Cast Iron Deep Dish Pizza
A Chicago-style deep dish with a cornmeal crust, cheese layered under the sauce so it never sogs, sausage crumbles, and 25 minutes at 475°F to a bubbling top.
- Cook temp
- 475°F
- 246°C · preheat
- Total time
- 90 min
- 30 prep · 25 cook · 5 rest
- Rest
- 5 min
- Before slicing
Chicago Deep Dish Pizza - Food Wishes - Chicago-Style Pizza · Food Wishes
Chef John demonstrates pressing yeast dough into an oiled cast iron skillet, layering sliced mozzarella under sauce, and baking until crusty.
- Target //Cook at 475°F (246°C) for 25 min bake + 60 min rise.
- Doneness //Cook until visual doneness cue is met. Rest 5 mins before slicing.
- Golden Rule //Sliced mozzarella beats shredded every single time for deep dish. Shredded melts into a stringy web; sliced melts into a clean layer that anchors the whole pizza. Buy a block from the deli counter and slice 1/4-inch thick.
- Family Tweak //Reserve the cheese section — bake a personal deep dish in a 6-inch skillet with just cheese and no sausage or herbs. Same time and temp scaled to a smaller pan.
Ingredients
- 2 cupsAll-Purpose Flour
- 1/4 cupYellow Cornmeal
- 1 packetInstant Yeast, 2.25 tsp
- 3/4 cupWarm Water, 110°F
- 4 tbspOlive Oil, 2 dough, 2 skillet
- 1 lbBulk Italian Sausage, hot, casings removed
- 12 ozLow-Moisture Mozzarella, SLICED, not shredded
- 1 cupCrushed San Marzano Tomatoes
- 2 tbspGrated Parmesan
- 3 clovesFresh Garlic, minced
- 1 tspDried Oregano
- 1 tspDried Basil
- 1 tspKosher Salt
Send to Kroger
Untick anything you already have. One click sends the rest to your own cart.
Not included: Yellow Cornmeal, Warm Water, Bulk Italian Sausage, Low-Moisture Mozzarella, Crushed San Marzano Tomatoes, Grated Parmesan, Dried Basil — no confident product match, so you'll need to add them yourself.
Adds to your own Kroger cart — you'll sign in with Kroger the first time. Prices and availability depend on your store. Nothing is ordered until you check out at Kroger.
Get to the point
- 1
Mix and rise cornmeal-flour dough 60 min; brown 1 lb Italian sausage 5 min.
- 2
Press dough into greased skillet up the sides; layer 12 oz mozzarella slices.
- 3
Add sausage crumbles, then 1 cup crushed tomatoes + herbs on TOP.
- 4
Bake 475°F for 25 min until crust is golden and sauce is bubbling.
Step by step
Tap a step to cross it offMix and Rise the Cornmeal Dough
65 minIn a stand mixer with the dough hook, combine 2 cups all-purpose flour, 1/4 cup cornmeal, 1 tsp kosher salt, 1 packet (2.25 tsp) instant yeast, 2 tbsp olive oil, and 3/4 cup warm water (110°F). Knead 5 minutes. Cover and rise in a warm spot for 60 minutes.
WhyCornmeal in the dough is what gives Chicago deep dish its distinctive crunch and golden color. Skip it and you have thick pizza, not deep dish.
Brown the Sausage
5 minWhile the dough rises, brown 1 lb bulk hot Italian sausage in a skillet over medium-high for 5 minutes, breaking into small chunks. Drain on a paper-towel-lined plate.
WhyThe sausage goes IN raw looking browned but not fully cooked — it'll finish in the pizza. Fully cooking now dries it out during the 25-minute bake.
Press Dough into the Skillet
Grease a 10-inch cast-iron skillet with 2 tbsp olive oil. Punch down the risen dough and press it into the bottom of the skillet, pushing up the sides 1.5 inches to form a bowl shape.
WhyThe dough must climb the sides — this is what makes it a deep dish, not a shallow one. If it fights you, let it relax 5 minutes then push again.
Layer Cheese FIRST (Not Last)
Lay 12 oz of sliced low-moisture mozzarella (not shredded — sliced) across the bottom of the dough in a single layer, covering it completely. This is the Chicago deep dish signature.
WhyCheese under the sauce is the entire technique. The cheese layer waterproofs the crust — sauce on top of dough turns the bottom to gluey mush every time.
Add Sausage, Then Sauce
Scatter the browned sausage evenly over the cheese. Pour 1 cup crushed San Marzano tomatoes over the top and spread to the edges. Sprinkle 2 tbsp grated parmesan, 1 tsp dried oregano, 1 tsp dried basil, and 3 minced garlic cloves.
WhySauce goes on top because the fresh acidic tomato needs the oven's dry heat to reduce and concentrate. Buried under cheese, it just steams and stays watery.
Bake and Rest
30 minBake at 475°F for 25 minutes until the crust is deep golden brown around the edges and the sauce on top is bubbling and slightly reduced. Rest 5 minutes before slicing — cheese needs to set or you'll pull a stringy mess.
WhyA pizza cutter fights deep dish. Use a sharp chef's knife for clean wedges. Cut down through crust and sauce in one motion, no sawing.
- Dad pro tip
- Sliced mozzarella beats shredded every single time for deep dish. Shredded melts into a stringy web; sliced melts into a clean layer that anchors the whole pizza. Buy a block from the deli counter and slice 1/4-inch thick.
- Kid & toddler adjustment
- Reserve the cheese section — bake a personal deep dish in a 6-inch skillet with just cheese and no sausage or herbs. Same time and temp scaled to a smaller pan.
- Serve with
- Simple Italian salad with red wine vinaigrette · Roasted garlic bread · Cold antipasto (olives, salami, marinated peppers)
- Reheating
- Reheat wedges in a 400°F oven for 8 minutes on a wire rack — this re-crisps the bottom crust without steaming it. Skip the microwave, which turns the crust to a soft eraser.
- Calories
- 685
- Protein
- 32 g
- Carbs
- 52 g
- Fat
- 38 g
Nutrition source: USDA FoodData Central #167832 (Italian sausage) and #173417 (mozzarella). Cook-time basis: Tested in a 10-inch cast-iron skillet with a 1.5-hour risen cornmeal-flour dough, 1 lb Italian sausage, 12 oz low-moisture mozzarella, and 1 cup crushed San Marzano tomatoes at 475°F for 25 minutes.
Frequently Asked Questions
Can I use pre-made pizza dough?
Yes, but you lose the cornmeal signature. Add 2 tbsp cornmeal to the greased skillet before pressing store-bought dough in — some of the crunch, none of the effort.
Do I need a 10-inch skillet exactly?
A 9-inch is fine (add 2 min to bake); a 12-inch will give you a thinner pizza (drop time to 22 min). Any deeper than 3 inches deep, adjust as needed.
How do you reheat leftover cast iron deep dish pizza without ruining the texture?
Reheat wedges in a 400°F oven for 8 minutes on a wire rack — this re-crisps the bottom crust without steaming it. Skip the microwave, which turns the crust to a soft eraser.
How do I adapt this meal for picky kids or toddlers?
Reserve the cheese section — bake a personal deep dish in a 6-inch skillet with just cheese and no sausage or herbs. Same time and temp scaled to a smaller pan.
What are the best side dishes to serve with this?
Recommended sides include Simple Italian salad with red wine vinaigrette, Roasted garlic bread, Cold antipasto (olives, salami, marinated peppers).