Cast Iron Skillet Pizza
This skillet pizza is cooked directly in a cast iron pan, resulting in a thick, crispy crust with bubbling cheese and well-developed flavors from the caramelized edges. The process involves preparing a simple dough, adding toppings, and baking until golden brown and charred in spots, showcasing a deliciously rustic finish.
Equipment
- cast-iron skillet
- Mixing bowl
Ingredients
- 2 cups all-purpose flour for the dough
- 1 teaspoon instant yeast to activate the dough
- 1 cup warm water lukewarm, about 110°F
- 1 tablespoon olive oil for the dough and skillet
- 1 teaspoon salt for flavor
- 1 cup shredded mozzarella cheese topping
- your choice toppings e.g., pepperoni, vegetables, herbs
Instructions
- Mix the warm water with the yeast and let it sit for 5 minutes until frothy, activating the yeast.
- Add the flour, salt, and olive oil to the yeast mixture and stir until a shaggy dough forms.
- Knead the dough on a lightly floured surface for about 8 minutes until smooth and elastic.
- Place the dough in a lightly oiled bowl, cover with a towel, and let it rest for 20 minutes until it doubles in size.
- Preheat the cast iron skillet over medium heat and brush the surface with a little olive oil to prevent sticking and promote browning.
- Punch down the rested dough and stretch it out with your hands into a rough circle that fits the skillet.
- Carefully transfer the dough into the hot skillet, pressing it evenly to cover the bottom, and let it cook for 2-3 minutes until the underside begins to set and develops a slight golden color.
- Spread the shredded cheese evenly over the top, add your preferred toppings, and then transfer the skillet to a preheated oven at 450°F (230°C) or place under a broiler.
- Bake for 10-15 minutes until the crust is deep golden and crispy around the edges, and the cheese is bubbling and browned in spots.
- Remove the skillet from the oven and let the pizza rest for 2-3 minutes to settle the toppings, then slice and serve hot, enjoying the crispy crust and melty cheese.
Notes
For an extra smoky flavor, sprinkle some smoked paprika or a drizzle of balsamic glaze before serving.