One time in my life, I met someone who didn’t like pizza. Not the local pizza joint, not fresh milled flour pizza, not homemade, not frozen … nothing. His name was Ron, and I still don’t know how he made it through life. He’s the only pizza hater I’ve ever encountered.
Now, the rest of us? We have pizza opinions. Some argue frozen brands like they’re football teams. Others insist pineapple is a crime while pepperoni is basically royalty. Thick crust fans throw shade at thin crust fans. And let’s not forget the eternal question … would you eat cold pizza for breakfast? (Spoiler: yes, I would.) My daughter and son-in-law have even flown to Italy just to taste authentic Neapolitan pizza right at the source. Sure … we debate, we bicker, we have our favorites … but in the end, pizza still works like universal glue. Bring it to any gathering, and suddenly everyone’s best friends again.
So, let’s dive into this deep dish pizza (with optional fresh milled flour pizza crust) that promises a deep crunchy crust, pillowy inside texture, and dark caramelized edges thanks to trusty cast iron.
Building the Dream
When I set out to make this recipe, I had a few ground rules:
- The crust had to be thicky-thick.
- Crunchy on the outside, but pillowy inside.
- Oil baked into the crust for flavor.
- Toppings that could stand tall on a sturdy base.
- And most importantly: dark, crunchy edge bits … because those are always the best bites.
That’s how this deep dish pizza (with optional fresh milled flour pizza crust) was born.
Freebie Alert: This recipe makes two crusts. One becomes pepperoni (obviously). The other? Always a white garlic pizza … and it’s pretty dang amazing. Want that recipe? Click here for the FREE recipe card.
Sourdough or Yeast Win
I use sourdough with this recipe, but you can use yeast if you prefer. Weekends are busy. If I wait until Saturday to start pizza dough, it never happens. I can mix it during the week, let it rest in the fridge for a few days, and then I’m already halfway to pizza night.
Not into sourdough? No problem. This dough also works beautifully with yeast. Just swap in 2 1/4 teaspoons of yeast for the sourdough starter. Either way, you’ll get flavorful, reliable results for your deep dish pizza (with an optional fresh milled flour pizza crust). I have separate recipe cards at the bottom for yeast or sourdough. Choose your own adventure!
Levain / Feed Sourdough (optional: fresh milled flour pizza crust)
If I really have my act together, I make a levain the night before. It sounds fancy, but honestly … it’s just: 120 g sourdough starter, 120 g water, and 120 g flour in a jar. Stir, cover, and leave it alone while you sleep. In the morning, it’s puffed up like it threw its own pizza party overnight.
I recently bought this sourdough jar that makes me feel fancier than I am. Was it cheap? Yes. Do I pretend I’m running a Parisian bakery when I use it? Also yes. Mostly, I just needed a jar with a big enough opening.
Now, if Saturday sneaks up on you and you realize you forgot to make a levain … don’t panic. Just dump the levain ingredients straight in with the dough mix. No judgment here. Your deep dish pizza (with optional fresh milled flour crust) will still come out great.
Dough Time (optional: fresh milled flour pizza crust)
Morning arrives, coffee kicks in, and it’s dough time. Here’s what goes into the bowl:
- All of the levain (or follow the recipe card for yeast if that’s your pleasure)
- 1¼ cups (300 g) warm water
- 1 tbsp (20 g) honey
- 2 tbsp (22 g) olive oil
- 1½ tsp salt
- 4 cups (480 g) flour (add gradually … you might not need it all)
I add the flour slowly, because dough is like people … it has moods. Some days it’s thirstier, other days not so much. I lean slightly wet because the dough naturally stiffens as it hydrates.
And yes, you can use a stand mixer if you’re not in the mood to hand-knead. No shade. Either way, you’re laying the foundation for that perfect deep dish pizza (with optional fresh milled flour pizza crust).
Fresh Milled Flour Pizza Tips
Now, if you’re going the extra mile and grinding your own flour at home, welcome to the nerd club. I have a special recipe card just for you at the bottom that will summarize this section.
Milling wheat berries isn’t just for preppers … it’s delicious and insanely healthy. Freshly milled flour has a depth of flavor you’ll never find in a bag at the store. Plus, wheat berries can basically outlive us all, so you’ll always have pizza insurance.
