Elevate Your Pizza Game with Our Deep-Dish Cast Iron Pizza Recipe
Hey, folks! Get ready for a pizza experience that’s so good, it might just change your life. We’re not talking about your average pizza; we’re talking about an authentic, deep-dish masterpiece that will transport your taste buds straight to Chicago. And the best part? You can create this pizza magic right at home, with or without a wood-fired oven. Intrigued? Let’s dive into the delicious details.
The Deep-Dish Experience – At Home
You know that irresistible feeling when you walk into a pizzeria, and the aroma of fresh dough and sauce envelops you? Imagine having that experience whenever you want, right in your own kitchen. Thanks to the Bella Grande Wood-Fired Oven, and this Deep-Dish Cast Iron Pizza recipe, you can make it happen. The Bella Grande oven is your ticket to crafting an authentic Chicago-style deep dish with a crispy crust and that unmistakable wood-fired flavor. But don’t fret if you don’t have a wood-fired oven; your trusty home oven can still deliver the amazing flavor and Dude Food Fire’s deep-dish magic.
Fresh Ingredients Make All the Difference
Our Deep-Dish Cast Iron Pizza is all about fresh, quality ingredients and a super easy sauce made with Black Satin Spice Mama Dini Spice Blend. It’s a Chicago classic you won’t be able to resist. Before we get to the recipe, remember to snap a pic and tag us @dudefoodfire when you share your pizza on social media. We can’t wait to see your delicious creations!
The Deep-Dish Cast Iron Pizza Recipe:
For the Dough:
- ¼ cup whole wheat flour
- 3 ½ cups all-purpose flour (plus more for rolling out)
- 2 teaspoons fresh yeast or 2 ¼-ounce package of instant or rapid-rise yeast
- 2 teaspoons kosher salt
- 2 teaspoons sugar or 1 teaspoon honey
- 2 teaspoons olive oil
- 1 1/3 cup lukewarm water
- Using a mixer with a dough hook attachment, combine the flours, yeast, salt, and sugar. Start on low speed.
- Gradually add the lukewarm water and olive oil while mixing. Continue mixing for about 10 minutes, or until the dough becomes smooth and firm to the touch.
- Roll the dough into three separate balls, each weighing around 10 ounces. Cover them with a damp towel and let them rest in a warm spot until they double in size, which should take about 2 to 2 ½ hours.
- If you’re making regular pizza, roll out, top, and bake after the first rise.
For Deep-Dish Dough:
- 3 tablespoons clarified butter, melted
- 1 tablespoon olive oil
- Punch down the dough. In a 12-inch cast iron deep skillet, pour in melted butter and olive oil. Heat the pan slightly.
- Stretch and roll out the dough to about 10-12 inches. Place the stretched dough in the pan, ensuring it’s coated in the oil. Cover it with a damp towel and let it rise for 1 ½ hours, or until it fills up the bottom of the pan.
- Par-bake for 15 minutes at 375 degrees to set the dough. Remove from the oven.
Super Easy Pizza Sauce:
- 1 28-ounce can crushed Italian tomatoes, undrained
- 1 14.5-ounce can petite diced tomatoes, undrained
- 1 tablespoon Black Satin Spice Mama Dini Spice Blend
- 2 teaspoons dried oregano
- ½ teaspoon fine sea salt
- 2 teaspoons olive oil
- 3 cloves garlic, crushed
- 3 teaspoons granulated garlic
- Whisk all the sauce ingredients together for 3 minutes.
- Cover and refrigerate for at least 4 hours. You can also freeze this sauce for up to 3 months.
Pizza Cheese Blend:
- 1/3-pound whole milk mozzarella, grated
- 1/3-pound provolone, grated
- 1/3-pound muenster, grated
- 1 cup finely grated parmesan
Mix all the cheeses together and set them aside.
Pizza Assembly:
- On top of the par-baked dough, spread 1/3 cup of sauce and 1 cup of the grated cheese blend.
- Add your choice of toppings, but don’t overload.
- Spread another 1/3 cup of sauce, 1 ½ cups of the cheese blend, another 1/3 cup of sauce, and top it all off with ½ cup of grated parmesan.
- Bake at 375 degrees for 30-40 minutes.
- Once it’s done, use a sharp knife to cut around the edge of the pan. The cheese should be crisp and caramelized, breaking away from the sides with ease.
- Let it cool in the pan for 10 minutes, then cut and serve. Spoon a few tablespoons of sauce over
