Chef Resha

r delicious, easy cast iron deep dish pizza situation is one for the books 📚 Make this easier for yourself and grab some already-made pizza dough from your grocery store. I used dough from Wegmans. It’s a total of 28 ounces of dough, so I only needed HALF (14 ounces) for this pizza. So this makes two pizzas, for your bigback soul. You’ll need a 12 inch cast iron skillet, that is well seasoned. Preheat oven to 450 degrees F, with the oven rack about 5-6” above the heating element. Drizzle 2 tablespoons of olive oil at the bottom. Plop the dough in the center, cover w/ plastic, and let it come to room temp for at least 1 hour. That way its MUCH easier to stretch out. Stretch it out until it reaches the edge of the skillet. stab it all over with a fork so you don’t get any super gnarly air bubbles as it bakes. Brush it with a thin layer of garlic butter (optional) Sauce it. Add toppings and cheese. i used WHOLE-MILK LOW MOISTURE MOZZARELLA, about 8oz, and 4oz of colby jack. use whatever you prefer, but don’t use fresh mozzarella, it’s TOO wet. i cannot stress this enough: SHRED THE DAMN CHEESE YOURSELF!! pre-shredded cheese does NOT melt well. I personally prefer layering my cheese and toppings, but you do you! Just make sure the cheese goes all the way to the edges so you get that nice frico-crust! Bake for 15-20 minutes or until bubbly and golden. Let the pizza sit in the skillet for about 3min, then remove to a wire rack to cool for at least 5-10min before slicing. Brush with garlic butter (optional), and sprinkle with freshly grated parmigiano-reggiano. Eat it and enjoy! #pizza #deepdishpizza #castironpizza #panpizza #pizzanight #pizzadough #carnaldish #castironskillet #castironrecipes #castironbaking #deepdish #recipes #cooking #pepperonipizza #wegotpizzahutathome #pizzahutstyle