Cast Iron Chicago-Style Deep Dish Pepperoni Pan Pizza

Cook pepperoni in 12-inch cast-iron skillet over medium heat until rendered and beginning to crisp, 3 to 5 minutes. Using slotted spoon, transfer pepperoni to paper towel–lined plate; set aside. Wipe skillet clean with paper towels.

Whisk milk, oil, and yeast together in 2-cup liquid measuring cup until yeast is dissolved. Combine flour, sugar, and salt in bowl of stand mixer. Using dough hook on low speed, slowly add milk mixture and mix until dough comes together, about 2 minutes. Increase speed to medium-low and continue to mix until dough is smooth and pulls away from sides of bowl, 3 to 5 minutes.

Transfer dough to lightly floured counter and knead by hand to form smooth, round ball, about 1 minute. Place dough in large, lightly greased bowl, cover tightly with greased plastic wrap, and let rise until doubled in size, 1 to 1 1/2 hours.

Adjust oven rack to middle position and heat oven to 400 degrees. Press and roll dough into 12-inch round on lightly floured counter. Loosely roll dough around rolling pin and gently unroll it onto now-empty skillet. Ease dough into skillet by gently lifting and supporting edge of dough with your hand while pressing into corners and 1 inch up sides with your other hand. Cover with plastic and let rest until dough is puffy and slightly risen, 20 to 30 minutes.

Sprinkle mozzarella over surface of dough and top with pepperoni. Spread sauce over pepperoni, then sprinkle with Parmesan. Set skillet over medium-high heat and cook until outside edge of dough is slightly puffed, about 3 minutes. Transfer skillet to oven and bake until crust is golden brown, 20 to 30 minutes, rotating skillet halfway through baking.

Using potholders, transfer skillet to wire rack and let pizza cool for 10 minutes. Being careful of hot skillet handle, slide pizza onto cutting board using spatula and cut into wedges. Serve.