarella

    Using a cheese grater, shred the whole‑milk mozzarella and the part‑skim mozzarella into a large bowl and mix together.

    Time: PT5M

11. Prepare Italian Sausage

    If using bulk sausage, remove it from its casing and slice or crumble into thin pieces about 1/8 inch thick.

    Time: PT5M

12. Butter and Parmesan the Skillet

    Rub the inside of a 10‑inch cast iron skillet with softened butter, then sprinkle the bottom and sides with the crumbled Parmesan.

    Time: PT2M

13. Shape the Dough into the Skillet

    Turn the rested dough onto a lightly oiled surface and gently press and stretch it with your hands until it forms a circle large enough to line the skillet, pushing it up the sides.

    Time: PT5M

14. Assemble the Pizza

    Layer the shredded mozzarella evenly over the dough, then distribute the sliced sausage, followed by the chunky tomato sauce. Finish with a final sprinkle of Parmesan.

    Time: PT5M

15. Bake

    Place the skillet in a pre‑heated oven at 425°F (218°C) and bake for 35–40 minutes, until the crust is golden brown and the sauce is bubbling.

    Time: PT38M

    Temperature: 425°F

16. Cool and Serve

    Remove the skillet from the oven, let the pizza rest for 10 minutes, then either slice directly in the skillet or transfer to a cutting board to slice. Serve warm with a fork and knife.

    Time: PT10M

Nutrition Facts

Calories

800

Protein

30 g

Carbohydrates

70 g

Fat

45 g

Fiber

4 g