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Easy Deep Dish Pizza Dough

I adore Pizza, in any way shape or form.  Generally speaking, I like to make my own.  Of course when I was younger, that usually involved using a pizza kit/mix from the shops, either Chef Boy Ar Dee or Kraft and we always enjoyed them.  In fact that was the first kind of pizza I ever had.  I had a boyfriend when I was 16 who introduced our family to it and we all really enjoyed it.

Those mixes are not something you find readily available over here in the UK, so I now make everything from scratch.  I have a favourite pizza dough that I like to use.  A few years ago I tried a Deep Dish Pizza recipe that I also enjoyed.  Todd also enjoyed it and he is not a pizza lover! 
I discovered a Cast Iron Deep Dish Pizza Dough on Pinterest the other day from Cafe Sucre, which I thought I would like to try and so I printed it out, and yesterday was the day I finally got around to trying it!

I have to say that this was one of the easiest pizza doughs and pizzas I have ever made.  The dough went together really quickly and rose beautifully.  I did use my Iron Skillet, but you can also use a heavy based round cake tin of a comparable size. (10 inch skillet, 9 inch cake tin)

It was lovely and thick and beautifully flavoured.  I kept the toppings simple.  Cirio Passata Rustica crushed tomatoes  . . .

Italian garlic herbs spice  . . .  and some crushed fennel seed. I do love fennel seed on a pizza. 

I sprinkled the top of the sauce with some grated Parmesan cheese and then torn Mozzarella  . . .

Finally I tore up some fresh basil leaves and scattered them on top . . .  I kept it all very simple.

It was beautiful.  I could easily have eaten two pieces . . .  but I promise you I didn't!   (I wanted to though!) 

This is now going to be my "Go-To" deep dish pizza dough!  Its amazing! (And I don't say that lightly!)

Yield: 6 servings

Easy Deep Dish Pizza Dough

This is not only quick to make but delicious.  If you are a fan of deep dish pizza, this is sure to become your go-to dough!


  • 3 TBS light olive oil
  • 2 1/2 tsp bread machine yeast
  • 180ml hot tap water (3/4 cup)
  • 2 TBS caster sugar
  • 280g strong flour (2 cups, bread flour)
  • 1 tsp fine sea salt
  • Toppings as desired


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