PAN PIZZA RECIPE CAST IRON RECIPES

DEEP-DISH CAST IRON PIZZA RECIPE | ALLRECIPES

Deep-Dish Cast Iron Pizza Recipe | Allrecipes image

A buttery, thick, and chewy pizza dough that is baked in a cast iron skillet. Pizza never tasted so good! Toppings are substantial but not overwhelming where the dough won't cook. If you cook the sausage while the dough is proofing you'll be ready to assemble the pizza that much faster.

Provided by thedailygourmet

Categories Pork Sausage

Total Time 2 hours 15 minutes

Prep Time 20 minutes

Cook Time 40 minutes

Yield 1 12-inch pizza

Number Of Ingredients 19

Ingredients

2 ¼ teaspoons active dry yeast
½ teaspoon brown sugar
1 ¼ cups warm water (110 degrees F (43 degrees C))
2 cups all-purpose flour
2 teaspoons garlic salt
¼ cup butter
2 cups all-purpose flour
1 tablespoon grapeseed oil
cooking spray
⅓ cup bulk pork sausage
1 (3.5 ounce) link bulk Italian sausage
2 tablespoons grapeseed oil
½ cup pizza sauce
⅓ cup shredded mozzarella cheese
24 slices pepperoni
⅓ cup shredded mozzarella cheese
1 tablespoon butter, softened
⅛ teaspoon Italian seasoning
⅛ teaspoon garlic powder

Steps:

Sprinkle yeast and brown sugar over warm water in the bowl of a stand mixer fitted with a dough hook. Let stand 5 to 10 minutes until the yeast softens and begins to form a creamy foam.
Turn mixer to the lowest setting and slowly add 2 cups flour 1/2 cup at a time. Add garlic salt and 1/4 cup butter. Integrate remaining 2 cups flour and knead until dough is smooth and elastic, 5 to 7 minutes.
Coat a large glass bowl with 1 tablespoon grapeseed oil. Shape dough into a ball and place in bowl, turning to coat all sides with oil. Spray a piece of plastic wrap with cooking spray and loosely cover bowl. Cover bowl with a towel and let rise in a warm area until dough has doubled in size, about 45 minutes. Punch down dough and allow to rest for 20 minutes.
While dough is resting, heat a skillet over medium heat; cook and stir bulk sausage until browned and crumbly, about 5 minutes. Transfer cooked sausage to a bowl with a slotted spoon, retaining drippings in the skillet. Fry Italian sausage link in drippings until browned and no longer pink in the center, about 10 minutes. Slice sausage.
Preheat oven to 400 degrees F (200 degrees C). Grease a 12-inch cast iron skillet with 2 tablespoons grapeseed oil.
Press dough into and up the sides of the prepared skillet. Poke holes in dough with a fork to prevent air bubbles. Spread pizza sauce around the base of the crust. Sprinkle 1/3 cup mozzarella cheese over sauce; layer half the bulk sausage, half the sliced sausage, and half the pepperoni over cheese. Repeat the layers of meat. Top with remaining 1/3 cup mozzarella cheese.
Bake in preheated oven on the bottom rack until crust is golden brown, about 25 minutes. Brush crust with 1 tablespoon butter; season with Italian seasoning and garlic powder. Remove pizza from skillet and let rest for 3 to 5 minutes before slicing.

Nutrition Facts : Calories 615.9 calories, CarbohydrateContent 67.2 g, CholesterolContent 57.7 mg, FatContent 30.2 g, FiberContent 2.9 g, ProteinContent 17.4 g, SaturatedFatContent 12 g, SodiumContent 1148.6 mg, SugarContent 1.4 g

PIZZA HUT PAN PIZZA COPYCAT RECIPE | TOP SECRET RECIPES

Pizza Hut Pan Pizza Copycat Recipe | Top Secret Recipes image

The secret to perfect pan pizza is pressing the dough into a well-oiled pan (Pizza Hut uses soybean oil), then the pan is covered and the dough rises in a heated cabinet for 45 to 60 minutes. When the dough is topped, the edge is sprayed with a butter-flavored “food release” and the pie is baked at 500 degrees F until perfectly browned on top. You can use a 9-inch, 12-inch, or 15-inch deep dish pizza pan or cake pan for this recipe, and you’ll want to preheat your oven with a pizza stone in it to simulate the type of oven used at the chain. The hot ceramic surface of the pizza stone will cause the oil in the pan to cook the bottom of the dough so that it’s brown and crispy like an authentic pan pizza crust should be. I tried making the dough with cake flour, all-purpose flour, superfine “00” flour, bread flour and many combinations of these different flours which all contain varying amounts of gluten. I even tried rising the dough slowly in the refrigerator for various lengths of time as long as up to four days. But after a month of testing and about 30 pan pizzas later, I found the best dough to be straight bread flour, and to let the dough rise at room temperature. I did find that if you let the dough rest for at least 4 hours before the final rise in the pizza pan you will get the best texture with the perfect chewy bite to it. Try my clone recipes for Pizza Hut Stuffed Crust Pizza and Tuscani Creamy Chicken Alfredo Pasta here.Source: Top Secret Restaurant Recipes 3 by Todd Wilbur.

Provided by Todd Wilbur

Total Time 2 hours 10 minutes0S

Prep Time 1 hours 5 minutes0S

Cook Time 1 hours 5 minutes0S

Number Of Ingredients 24

Ingredients

Nutrition Facts : Calories 390 calories

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