Meat Trio Deep Dish Pizza
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.
Ready in 3 hours 5 mins
Ingredients
- 2 1/4 teaspoons active dry yeast
- 1/2 teaspoon brown sugar (regular sugar may be used)
- 1 1/4 cup warm water (110 degrees F)
- 2 teaspoons garlic salt
- 4 cups flour
- 1/4 cup butter
- 3 tablespoons grapeseed oil (olive oil may be used)
- 1/2 cup prepared pizza sauce
- 1 link Italian sausage, cooked, cut diagonally, and divided
- 1/3 cup pork sausage, cooked, crumbled, and divided
- 24 slices pepperoni, divided
- 2/3 cup shredded mozzarella cheese, divided
Preparation method
Prep: 40 mins | Cook: 25 mins | Extra time: 2 hours, risingPair this with a chicken ceasar salad for a winning combination.
TipThis dough can be made ahead and proofed overnight in the refrigerator. Additionally it can be divided into smaller portions if you prefer a thin crust pizza.
TipDon't have a pizza stone but you prefer a personal size thin crust pizza? Problem solved. Flip a cast iron skillet over (preferrably one w/ a flat/smooth surface) and slide your pizza onto the bottom side of the skillet and bake as you would using a pizza stone!
Other ideasFeel free to use your preferred toppings: bacon, fire roasted peppers, mushrooms, etc.
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