Rangenet Online Recipe Book
Deep Dish Pizza, Green Mill-e
Ethnicity:Iron Range     Food Type:Pies
Preparation Time:n/a     Servings:n/a     Author: Valley Tyminski

  • Use a 12" - 14" round cast iron frying pan.
  • Dough:
  • 1 pound all-purpose flour
  • 1 cup water
  • 1 packet dry yeast
  • 1/3 cup vegetable oil
  • 1 tablespoon sugar
  • 1 teaspoon cream of tartar (aids dough rising)
  • Knead, rise once in a bowl, press and shape in the pan and rise once in the pan. (oil the pan well with olive oil, sprinkle a little corn meal in the bottom of the pan.)
  • Meanwhile, Preheat the oven to 400 degrees F. Heat a large cast iron skillet over medium-high heat with 2 tablespoons olive oil.
  • Add toppings in this order:
  • 1) Whole slices and shredded cheese on the bottom, put an amount that you think looks reasonable and then double it. Consider a mozzarella, provolone, swiss combination.
  • 2) Veggies of your choice: mushrooms, onion, garlic, tomatoes, peppers, chilies, olives, etc.
  • 3) Meats, if desired: Italian sausage and pepperoni are traditional but consider others as well. Less can be more....
  • 4) Sauce: homemade or any commercial pizza sauce will work. (Do not substitute spaghetti sauce! Your pizza will be soggy) Again, not too much, just enough to cover over the toppings.
  • 5) Grated Parmesan and/or Romano cheese.
  • Steps:
  • Brush exposed crust with olive oil and bake in a preheated 450 degree oven on a pizza stone for about 25 minutes. The crust that is exposed should be dark but not burned.
  • After pizza comes out of the over move from it from the pan to a wire cooling rack and spread fresh basil slivers over the top. Let rest for 10 minutes to set before serving.