Deep-Dish Cast Iron Pizza

Name: Deep-Dish Cast Iron Pizza
Prep time: 2 h 15 min
Cook time: 2 h 15 min
Total time: 2 h 15 min
Yield: 2
Cuisine: Mediterranean, Italian, European
Ingredients: 2 teaspoons active dry yeast; 1 teaspoons brown sugar; 79 milliliters bulk pork sausage; 99 grams bulk Italian sausage; 473 milliliters all-purpose flour; 2 teaspoons garlic salt; 2 Tbsps grapeseed oil; 24 slices pepperoni; 118 milliliters pizza sauce; 79 milliliters shredded mozzarella cheese; 296 milliliters warm water (110 degrees F (43 degrees C))

Deep-Dish Cast Iron Pizza might be just the main course you are searching for. This recipe covers 38% of your daily requirements of vitamins and minerals. One serving contains 1024 calories, 39g of protein, and 49g of fat. This recipe serves 2. Head to the store and pick up active yeast, pepperoni, grapeseed oil, and a few other things to make it today. To use up the flour you could follow this main course with the Apple Tart with Caramel Sauce as a dessert. It is an affordable recipe for fans of Mediterranean food.

Instructions

Sprinkle yeast and brown sugar over warm water in the bowl of a stand mixer fitted with a dough hook.

Ingredients you will need

Brown Sugar

Dough

Water

Yeast

Equipment you will use

Stand Mixer

Bowl

Let stand 5 to 10 minutes until the yeast softens and begins to form a creamy foam.

Ingredients you will need

Yeast

Turn mixer to the lowest setting and slowly add 2 cups flour 1/2 cup at a time.

Ingredients you will need

All Purpose Flour

Equipment you will use

Blender

Add garlic salt and 1/4 cup butter. Integrate remaining 2 cups flour and knead until dough is smooth and elastic, 5 to 7 minutes.

Ingredients you will need

Garlic Salt

Butter

Dough

All Purpose Flour

Coat a large glass bowl with 1 tablespoon grapeseed oil. Shape dough into a ball and place in bowl, turning to coat all sides with oil. Spray a piece of plastic wrap with cooking spray and loosely cover bowl. Cover bowl with a towel and let rise in a warm area until dough has doubled in size, about 45 minutes. Punch down dough and allow to rest for 20 minutes.

Ingredients you will need

Cooking Spray

Cooking Oil

Dough

Punch

Wrap

Equipment you will use

Plastic Wrap

Bowl

While dough is resting, heat a skillet over medium heat; cook and stir bulk sausage until browned and crumbly, about 5 minutes.

Ingredients you will need

Ground Pork Sausage

Dough

Equipment you will use

Frying Pan

Transfer cooked sausage to a bowl with a slotted spoon, retaining drippings in the skillet. Fry Italian sausage link in drippings until browned and no longer pink in the center, about 10 minutes. Slice sausage.

Ingredients you will need

Sausage

Equipment you will use

Slotted Spoon

Frying Pan

Bowl

Preheat oven to 400 degrees F (200 degrees C). Grease a 12-inch cast iron skillet with 2 tablespoons grapeseed oil.

Ingredients you will need

Grape Seed Oil

Equipment you will use

Frying Pan

Oven

Press dough into and up the sides of the prepared skillet. Poke holes in dough with a fork to prevent air bubbles.

Ingredients you will need

Dough

Equipment you will use

Frying Pan

Spread pizza sauce around the base of the crust.

Ingredients you will need

Pizza Sauce

Base

Sprinkle 1/3 cup mozzarella cheese over sauce; layer half the bulk sausage, half the sliced sausage, and half the pepperoni over cheese. Repeat the layers of meat. Top with remaining 1/3 cup mozzarella cheese.

Ingredients you will need

Mozzarella

Ground Pork Sausage

Pepperoni

Sausage

Cheese

Sauce

Meat

Bake in preheated oven on the bottom rack until crust is golden brown, about 25 minutes.

Ingredients you will need

Crust

Equipment you will use

Oven

Brush crust with 1 tablespoon butter; season with Italian seasoning and garlic powder.

Ingredients you will need

Italian Seasoning

Garlic Powder

Butter

Crust

Remove pizza from skillet and let rest for 3 to 5 minutes before slicing.

Equipment you will use

Frying Pan

Equipment

Ingredients

Servings:

2teaspoons

active dry yeast 1teaspoons

brown sugar 79milliliters

bulk pork sausage 99grams

bulk Italian sausage 473milliliters

all-purpose flour 2teaspoons

garlic salt 2Tbsps

grapeseed oil 24slices

pepperoni 118milliliters

pizza sauce 79milliliters

shredded mozzarella cheese 296milliliters

warm water (110 degrees F (43 degrees C))

Recommended wine: Chianti, Trebbiano, Verdicchio

Chianti, Trebbiano, and Verdicchio are great choices for Italian. Italians know food and they know wine. Trebbiano and Verdicchio are Italian white wines that pair well with fish and white meat, while Chianti is a great Italian red for heavier, bolder dishes. The Felsina Berardenga Chianti Classico ( Half-bottle) with a 4.2 out of 5 star rating seems like a good match. It costs about 13 dollars per bottle.