Cast-Iron Skillet Style


It is becoming increasingly difficult and nearly impossible to choose a favorite pizza from The Pizza Bible, because they are all that good! I have already experienced the Detroit Style and Chicago Style pizzas so I thought I knew what to expect in terms of taste on this one. The Cast-Iron Skillet style blew those expectations away. I kind of stumbled at the one piece of provolone cheese part of the recipe. At first, I thought it was a typo or error and I did not think the sausage was going to fit on eight small slices, from one piece of provolone. It made sense though after realizing how much shredded mozzarella and white cheddar go on the pizza. I used a 12 inch Lodge Cast Iron, the same pan was used for the Chicago Style Pizzas.

I love this pizza style! I am going to try and make the Dillinger once I get more info on the recipe. I found the recipe on a website where CBS was interviewing Matt Molina in Foodie Chap. The recipe call for "marinated chicken and marinated artichokes." What marinade(s) and for how long? Do you grill the chicken or bake and for how long? Does anyone know more about the recipe or where to get more information?

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Matthew D.
posted over 2 years ago

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Hey Matthew.......that pizza looks heavenly.....beautiful!!..........how much dough did you use for that size of skillet.....and did you follow the recipe from Tony's book?

Mark S.
posted over 2 years ago

Thanks Mark! I was hoping this reply was more info about the Dillinger recipe, I am looking forward to learning that recipe as well. The dough was the Chicago Deep Dish Dough, but scaled down after the one hour resting period to around 625 grams, which is what the Cast-Iron calls for. The Pizza Bible recipe was followed to the best of my ability. I used Ceresota flour, Crisco Vegetable Shortening - which I am trying to use up before buying lard, Maldon Sea Salt, Red Star Active Dry Yeast, Land-O-Lakes European Butter. I refrigerated the dough for around 40 hours, about an hour of room temperature to come to 50 degrees and then around 1.5 hours rising in the greased and oiled pan over near the pre-heating stove. I make the sausage homemade from the Sweet Fennel Recipe and the Deep Dish Tomato sauce from the recipe with DiNapoli tomatoes. Eventually, I want to get a grinder attachment for my Kitchen Aid mixer and make sausage from a pork shoulder. One thing that I have noticed is this dough needs more additional cold water to come together. I may be over hydrating the dough, but it has turned out with a great texture and crumb after rising, proofing and baking. I just made another dough and it is resting now. My neighbors keep smelling the pizza and asking when is it pizza night. Tomorrow night, they will get a chance to try a real deal pizza from the Pizza Bible!

- Matthew   over 2 years ago


Beautiful pizza Matthew! This is about as good as it gets! I want a slice. :-)

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Paul S.
posted over 2 years ago


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