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Cast Iron Pizza Recipe

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Cast iron pizza delivers restaurant-quality results using basic home equipment, creating perfectly crispy crusts with chewy interiors that rival pizzeria offerings. The heavy cast iron skillet conducts heat evenly while developing the characteristic golden-brown bottom crust that defines exceptional pan pizza. This method eliminates the need for pizza stones or specialized ovens, making artisan-quality pizza accessible to anyone with a cast iron pan and standard home oven.

Ingredients and How to Make Cast Iron Pizza

how to make cast iron pizza

Essential Ingredients

For Pizza Dough (Makes 2 pizzas):

  • 3 cups all-purpose flour or bread flour
  • 1 packet (2 1/4 teaspoons) instant yeast
  • 1 1/4 cups warm water (110°F)
  • 2 tablespoons olive oil, plus more for pan
  • 2 teaspoons salt
  • 1 teaspoon sugar

For Toppings:

  • 1 cup pizza sauce or crushed tomatoes
  • 2 cups shredded mozzarella cheese
  • Preferred toppings (pepperoni, vegetables, etc.)
  • Fresh basil leaves
  • Grated Parmesan cheese
  • Red pepper flakes (optional)

Dough Preparation Instructions

Making the dough (15 minutes active, 1-2 hours rising):

  1. Combine warm water, yeast, and sugar in large bowl, letting stand 5 minutes until foamy
  2. Add flour, salt, and olive oil to yeast mixture
  3. Mix until shaggy dough forms, then knead 8-10 minutes until smooth and elastic
  4. Place dough in oiled bowl, cover with damp towel
  5. Let rise at room temperature 1-2 hours until doubled in size
  6. Divide dough into two equal portions for two pizzas

Pan preparation:

  1. Coat 10-12 inch cast iron skillet generously with olive oil
  2. Press one portion of dough into oiled skillet, stretching to edges
  3. If dough resists, let rest 10 minutes then continue stretching
  4. Let dough rest in pan 20-30 minutes before topping

Baking and Assembly Process

Preheating technique:

  1. Place cast iron skillet with stretched dough on stovetop over medium heat
  2. Cook 2-3 minutes until bottom begins setting and bubbles form
  3. While dough cooks on stovetop, preheat oven to 500°F (260°C)

Topping and baking:

  1. Remove skillet from heat and add sauce, spreading evenly
  2. Sprinkle cheese over sauce, then add desired toppings
  3. Transfer skillet immediately to preheated oven
  4. Bake 12-15 minutes until cheese bubbles and crust edges turn golden brown
  5. Remove from oven and let rest 2-3 minutes before slicing

Pan Care and Maintenance

pan care

Cleaning method: Let pan cool slightly, then wipe clean with paper towels. Avoid soap that can strip seasoning unless absolutely necessary for stuck-on residue.

Seasoning maintenance: Light oil coating after each use maintains non-stick surface and prevents rust. Heat briefly on stovetop to polymerize oil and maintain seasoning layer.

Storage considerations: Store cast iron completely dry in low-humidity area. Place paper towel between pan and lid if storing covered to prevent moisture buildup.

Make-Ahead and Freezing Cast Iron Pizza

Dough preparation: Make dough up to 3 days ahead and refrigerate, or freeze portioned dough up to 3 months. Thaw frozen dough overnight in refrigerator before using.

Par-baked crusts: Pre-bake crust 5 minutes, cool completely, then freeze. Top and bake frozen crusts directly, adding 2-3 minutes to cooking time.

Leftover storage: Refrigerate pizza up to 3 days. Reheat in cast iron skillet over medium heat 5-7 minutes for crispy crust restoration that microwaving can’t achieve.

Conclusion

Cast iron pizza combines traditional pizza-making techniques with accessible home equipment, producing restaurant-quality results through proper heat management and technique. The stovetop-oven method creates distinctive texture impossible to replicate with conventional baking, while cast iron’s superior heat retention ensures consistent results. Master the basic technique before experimenting with creative toppings, and proper pan maintenance ensures decades of perfect pizzas from your trusted cast iron skillet.

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