This cast iron skillet deep dish pizza recipe makes one hearty 10-inch pizza with a crisp, olive-oil-rich crust, layers of mozzarella and Italian sausage, and a thick tomato topping. Plan on 25–30 minutes of active preparation, 60–90 minutes for the dough to rise, and 25–30 minutes of baking, for a total time of about 2 hours.

The best part of this dinner is the classic deep-dish layering: cheese goes directly over the dough, toppings follow, and the seasoned tomato sauce is spooned over everything before baking. The hot cast iron creates a deeply browned bottom crust while the filling stays rich, savory, and wonderfully gooey.

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Why You’ll Love This Recipe

Cast iron skillet deep dish pizza with sausage, mozzarella, tomato sauce, and Parmesan

This pizza brings the comfort of a pizzeria deep dish to your home kitchen with one sturdy 10-inch cast iron skillet. The crust is tender inside, crisp and golden underneath, and substantial enough to support a generous layer of sausage, cheese, and sauce.

Unlike a thin pizza, this version is built in layers. The mozzarella sits directly on the dough, which helps shield the crust from the moisture in the tomato sauce and gives every slice a satisfying cheese pull.

Italian sausage adds savory richness, while onion and garlic give the tomato sauce a rounded, aromatic flavor. If you prefer a little heat, red pepper flakes bring a gentle kick without overpowering the cheese.

For another cozy skillet dinner idea, try this sausage and cabbage skillet when you want a meal centered on familiar, hearty ingredients.

Ingredients You’ll Need

Ingredients for homemade cast iron skillet deep dish pizza

The dough uses everyday ingredients: all-purpose flour, instant yeast, sugar, fine salt, warm water, and olive oil. The small amount of sugar supports a nicely browned crust, while the oil gives the dough the tender, rich texture associated with deep dish.

Flour: Use 2 cups, or 240 grams, of all-purpose flour for a sturdy but workable crust.
Yeast and warm water: Instant yeast works directly with the dry ingredients, and water around 105–110°F helps the dough rise properly.
Olive oil: One tablespoon goes into the dough, while 2 tablespoons generously coat the skillet.
Cheese: Eight ounces of low-moisture mozzarella melts well without releasing too much water, and 1/4 cup Parmesan adds a salty finish.
Sauce: Crushed tomatoes, tomato paste, oregano, salt, and pepper create a thick, concentrated topping.

Italian sausage is especially good here because it browns into flavorful, juicy pieces, but pepperoni is also a reliable choice. Mushrooms, bell pepper, or cooked spinach can be added, provided they are not watery.

If you are planning a casual dinner with a few rich appetizers, this creamy beer cheese makes a fitting dip for vegetables, bread, or pretzels.

How to Make It Step-by-Step

Shaping deep dish pizza dough in an oiled cast iron skillet

Step 1: Make the dough by combining the flour, instant yeast, sugar, and fine salt in a mixing bowl. Add the warm water and 1 tablespoon olive oil, then stir until the mixture becomes a shaggy dough with no large dry patches.

Step 2: Knead the dough for 5–7 minutes by hand or with a mixer fitted for dough, working until it becomes smooth and elastic. Transfer it to a lightly oiled bowl, cover it, and let it rise in a warm spot for 60–90 minutes, or until it is nearly doubled.

Step 3: Prepare the filling while the dough rises. Brown the casing-free Italian sausage in a skillet over medium heat, breaking it into bite-sized crumbles, and remove excess grease if needed.

Step 4: Add the finely chopped onion to the sausage and cook for 3–4 minutes, until softened. Stir in the minced garlic and cook for 30 seconds, just until fragrant and not browned.

Step 5: Stir in the crushed tomatoes, tomato paste, dried oregano, kosher salt, black pepper, and optional red pepper flakes. Simmer the sauce for 8–10 minutes, stirring occasionally, until it thickens slightly, then let it cool briefly so it does not heat the dough during assembly.

Step 6: Heat the oven to 450°F and generously coat a 10-inch cast iron skillet with 2 tablespoons olive oil. Press or gently stretch the risen dough across the base and about 1 1/2–2 inches up the sides, letting it rest for 10 minutes if it keeps springing back.

Step 7: Build the pizza in the traditional order by spreading the mozzarella over the dough first. Add the sausage and any optional toppings, spoon the thick tomato sauce over them, and scatter the Parmesan across the top.

Step 8: Bake the skillet on the lower oven rack for 25–30 minutes. The pizza is ready when the crust is deeply golden, the cheese is bubbling, and the edges look crisp.

Step 9: Place the skillet on a heatproof surface and wait 10–15 minutes before slicing. This pause allows the hot cheese and sauce to firm up, making cleaner slices and protecting everyone from an overly hot filling.

Pro Tips for a Crisp, Flavorful Crust

Preparing an oiled cast iron skillet for a crisp deep dish pizza crust

Cast iron works best when it is well coated with oil. Do not be shy with the 2 tablespoons specified for the skillet, because the oil helps fry the outside of the dough as it bakes and encourages a browned, crisp base.

For an even crisper bottom, preheat the oiled skillet in the 450°F oven for 5–10 minutes before adding the dough. Use extreme care during this step: the pan will be extremely hot, so protect your hands with heavy oven mitts and carefully press the dough into place.

Low-moisture mozzarella is an important choice. Fresh mozzarella and very wet vegetables can release enough liquid to soften the crust, so drain or cook vegetables first and use cooked spinach rather than raw.

Keep the sauce thick rather than loose. Simmering it for 8–10 minutes concentrates the tomato flavor and prevents excess liquid from pooling in the center of the pizza.

Do not slice immediately after baking. The 10–15 minute resting period is part of the recipe, not an optional extra, because deep-dish fillings remain extremely hot and need time to set.

For another skillet-centered dinner, this balsamic chicken skillet offers a completely different flavor profile while using the same practical stovetop-to-table style of cooking.

Serving Suggestions

Cheesy sausage deep dish pizza slice with Parmesan and oregano

Cut the pizza into four large wedges or six smaller servings, depending on appetites. Since deep dish is rich and filling, a crisp green salad or lightly dressed vegetables make a refreshing companion.

Serve the slices while warm, when the mozzarella is still soft and the tomato sauce is fragrant. A small bowl of red pepper flakes, extra Parmesan, or dried oregano lets everyone adjust the flavor at the table.

This pizza is also a smart choice for a relaxed family dinner or game-night meal because it can rest in the skillet while everyone gathers. Set the pan on a trivet and remind guests that the cast iron will stay hot for quite a while.

After dinner, finish with a spiced cookie such as this German gingerbread cookie for a sweet contrast to the savory pizza.

Storage & Reheating

Reheated cast iron skillet deep dish pizza slice with crisp crust

Cool leftover pizza before storing it in an airtight container in the refrigerator. For the best texture, keep slices in a single layer when possible so the crust does not trap too much steam.

Reheat slices in a skillet or on a baking sheet until the cheese is hot and the crust has regained some crispness. Avoid relying only on the microwave if you want to preserve the browned base, since microwave steam can make it soft.

Because the pizza contains sausage, cheese, and tomato sauce, refrigerate leftovers promptly rather than leaving them at room temperature for an extended period. Reheat only the amount you plan to eat, and serve it hot.

For a different make-ahead comfort dinner, keep this ham and bean soup in mind for a future meal; it is especially useful when you want something warming that can be prepared ahead.