If you’ve never made a deep dish cast iron pizza at home, let me tell you… you’re in for a life-changing experience. This pizza is bold. It’s indulgent. It’s the kind of recipe that fills your kitchen with the aroma of bubbling cheese, slow-cooked tomato sauce, and golden, buttery crust that crackles slightly when you slice into it. A pizza that gives you that classic deep-dish feeling—but with even better flavor, because it’s homemade and baked in the one pan every cook loves: a cast iron skillet.
I’ve been baking pizzas for decades—thin crust, Sicilian, Neapolitan, focaccia-style… all the greats. But somewhere along the way, I fell deeply in love with cast iron pizza. Why? Because cast iron does something magical. It conducts heat like a dream. It gives you crispy edges. A tender, chewy base. A crust that tastes like it came from a pizzeria, but with richer depth.
And when you combine cast iron with deep dish pizza? Oh, mamma mia. It becomes pizza heaven. Thick. Cheesy. Saucy. Comforting. Exactly what you want on a cozy night in.
Today, I’m sharing my perfected deep dish cast iron pizza recipe — the one I’ve made dozens and dozens of times. It’s reliable, foolproof, and wildly delicious.
Let’s bake something unforgettable.
Ingredients for Deep Dish Cast Iron Pizza
This recipe uses classic Italian ingredients, simple pantry staples, and good-quality cheese and tomatoes. Here’s everything you need:
🧾 Ingredient Table
| Ingredient | Measurement |
|---|---|
| All-purpose flour | 3 cups |
| Warm water | 1 cup |
| Instant yeast | 1 tablespoon |
| Salt | 1 teaspoon |
| Sugar | 1 tablespoon |
| Olive oil | 3 tablespoons (plus extra for the pan) |
| Mozzarella cheese (shredded) | 2–3 cups |
| Parmesan cheese | ½ cup |
| Pizza sauce or crushed tomatoes | 1–1½ cups |
| Italian sausage (optional) | ½–1 cup |
| Bell peppers (optional) | ½ cup |
| Sliced mushrooms | ½ cup |
| Pepperoni (optional) | As desired |
| Garlic powder | ½ teaspoon |
| Oregano | ½ teaspoon |
| Crushed red pepper | Optional |
| Fresh basil | For garnish |
This is a classic Chicago-style deep dish method, but with my Italian spin—brighter sauce, crispier edges, more herb layers, and richer flavor in every bite.
Step-by-Step Instructions for Deep Dish Cast Iron Pizza
Let’s cook this like we’re in the kitchen together—rolling, stretching, layering, and building flavor.
✨ Step 1: Make the Dough
In a large bowl:
- Combine warm water, yeast, and sugar.
- Let sit 5–10 minutes until foamy.
- Add flour, salt, and olive oil.
- Mix with your hands or a dough hook until combined.
- Knead 8–10 minutes until soft, smooth, and elastic.
This dough is slightly richer than classic pizza dough, thanks to extra olive oil. It creates a tender deep-dish crust.
Cover and let rise 1 hour, or until doubled.
✨ Step 2: Prep the Cast Iron Skillet
Use a 10-inch or 12-inch cast iron skillet.
Pour in 1–2 tablespoons olive oil. Spread it around the bottom and up the sides. The oil helps crisp the edges and prevents sticking.
✨ Step 3: Shape the Dough
Once risen:
- Punch it down
- Roll it into a circle slightly larger than your skillet
- Press it into the pan
Make sure the dough climbs up the sides—it should form a bowl-like shape, ready to hold all the toppings.
The sides should be at least 1–1½ inches tall.
✨ Step 4: Layer the Cheese First
This is the deep dish secret: the cheese goes under the sauce so it doesn’t burn.
Layer generously:
- Mozzarella
- Parmesan
- Any other cheeses you like
Push cheese right up against the sides of the dough. This creates that iconic golden, caramelized cheese crust.
✨ Step 5: Add Your Toppings
Keep toppings in moderation so the pizza bakes properly.
Great options:
- Cooked sausage
- Pepperoni
- Sauteed peppers
- Mushrooms
- Spinach
- Caramelized onions
Deep dish pizza loves hearty toppings. But don’t overload or the middle won’t cook evenly.
✨ Step 6: Add the Sauce on Top
Spread a thick layer of pizza sauce or crushed tomatoes.