For this recipe, here’s the fresh-milled path:
- Mill 2½ cups (460 g) of hard wheat berries (white or red … or a combo), finely ground
- Mix everything but the flour first
- Add the flour gradually, keep it wetter than you think
- Knead 8 minutes, rest 30 minutes, knead another 8 (this is when you can adjust the flour)
That’s really it. Fresh milled flour pizza dough doesn’t need too many tweaks, and the payoff is huge … better flavor, better nutrition, and crust that feels downright gourmet.
Kneading Like a Champ (optional: fresh milled flour pizza crust)
Once all your ingredients are in the bowl, it’s kneading time. Five minutes will do the trick (fresh milled flour folks … give it a couple extra, that flour is needy). The goal? Build a strong gluten structure so your dough can rise tall and proud. Then give it some stretch-and-folds until it hits that ‘windowpane’ stage.
Next, roll the dough into a ball, drizzle some oil in the bowl, and give that dough a little spa treatment … coat it in the oil so it won’t stick or dry out. Cover the bowl.
Now comes the choose-your-own-adventure moment:
- Pizza today? Let the dough rest 1–2 hours on the counter.
- Pizza later this week? Pop it in the fridge right now.
- Pizza in a month? Freeze it. Your future self will thank you when the big game rolls around.
Either way, this step sets you up for the fluffiest, most flavorful deep dish pizza (with an optional fresh milled flour pizza crust).
Pan Prep (optional: fresh milled flour pizza crust)
If your dough has been chilling in the fridge, it’s time to let it warm up. Two hours on the counter usually does the trick.
Now, grab two 10-inch cast iron pans. Quick note: when cast iron says “10-inch,” that’s across the top rim. The cooking surface on the bottom? More like 8.5 inches. Sneaky, right?
Glug 3 tablespoons of olive oil into each pan. Swirl it around so the bottom and sides are completely coated. Don’t be stingy … oil is what gives you that golden, crunchy crust. And hey, salad dressing has oil too, so it’s basically health food. Cast iron plus oil equals the crispy, caramelized base that makes this deep dish pizza shine.
Shaping the Dough (optional: fresh milled flour pizza crust)
Divide your dough into two pieces (about 500 g each). Roll each half into a ball, then drop it into your oiled pans. Give it a spin so the dough ball gets fully coated in oil.
Press the dough outward toward the edges. If it resists, let it rest for 5 minutes, then try again. Dough has trust issues … it just needs time.
Once the dough fills the pan, cover it and let it sit until fluffy and plump, like focaccia. Usually a few hours. If it’s stubborn, help it along with your oven’s proof setting or just the oven light. Dinner is delayed? Slow the rise down in the fridge.
The result? Puffy, happy dough that’s ready to transform into your dream deep dish pizza (with optional fresh milled flour pizza crust).
Preheat and Poke (optional: fresh milled flour pizza crust)
When your dough looks like a fluffy pillow, it’s time to crank the heat. Move your oven rack to the lowest level … this helps the crust cook through without burning the toppings.
Then, set the oven to 550°F. Yes, that hot. Heat is your friend here. Give the oven a solid 30–60 minutes to get fully warmed up.
While it preheats, poke the dough all over with your fingers … just like focaccia. This creates little flavor pockets. If it looks a bit dry, drizzle on a touch more oil.
Congratulations, you’re now one step away from turning plain dough into epic deep dish pizza (with optional fresh milled flour pizza crust).
Toppings: Dress Up
This crust is thick, so go big. Start with a whole cup of pizza sauce and spread it all the way to the edges. No naked crust here … sauce to the rim is how you get those delicious crunchy bits where sauce meets cast iron. The sauce will also fall into the holes that your fingers made … these are pockets full of flavor.
Next, add 1½ cups of mozzarella. Then sprinkle smaller amounts of Parmesan, Swiss, feta, and cheddar. Don’t skip this medley if you can … it creates serious cheese pull and next-level flavor. And yes, scoot that cheese right up to the edges.
Side Note: I’ve been having a blast grating my own cheese! The flavor is way better, there are no weird preservatives, and it’s pure entertainment watching the family argue over who gets to use the grater.
Now, add pepperoni. Even if you’re not normally a pepperoni fan, trust me … this pizza begs for it. The extra grease adds bubbles, crisp edges, and flavor magic.
Finally, shower the whole thing with salt, garlic salt, Italian seasoning, and oregano. Go heavy-handed. This is no time for subtlety.
Your deep dish pizza (with optional fresh milled flour pizza crust) is now dressed to impress.
I always pair this pepperoni pizza with a white garlic pizza (because one pizza is never enough). Want that recipe too? Click here for the FREE card.
