Easy Cast Iron Deep Dish Pizza

Nothing beats cutting into a golden, buttery crust piled high with tasty ingredients, melty cheese, and rich tomato sauce, like this authentic Easy Cast Iron Deep Dish Pizza. Crafted right in a cast iron skillet (paid link), this recipe layers fresh pizza dough with three distinct mozzarellas, seasoned ground beef, and sweet fire-roasted tomatoes. It brings the vibes of the Windy City’s best pizzerias straight into your kitchen, no plane ticket required.

Check out my other deep dish pizza recipes: Buffalo Chicken Meatball Deep Dish Pizza, Cajun Chicken Sausage Deep Dish Pizza, and Cast Iron Italian Chicken Pizza

The key to building a deep dish pizza pie at home is reversing the traditional pizza assembly order. By laying thick slices of mozzarella directly on the bottom crust, we create a cheese barrier that keeps the dough from getting soggy. Seasoned lean ground beef sits in the middle, crowned with another layer of creamy fresh mozzarella. It’s then covered by slightly sweet, chunky crushed tomatoes and sharp parmesan.

Making this pizza in a cast iron skillet (paid link) is easy. I’ve also used a springform (paid link) pan, which results in a softer crust (see that pizza recipe here).

You can swap the beef for any meat you like, or go meatless for a cheesy vegetarian alternative. That’s the beauty of making pizza…everyone can be a happy camper.

Ingredients you’ll need to make an Easy Cast Iron Deep Dish Pizza:

• Pastry Flour (for dusting): Provides a work surface that prevents dough sticking without overworking the gluten in the fresh dough.
• Fresh Pizza Dough: Store-bought pizza dough is the best. It will serve as the foundation that holds the heavy fillings and bakes into a crisp, golden shell.
• Lean Ground Beef: A hearty meat layer that brings savory, rich beef flavor to the core of the pizza.
• Italian Seasoning: Infuses the ground beef with classic aromatics like oregano, basil, and garlic before baking.
• Olive Oil (for coating): Coats the cast-iron skillet to fry the dough, creating a crunchy, golden-brown crust that releases easily from the pan.
• Low-Moisture Mozzarella Cheese Block: Slice thick and lay directly on the dough to seal in moisture and create a dense, stretchy cheese base.
• Fresh Moist Mozzarella Cheese Ball: Chopped into pieces and placed over the seasoned meat to add pockets of creamy moisture.
• Shredded Mozzarella Cheese: Fills the gaps across the meat and fresh cheese layer for uniform, melted coverage.
• Fire-Roasted Crushed Tomatoes: Spread across the top using a slotted spoon to deliver sweet, smoky tomato acidity that balances the heavy cheeses.
• Oregano: Dust dried herb over the tomato sauce to release a classic pizzeria aroma during baking.
• Parmesan Grated Cheese: The salty, umami crown that browns slightly, sealing the pie with a sharp, savory finish.

How to make an Easy Cast Iron Deep Dish Pizza:

Preheat the Oven: Preheat your oven to 425°F (220°C).

Roll and Shape the Dough: Spread the pastry flour over the kitchen countertop. Place the fresh dough on the flour and shape it into a circle by hand. Finish shaping, then flatten the dough with a rolling pin to about a 13-inch diameter. Adjust the size based on your cast iron skillet (paid link).

Brown the Seasoned Beef: In a large bowl, add the ground beef and Italian seasoning, and mix well by hand until the spices are evenly distributed. Heat a pan over medium heat, add the seasoned beef, and cook until browned, breaking it into crumbles as it cooks. Drain off any excess rendered fat and set aside.

Prep the Skillet and Position the Crust: In a 12-inch cast-iron skillet, lightly coat the bottom and sides with the 1 tbsp of olive oil. Transfer the rolled dough into the skillet, gently pressing it into the bottom and forming a wall-like shape up the sides. Do not fold the dough over the top edge.

Layer the Cheeses and Beef: Place the thick slices of mozzarella cheese evenly along the bottom of the crust. Add the cooked, drained ground beef directly over the sliced cheese. Scatter the fresh mozzarella over the beef. Sprinkle the shredded mozzarella evenly across the other ingredients.

Sauce and Finish the Top: Pour the crushed tomatoes into a bowl, then use a slotted spoon to lift and spread them evenly over the cheese, leaving excess liquid behind in the bowl. Sprinkle the crushed tomatoes evenly with dried oregano. Top off with the grated Parmesan cheese.

Bake, Rest, and Slice: Place the skillet in the oven and bake for 15 minutes, then lower the oven to 400°F (205°C) and bake for 15 more minutes (until the crust is golden and the sauce is bubbling). Once done, remove the skillet from the oven and let the pizza cool and set for 10 minutes. Slice with a sharp knife and serve warm.

Storage & Reheating Tips

• Store cooled leftover slices in the refrigerator for up to 4 days, wrapped tightly in aluminum foil or in an airtight container.
• Never microwave deep dish pizza—it will make the thick crust spongy and soggy.
  • Oven Method: Place slices on a foil-lined baking sheet (paid link) and cover the top loosely with foil. Bake at 375°F (190°C) for 15 to 20 minutes, removing the top foil for the last 3 minutes to crisp the crust edges again.
  • Skillet Method: Place a slice in a dry cast-iron skillet over medium-low heat for 3 to 4 minutes to crisp the bottom crust, then transfer the skillet into a 350°F oven for 8 to 10 minutes until the cheese is hot and melted.