Season the top with:
- Oregano
- Garlic powder
- Black pepper
Add Parmesan if you love extra flavor.
✨ Step 7: Bake
Bake at 425°F (220°C) for 25–30 minutes.
The crust should be golden. The cheese should bubble under the sauce. The whole pizza should smell rich, saucy, and irresistible.
If the top browns too quickly, loosely cover with foil.
✨ Step 8: Cool Slightly, Then Slice
Don’t slice it piping hot—it needs 5 minutes to set.
Remove gently from the skillet, slice into thick wedges, and admire the layers.
Thick crust. Golden edges. Melty cheese. Bright sauce. This is pizza perfection.
Why Cast Iron Makes the Best Deep Dish Pizza
✔ Even heat conduction
Cast iron heats evenly, giving you a crisp, golden crust.
✔ High heat retention
It keeps the pizza hot long after baking.
✔ Perfect caramelization
Cheese against cast iron browns beautifully.
✔ No soggy bottom
The crust cooks fully—no doughy centers.
✔ Authentic deep-dish feel
Thick edges. Soft interior. Crispy bottom. Exactly what you want.
Cast iron simply does what other pans can’t.
Flavor Variations (Incredible Deep Dish Ideas)
🔥 Pepperoni Lovers’ Deep Dish
Two layers of pepperoni + extra mozzarella.
🔥 Sausage & Peppers Deep Dish
Italian sausage
Sautéed peppers
Onion
Crushed red pepper
🔥 Veggie Supreme
Mushrooms
Bell peppers
Spinach
Black olives
🔥 Margherita Deep Dish
Fresh basil
Mozzarella
Garlic olive oil drizzle
🔥 Meat Feast
Sausage
Pepperoni
Bacon
Ham
Deep dish pizza is wonderfully customizable. Anything you love, it loves too.
Tips & Tricks for the Best Deep Dish Cast Iron Pizza
These details took me years to master:
🔥 1. Oil the skillet generously
Oil = crispy crust + easy release.
🔥 2. Don’t roll the dough too thin
Deep dish needs structure to hold toppings.
🔥 3. Put cheese under the sauce
This prevents burning and keeps the top beautiful.
🔥 4. Pre-cook wet veggies
Mushrooms, peppers, spinach—saute first to avoid watery pizza.
🔥 5. Use crushed tomatoes, not watery sauce
Thick sauce = better layers.
🔥 6. Let the pizza rest before slicing
This keeps layers intact.
🔥 7. Use part-skim mozzarella
It melts without becoming greasy.
🔥 8. Want ultra-crisp crust? Preheat skillet
Put the empty skillet in the oven for 10 minutes. Then add dough carefully.
FAQ: Deep Dish Cast Iron Pizza Recipe
1. Can I use store-bought dough?
Yes! It works perfectly if you don’t want to make dough from scratch.
2. What size cast iron skillet is best?
10-inch gives thicker crust
12-inch gives more surface area
3. Why does cheese go under sauce?
Classic deep dish layering prevents burning.
4. Can I make a gluten-free deep dish?
Yes, use gluten-free dough and follow the same steps.
5. How long do leftovers last?
Up to 3 days in the fridge.
6. How to reheat deep dish pizza?
Bake at 350°F for 8–10 minutes or air fry for crisp edges.
7. Can I freeze deep dish pizza?
Yes. Freeze baked slices individually.
8. Do I need to season my cast iron?
Absolutely. A well-seasoned skillet prevents sticking.
9. Why is my crust soggy?
Check for:
- Watery sauce
- Too many veggies
- Not baking long enough
10. Can I make this dairy-free?
Yes—use vegan cheese and olive oil instead of butter.
Final Thoughts: The Ultimate Deep Dish Cast Iron Pizza Awaits
If you’ve been dreaming of a pizza that’s thick, indulgent, crispy on the outside, soft on the inside, loaded with cheese, layered with rich sauce, and baked to golden perfection… this deep dish cast iron pizza recipe is exactly what you need.
It’s warm. It’s comforting. It’s bold.
It turns a simple night at home into something special.
Whether you’re cooking for family, friends, or just yourself, this pizza becomes the event. The moment. The memory.
So grab your cast iron skillet. Dust your hands with flour. And let’s create a deep dish masterpiece that brings everyone to the table.
See Also: Dairy Free Pizza Recipe – Delicious, Cheesy-Looking, Flavor-Packed Homemade Pizza Without Dairy
