Castelvetrano Deep Dish Pizza

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I’ve got deep dish on my mind – Castelvetrano Deep Dish Pizza to be exact!

Castelvetrano Deep Dish Pizza from (@whatsgabycookin)

We’re made this deep dish dough before and if you’ve made it yourselves, you know it’s otherworldly.

Today it’s coming in the form of this Castelvetrano Olive Deep Dish Pizza and if you’re obsessed with all things Castelvetranos like me, you’re in for a real treat.

Castelvetrano Olives are unlike most olives out there! They are smooth, mild, firm and not squishy, and taste like perfection. They won’t make your eyes squint from briney-ness and they work on ANY number of recipes. I keep them on hand at all times in my house to throw into an appetizer, add to a pasta, you name it.

A few of my favorite ways to cook with Castelvetrano Olives:

Castelvetrano Deep Dish Pizza from (@whatsgabycookin)

Today they top the most incredible deep dish pizza with caramelized cheese, crispy crusts, tender middles and fresno chiles to boot. The result is a perfectly balanced deep dish pie that you’ll want to keep coming back to for years to come!

Castelvetrano Deep Dish Pizza from (@whatsgabycookin)
Castelvetrano Deep Dish Pizza from (@whatsgabycookin)

Castelvetrano Deep Dish Pizza

5 from 1 vote
Another famous WGC deep dish pizza – this time loaded with briny castelvetrano olives. It's truly a work of art!
Prep Time 15 mins
Cook Time 15 mins
Resting Time 2 hrs
Total Time 2 hrs 30 mins
Course Dinner
Cuisine American
Servings 6 people


  • 2 tablespoons olive oil
  • 1 batch Detroit style pizza dough recipe below
  • 1 cup of castelvetrano olives pitted
  • 1/2 teaspoon fennel seeds chopped
  • 8 ounces brick style whole-milk mozzarella cheese cut into 1/2-inch cubes
  • 1/2 cup olive oil mixed with 8 cloves of chopped garlic
  • red fresno chiles to garnish
  • red pepper flakes and basil to garnish

For the Dough

  • 2 ¼ cups all purpose flour
  • 2 teaspoons kosher salt
  • 1 teaspoon rapid rise yeast
  • 1 teaspoon white sugar
  • olive oil as needed


For the Dough

  • Put the flour, salt, yeast and sugar in a food processor with a metal blade attachment and pulse to combine. Add 1 cup warm water, then process until a ball forms, about 30 seconds (if a ball does not form, add a bit more flour). Process for another 30 seconds, then roll into a tight ball and place in a lightly oiled bowl. Proof in a warm spot until the dough doubles in size, about 2 hours.

For the Pizza

  • Position an oven rack in the bottom of the oven and preheat to 500° F.
  • Pour the 2 tablespoons of olive oil in a large cast iron pan (roughly 12 inch diameter). Put the dough in the pan and gently stretch it out to fit so the dough reaches the corners.
  • Drizzle half of the garlic oil sauce on top. Layer the olives and fennel on the dough. Then lay the cheese cubes all over, especially around the perimeter up to the edge of the pan. Drizzle the rest of the garlic oil sauce on top and scatter with sliced red fresnos and a few more olives.
  • Bake until bubbly and golden and a crispy cheese crust has formed, 10 to 15 minutes. Use spatula to loosen up the edges and remove the pizza from the metal pan and place on a cutting board. Slice into pieces and garnish.


    1. Yes, I’m confused about this too. Step 1 says to heat olive oil in a large cast iron skillet and step 2 says to pour the olive oil into a 12in cast iron skillet. I’m assuming we don’t need 2 cast iron skillets for this.

      Also, when stretching the dough in the cast iron skillet, I could imagine that might be challenging if the skillet is hot when you do it?

      Could you clarify? I’m so keen to try this recipe and don’t want to mess it up!

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