A pepperoni pizza recipe that will keep you coming back for more! Deep dish pizza in a cast iron skillet.
A couple of weeks ago, I bought a bag of sliced pepperoni. This bag didn't look like much. It was 500g worth which I thought would be perfect for a couple of pizzas, and it would be done. Boy, was I wrong!
I have been making this pepperoni pizza weekly since then, and it doesn't even look like I scratched the surface of the pepperoni in the bag! Which only means, in the weeks ahead, expect to see more pepperoni recipes on the blog.
Also, if anyone has any suggestions on other things to make using pepperoni, I would very much appreciate it.
So back to this pizza. As you can see, I am quite obsessed with making skillet pizzas. Don't believe me? Well maybe my jalapeno popper skillet pizza and my pesto chicken skillet pizza, both of which I make on a regular basis, will convince you.
Even though this recipe is so simple, I decided to post it anyways because, hey! I'm sure another cast iron skillet pizza recipe to add to the arsenal couldn't hurt! But if you don't already have a cast iron skillet in your kitchen, GET ONE! This has been one of my favorite purchases this year. I don't know what I would do without it.
As with all the cast iron skillets I make, this is very heavy on the crust. Basically a deep dish pizza. But I make sure the crust is so good, none of it will be left behind at the end.
I know that everyone out there already has their own favorite pepperoni pizza recipe that is tried and true, but if you haven't tried it in a cast iron skillet, I really think it is worth changing your recipe a little and trying it. Even if it is just one time. It is a completely new experience to a classic, and I liked it so much that this is the 3rd time making it this month.
I can honestly say that I make more homemade pizza than I order out. And if you try this recipe, I might be inclined to think that you will too!
Items you will need to make this recipe:
Pepperoni Skillet Pizza
What you'll need:
- 2 1/4 teaspoons active dry yeast
- 1/2 teaspoon brown sugar
- 1 1/4 cups warm water (110 degrees F (43 degrees C))
- 2 cups all-purpose flour
- 1 teaspoons salt
- 1 teaspoon onion powder
- 1/4 cup butter
- 2 cups all-purpose flour
- 1 can pizza sauce
- 2 cups mozzerela cheese
- 1/4 cup Parmesan cheese
- 24 slices pepperonni
- Sprinkle the yeast and brown sugar over warm water in the bowl of a stand mixer fitted with a dough hook. Let stand 5 to 10 minutes until the yeast softens and begins to form a creamy foam.
- Turn mixer to the lowest setting and slowly add 2 cups flour 1/2 cup at a time. Add salt, onion powder and 1/4 cup butter. Integrate the remaining 2 cups flour and knead until dough is smooth and elastic, around 5 to 7 minutes.
- Coat a large bowl with 1 tablespoon of olive oil. Shape the dough into a ball and place in the bowl, turning to coat all sides with oil. Cover the bowl with a towel and let rise in a warm area until dough has doubled in size, around 45 minutes. Punch down dough and allow to rest for 20 minutes.
- Preheat the oven to 400°F. Grease a 12 inch cast iron skillet.
- Press the dough into and up the sides of the cast iron skillet. Spread the pizza sauce evenly over the pizza. Sprinkle the mozzerella cheese and the Parmesan cheese over the pizza, and arrange the pepperoni slices on top.
- Bake on the bottom rack of the preheated oven and cook for 35 minutes or until the crust is golden brown. Remove and let sit for 3 to 5 minutes before slicing.