How Long to Cook Chicago Deep-Dish Pizza (10-inch skillet) in the cast iron
Specification: Cornmeal-flour dough pressed 1.5 inches up a greased 10-inch skillet, cheese layered under sauce, sausage crumbles, and crushed San Marzano on top
3-Step Execution Protocol
Heat cast iron skillet over 475°F (246°C) — bottom rack for maximum crust browning until lightly smoking. Prepare chicago deep-dish pizza (10-inch skillet) (Cornmeal-flour dough pressed 1.5 inches up a greased 10-inch skillet, cheese layered under sauce, sausage crumbles, and crushed San Marzano on top).
Cook for 22–28 mins. Do not flip; allow surface to develop undisturbed.
The dough edge visible above the cheese is deep golden and pulls slightly from the skillet wall; the tomato on top is bubbling in slow, viscous pops rather than watery jumps; the underside of the crust reads brittle-crisp when checked with a metal spatula at the edge. Rest for 5 minutes before serving.
Uno Pizzeria & Grill (original Chicago deep-dish recipe) published bake profile 475°F/25 min for 10-inch; Lodge Cast Iron "Deep Dish Pizza" recipe reference 475°F/22–28 min in 10-inch skillet; America's Test Kitchen "Chicago Deep-Dish Pizza" cookbook 500°F 20 min for equivalent volume — no probe target because pizza doneness is a crust colour + sauce reduction pair, not an internal-temp target, so internalTempTargetF is omitted per HR-2.