Have you ever tried making pizza in a cast iron pan? It’s awesome, and you should try it. This stuffed crust cast iron pan pizza recipe is extra special but I promise it’s also very easy to make.
It’s an extra special deep dish cast iron pizza because it’s stuffed crust! I love stuffed crust pizza—it’s got some childhood nostalgia for me.
I love cooking and baking with a large cast iron skillet. But just in case you are still on the fence, here are a few other recipes you can make in it:
Deep Dish Pizza Recipe With Step By Step Photos
In a small bowl, stir together the water, sugar and yeast. Allow this to sit and foam up (AKA activate) for 10 minutes. In a larger bowl, stir together the flour and salt. Now, stir in the yeast, water and oil until a crumbly dough forms.
Turn out onto a floured surface and knead until the dough becomes elastic-like (5-6 minutes by hand, less if you use a mixture). Place in a lightly greased bowl, cover and allow to rise in a warm place for 1 hour.
This will make plenty of dough for a one large stuffed crust pizza. If you choose to use this dough recipe for a regular (meaning not deep dish/stuffed crust) pizza, then it will make enough for two pizzas.
Copycat Giordano's Deep Dish Pizza Recipe
Once your dough is ready, lightly grease the bottom of your cast iron pan. Roll out the dough (or toss it in the air if you’re talented like that) and place in the pan. The edges of the dough should reach up the sides.
Now, add the sauce toppings and cheese. I typically use about 1/2 cup sauce and 1 cup shredded mozzarella cheese, plus whatever toppings I’m using (like mini pepperoni).
Bonus points: Brush the crust with an egg wash and sprinkle on pizza seasoning. I make pizza seasoning by mixing together a little Italian seasoning, garlic powder, and red pepper flakes.
Stuffed Crust Pizza Recipe
Pop the whole pan in the oven at 375°F for 20-22 minutes. Carefully remove from the oven and allow to cool just a little before sliding your pizza onto a cutting board.
P.S. If you liked this pizza, check out Homemade Pizza (nine ways!) Baked Macaroni (in a cast iron!), Mini Corn Dogs, Grilled Cheese (nine ways!) and for dessert, Fruit Cobbler (in a cast iron!).No discussion of iconic Chicago foods would be complete without talking about deep dish pizza and quibbling over who makes it best. Is it Pizzeria Uno, the originator of deep dish pizza? Or maybe it's Gino's East, with their signature yellow crust? Or perhaps it's Giordano's, and their double-decker stuffed deep dish? Each pizza is unique in its own way and all of them have a devoted fanbase, but with extra cheese, an additional layer of dough—and some aggressive franchising—many are now calling Giordano's Famous Stuffed Deep Dish Pizza the best Chicago deep dish in America.
Deep dish pizza is traditional flat pizza’s heftier cousin. The crucial elements are still there—crust, sauce, cheese, toppings—but there’s more of it, and the ingredients are stacked in a different order in a deep pan, and baked for a long time, like a pie.
Stuffed Meat Lovers Pizza
Chicago-style deep dish pizza had already been popular for 31 years when Giordano’s arrived in town in 1974. Italian immigrants Efren and Joseph Boglio adapted their mother’s Italian Easter Pie and created a deep dish pizza with lots of melted mozzarella baked between two layers of flakey dough. Through decades of hard work, the brothers made Mama Giordano’s secret recipe a Chicago favorite, and Giordano’s restaurants multiplied to over 70 stores in Illinois and around the U.S.
With so many fans of the pizza, I knew it was crucial to get two specific things very right in this famous pizza knock-off: the dough and the sauce. Proper construction of the deep dish is also an important step, but without top-notch good dough and sauce, the rest of it wouldn’t matter.
To make a home version you’ll need to plan ahead a little bit because this dough needs to hang out in your fridge for a while to get right.
Deep Dish Pizza
The dough is tricky because it’s not traditional pizza dough. It’s flakier, like pie crust, which means we’ll need a good amount of fat in the mix.
You make it by dissolving the sugar and yeast in the water, and that goes into the flour with margarine and oil and salt. Easy so far, right?
Form the dough into a ball, then cover it with plastic wrap and get it into your refrigerator for 1 to 2 days. Wait, what?
