Deep Dish Pizza

One of our favorite dinners recently is homemade pizza. We roll out some pizza dough, we pile on the goodness, we bake, and deliciousness ensues.

And then one day I had a brainstorm, an honest-to-goodness lightbulb moment.

Could we make ... deep dish pizza?

Could we possibly use ... the cast iron skillet?

Foodgoat tried it immediately, and the results have been so good, so tasty, we have put away the flimsy pizza pan.

How is our deep dish pizza made differently from our not so deep version? The ingredients are the same, but instead of heating the oven to a toasty 425 degrees, we lower it to 350. The cast iron skillet goes into the oven as we preheat, so by the time the oven is ready, the skillet is also hot. You lay down the dough, pile on the same ingredients, and put it in the oven for a longer period of time, at least 30 minutes compared to the 20 minutes for the flatter version.

The dough comes out more bread than crust like, the pizza is denser, and the whole thing is surprisingly much easier and neater to eat because the crust is thicker and stronger and more able to support the huge mounds of cheese I insist are integral to Delicious Pizza. And it tasted wonderful.