Bake (optional: fresh milled flour pizza crust)
Cover the pans loosely with foil to protect the toppings while the crust cooks. Bake for 5 minutes. Remove the foil, then bake another 10 minutes, or until bubbly and golden. Carefully take the pans out of the oven.
Run a knife around the crust to loosen the pizza from the pan. Use fish turners (or your favorite spatulas) to transfer the pizzas onto a cutting board or pizza pan. This makes slicing way easier.
Now the hardest part: waiting 10 minutes. Yes, it’s torture. But skip it, and you’ll end up with molten cheese burns and undercooked dough. Waiting makes slicing easier, too. Patience is what takes this from “really good” to “epic” pizza.
Eating (Finally!)
This is the moment you’ve been waiting for. Top it with basil, balsamic drizzle, or flavored olive oil if you like. Slice it into wedges and dig in.
The crust is thick, crunchy outside, pillowy inside … and the edges have those dark caramelized bits that everyone fights over. One or two slices will fill you up, which makes this pizza perfect for feeding a crowd.
The best part? No rolling pins, no tearing dough, no juggling a floppy round disc awkwardly onto a pizza pan. Just straight-up comfort food baked in cast iron. Too easy!
This deep dish pizza (with optional fresh milled flour pizza crust) is simple, hearty, and unforgettable.
The Final Slice
Once you nail your timing, you’ll be amazed at how easy this is. Mix the dough, let it rest, prep your pans, and bake. That’s it. No fancy tricks required … just thick crust, cheese to the edge, sauce that caramelizes, and crispy bits that taste like flavor bombs.
The result? A homemade deep dish pizza that outranks anything from a restaurant. Except for my friend Ron, you’ll never meet anyone who doesn’t love it.
Pepperoni’s BFF = White Garlic Pizza. Click here to snag the recipe.
Before you roll out (pun fully intended), check out my other recipes, guides, and tutorials to keep your kitchen adventures fun and fearless. And if you try this deep dish pizza (with optional fresh milled flour pizza crust), leave me a comment or tag me on Instagram @hopethiswerksdiy. I’ll be cheering for you … probably with pizza sauce on my face.
Want to make sure you never miss a recipe like this? Subscribe here … I’ll even send you a printable recipe card for the best pancakes on earth as a thank-you gift.
Until next time … may your cast iron always give you those dark, crunchy pizza edges everyone fights over.
Deep Dish Pizza w/Fresh Milled Flour (Yeast)
Thick, crunchy, and pillowy all at once ... this deep dish pizza with fresh milled flour is a flavor bomb in every bite. Cast iron gives the crust those irresistible dark edges, while homemade dough makes every slice extra tasty.
Ingredients
Dough
- 2¼ tsp yeast
- 2 cups (450g) warm water
- 1 tbsp (20g) honey
- 2 tbsp (22g) olive oil
- 1½ tsp salt
- 2½ cups (560g) hard white or hard red wheat berries, finely ground
Toppings
- 1 cup (8 oz) pizza sauce
- 1½ cups mozzarella cheese
- sprinkle of cheeses: parmesan, swiss, feta, cheddar
- pepperoni
- seasonings: salt, Italian seasoning, oregano, garlic salt
Instructions
Dough Time
- Yeast: Toss your warm water, yeast, and honey into the bowl, give it a little swirl, then walk away for 5 minutes to let it get bubbly. 2 cups water, 2¼ tsp yeast, 1 tbsp honey
- Fresh Milled Flour. Grind those wheat berries nice and fine. Go all hard white, all hard red, or a mixture.
- Mix. Dump the rest of the dough ingredients into the mixing bowl, adding flour gradually until the dough feels right (keep the dough wetter ... fresh milled flour is thirsty and will happily soak up liquid ... just be patient with it). 2T olive oil, 1½ t salt, flour
- Knead. Knead 8 minutes, rest 30 minutes (let the flour have a drink), knead another 8 minutes (add more flour now, if needed).
- 1st Rise: Toss dough into an oiled bowl, flip to coat in oil, cover ... and either let it rest for up to 1 hour on the counter (fresh milled flour needs less time to ferment than store-bought flour ... don't let it lounge too long) OR stash it in the fridge for up to a few days.
Pan Prep & Shape
- Stuck the dough in the fridge for a few days? Let it hang out on the counter for an hour.
- Prep the Pans. Grab two 10" cast iron pans. Add 3 tablespoons of olive oil into each (don't be shy). Swirl around to coat the sides and bottoms.
