Cast Iron Skillet Pizza

CAST IRON SKILLET PIZZA

Cast Iron Skillet Pizza

Cast Iron Skillet Pizza

Cast Iron Skillet Pizza has always been a favorite of cast iron lovers who claim that once you try it you’ll never go back to store bought. Great pizza starts with a good crust and nothing bakes a good crust quite like cast iron. A little sprinkle of cornmeal on the skillet makes a crunchy bottom crust with a soft inside. Toppings to suit of course. A sure family pleaser for that weekend meal.

For this pizza we used a small jar of commercial pizza sauce, grated parmesan cheese, shredded Mozzarella cheese, a sprinkle of slice green olives, and pepperoni to top. Baked at 350 until the crust was brown on the edges.  Next to fried chicken and bacon, cast iron pizza drives the cooking in cast iron crowd crazy. And for good reason. It tastes better. You don’t necessarily have to roll your own dough as there are pre-made mixes available that work well in cast iron also. If you’re not heavy into cast iron there are also alternatives available for pizza besides a skillet. A lot of cast iron cooking crazy’s dedicate the cookware to specific tasks, so here are a couple of pizza pans that might fit the bill.

 

 

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Cast Iron Skillet Pizza
Cast Iron Skillets make the best home made pizzas. Try one. Takes some time but worth the effort.
Cast Iron Skillet Pizza
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Rating: 0
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Course Main Dish
Cuisine Italian
Servings
Ingredients
Course Main Dish
Cuisine Italian
Servings
Ingredients
Cast Iron Skillet Pizza
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. In small bowl, combine yeast and water. Let sit 10 minutes to proof the yeast.
  2. Combine yeast Water, 2 Cups of the flour and salt in a stand mixer with bread hook.
  3. Mix for 2 minutes on medium.
  4. Add enough of remaining flour in small amounts till the dough picks up off the side. and forms a ball on the hook.
  5. Lightly grease hands with the oil and transfer dough to a large bowl. Apply a little more oil to just coat the dough. Cover with plastic wrap and let rise in a warm place till doubled in size. Punch dough down and let rise again.
  6. Spray the bottom of a 10" skillet (thick crust) or a 12" skillet (thin crust) with spray oil and sprinkle with the corn meal.
  7. Press the dough into the skillet forming a flat surface with a lip at the edges of the skillet. Some wax paper will aid in this process.
  8. Place in a preheated 450 oven for 10 minutes.
  9. Spoon sauce evenly across the top of the crust. Add toppings as desired and cover with cheese. Add pepperoni and bake till crust is brown and pepperoni is crisp at the edges.
Recipe Notes

For the toppings we used some thin sliced onion a green peppers between the sauce and the cheese. And some mushrooms to boot. Normally the crust is done when it's brown and pulls away from the side of the skillet. If the cheese hasn't melted, blast under the broiler for a few minutes.

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Cast Iron Pizza Pans



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