12/31/2023 0 Comments Cast iron deep dish pizzaThe order of layers is very important to. Use a cast-iron skillet and a super-hot oven to mimic the crispy crust exterior of a Chicago-Style Deep Dish Pizza. Grease the inside of a 12-inch cast-iron skillet with the butter. Let it cool for at least 20 minutes before cutting into it. Directions Preheat the oven to 400 degrees F. Place inside the hot oven and lower the temperature to 450☏ (230☌).īake for 30-40 minutes or until crust is slightly puffed and golden brown on the sides. Top with grated parmesan cheese.ĭrizzle the crust around the edges and top with olive oil. Then, put tiny dollops of the raw sausage meat & evenly disperse it throughout the top.Ĭover it completely with the thick tomato sauce. Make sure it’s nice and tight fitting inside the pan.Ĭover the bottom of the crust with provolone cheese slices. Lay your rolled dough on top and using your fingers, press the dough into the cast iron pan. Gently press the shredded parmesan cheese at the bottom & sides.Generously grease the 12-inch (30-cm) Cast Iron Skillet with softened butter. To assemble: Preheat oven to 500☏ (260☌). Oven safe to 450☏ / 232☌ not intended to be used under the broiler. Dishwasher safe, however hand-washing is recommended to extend product life. The pizza pan measures 14-Inch diameter by 1-1/2-Inch. Roll into a 14-inch (35-cm) round circle. This pan is designed with a non-stick, easy release for ease in baking and cleaning. Refrigerate for at least 1 hour before rolling. Gently punch down the dough to remove any air bubbles & form into a round ball. Cover & let it rise for 1- 2 hours or until double in size. Lastly, add your warm water & mix until it forms a dough.įorm into a ball & put in an oiled bowl. Add your softened butter & mix until crumbly.To make the Pizza Crust: Using a stand mixer fitted with a dough hook, combine together all-purpose flour, cornmeal, salt, and sugar.Make sure to stir it once in awhile to prevent scorching at the bottom. In low-medium heat, let the sauce reduce for 30-45 minutes or until very thick. Knead the dough in the stand mixer for 5 minutes, or by hand on a floured surface. Gradually add the flour and salt until a dough forms. Season with salt, pepper, and sugar to taste. Place the yeast, sugar, lukewarm water, and olive oil in a stand mixer bowl equipped with a dough hook, or a large mixing bowl if making by hand. Add garlic & sauté until fragrant.Īdd in dried basil, oregano, & chili flakes.Īdd the tomato paste & cook for 3 minutes.Īdd whole tomatoes & slowly press on the tomatoes to break it up. To make the Tomato Sauce: In a deep saucepan over medium heat, add your olive oil.Īdd in onions & cook until soft & translucent.
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