- Shape the Dough. Divide the dough in half (500g-ish each). Form them into balls. Plop each ball into a pan and coat both sides in the oil. Press it out to cover the bottom of the pan (if it resists ... let it rest for 5 minutes and try again).
- Second Rise. Cover and let it nap until big and puffy (about an hour). Too fast? Put in fridge. Too slow? Put in a warm spot.
Toppings & Bake
- Preheat. Crank the oven to 550°F. Rack it low, friends. The bottom rack makes your crust golden and keeps your toppings from turning into charcoal.
- Poke. Poke dough all over like focaccia. Give it an olive oil spritz.
- Sauce. Pile on the sauce, edge to edge (crispy edges = best bites)
- Cheese. All the cheeses. Yes, all ... edge to edge.
- More Toppings. Pepperoni + seasonings: don't hold back ... flavor is your friend.
- Bake. Cover with foil, bake 5 minutes. Uncover, bake 10 minutes more until golden and bubbly.
- Remove. Transfer to a pizza pan (so slicing doesn’t turn into a wrestling match).
- Worst Part. Wait 10 minutes (yes, literally ... let that dough finish cooking ... also saves your mouth from third-degree cheese burns).
- Best Part. Cut. Devour.
Notes
Pan Size:
Measure cast iron pans across the top rim, not the bottom. A “10-inch skillet” is 10 inches edge-to-edge at the top. The cooking surface on the bottom? Smaller ... more like 8.5". Sneaky, right?
Garlic / White Pizza:
Pepperoni’s BFF = White Garlic Pizza. Click here to get the recipe.
Timelines (can vary greatly):
Winnie's Timeline: 2 PM – Make Dough → 3 PM – First Rise → 4 PM – Shape and Put into Cast Iron → 5 PM – Bake
Recommended Products
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Deep Dish Pizza (Sourdough & Store-Bought Flour)
Deep-dish pizza magic, baked right in your cast iron skillet. Crispy golden crust on the outside, soft and chewy inside ... sturdy enough to hold a mountain of toppings.
Ingredients
Levain: make night before (Skip? Yeast instead? See article.)
- ½ cup (120g) sourdough
- ½ cup (120g) warm water
- 1 cup (120g) flour
Dough
- Levain
- 1¼ cups (280g) warm water
- 1 tbsp (20g) honey
- 2 tbsp (22g) olive oil
- 1½ tsp salt
- 4 cups (480g) flour
Toppings
- 1 cup (8 oz) pizza sauce
- 1½ cups mozzarella cheese
- sprinkle of cheeses: parmesan, swiss, feta, cheddar
- pepperoni
- seasonings: salt, Italian seasoning, oregano, garlic salt
Instructions
Levain
- Mix. Mix the sourdough, water, and flour. 120g sourdough, 120g flour, 120g water
- Nap. Stir, cover, and let it chill on the counter for 12ish hours. (Want to make it all the same day? See article.)
Dough Time
- Mix. Dump everything together in a mixing bowl, adding flour gradually until the dough feels right. levain, 1¼ cups water, 1 T honey, 2T olive oil, 1½ t salt, 4 cups flour
- Knead. Stir. Then give it a 5-minute massage. Then give it some stretch-and-folds until it hits that ‘windowpane’ stage.
- Bulk Ferment: Toss into an oiled bowl, flip to coat, cover ... and either let it rest for 1-2 hours on the counter OR stash it in the fridge for up to a few days.
Pan Prep & Shape
- Stuck the dough in the fridge for a few days? Let it hang out on the counter for 2 hours.
- Prep the Pans. Grab two 10" cast iron pans. Add 3 tablespoons of olive oil into each (don't be shy). Swirl around to coat the sides and bottoms.
- Shape the Dough. Divide the dough in half (500g-ish each). Form them into balls. Plop each ball into a pan and coat both sides in the oil. Press it out to cover the bottom of the pan (if it resists ... let it rest for 5 minutes and try again).
- Second Rise. Cover and let it nap until big and puffy (takes a few hours). Too fast? Put in fridge. Too slow? Put in a warm spot.
Toppings & Bake
- Preheat. Crank the oven to 550°F. Rack it low, friends. The bottom rack makes your crust golden and keeps your toppings from turning into charcoal.
- Poke. Poke dough all over like focaccia. Give it a little olive oil spritz.
- Sauce. Pile on the sauce, edge to edge (crispy edges = best bites)
- Cheese. All the cheeses. Yes, all ... edge to edge.
