Deep Dish Pan Pizza

This Detroit Style Pizza rivals take out and yields a wonderfully crisp crust that is soft in the center. The dough is super easy to work with and no kneading or rolling out is necessary. The trick is a sticky dough that does its final rising right in a cast iron skillet. Heating up the skillet on the stove top first with the pizza right inside guarantees a crispy crust. Finishing it off in a very hot oven ensures a airy soft inside. I’ve used 1/2 sprouted whole wheat flour in this recipe to ramp up nutrition and fiber without compromising taste. Enjoy with a salad for a tasty nutritious meal.

AuthorLaurie PawlaczykCategory, , DifficultyIntermediate
Yields4 Servings
Prep Time20 minsCook Time15 minsTotal Time3 hrs 35 mins
Pizza Dough
 ¾ cup sprouted wheat flour, 100 grams
 ¾ cup organic unbleached all-purpose flour, 100 grams
 ½ tsp salt
 ¼ tsp rapid rise yeast
 ¾ cup warm water
Pizza Toppings
 ½ tbsp olive oil
 ¼ cup pizza sauce
 ¼ cup shredded mozzarella cheese
 ¼ cup each: diced onion, pepper and mushrooms
 8 pieces of mild yellow pepper rings
 any additional topping that you like
Dough
1

When measuring flour be sure it is not packed. Use a spoon to fluff then scoop into measuring cup. For best results use a scale to weigh.
Add both flours, salt & yeast into mixing bowl. Stir to mix well.
You may use all white flour but it is healthier to use at least part whole wheat. By using 1/2 wheat, the texture is still very nice. Sprouted wheat flour has all the nutrition of regular whole wheat but with a much lighter less dense texture. It is also much easier to digest and nutrients can be absorbed more easily.

2

Add water and mix until you no longer see dry flour. Dough will be quite sticky but you do not need to kneed. The additional water and time remove the necessity for kneading.
Cover with a tea towel or plate and place in a warm spot. I like to use a cool oven with the light on. I have also used a heating pad on low temperature or just placed on the counter over the dishwasher while it was running.

3

Let rise for approximately 2-3 hours. If it goes longer don't worry. You can actually start much earlier and let rise for 12-18 hours if you use cold water and leave on the counter.
This is a good time to chop the veggies. Line a plate with paper towel and put diced vegetable on top. This will illiminate extra moister so you don't have a soggy pizza.

4

About an hour and 20 minutes before you wish to eat, put the 1/2 tablespoon oil in a well seasoned 10 1/2 inch cast iron skillet. Use your fingers to spread the oil all over the bottom and sides of the pan. If your pan is well seasoned this will seem like plenty of oil. If it is dry you may want to add additional oil. Scoop the risen dough into the center of the skillet and use your oiled fingers to gently pat and spread the dough in skillet. It is OK if it doesn't fill the entire pan because it will spread as it goes through its second rise.

5

Cover again with towel or plate and return to the oven with oven light on. Let rise 1 hour.

Assemble and Cook Pizza
6

Remove skillet from oven and heat oven to 475°.
Pour pizza sauce onto center of pizza and spread being careful not to get too close to the side. Sprinkle shredded cheese over sauce and then add toppings. Be careful not to let sauce or cheese touch the side of the skillet. If it runs down during cooking the pizza will stick.
If you are a pepperoni lover you can reduce some oil by placing slices between paper towel and microwaving for 30 seconds. Put an additional plate over the top to keep the pepperoni flat.

7

Now that all your toppings are on your pizza, place skillet on burner and turn stove on to medium high heat. Cook for 3 minutes (for gas stove) up to 4 minutes (for electric). When oil bubbles on the edges of the pan for about 30 seconds you can move to the preheated oven.

8

Bake for 12-15 minutes. When top of pizza starts to brown you know its ready. Pizza should slide out of pan easily, with the help of a spatula, onto a cutting board.

9

Serve your slices with a side salad and top with red pepper flakes or parmesan cheese if desired.

Nutrition Facts

Serving Size 1/4 of pizza

Servings 4


Amount Per Serving
Calories 220
% Daily Value *
Total Fat 3.6g6%
Total Carbohydrate 41.5g14%
Dietary Fiber 4.2g17%
Protein 8.2g17%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

 

 

Ingredients

Pizza Dough
 ¾ cup sprouted wheat flour, 100 grams
 ¾ cup organic unbleached all-purpose flour, 100 grams
 ½ tsp salt
 ¼ tsp rapid rise yeast
 ¾ cup warm water
Pizza Toppings
 ½ tbsp olive oil
 ¼ cup pizza sauce
 ¼ cup shredded mozzarella cheese
 ¼ cup each: diced onion, pepper and mushrooms
 8 pieces of mild yellow pepper rings
 any additional topping that you like

Directions

Dough
1

When measuring flour be sure it is not packed. Use a spoon to fluff then scoop into measuring cup. For best results use a scale to weigh.
Add both flours, salt & yeast into mixing bowl. Stir to mix well.
You may use all white flour but it is healthier to use at least part whole wheat. By using 1/2 wheat, the texture is still very nice. Sprouted wheat flour has all the nutrition of regular whole wheat but with a much lighter less dense texture. It is also much easier to digest and nutrients can be absorbed more easily.

2

Add water and mix until you no longer see dry flour. Dough will be quite sticky but you do not need to kneed. The additional water and time remove the necessity for kneading.
Cover with a tea towel or plate and place in a warm spot. I like to use a cool oven with the light on. I have also used a heating pad on low temperature or just placed on the counter over the dishwasher while it was running.

3

Let rise for approximately 2-3 hours. If it goes longer don't worry. You can actually start much earlier and let rise for 12-18 hours if you use cold water and leave on the counter.
This is a good time to chop the veggies. Line a plate with paper towel and put diced vegetable on top. This will illiminate extra moister so you don't have a soggy pizza.

4

About an hour and 20 minutes before you wish to eat, put the 1/2 tablespoon oil in a well seasoned 10 1/2 inch cast iron skillet. Use your fingers to spread the oil all over the bottom and sides of the pan. If your pan is well seasoned this will seem like plenty of oil. If it is dry you may want to add additional oil. Scoop the risen dough into the center of the skillet and use your oiled fingers to gently pat and spread the dough in skillet. It is OK if it doesn't fill the entire pan because it will spread as it goes through its second rise.

5

Cover again with towel or plate and return to the oven with oven light on. Let rise 1 hour.

Assemble and Cook Pizza
6

Remove skillet from oven and heat oven to 475°.
Pour pizza sauce onto center of pizza and spread being careful not to get too close to the side. Sprinkle shredded cheese over sauce and then add toppings. Be careful not to let sauce or cheese touch the side of the skillet. If it runs down during cooking the pizza will stick.
If you are a pepperoni lover you can reduce some oil by placing slices between paper towel and microwaving for 30 seconds. Put an additional plate over the top to keep the pepperoni flat.

7

Now that all your toppings are on your pizza, place skillet on burner and turn stove on to medium high heat. Cook for 3 minutes (for gas stove) up to 4 minutes (for electric). When oil bubbles on the edges of the pan for about 30 seconds you can move to the preheated oven.

8

Bake for 12-15 minutes. When top of pizza starts to brown you know its ready. Pizza should slide out of pan easily, with the help of a spatula, onto a cutting board.

9

Serve your slices with a side salad and top with red pepper flakes or parmesan cheese if desired.

Deep Dish Pan Pizza
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