This straightforward recipe for the perfect Deep Dish Pizza is ideal for anyone using pan-style pizza or cast-iron skillets. Baked in a well-oiled cast iron skillet, this crust mimics the classic pan pizza style: crisp on the outside, tender and fluffy inside, and tall enough to hold a generous amount of toppings.
Cast Iron Deep Dish Pizza
At last: a perfected crust and a reliable deep-dish method that delivers a satisfying texture and flavor. This cast iron deep dish pizza crust stays crispy on the bottom, soft and chewy inside, and flavorful enough to support lots of toppings without collapsing.
Our household usually favors hand-tossed or thin crust pizzas, so I was careful to refine a thicker crust that doesn’t become overly bready or lose its exterior crisp. If you prefer a thinner crust, you can use the regular pizza dough recipe referenced here.
Using a cast iron pan helps recreate that nostalgic pan-pizza crunch and gives the crust a distinct, satisfying edge.
For another option, see my Traeger Pizza.
Deep Dish Pizza shopping list
Below is a basic shopping list for the dough and finishing ingredients. Exact amounts are listed in the recipe card at the bottom of the post.
- Sugar
- Warm water
- Active dry yeast
- Milk
- Olive oil
- Bread flour
- Salt
- Your choice of toppings
- Shredded cheese
Make a quick Homemade Pizza Sauce while the dough rises.
How To Make Deep Dish Pizza
Here is a concise overview of the process. Follow the full recipe card at the end of the post for precise measurements and times.
Make and Proof Dough
Begin by proofing the yeast: combine 1 cup warm water, 1 heaping teaspoon sugar, and 1 tablespoon yeast in your mixer bowl. Stir briefly, then let sit for about 15 minutes. The mixture should become slightly foamy and have a fresh yeasty aroma—this confirms the yeast is active.
Add Flour and Mix
Add 1 cup milk, ½ cup olive oil, and 3 cups bread flour to the yeast mixture. Mix on low until the ingredients are fully combined and a shaggy dough forms.
Rest
Allow the dough to rest for 30 minutes. This short rest lets the flour absorb the liquids and begins gluten development, improving texture and flavor while making the dough easier to handle.
Finish Dough
After resting, add 1 teaspoon salt and between ½ and ¾ cup additional bread flour, depending on humidity and flour absorption. Mix and knead on medium speed for about 5 minutes, until the dough forms a smooth, elastic ball. Transfer to a well-oiled bowl and turn to coat.
Let Rise
Cover the bowl and let the dough rise until doubled in size, which usually takes about 1 to 1.5 hours depending on room temperature.
Check Dough
A quick test: gently press a finger into the dough. If the indentation remains, the dough has risen enough and is ready for the next step.
Punch Down and Preheat
Gently deflate (punch down) the dough, cover, and let rest for another 30 minutes. Preheat the oven to 450°F (230°C). When the dough has relaxed and risen slightly, it will be ready to shape.
Oil and Put Dough in Pan
Generously oil a cast iron skillet. Press about half of the dough into the pan, working it up the sides to create a tall edge. Gently poke the base a few times with a fork to allow steam to escape during pre-baking.
Cook on the Stove
Set the skillet over high heat until the oil is shimmering and you can hear the dough sizzling. This step jump-starts the crust crisping process and helps create a golden, crunchy bottom.
Bake
Transfer the skillet to the oven on the lowest rack and bake for about 10 minutes to par-bake the crust. Remove, add sauce, cheese, and toppings, then return to the oven and bake until the toppings are hot and the crust is fully cooked—typically around 25–35 minutes depending on your oven and topping load. Keep an eye on it to avoid overbrowning.
Also try my Biscuit Pizza Poppers!
Deep Dish Pizza FAQ
Can this recipe be made in advance?
Yes. You can prepare the dough and pre-bake the crust a day ahead. For best quality, avoid baking the fully topped pizza more than a day in advance; reheating after baking preserves texture better than storing a fully assembled pizza for an extended period.
What’s the best way to store and reheat the leftovers?
Store leftovers in an airtight container. If the pizza is topped, refrigerate; an undecorated crust can sit at room temperature for a short time. Reheat in an oven or air fryer to revive crispness—avoid microwaving if you want a crunchy crust.
Try the Traeger Pizza Pasta Hotdish for a different pizza-inspired meal.
Reader Reviews
Huge thanks to reader Jeff Shurts for making this deep dish recipe and sharing his experience and photo.
“I made your cast iron deep dish pizza last night. Wow. This is the crust I’ve been wanting to make. In the center, soft and pillowy like the Garcia’s I grew up with in central Illinois. Near the edge, almost like Gino’s East, one of the best in Chicago. I added a little fine-ground corn meal to the dough for deeper color and a little sweetness. And, in a nod to my favorite Pequod’s pizza, I pressed mozzarella around the edge of the crust (touching the pan) as I fried and then prebaked the crust, giving it a nice ‘caramelized’ ring of crunchy cheesy goodness around the outside.” – Jeff Shurts
Thank you to everyone who reads, tests the recipes, and sends photos—I love seeing how these dishes turn out in your kitchens.
Send your photos and feedback to be featured on the blog.
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Cast Iron Deep Dish Pizza Crust
This deep dish is styled after classic pan pizzas. Baking in a cast-iron skillet helps form the crunchy exterior while keeping the interior soft and pillowy.
20 minutes
20 minutes
Ingredients
- 1 teaspoon sugar
- 1 cup warm water
- 1 tablespoon yeast
- 1 cup milk
- ½ cup olive oil
- 3 cups bread flour
- ½ – ¾ cup bread flour
- 1 teaspoon salt
- toppings and cheese of your choice
Instructions
- Combine sugar, warm water, and yeast in the mixer bowl. Let the yeast proof for 15 minutes.
- Add milk, olive oil, and 3 cups bread flour. Mix until fully combined, then let the dough rest for 30 minutes.
- Add ½–¾ cup additional flour and 1 teaspoon salt. Knead on medium speed for about 5 minutes. Transfer to a well-oiled bowl, turn to coat, and cover to let the dough rise until doubled, about 1–1.5 hours.
- Punch down the dough and let it rest for another 30 minutes. Preheat oven to 450°F (230°C).
- Press roughly half the dough into a well-oiled cast iron skillet and poke a few holes in the base with a fork. Heat the skillet on the stovetop over high heat until the oil beneath the crust begins to bubble, then transfer to the oven on the lowest rack and par-bake for 10 minutes.
- Remove from the oven, add sauce, cheese, and toppings, then finish baking until the crust is cooked through and toppings are hot, approximately 25–35 minutes depending on your oven.
- Repeat the process with the remaining dough.
Nutrition Information:
Yield: 8
Serving Size: 1
Amount Per Serving:
Calories: 364Total Fat: 16gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 12gCholesterol: 6mgSodium: 305mgCarbohydrates: 45gFiber: 2gSugar: 2gProtein: 9g
Nutrition data is an estimate. For medical or dietary concerns, consult a trusted source.
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