Cast Iron Skillet Pizza
Cast Iron Pizza Dish Guide
For The Dough
3.5 - 4 Cups Flour (bread flour preferred but all-purpose is OK)
2 T Olive OIl
1 t Sugar
2 t Kosher Salt
1.5 Cups Warm Water
1 Packet (7 grams) of Active/Instant Dry Yeast
In a large bowl or stand mixer combine 3.5 cups of flour and all other dry ingredients and mix on low speed. Slowly add the water and olive oil and increase speed to medium. Continue adding the remaining flour until the dough comes together into a tacky, smooth dough. Remove and place in an oiled bowl or dish for 1 hour or until doubled in size. You can do this days in advance and just leave it covered in the fridge. This will make enough dough for 4 10" pizzas.
For The Sauce
1 14.5 oz Can of Whole Tomatoes
2 t Dry Oregano
1 Garlic Clove, sliced or minced
Pinch of Salt
Remove the tomatoes from the can and discard the additional liquid. Add the oregano, garlic and salt along with the tomatoes to a blender and pulse a few times until the mixture is slightly chunky but mostly smooth.
For the Pizza
1/4 of your homemade dough
2-3 T homemade sauce
4-5 slices of fresh, whole milk mozzarella
Basil Leaves to garnish
1 T olive oil
Large Cast Iron Skillet to prepare.
Set oven to highest setting (usually 500 degrees). On a floured work surface, work the dough into a circle the size of your cast iron skillet. Preheat your cast iron skillet over medium/medium-high heat until it begins to smoke lightly. Brush the olive oil over the entire bottom and sides of the skillet and add the dough. Let cook for 1-2 minutes to get a head start and then spread on the sauce and place the cheese evenly on the crust. Move to the oven for 7-10 minutes depending on your desired level of doneness. You may wish to broil the pizza for the final couple minutes for optimal results. Remove from oven and skillet (so it doesn't continue to cook) and tear on fresh basil leaves.
Enjoy as is or top with a drizzle of olive oil, shaving of parmigiano and flourish of finishing salt.
Dish Notes
If using store bought (fresh) dough you will probably only need half of it. You can make any pizza like this provided the toppings don't need much time to cook. Any meats that go on should be pre-cooked and really hard veggies should be avoided.
