Too damn long ago, Jen and I wrote up my (then) latest recipe for iron-skillet pizza. When we posted the recipe, we included this note:
NOTE: The original recipe says this makes two 9-inch pizzas. We have a used a modification of this recipe several times in a 12-inch iron skillet and have finally decided that it’s too much dough, even for a 12-incher. When next we make this, we’ll reduce the flour from 4 cups to 3, and we’ll reduce the amounts of other ingredients accordingly. When we do, we’ll post the revised recipe.
Nearly two years later (I was tempted to wait for the actual anniversary, but my better angels won out), here it is. I’ve used this recipe a couple of times now, and I think it’s ready for prime time.
What I chose to do was to adapt my grilled or pizza-stone crust recipe and rework it with butter. The 2008 recipe also called for butter, and we like what it does to this kind of crust. When you have a deep dish pizza, it’s very good to have a flakier crust. Otherwise, the pizza can become too leaden in texture.
- 3 c flour
- 2 tsp instant dry yeast
- 1 tbsp salt
- 1/2 tsp sugar
- 1 cup water
- 3 tbsp butter, softened
- Combine flour, yeast, salt and sugar in bowl of standing mixer.
- Add water and butter.
- Combine well, using the paddle attachment on low speed.
- Knead, using a dough hook, until the dough pulls away from the sides of the bowl and crawls up the dough hook. Add 1 to 2 tablespoons water if dough is dry and not coming together. If dough is too wet, add 1 to 2 tablespoons flour.
- Grease a medium bowl with olive oil and add dough to the bowl. Cover and let the dough rise until it doubles in bulk, about an hour. (Or, you can make the dough a day in advance and proof it in the fridge overnight, like I often do.)
Baking instructions follow roughly what’s in the original post. Prepare your toppings. Preheat the oven to 400°F. Grease up the skillet, pat or roll your dough out, and line the skillet with dough. You build the pizza the way you want and bake until your toppings brown appropriately.
This crust is versatile. We’ve used it with a veggie pie of spinach, mushrooms, tomato sauce and cheese, and we’ve also enjoyed a meaty sausage and onion pie.
Try it out and let me know how you like it!