Deep Dish Pizza

I made my very first deep dish pizza the other night.

Deep Dish Pizza

I used my 12″ Lodge Cast Iron skillet and pre-made pizza dough.

Deep Dish Pizza

After I did that (see picture above) with my dough, I looked at Griffin’s Grub’s blog and saw that he says not to do that.

Griffin specifically writes, “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.

Deep Dish Pizza

I lightly brushed the crust with olive oil and 2 cloves of minced garlic before adding the cheese:

Deep Dish Pizza

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 sautéed onions and shiitake mushrooms:

Deep Dish Pizza

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.

It happens.

Last but not least, top it off with more cheese. I started with goat cheese:

Deep Dish Pizza

And then piled on some more Gruyère:

Deep Dish Pizza

Cook in a 425F oven (or grill) for about 30 minutes.

Deep Dish Pizza

The crust was golden brown:

Deep Dish Pizza

And the inside was deliciously gooey.

Deep Dish Pizza

Like I said, this was my first attempt and although it wasn’t perfect, it was tasty and a great learning experience.

Deep Dish Pizza

Maybe I’ll add tomato sauce next time, but to be honest, we didn’t miss it.

HERE is a link to Griffin’s Deep Dish Pizza and a recipe for the dough he makes.

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2 Responses to Deep Dish Pizza

  1. Chris says:

    Your absolute refusal or inability to follow directions qualifies you to be a husband 😉 ha ha ha
    This looks great, first attempt or not. Nice job.
    I need to get Alexis to make one on her Egg, she makes a great Greek deep dish pizza.

  2. hahaha! 😀
    Greek deep dish, yum! That might be next for me!

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