- More Toppings. Pepperoni + seasonings: don't hold back ... flavor is your friend.
- Bake. Cover with foil, bake 5 minutes. Uncover, bake 10 minutes more until golden and bubbly.
- Remove. Transfer to a pizza pan (so slicing doesn’t turn into a wrestling match).
- Worst Part. Wait 10 minutes (yes, literally ... let that dough finish cooking ... also saves your mouth from third-degree cheese burns).
- Best Part. Cut. Devour.
Notes
Pan Size:
Measure cast iron pans across the top rim, not the bottom. A “10-inch skillet” is 10 inches edge-to-edge at the top. The cooking surface on the bottom? Smaller ... more like 8.5". Sneaky, right?
Options (see article for more info):
~ Make it all in one day ... no levain required.
~ Skip the sourdough ... you can use yeast instead.
Garlic / White Pizza:
Pepperoni’s BFF = White Garlic Pizza. Click here to get the recipe.
Timelines (may vary greatly):
Winnie's Multi-Day Timeline: Day 1, 9 PM – Levain → Day 2, 9 AM – Make Dough & Fridge → Day 3/4/5: 10 AM – Out of Fridge → 12 PM – Shape → 5 PM – Bake
Winnie's Same-Day Timeline: 9 AM – Dough (mix levain ingredients straight in with dough ingredients) → 12 PM – Shape → 5 PM – Bake
Recommended Products
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Deep Dish Pizza with Fresh Milled Flour (Sourdough)
Thick, crunchy, and pillowy all at once ... this deep dish pizza with fresh milled flour is a flavor bomb in every bite. Cast iron gives the crust those irresistible dark edges, while homemade dough makes every slice extra tasty.
Ingredients
Levain: make night before (Skip? Yeast instead? See article.)
- ½ cup (120g) sourdough
- ½ cup (120g) warm water
- 1 cup (120g) flour
Dough
- Levain
- 1¼ cups (280g) warm water
- 1 tbsp (20g) honey
- 2 tbsp (22g) olive oil
- 1½ tsp salt
- 2½ cups (460g) hard white or hard red wheat berries, finely ground
Toppings
- 1 cup (8 oz) pizza sauce
- 1½ cups mozzarella cheese
- sprinkle of cheeses: parmesan, swiss, feta, cheddar
- pepperoni
- seasonings: salt, Italian seasoning, oregano, garlic salt
Instructions
Levain
- Mix. Mix the sourdough, water, and flour. 120g sourdough, 120g flour, 120g water
- Nap. Stir, cover, and let it chill on the counter for 12ish hours. (Want to make it all the same day? See article.)
Dough Time
- Fresh Milled Flour. Grind those wheat berries nice and fine. Go all hard white, all hard red, or a mixture of wheat berries.
- Mix. Dump everything together in a mixing bowl, adding flour gradually until the dough feels right (keep the dough wetter ... fresh milled flour is thirsty and will happily soak up liquid ... just be patient with it). levain, 1¼ cups water, 1 T honey, 2T olive oil, 1½ t salt, flour
- Knead. Knead 8 minutes, rest 30 minutes (let the flour have a drink), knead another 8 minutes (add more flour now, if needed). Then give it some stretch-and-folds until it hits that ‘windowpane’ stage.
- Bulk Ferment: Toss dough into an oiled bowl, flip to coat in oil, cover ... and either let it rest for up to 1 hour on the counter (fresh milled flour needs less time to ferment than store-bought flour ... don't let it lounge too long) OR stash it in the fridge for up to a few days.
Pan Prep & Shape
- Stuck the dough in the fridge for a few days? Let it hang out on the counter for 2 hours.
- Prep the Pans. Grab two 10" cast iron pans. Add 3 tablespoons of olive oil into each (don't be shy). Swirl around to coat the sides and bottoms.
- Shape the Dough. Divide the dough in half (500g-ish each). Form them into balls. Plop each ball into a pan and coat both sides in the oil. Press it out to cover the bottom of the pan (if it resists ... let it rest for 5 minutes and try again).
- Second Rise. Cover and let it nap until big and puffy (takes a few hours). Too fast? Put in fridge. Too slow? Put in a warm spot.
Toppings & Bake
- Preheat. Crank the oven to 550°F. Rack it low, friends. The bottom rack makes your crust golden and keeps your toppings from turning into charcoal.
- Poke. Poke dough all over like focaccia. Give it an olive oil spritz.
