Iron skillet pizza
Pizza
Italian cuisine
My best version of a deep-dish pizza, made in an 11-inch cast-iron skillet. This takes some advance planning, if you make it as I prefer to; I like to make the dough a day in advance and let it mature in the fridge overnight as it slowly rises. I find the crust develops more flavor with this method. I love the butter in this crust; it makes the final crust flaky and light, which is important in a deep-dish pizza. The sauce in this recipe makes more than you'll need for a single pie. This pizza is versatile; it adapts well to vegetarian preparations, for example. We love a spinach and mushroom pizza, using this crust, sauce, and cheese. Obviously, you wouldn't be browning pork sausage for a vegetarian pie, but you might still be sauteeing mushrooms; if so, saute them in the iron skillet and retain any remaining olive oil in the pan. If you're not sauteeing anything in the skillet, be sure to coat the bottom with 2 Tbsp. olive oil. I've been trying to perfect a deep-dish pizza for years; this is my best version to date. - adashofbitters
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