Around here, we’re big fans of thin crust pizza. But every so often we get a hankering for deep dish. You know what we’re talking about. Crust that’s nice and crispy on the bottom, but still a little chewy and then topped with the right amount of sauce, cheese and and whatever else floats your boat.
It’s easier to make than you think and is ready faster than delivery can get it to your door. After doing a little experimenting, we discovered two things that really make a difference and will ensure a successful deep dish pizza outcome.
- Use a cast iron pan.
- Use REAL pizza dough – not the pop-and-fresh kind. (You know what we’re talking about.) No need to make your own. Do yourself a favor and buy it ready-made from the market or your favorite pizza shop.
Why this works? The cast iron heats evenly and conducts the heat up the sides of the pan. Thus the crispy, not burned, bottom. You’ll need to preheat your oven to 425F and oil the sides and bottom of a 10″-12″ cast iron skillet.
We found that you need to use at least 1/2 cup of sauce. If you like your pizza extra saucy, increase the amount of sauce to 3/4 cup. Any more than that and you risk a soggy middle. Ick! Top with four ounces of grated mozzarella.
Next – raid your fridge. Our favorite pizzas are inspired by topping with a little of this or that based on what’s in the fridge. Leftover roasted veggies. Throw them on top! Fresh veggies? Go for it!
We happened to have some pepperoni, green peppers and onions and so that’s what ended up on our pizza. Bake for 25 minutes. Check to see if it’s done by putting a knife in the middle to make sure the dough is cooked. Let it rest for five minutes, then dig in.
Try not to burn your tongue. Your patience will be rewarded.
And that’s how to make a deep dish pizza.
Prefer to watch each step? Here’s a slide show for your watching pleasure . . .
We’d love to see your deep dish pizza. Tag with #FHLSCooks on Twitter or Instagram.