Cast Iron Pan Pizza

Cast Iron Pan Pizza Dish Guide

Makes 2 10”-12” pizzas

For the Dough

2.5 cups bread flour + more for rolling

2 t kosher salt

1 t instant yeast

1 cup + 3 T water

2 t olive oil + more for baking

Combine all ingredients in a large bowl and mix to combine into a shaggy dough. Form into a ball and allow to rise for 8 hours, covered at room temperature or up to 24 hours in the fridge.

For the Sauce

15 oz tomato sauce

6 oz tomato paste

1 t garlic powder

1 t onion powder

Pinch red pepper flakes (optional)

1 T Italian seasoning

2 t granulated sugar

Salt and Pepper to taste

Mix all ingredients together and cover tightly with a lid. (Makes enough for 4-5 pizzas).

Toppings

12 oz shredded, low-moisture mozzarella

Pepperoni

Fresh sliced mushrooms

Parmigiano Reggiano

Fresh basil

After the dough has proofed, turn it out onto a well-floured work surface and roll into a ball. Cut in half and roll each half into another ball. Oil or grease up a 10” cast iron skillet and preheat the oven to its hottest baking setting (not broil). Use your fingers to work one dough ball out into the skillet, stretching it evenly towards the edgaes. If the dough is springing back, give it 10 minutes and then try again.

Spread ample sauce over the dough edge to edge (at least 1/3 cup if not more). Top with half the cheese, also edge to edge, followed by the pepperoni, mushrooms or any other desired toppings.

Bake at 500F for 12-15 minutes or until cheese is turning golden brown and dough is cooked through and browning on the bottom. Remove from the skillet and let rest for a couple minutes before garnishing with more cheese and fresh basil if desired. Each pie should serve 2 as a light meal with a side salad.