CAST IRON BUTTERY DEEP DISH PIZZA CRUST

Cast Iron Buttery Deep Dish Pizza Crust image

Ah, another pizza recipe... I sure do like pizza. This particular one is baked in a cast-iron skillet (or similar ovenproof skillet), and comes out with a buttery crunchy crust. The secret is a hot skillet, and a hot oven. This is my fourth try on this recipe... I need to get on the treadmill :-) So, you ready... let's get...

Provided by Andy Anderson !

Time 3h20m

Number Of Ingredients 15

Ingredients

PLAN/PURCHASE
THE DOUGH
2 c flour, all purpose variety, sifted
1/4 c corn meal, ground
1 tsp yeast, active variety
1/2 tsp salt, kosher variety
1/4 tsp dried oregano
1/4 tsp dried basil
1 tsp white sugar, granulated variety
3 Tbsp sweet butter, unsalted, melted
3 Tbsp sweet butter, softened to room temperature
1/2 - 3/4 c filtered water, warmed to about 90f (32c)
THE PIZZA
1 Tbsp olive oil, extra virgin, plus more for brushing
your favorite pizza sauce and toppings... go for it

Steps:

1. PREP/PREPARE
2. THE DOUGH
3. Gather your ingredients.
4. Add the flour, cornmeal, yeast, oregano, basil, sugar, and the salt to a large bowl.
5. Mix to combine.
6. Chef's Tip: The making of the dough is best accomplished using a stand mixer fitted with a dough hook.
7. Add the melted butter, and the warm water.
8. Mix until the ingredients are combined, and the dough begins to crawl up the hook, about 3 to 5 minutes.
9. Place the dough on a lightly floured surface, and kneed for about two minutes. It should be elastic, and slightly sticky.
10. Place a bit of olive oil into a large bowl.
11. Add the dough, and turn to coat.
12. Tightly cover the bowl with cling wrap.
13. Place the bowl somewhere out of the way on your countertop, and allow the dough to rest for 1 to 3 hours, or until doubled in size.
14. Chef's Tip: You can speed the process up by heating up your oven to about 180f (82c), turning it off, and then placing the covered bowl in the oven.
15. After the allotted time, remove the cling foil.
16. Place on a lightly floured surface, and pat out, or roll into a rough rectangle.
17. Spread the softened butter over the top.
18. Roll the dough up, as you would dough for cinnamon buns.
19. Form into a ball, and place back into the bowl.
20. Chef's Note: DO NOT kneed the dough, just carefully shape into a ball.
21. Cover and place into the refrigerator, for about an hour.
22. Remove from refrigerator, and place onto a lightly floured surface.
23. Roll out into a circle, big enough to cover the bottom of a 10-inch (25cm) cast iron skillet.
24. Coat the bottom and sides of the skillet with the olive oil.
25. Carefully add the dough, and gently fit it to the skillet.
26. Cover the skillet and allow the dough to rest for 1 hour.
27. Place a rack in the middle position, and preheat the oven to 425f (220c).
28. Add the toppings to your pizza... Your choice.
29. Chef's Note: I use a tasty sauce with pepperoni, sausage, and a good buffalo mozzarella.
30. Brush a bit of olive oil on any exposed dough.
31. Place the skillet on the stove over medium-high heat, and cook for 2 to 4 minutes.
32. Chef's Tip: This will help to crisp up the bottom of the crust.
33. Add the skillet to the preheated oven, and bake until the cheese is bubbly and golden, about 12 to 15 minutes.
34. PLATE/PRESENT
35. Since this is pizza, serve it casual style with a nice cold beer, or beverage of choice. Enjoy.
36. Keep the faith, and keep cooking.