Gluten Free Chicago Style Deep Dish Pizza: Authentic Recipe!
Why can’t we just cover the dough and place it in a warm spot in the kitchen for about an hour like most of the other pizza dough recipes?
Sure, we could do that, but we’d get a different type of pizza crust—one that’s chewier and yeastier. And we don’t want that here.
By allowing the dough to rise slowly in the refrigerator we’ll slow down fermentation to get a mellower, more tender deep dish pizza crust. Just like the crust of the real thing.
Deep Dish 101
Ideally, you want the dough to proof (rise) covered in your refrigerator for at least 24 hours and no more than 48 hours.
You’ll have plenty of time to make the sauce. Make it at some point while you’re waiting for your dough to rise, and then you can chill it until you need it.
Keep in mind that the sauce will only be as good as the canned tomatoes you choose, so be sure to get a quality product. San Marzano-style tomatoes work great here.
Chicago Style Deep Dish Pizza Recipe • The Fresh Cooky
Add the whole can, heat up the tomatoes until they’re soft, then crush the attitude out of ’em with a potato masher. (San Marzano tomatoes are notoriously cocky.)
When your tomatoes are nicely crushed, add the diced tomato, oil, garlic powder, dry basil, salt, and black pepper. Cook that for 10 minutes, then add the fresh basil.
You may have noticed that the only herb in this sauce is basil which comes in two forms: dry and fresh. The combination adds more complexity since dry and fresh basil taste slightly different, and have different functions. The fresh basil adds color to the sauce along with a light basil flavor, while the dried herb contributes a more intense basil taste.
My Favorite Deep Dish Pizza Recipe
A couple of hours before it’s time to make pizza, take the dough out of the refrigerator so that it can warm up closer to room temperature.
Why a pizza stone? The direct heat from the hot stone will help brown the crust on the bottom of the pizza, giving it a crispier texture. If you’ve got a pizza stone, definitely use it here.
Before you add the dough, rub the pan with a coating of soft margarine. This will keep the pizza from sticking while adding flavor and a tender crunch to the outside of the crust.
Deep Dish Spinach Stuffed Pizza
Unlike traditional pizza, the toppings in a deep dish are baked into the middle of the pizza, underneath the cheese and sauce.
Because the cheese is such a big star in this pizza, don’t skimp. Get the best mozzarella you can find and don’t get it pre-shredded.
Pre-shredded cheese is dusted with cornstarch so that the shreds don’t stick together in the bag. That might make the cheese look better and sell better, but it also keeps pre-shredded cheese from melting as smoothly as freshly shredded block cheese.
Chicago Style Deep Dish Pizza With Italian Sausage Recipe
Get a block of the best mozzarella you can find and shred it yourself. Then make sure the cheese comes to room temperature before you load it into the pizza, or it may not get as warm and gooey as you want it.
But at Giordano’s all the pizzas look the same, and with a lot of them in the oven at once, it gets very confusing.
And that’s why they add one piece of each of the fillings to the top of the pizza. Everybody always knows which pizza is which.
Chicago Town Stuffed Crust Chicken & Bacon Large Pizza 640g
Place the pan on the pizza stone in the hot oven for 40 minutes or until the top of the sauce begins to brown in spots.
Let the pizza cool for 5 minutes, then slip a large spatula under the pizza as you tip the pan to remove the pizza.
Once the pizza is out of the pan, use a large sharp knife to slice across it three times, making six slices.
Chicago Town Takeaway Cheesy Stuffed Crust Pepperoni Large Pizza, 640g (frozen)
Chicago-style deep dish pizza had already been popular for 31 years when Giordano’s arrived in town in 1974. Italian immigrants Efren and Joseph Boglio adapted their mother’s Italian Easter Pie and created a deep dish pizza with lots of melted mozzarella baked between two layers of flakey dough. Through decades of hard work, the brothers made Mama Giordano’s secret recipe a Chicago favorite, and Giordano’s restaurants multiplied to over 70 stores in Illinois and around the U.S. To make a home version you'll need to plan ahead a little bit. The dough must rise for 1 to 2 days in your refrigerator to make the best clone of the tender, flakey crust.
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