Heat a frying pan or skillet (preferably cast-iron) over a medium-high flame until an experimental drop of water dances across the surface. Heat the grill to medium-high.

Crispy Cast Iron Skillet Pizza – A Simple Palate

Coat the skillet with oil and cornmeal, then place the rolled out pizza dough in the skillet. Press the dough about 2 inches up the sides of the pan. Homemade dough: if you prefer to make the dough at home, this is my favorite easy recipe. You will not need all of that dough for this recipe, so you can weigh out 16 ounces and freeze the extra for another day. Preheat your oven to 550 degrees F or 525 degrees F or as high as your oven will go. The key to quality pizza at home is a really hot oven. I always preheat mine for at least 20-30 minutes before I put the pizzas in to bake. Re-cover the bowl, and after 5 minutes do another fold. Wait 5 minutes and repeat; then another 5 minutes, and do a fourth and final fold. Cover the bowl and let the dough rest, undisturbed, for 40 minutes. Then refrigerate it for a minimum of 12 hours, or up to 72 hours. It'll rise slowly as it chills, developing flavor; this long rise will also add flexibility to your schedule.

Trending Recipes

Salt is a must in pizza dough and, though it’s frowned upon by purists, I’m not too snooty to add a little sugar to help the yeast along and give a more complex flavour, though you can leave it out if you prefer. While olive oil gives a pleasing flavour, it also softens the texture, so I’m not going to use it – and I’d prefer to save herbs for the top, rather than adding them to the dough, as Sainsbury’s suggest. The method

Cast Iron Skillet Pizza Recipe - Simply Recipes Cast Iron Skillet Pizza Recipe - Simply Recipes

Carefully add the pizza dough into the skillet and move it to fit inside the skillet as needed. Lightly brush olive oil on the edges of the pizza crust.Let the dough rise for 2 hours. The dough will still be cold from the fridge at this point, so give it a couple hours sitting on the counter to come up to room temperature and rise a bit. It will fill the pan all the way to the edges without any extra work.

Pan Pizza Recipe - Serious Eats Foolproof Pan Pizza Recipe - Serious Eats

Top each pizza with about ½ to ¾ cup of pizza sauce, spreading it all the way to the edges of the crust. Sprinkle with the shredded mozzarella cheese all the way to the edges of the pizza to create a caramelized edge crust. Top with the your favorite toppings and sprinkle each pizza with parmesan cheese.

You can add as many or as little toppings as you like, that part is up to you. But follow along to see why you have to try making your pizza in a cast iron skillet! Cast Iron Skillet Dessert: Desserts are always welcome in our house! Cheesecake, tiramisu, cannoli or even just a bowl of gelato — you can’t go wrong! My local grocery has a store brand pizza dough available in a can, ala Pillsbury biscuits!!! I cut it into two, and it is perfect for my two 10.5″ Lodge cast iron skillets.

LODGE 35.56 cm / 14 inch Pre-Seasoned Cast Iron Pizza Pan

Of course you can also use any toppings, cheeses or sauces that strike your fancy! We wanted to keep things simple to show you how we make our pizza in the cast iron skillet, but you can use any toppings you choose! However, it honestly is very hard to beat a perfect, classic pepperoni pizza. Pizza Dough Tips: I grew up on Pizza Hut pizza thanks to their Book-It program in the 80's and 90's and my incurable bookishness and love of reading. so happy to hear! 🙂 And I haven’t yet tried it out – but you can use my gluten free pizza dough recipe here. It should work the same! https://asimplepalate.com/blog/the-best-gluten-free-pizza/Best cheeses for pizza: My top cheese choices for pizza are mozzarella and buffalo mozzarella, fresh parmesan, asiago, and provolone. For dairy free I recommend cashew cheese or just leaving it cheese-less. Preheat the oven to 450° F. Line a rimmed baking sheet with foil for easy cleanup. Arrange the pizza slices on the baking sheet and cover loosely with foil. Bake until the pizza reaches the desired temperature, about 10 minutes. Now for the fun part! It's time to top your pizzas. Spread about ½ to ¾ cup of pizza sauce all the way to the edges of the dough. Sprinkle each pizza with 1 ½ cups of freshly grated mozzarella cheese, then top with your favorite toppings and they are ready to bake! Don't go overboard on the toppings, which can weigh down the crust and make it more difficult to cook through evenly. Not too far ahead though; López-Alt has done some interesting research on this very subject, and concludes that a rise time of between three and five days is optimal: “Eventually, even at cold temperatures, the yeast will start to produce a large amount of those sour milk aromas, throwing off the flavour of your bread. And there’s an even bigger problem: as the alcohol content and acidity of the dough rises, eventually it gets so high that the yeast simply ceases to operate.” Pizza dough: use a ball of store-bought dough for convenience (often found in the deli section at the grocery store), or make your own homemade dough.