I made my very first deep dish pizza the other night.
I used my 12″ Lodge Cast Iron skillet and pre-made pizza dough.
After I did that (see picture above) with my dough, I looked at Griffin’s Grub’s blog and saw that he specifically says not to do that.
Griffin: That’s it, don’t shape the dough, don’t knead it, don’t stretch it out. It will do that on its own.
Once again, I didn’t follow directions.
I used my fist to spread out the dough.
I lightly brushed the crust with olive oil and 2 cloves of minced garlic before adding the cheese:
I used a combination of Gruyère and Manchego.
The toppings are all up to you — add as much or as little of your favorite toppings.
I used pepperoni, kalamata olives, and sauteed onions and shiitake mushrooms:
If you are using a red sauce, now is the time to add it. I had every intention of adding a red sauce, but I came home from the store without the necessary ingredients.
Last but not least, top it off with more cheese. I started with goat cheese:
And then piled on some more Gruyère:
Cook in a 425F oven (or grill) for about 30 minutes.
The crust was golden brown:
And the inside was deliciously gooey.
Like I said, this was my first attempt and although it wasn’t perfect, it was tasty and a great learning experience.
Next time I’ll remember the sauce.
HERE is a link to Griffin’s Deep Dish Pizza and a recipe for the dough he makes.