Sisters Luv 2 Cook: Cast Iron Pan Pizza

Anyone who knows me, knows how much I love pizza. I have been making homemade pizza for 38 years, yes 38 years and longer if you consider the Kraft boxed kits I made in my childhood. I have had many disasters along the way, still all edible haha. I found this recipe in Cooks Illustrated cooking magazine after I broke my foot last year and happily spent a lot of time with my nose in cook books. Once I got back up on my feet I thought I would give it a try. Happy to report it is delicious and one of the easiest, most home-cook friendly pizzas you can make at home. One minute of dough kneading, no rolling or stretching. And because it is baked in a pan, there is no tricky transferring of the pizza dough to a hot pizza stone. No big mess in your oven when you over shoot and pizza toppings and cheese splatter all oven, not to mention the smoke filling your oven and kitchen. It is now my favourite homemade pizza and equals any restaurant style pizza and much cheaper. The dough is made and given time to rest in fridge to allow for gluten development. I will make this dough leading up to the weekend so we can enjoy on whatever day on the weekend that works for us. I have two cast iron pans. I will double recipe and make 4 pizzas when we have company. Slide the pizza out of pan and load up the next with toppings and bake. No need to rest and rise in pan as it raised and rested in the cake pan. Trust me, you will love this pizza.

Cast Iron Pan Pizza

This recipe can make one thick crust pizza or two thinner crust pizzas

Pizza Dough:

2 Cups all purpose flour

1 teaspoon Kosher salt

1 teaspoon instant or rapid-rise yeast

1 Cup warm water (105-110 degrees)

Olive oil for the pan(s)

Pizza sauce

Pizza toppings

Mozzarella cheese, grated

In a bowl stir together the flour, salt and yeast.

Add the warm water and mix until most of the flour is moistened.

Using your hands knead the dough in the bowl, knead for about one minute. The dough will be sticky so add a little extra flour if too sticky. You don’t want a slightly sticky dough but you do want the dough to be sticking all over the bowl or your fingers. Just a little tacky.

Oil pan(s) with olive oil. I use 8 or 9 inch cake pans for the dough. Flip the dough in the pan so that both sides of the dough are oiled. Press the dough into the pan. Cover with plastic wrap. Refrigerate 8-48 hours, depending when you want to use the dough. I have actually waited as long as 72 hours.

Remove the dough from the fridge 1-2 hours before baking to allow the dough to come up to room temperature.

Coat the bottom and sides of a 12 inch cast iron skillet with olive oil, about 1tablespoon.

Transfer the dough to the cast iron pan. The dough will be very soft and may stretch and tear a little. Don’t worry, just press it into the pan and repair the holes by pinching the dough together. Allow to rest and rise in pan from anywhere from 30-60 minutes. Cover with plastic wrap.

Preheat the oven to 425 degrees.

Spread pizza sauce evenly over the top of the dough to your liking.

Top with meat such as pepperoni, ham, cooked bacon or cooked sausage.

Top with thinly sliced vegetables such as red onions, green peppers, black olives or sauteed mushrooms.

Top with grated mozzarella cheese.

Place the cast iron pan in the oven.

Bake for approximately 20-25 minutes.

You know pizza is ready when you take a metal spatula and slip it under the pizza dough. Pizza is ready when the bottom of the crust is nice and golden.

Remove from the oven and let rest for a few minutes. Release the pizza from the sides of the pan and slide onto a cutting board.

Slice and serve.

Print Recipe:Cast Iron Pan Pizza

Stir flour, yeast and salt together in a bowl

Add water and stir until flour is moistened.

Knead for one minute. Add a little more flour if too sticky.

Grease a cake pan with olive oil. Be generous.

Grease two pans if you like a thinner crust or one pan if you like a thick crust. This is just the pan that you are resting the dough while in the fridge

Flip the dough over so both sides are greased up. Cover with plastic wrap. Place in fridge for 8-48 hours.. When you want to use the dough allow to rest and come to room temperature for about 1-2 hours.