Cast Iron Pizza
Why Make This Recipe
If you’re a fan of pizza, making it in a cast iron skillet may just change your life! This method produces a crust that is crispy on the bottom, airy and chewy on the inside, and perfectly golden-brown around the edges. The use of a cast iron skillet retains heat well, ensuring that your pizza cooks evenly and deliciously. Plus, it’s incredibly versatile: You can customize your toppings, experiment with crust thickness, and even bake different styles of pizza. With this recipe, you can create a homemade masterpiece that impresses friends and family.
How to Make Cast Iron Pizza
Making Cast Iron Pizza involves a few steps, but the end result is well worth the effort. Begin by preparing your pizza dough, allowing it to rise and develop flavor over time. While you wait, you can gather your ingredients and prepare your toppings. Once your dough is ready, it’s all about shaping and baking. The pan’s heat will give your pizza that delightful crispiness we all crave, and the cheese will melt to perfection. Follow the instructions below for a foolproof process that results in a pizzeria-worthy pizza right in your own kitchen!
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon sugar
- 1 teaspoon salt
- 2 teaspoons Italian seasoning
- 1/2 teaspoon instant yeast (or active dry yeast)
- 3/4 cup lukewarm water
- 2 tablespoons olive oil, plus more for the skillet
- 1 3/4 cups grated, whole-milk mozzarella cheese
- 1/2 cup marinara sauce (homemade or store-bought)
- 1/2 cup cooked and crumbled spicy Italian sausage (1 link)
- 1/4 cup sliced black olives
- Fresh basil leaves, torn, for garnish
Directions
To prepare your pizza dough, add your flour, sugar, salt, Italian seasoning, and yeast into a large bowl and whisk to blend. Slowly drizzle in the water and the olive oil, and using a wooden spoon (or even your clean hands), mix together for 1-2 minutes until the dough comes together to form a sticky ball. Cover the bowl with plastic wrap and allow the dough to rest for 5 minutes.
After 5 minutes, do the “fold-over” technique with the dough: place your hand into the bowl on the side of the dough as if you’re going to lift it out, but instead, pull the dough up and over itself, turning the bowl 90 degrees with each turn, for a total of 4 fold-over turns. Allow the dough to rest for 5 minutes and repeat this process for a total of four rounds, allowing it to rest each time. Once complete, cover the dough and let it rest for 40 minutes at room temperature, then place it into the fridge for at least 12 hours, or up to 72 hours.
When ready to bake your pizza, remove the pizza dough from the fridge about 2 1/2 – 3 hours beforehand. Drizzle about 2 tablespoons of olive oil into your cast iron skillet and grease it well. Add the dough in and turn it to coat both sides in oil. Gently press the dough towards the edge of the skillet, dimpling it with your fingertips, until it reaches the edge. If the dough shrinks back, allow it to rest for 15 minutes, then try again.
Once you have your pizza dough pressed to the edge of your skillet, cover with plastic wrap and allow the dough to proof for 2 hours in a warm spot. About 20-30 minutes before baking, preheat your oven to 450°, positioning your oven rack on the lower third section.
Once the oven is hot, it’s time to add your toppings. Sprinkle about 1 cup of cheese onto the pizza dough to the edges (it’ll bake into the crust), then dollop spoonfuls of your sauce over the cheese. Sprinkle another 1/2 cup of cheese, then add the browned sausage and olives in a single layer. Place the pizza in the oven to bake for about 20 minutes.
Remove the pizza and sprinkle over the reserved 1/4 cup of cheese, baking for an additional 2-4 minutes until that cheese is melted and the pizza is golden. Carefully run a knife along the edges to release any baked-on cheese for easier removal. Let the pizza rest in the skillet for 5 minutes before carefully lifting it out onto a cutting board. Cut into 8 wedges, sprinkle with fresh basil, and serve.
How to Serve Cast Iron Pizza
Serve your Cast Iron Pizza hot from the oven, directly from the skillet if preferred, allowing everyone to dig in straight from the pan. Pair it with a fresh side salad or some garlic knots to complement the meal. For a casual gathering, set up a toppings bar so guests can create their own mini versions using the same dough and sauce.