The thick crust, topped with layers of fresh cheese, savory beef, and crushed tomato, can stop any hungry soul in their tracks. If you want to take a ride to the Windy City without paying for airfare, this awesome Easy Cast Iron Deep Dish Pizza can do like “The Staple Sisters” and take you there.

Easy Cast Iron Deep Dish Pizza

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Make an Easy Cast Iron Deep Dish Pizza! A buttery cast-iron crust stacked with three cheeses, seasoned beef, and sweet fire-roasted tomatoes.

• Total Time: 55 minutes
• Yield: 6 1x

Ingredients

Units USM Scale 1/2x1x2x3x

• 1/4 cup pastry flour, for dusting
• 1 lb fresh pizza dough, room temperature
• 1 lb lean ground beef
• 2 tbsp Italian seasoning
• 1 tbsp olive oil, for coating skillet
• 1 lb low-moisture mozzarella cheese block, cut into thick slices
• 8 oz fresh moist mozzarella cheese ball, chopped into small pieces
• 1/2 cup shredded mozzarella cheese
• 28 oz Fire Roasted Crushed Tomatoes (paid link)
• 1/4 tbsp dried oregano
• 1 tbsp grated parmesan cheese

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Instructions

1. Preheat your oven to 425°F (220°C).
2. Spread the pastry flour over the kitchen countertop. Place the fresh dough on the flour and shape it into a circle by hand. Finish shaping, then flatten the dough with a rolling pin to about 13 inches in diameter. Adjust the size based on your cast iron skillet (paid link).
3. In a large bowl, add the lean ground beef and Italian seasoning, and mix well by hand until the spices are evenly distributed. Heat a pan over medium heat, add the seasoned beef, and cook, breaking it into crumbles as it browns. Drain off any excess rendered fat and set aside.
4. In a 12-inch cast-iron skillet, lightly coat the bottom and sides with olive oil. Transfer the rolled dough into the skillet, gently pressing it into the bottom and forming a wall-like shape up the sides. Do not fold the dough over the top edge.
5. Place the thick slices of low-moisture mozzarella cheese evenly along the bottom of the crust. Add the cooked, drained ground beef directly over the sliced cheese. Scatter the fresh mozzarella over the beef. Sprinkle the shredded mozzarella evenly across the other ingredients.
6. Pour the crushed tomatoes into a bowl, then use a slotted spoon to lift and spread them evenly over the cheese, leaving the excess liquid behind. Sprinkle the dried oregano evenly over the crushed tomatoes. Top off with the grated Parmesan cheese.
7. Place the skillet in the oven and bake for 15 minutes, then lower the oven to 400°F (205°C) and bake for 15 more minutes (the crust should be golden and the sauce bubbling). Once done, remove the skillet from the oven and let the pizza cool and set for 10 minutes. Slice with a sharp knife and serve warm.

Equipment

Cast Iron Skillet

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(paid link)

Notes

Let the Dough Rest: Set your fresh pizza dough on the kitchen counter to come to room temperature, then roll it to 13 inches.

Skillet Coating: Brush olive oil along the bottom and up the interior sides of your 12-inch cast-iron skillet before preheating the oven to 425°F.

Drain the Beef: After browning the ground beef with Italian seasoning, tilt the skillet or use a fine-mesh strainer to drain off all rendered fat so the pizza filling stays firm and clean.

Use a Slotted Spoon: Deep dish sauce should be thick, not soupy. Using a slotted spoon to transfer the crushed tomatoes prevents excess canning liquid from pooling on top of the cheese.

Let It Rest: Resisting the urge to slice immediately is critical. Let the deep dish rest in the skillet for 10 minutes lets the melted cheeses stabilize so slices hold their shape on the plate.

Sausage Swap: For a traditional Chicago sausage patty style, swap the ground beef for 1 lb of mild Italian sausage. Press the raw sausage into a flat disc directly over the bottom cheese layer; it will cook through completely during the 30-minute bake.

Extra Veggie Layer: Sauté 1 cup of sliced cremini mushrooms and 1 diced green bell pepper, then layer them between the ground beef and the fresh mozzarella.

Pan Sizing: A 12-inch cast-iron skillet is ideal. If using a 10-inch skillet, trim about 20% of the dough and scale the filling layers down slightly so the pizza doesn’t overflow the pan walls.

• Author: Eric Jones
• Prep Time: 25 minutes
• Cook Time: 30 minutes
• Category: Dinner
• Method: Baked
• Cuisine: Italian

Nutrition

• Calories: 720
• Sugar: 7 g
• Sodium: 1260 mg
• Fat: 38 g
• Saturated Fat: 19 g
• Trans Fat: 0.8 g
• Carbohydrates: 51 g
• Fiber: 4 g
• Protein: 44 g
• Cholesterol: 115 mg