Rustic Skillet Pizza with Sausage and Pepperoni

In the bowl of a stand mixer fitted with a dough hook, sprinkle yeast and brown sugar over warm water. Allow to stand for 5 to 10 minutes until the yeast softens and forms a creamy foam.

Turn the mixer to the lowest setting and slowly add 240 grams of flour, 30 grams at a time. Add 56.7 grams of butter and garlic salt, then slowly add the remaining 240 grams of flour and knead until the dough is smooth and elastic, for about 5 to 7 minutes.

Coat a large glass bowl with 15 milliliters of grapeseed oil. Shape the dough into a ball and place it into the bowl, turning to coat all sides with oil. Cover the bowl with a towel and let the dough rise in a warm area until it has doubled in volume, which takes about 45 minutes. Punch down the dough and allow it to rest for 20 minutes.

After punching down the dough, heat a skillet over medium heat. Add bulk sausage and cook until browned and crumbly, about 5 minutes. Use a slotted spoon to transfer the cooked sausage to a bowl, retaining drippings in the skillet.

Add the sausage link to the drippings and cook until browned and no longer pink in the center, about 10 minutes. An instant-read thermometer inserted into the center should read 70 degrees C. Slice the sausage.

Preheat the oven to 200 degrees C. Grease a 30-centimeter cast iron skillet with the remaining 30 milliliters of grapeseed oil.

Press the dough into and up the sides of the prepared skillet. Poke holes in the dough with a fork to prevent air bubbles. Spread the pizza sauce around the base of the crust. Sprinkle half of the mozzarella cheese over the sauce, then layer with half of the bulk sausage, half of the sliced sausage, and half of the pepperoni. Repeat the meat layers once more, then top with the remaining mozzarella cheese.

Bake on the bottom rack of the preheated oven until the crust is golden brown, about 25 minutes. Brush the crust with melted butter, then season with Italian seasoning and garlic powder. Remove the pizza from the skillet and let it rest for 3 to 5 minutes before slicing.