Deep Dish Skillet Pizza

I’m going to start with a disclaimer LOL…don’t pay any attention to my messy oven! I know, I really really need to clean it  🙂  but that will have to be another day!

Wow! It’s been a crazy week! …as if our schedules aren’t already busy enough…I’m SO ready for Thanksgiving break! …anyway… throw in two surprise Dr appointments and a couple other miscellaneous things that called me away from home in the evenings this week and it just threw off the whole cozy relaxing home atmosphere I strive for! We make it a priority to sit down for dinner as a family every night, but this week was tough and I think we only hit 3 out of 5! Early mornings, the hectic week and extra running around had me needing some down time yesterday afternoon!

I planned dinner, a deep dish skillet pizza…I made this for my hubby and I last week and it was terrific!…so, since I “knew” I had all the ingredients, I didn’t prep the ingredients, but instead decided to take an hour to chill out and relax. Ha! I should’ve checked the cupboard, because as I was getting things ready for dinner, I realized I had used the marinara sauce for a lasagna the other day!! Oops! No time to run to the store, I grabbed a can of tomato paste, petite diced tomatoes, Trader Joes 21 seasoning salute, salt, and some Italian herbs. I drained the tomatoes and added them to my food processor along with 2 Tbsp of each seasoning and about 3-4 Tbsp tomato paste. A quick pulse…ok more like 4-5 pulses  🙂  and I had some yummy fresh tasting sauce for our pizza…Crisis averted!


I don’t have pictures of the pizza dough…why? Well, because I made the dough last week, split it in half and froze the extra half, so that’s what I used today. It’s really very simple though. When I make another batch, I’ll take pics and update the page.


Pizza Dough
  • 1 package active yeast
  • 1 cup warm water
  • 1 tsp salt
  • 1-1/2 Tbsp extra virgin olive oil
  • 3 cups flour divided, 1/2 cup for kneading & rolling dough


Add all ingredients to a food processor and pulse 4-5 times until blended.


  • marinara
  • Pepperoni
  • Mozzarella cheese
  • any toppings you like


  • In a large mixing bowl, combine warm water, yeast, salt and olive oil.
  • Mix slightly to incorporate the ingredients, let set for 5 minutes.
  • Slowly mix in 2-1/2 cups of flour (If dough is too sticky, add more flour, if it’s too dry add a little water)
  • If mixing by hand, knead the dough for about 8-10 minutes. I let my mixer do the kneading for a couple minutes until I had a nice elastic ball of dough.
  • Roll the dough into a ball and place in a bowl that is lightly coated with a little olive oil. Cover with saran wrap and let sit in a warm place for 1 hour.
  • After the dough has risen, cut it in half. This recipe makes enough dough for 2 crusts. Store the other half in the fridge for up to 24 hours, or freezer for up to 4 months.


  • Preheat the oven to 500F
  • Sprinkle the rest of the 1/2 cup flour on your cutting board or counter. Using your hands and a rolling pin, flatten the dough into a circle.


  • Sprinkle a little cornmeal in your cast iron skillet then place the dough in the skillet and continue to flatten until it has evenly covered the skillet.


  • Pour some of the marinara into the middle of the crust and spread to the outer edges.
  • Top with cheese, pepperoni and any other toppings you like.


  • Bake for apx 15-17 minutes, let set for 5 minutes then slice, serve and enjoy!



    Please share this recipe with your friends and family. If you make this recipe, please comment below and/or add your own pictures. Thanks for stopping by!

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