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Cast Iron Pan Pizza

Cast Iron Pan Pizza

I make homemade pizza all the time, but this pizza is different. There’s something about baking it in cast iron and the super high heat of the oven that turns an ordinary homemade pizza into a sheer culinary delight. The cast iron creates an amazing flavor in the crust that can be accomplished in no other way.

It takes no time at all to make too. In the time it would take to order and have a pizza delivered, you can have this homemade pan of awesomeness on your table. Want more to love about this pizza? You could have your game day guests customize their own pizza so everybody is a happy clam.

I’m totally sold on cooking with cast iron. Want more information? Have a look over here at Brian’s post on the care and cleaning of cast iron. Or check out this to-die-for recipe for Rosemary Skillet Chicken. And be sure to check out our selection of Lodge Cast Iron products.

Happy Game Day!

Cast Iron Pan Pizza

Ingredients

Dough

  • 10 ounces of bread flour
  • 1 tsp salt
  • Scant ½ teaspoon instant yeast
  • 1 cup cool water plus 1-2 tablespoons more as needed

Toppings

  • 1½ tbsp oil
  • ½ cup marinara sauce
  • 2 cups mozzarella cheese shredded, part-skim
  • 25 pieces pepperoni
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Instructions

Dough

  • Mix the bread flour, yeast, and salt in a bowl. Add the 1 cup water and mix. You want a well-hydrated but shaggy dough with no dry pockets of flour left but not really wet either. If the dough is looking too dry, add in water a tablespoon at a time until the dough resembles a moist but shaggy dough. Cover and wait overnight or at least 8 hours.
  • Prep the 12-inch skillet(s) by putting one and a half tablespoons of oil in the bottom of each skillet. Carefully dip clean hands into the oil. The dough is so wet that if you don’t oil your hands it will stick. Take the dough and place it in the center of the skillet, gently pressing it out. Then gently flip it over so the side facing up is oiled. As you can see in the skillet it won’t reach the edge. Take a piece of plastic wrap and cover the dough. Wait 2 hours.

Top and bake

  • Preheat the oven to 550 for at least 20 minutes. Remove the plastic wrap from the pan. Gently press the dough to the edge of the pan. Spread the sauce evenly around the pan leaving a half inch border. Spread the cheese and toppings covering the sauce.
  • Place cast-iron skillet in the oven and bake for 12-20 minutes. If cooking multiple pizzas at once, the one on the bottom rack will usually be finished first and the bottom will be crispier. If there are any on an upper shelf pull them out when the top looks did and check the crust. If it isn’t as brown as you won’t place it on a stovetop burner set to high. Cook for 1-3 minutes to crisp up the crust. Once the top and bottom are done, carefully (they are lava hot) remove the cast iron skillet pizza to a cutting board using two spatulas. Wait a couple of minutes and cut them using a sharp knife or pizza cutter.

Notes

This recipe makes 1 pizza in a 12″ skillet. Double, triple, or quadruple as needed.

Tips & Tricks

 
  • Be sure to get your dough moist but not too wet.
  • Oil your hands before moving the dough to the pan.
  • Preheat the oven for at least 20 minutes before you put the pizzas in. The oven needs to get hot and then be hot for an additional 10 minutes before the pizzas go in to help set the crust.

Notes:

To make your own bread flour: Add 10 ounces of all-purpose flour to a bowl. Remove 1 tablespoon flour add 1 tablespoon vital wheat gluten and stir. Proceed with the recipe as written.

How to reheat leftover pizza? Do I have an amazing technique for you! It will ensure that it’s as close to the original as possible.  First begin by heating up your empty cast iron skillet over high heat on the stove. While it is warming up microwave your slices of pizza for 1-2 minutes. You want the pizza to be about 70 percent warm. Carefully remove pizza slices from the microwave and immediately place them in the hot skillet. This will allow the bottom to get crispy. Leave it there for 1-2 minutes or until the bottom is crispy and the toppings are hot.

 

Can I freeze this pizza dough? This cast iron skillet pizza dough is best made fresh. However if you want to make extra and place some dough in the freezer make the dough and allow it to rise all the way until it is time to place it in the pan. At that point you can place the dough in an oiled zip top bag. It will remain good for up to two months. Gently remove from bag and allow to thaw in prepped cast iron skillet. Once it is puffy, proceed to top and bake.

Nutrition

Calories: 163kcal | Carbohydrates: 18g | Protein: 8g | Fat: 6g | Saturated Fat: 2g | Cholesterol: 14mg | Sodium: 400mg | Potassium: 84mg | Fiber: 1g | Sugar: 1g | Vitamin A: 134IU | Vitamin C: 1mg | Calcium: 151mg | Iron: 1mg

All nutrition information is provided by a third party and is an estimate only. Use your own nutritional calculator for more specific measurements.

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We are Utah’s premier baking and cooking resource!

Questions?

888-881-9957
[email protected]

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Kitchen Kneads is your one stop shop for quality grains, flour, kitchen appliances and other ingredients. We are Utah’s premiere baking and cooking resource! Questions?
 888-881-9957
 [email protected]

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