Cast Iron Skillet Pizza
Discover how to make restaurant-quality cast iron skillet pizza at home with minimal effort and maximum flavor. This recipe is perfect for busy families and pizza lovers, offering a crispy crust and customizable toppings.
Equipment
- 12-inch cast iron skillet
- Mixing bowls
- Pizza Cutter
- Box grater
- Kitchen scale
Ingredients
For the Dough:
- 2 3/4 cups bread flour
- 3/4 teaspoon kosher salt
- 1 1/4 teaspoons active dry yeast
- 2 tablespoons olive oil
- 1 cup + 1 tablespoon room temperature water
For the Sauce:
- 1.75 lbs fresh Roma or San Marzano tomatoes
- 2 tablespoons extra virgin olive oil
- 2 cloves garlic minced
- 1 teaspoon dried oregano
- A pinch of red pepper flakes
- Optional: fennel seeds or fresh basil
For the Toppings:
- Whole milk low-moisture mozzarella
- Creamy provolone
- Rich fontina cheese
- Favorite toppings pepperoni, sausage, vegetables, etc.
Instructions
- Combine flour, salt, and yeast in a large mixing bowl.
- Add olive oil and water, then knead for 8-10 minutes until smooth.
- Let the dough rise for 6-8 hours or refrigerate for up to 2 days.
- Prepare the sauce by blending tomatoes, olive oil, garlic, and spices. Simmer for 30 minutes.
- Preheat the oven to 475°F and place the skillet inside for 10 minutes.
- Stretch the dough into a 10-inch round and brush the skillet with olive oil.
- Transfer the dough into the skillet, add sauce, cheese, and toppings.
- Bake for 12-15 minutes until golden and crispy.
- Let rest for 2-3 minutes before slicing and serving.
Notes
- A well-seasoned cast iron pan ensures a non-stick surface and crispy crust.
- Store leftover pizza in an airtight container for up to 3 days.
- Experiment with different cheese blends for unique flavors.
Nutrition
Calories: 334kcalCarbohydrates: 40gProtein: 12gFat: 14gSodium: 580mgFiber: 2g
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