Bake until the crust is golden brown, 18 to 20 minutes. Then, sprinkle on the kale, sausage, mozzarella, grated Parmesan, thyme, lemon zest and some salt, black pepper and red pepper flakes. Top with the tomato sauce in an even layer.
A no-knead dough that can can stay fresh. Drizzle the dough with the remaining 3 tablespoons olive oil. Make a cast iron skillet pizza with a deep dish style dough thats crispy on the outside but chewy on the inside. Carefully place the dough into the pan and push the edges up against the side of the pan. This deep dish Cast Iron Skillet Pizza has a thick, crisp, and chewy crust that’s piled high with Italian sausage, pepperoni, marinara sauce and cheese. Remove the cast-iron pan from the oven and drizzle with 3 tablespoons of the olive oil to coat. Lightly spread on your tomato sauce and place some along the edges to caramelize. Set aside.įlour a work surface and rolling pin, then roll out the dough to a 14-inch round. Pizza Spread your dough around the bottom of a cast iron pan. Cook, breaking it up into crumbly pieces, until browned throughout and no longer pink, 5 to 8 minutes. Place a 14-inch cast-iron pan into the oven to preheat while you prepare your other ingredients.Īdd the sausage to a medium pan over medium-high heat. To keep things extra simple, we buy fresh pizza dough, already rolled out in the deli of our local grocery store. Cover the bowl with plastic wrap and let rise in a draft-free place for 2 hours or in the refrigerator overnight.įor the pizza: If the dough was refrigerated, let the dough sit at room temperature for about an hour before shaping. The cast iron skillet gets perfectly hot and makes an amazing deep dish pizza, with perfectly soft dough, that has those irrestiable crispy brown edges. (Alternatively, mix by hand and knead on a lightly floured surface.) Place the dough in an oiled bowl and turn it once or twice to coat it in oil. Increase the speed to medium high and mix, adding just enough additional bread flour so that the dough no longer sticks to the bowl, until the dough is smooth and slightly sticky, 7 to 10 minutes.
With the mixer running on low speed, add the oil and salt, then gradually add the bread and whole-wheat flours. Add the sausage to a medium pan over medium-high heat. And finally, the unique layering of cheese beneath the sauce acts as a barrier to minimize sogginess. For the dough: In a stand mixer fitted with the dough hook, mix together the water, sugar and yeast. Baking in a cast iron pan makes an audibly crispy crust for your flavorful assortment of toppings.
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