- Sauce. Pile on the sauce, edge to edge (crispy edges = best bites)
- Cheese. All the cheeses. Yes, all ... edge to edge.
- More Toppings. Pepperoni + seasonings: don't hold back ... flavor is your friend.
- Bake. Cover with foil, bake 5 minutes. Uncover, bake 10 minutes more until golden and bubbly.
- Remove. Transfer to a pizza pan (so slicing doesn’t turn into a wrestling match).
- Worst Part. Wait 10 minutes (yes, literally ... let that dough finish cooking ... also saves your mouth from third-degree cheese burns).
- Best Part. Cut. Devour.
Notes
Pan Size:
Measure cast iron pans across the top rim, not the bottom. A “10-inch skillet” is 10 inches edge-to-edge at the top. The cooking surface on the bottom? Smaller ... more like 8.5". Sneaky, right?
Options (see article for more info):
~ Make it all in one day ... no levain required.
~ Skip the sourdough ... you can use yeast instead.
Garlic / White Pizza:
Pepperoni’s BFF = White Garlic Pizza. Click here to get the recipe.
Timelines (can vary greatly):
Winnie's Multi-Day Timeline: Day 1, 9 PM – Levain → Day 2, 9 AM – Make Dough & Fridge → Day 3/4/5: 10 AM – Out of Fridge → 12 PM – Shape → 5 PM – Bake
Winnie's Same-Day Timeline: 9 AM – Dough (mix levain ingredients straight in with dough ingredients) → 12 PM – Shape → 5 PM – Bake
Recommended Products
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Fermentation Options (with optional fresh milled flour pizza crust)
| Fermentation Option | Description |
|---|---|
| Sourdough | Deeper flavor, flexible timing. |
| Yeast (2 tsp) | Faster rise, still great flavor. |
Choices (with optional fresh milled flour pizza crust)
| Method | Kneading | Storage | Result |
|---|---|---|---|
| Same-day | 5–16 min | Bake same day | Fast, fresh |
| Fridge | 5–16 min | 1–3 days | Deeper flavor |
| Freezer | 5–16 min | Months | Emergency pizza hero |
Timeline for Deep Dish Pizza (with optional fresh milled flour pizza crust)
Winnie's Multi-Day Timeline (w/ Sourdough)
| Day | Time | Task |
|---|---|---|
| Day 1 | 9 PM | Levain |
| Day 2 | 9 AM | Make Dough & Fridge |
| Day 3/4/5 | 10 AM | Out of Fridge |
| Day 3/4/5 | 12 PM | Shape |
| Day 3/4/5 | 5 PM | Bake |
Winnie's Same-Day Timeline (w/ Sourdough)
| Time | Task |
|---|---|
| 9 AM | Dough (mix levain ingredients straight in with dough ingredients) |
| 12 PM | Shape |
| 5 PM | Bake |
portions of this content may have been generated or refined using AI
10 responses to “Ultimate Deep Dish Pizza (optional: fresh milled flour pizza)”
Made this for dinner tonight and it was SO good! I made my pepperoni pizza in my 12” cast iron pan and the garlic pizza in my 8” cast iron pan. Instead of dividing the dough in half I did about 600g of dough in the 12” and about 400g in the 8” cast iron pan! Worked great. I will be making this again. I think another yummy flavor would be a saucy buffalo chicken pizza with a blue cheese drizzle after cooking. Thank you for the easy fresh milled thick crust pizza dough recipe!
I love that you did a little dough math and made two perfect pies in your cast iron pans! Buffalo chicken with blue cheese drizzle sounds dangerously delicious… I might need to make that next time too. Thanks so much for sharing your tasty adventure!
Looks really good! My hubby and I are big pizza fans! 🤤 I love the video, watching you work gives me confidence to try it myself!
I’m so glad the video gave you the courage … fair warning though, once you start making homemade pizza, delivery might start collecting dust
Pizza – America’s favorite meal!
Thank you for taking us through the process and sharing your tips and secrets.
Can’t wait to make one in my “new” skillet.
I’m so excited for you to break in that “new” skillet … it’s about to become your favorite pan. Can’t wait to hear how your deep dish turns out!
This looks amazing. I can almost taste it. Can’t wait to try it.
Ahhh yes, the virtual smell-o-vision is working! Can’t wait for you to taste the real thing … it’s even better in person.
Ron is not to be trusted! I’ll be adding this to my meal plan, looks amazing! Thank you very much for sharing!!!
Right?! So glad it’s making it onto your meal plan!