Who doesn’t love pizza? But let’s take it up a notch—think SKILLET DEEP DISH PIZZA.

This was such a hit at my house that I had to share it on my blog!

While pizza dough basics only require flour, warm water, salt, a bit of sugar, and yeast, I like adding lukewarm milk for an extra-soft crust.

You can skip the milk, of course, and use water, but ever since I started adding milk, everyone loves the taste and texture even more.

What kind of milk?

For the best results, I recommend whole (cow’s) milk. It’s my go-to for any dough, but remember, milk is optional if you prefer water.

What kind of flour?

I use all-purpose or bread flour. All-purpose is great for most pizzas, but bread flour adds a nice chew, and “00” flour (often used in Europe) gives a fine texture and excellent stretch. In the U.S., most people have all-purpose, bread, or cake flour. If you come across “00” flour, it’s finely ground and ideal for pizza.

Do you use oil?

Yes! I add about 2 tablespoons of good-quality olive oil to the dough, and I coat it well before letting it rise.

How long to rise:

I raise it for about an hour or two, depending on when I want to make my pizza.

+ For a slow rise, make the dough the night before, cover it, and refrigerate. Or, let it rise at room temperature for an hour, then refrigerate.

Just remember to bring it back to room temperature before shaping—it helps the yeast become active again, giving the dough a good rise.

Making pizza in a skillet creates a deep-dish-like texture with the perfect balance of toppings to the crust. I’m a fan of thick crust, and this might be one of my favorite pizzas I’ve made!

Be sure to use an oven-safe skillet. If it’s not nonstick, parchment paper can help prevent sticking. Give it a try and let me know what you think!

RECIPES SIMILAR TO SKILLET DEEP DISH PIZZA:

Oval Pizza Boats

Pepperoni and Burrata Pizza with Pesto

Mini Biscuit Pizzas

Feel free to use whatever you like for toppings! I used marinara sauce, shredded mozzarella, Italian salami, and a bit of green bell pepper for a touch of sweetness—that’s just what I had on hand. But my all-time favorite is ham and mushrooms.

It brings back childhood memories, as homemade sheet-pan pizza was a staple for every celebration, from birthdays to New Year’s Eve, and ham and mushroom was always the classic choice for us.

If you make this skillet deep dish pizza or anything else, please, tag me on social media so I can see your creations. Thanks for your support!

Don’t forget to follow me on Instagram, Facebook, or Pinterest; search @sandraseasycooking

Oven Safe Skillets:

Lodge 12 Inch Pre-Seasoned Cast Iron Skillet

Meyer 6pc Stackable Set with Universal Lids

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Yield: 2 Pizzas

Skillet Deep Dish Pizza

Prep Time: 15 minutes

Cook Time: 25 minutes

Additional Waiting Time: 1 hour

Total Time: 1 hour 40 minutes

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Ingredients

Pizza Dough:

• 5 cups all-purpose flour
• 2 tsp salt
• 1 cup lukewarm water
• 1 cup lukewarm whole milk
• 1 tbsp. active dry yeast (use dry yeast according to packet details)
• 1/2 tbsp. sugar
• 1 tablespoon olive oil

Topping for 2 pizzas;

• 1 tbsp Olive oil
• 1/2 cup Marinara Sauce
• 2 cups Mozzarella shredded
• 14 pound Italian Salami (calabrese)
• 1/2 Green pepper, diced
• 1 teaspoon Basil & Oregano, dried mix from my herb garden.

Instructions

PIZZA DOUGH

1. Add lukewarm water, yeast, and sugar in a small bowl. Allow yeast to bloom.
2. Add AP flour and salt to a stand mixer with a kneading attachment if you do not have one, use a large mixing bowl.
   Once yeat bloomed, pour it over the flour, then start mixing while pouring 1 cup of warm milk.
3. Let the mixer knead it for approximately 5 minutes or until the dough is smooth in texture but still soft and just a bit sticky.
4. Again you can do this with your hands.
5. Cover and let it rise for one hour. The dough will almost double in size.
6. I use one pound of dough per oven-safe skillet. If yours is a smaller skillet use less, if larger use more.
   

Skillet Pizza:

1. Oil the skillet, stretch the dough from one end to the other, and add sauce, cheese, and whatever topping you prefer.
2. Now that we put it together let it stand at room temp for 15 to 20 minutes.
3. Preheat oven to 400F (200C) and bake between 24 and 26 minutes. This depends on your skillet and oven as well. DO CHECK pizza after 22 minutes and see if it needs more or less time.

Nutrition Information:

Serving Size:

1
Amount Per Serving:Calories: 522Total Fat: 11gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 16mgSodium: 1021mgCarbohydrates: 88gFiber: 4gSugar: 5gProtein: 17g

This data was provided and calculated by Nutritionix. Nutrition information isn’t always accurate, but we try our best.

Did you make this recipe?

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