Ingredients: |
Ingredients: Store bought pizza dough
1 1⁄2 cups Pizza Sauce
6 ounces mild gouda cut into 1⁄2 inch cubes (use more or less depending on your preference)
8 ounces low moisture part-skim mozzarella, cut into 1⁄2 inch cubes
12 ounces high quality pepperoni, cut into 1/8th inch slices
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Directions: |
Directions:Pour 4 tablespoons olive oil in the bottom of a 10-inch cast iron skillet.
Place 1/2 half of dough in skillet and turn to coat in oil. Press down on dough and spread it toward the edges. Spread it as much as you can without tearing, then cover tightly in plastic and set aside for 30 minutes to allow dough to relax. Return to dough and stretch it out again. It should be able to reach the edges this time. If not, let it rest a little more and try again. To get the dough to stay in the corners, stretch it up beyond the corners so that it pulls back into place.
Lay half of pepperoni evenly over face of dough. Spread 3/4th of the gouda cheese evenly along the edges of the dough where it meets the skillet. (This is the key step that gives this pizza its special crispy, cheesy charred crust!). Spread the remaining cheeses evenly over the dough (don’t forget those edges!), then add remaining pepperoni. Spoon sauce over surface in random dollops (you will need only about half the sauce.
Place the cast iron skillet preheated ovan at 500º. Allow the pizza to cook until edges are near black, bubbly and exposed cheese on top is starting to lightly brown, 13 to 15 minutes. Remove and place skillet on a trivet.
Carefully (the skillet will be very hot!) run a thin metal spatula all the way around the edges of the skillet to loosen the pizza. Lift it out and slide it onto a cutting board. Cut pizza in squares and try to share. |
This recipe for Cast Iron Deep Dish Pizza is from