How to Store Cast Iron Pizza
If you have leftovers, allow the pizza to cool to room temperature, then store it in an airtight container in the fridge for up to 3 days. To reheat, place slices in a skillet over medium heat for about 5-7 minutes, or until warmed through and crispy again. Alternatively, you can use the oven at 350°F for about 10-15 minutes to reheat slices.
Tips to Make Cast Iron Pizza
- For extra flavor in the crust, try adding garlic powder or grated Parmesan cheese to the dough.
- Don’t skip the resting times; allowing the dough to develop flavor and the gluten to relax will improve the final texture of the crust.
- If you prefer a thicker crust, increase the baking time slightly, and adjust the amount of dough you use.
Variation
You can easily customize your Cast Iron Pizza with your favorite toppings. Try different cheeses such as cheddar, provolone, or goat cheese; add veggies like bell peppers, onions, or spinach; or even switch up the protein with grilled chicken or pepperoni. For a spicy kick, add jalapeños or sprinkle red pepper flakes on top before serving.
FAQs
Can I use bread flour instead of all-purpose flour?
Yes, using bread flour will give you a chewier crust due to its higher protein content.
Can I freeze the dough?
Absolutely! Wrap the dough tightly in plastic wrap and then in aluminum foil before freezing. When you’re ready to use it, thaw it in the refrigerator overnight.
What if I don’t have a cast iron skillet?
If you don’t have a cast iron skillet, you can use any oven-safe skillet or even a baking sheet lined with parchment paper. Just keep in mind that cooking times may vary.
Cast Iron Pizza
Ingredients
Dough Ingredients
- 2 cups all-purpose flour
- 1 teaspoon sugar
- 1 teaspoon salt
- 2 teaspoons Italian seasoning
- 1/2 teaspoon instant yeast (or active dry yeast)
- 3/4 cup lukewarm water
- 2 tablespoons olive oil plus more for greasing the skillet
Topping Ingredients
- 1 3/4 cups grated whole-milk mozzarella cheese
- 1/2 cup marinara sauce homemade or store-bought
- 1/2 cup cooked and crumbled spicy Italian sausage (1 link)
- 1/4 cup sliced black olives
- to taste fresh basil leaves torn, for garnish
Instructions
Prepare the Dough
- In a large bowl, whisk together the flour, sugar, salt, Italian seasoning, and yeast.
- Slowly add the lukewarm water and olive oil, mixing together for 1-2 minutes until a sticky dough forms.
- Cover the bowl with plastic wrap and let the dough rest for 5 minutes.
- Perform the 'fold-over' technique: pull the dough up and over itself in the bowl while turning it 90 degrees each time, for a total of 4 times.
- Let the dough rest for 5 minutes, then repeat the folding process three more times.
- Cover the dough and let it rest at room temperature for 40 minutes before placing it in the fridge for at least 12 hours, up to 72 hours.
Prepare the Pizza
- Remove the pizza dough from the fridge 2.5 to 3 hours before baking.
- Drizzle 2 tablespoons of olive oil into a cast iron skillet and grease it well.
- Transfer the dough to the skillet, turning to coat both sides in oil and press towards the edges.
- If the dough shrinks back, let it rest for 15 minutes, then press again.
- Once pressed to the edges, cover with plastic wrap and proof for 2 hours in a warm spot.
- About 20-30 minutes before baking, preheat your oven to 450°F, positioning the rack on the lower third.
- Add 1 cup of cheese to the edges of the dough, dollop the sauce, and sprinkle another 1/2 cup of cheese.
- Add the cooked sausage and olives in a single layer.
- Bake in the oven for about 20 minutes.
- Remove the pizza, sprinkle the reserved 1/4 cup of cheese, and bake for an additional 2-4 minutes until melted and golden.
- Run a knife along the edges, let rest for 5 minutes, then transfer to a cutting board and cut into 8 wedges.
- Garnish with fresh basil and serve.
