Cast Iron Pan Pizza
A cast iron skillet is the most efficient tool for domestic pizza production. It turns a standard dough into a thick, bubbly crust with a crunch that holds up to heavy toppings.
Control the oil and the heat
The oil in the pan is not for sticking; it is for frying. Do not be shy with the olive oil, or the crust will weld itself to the metal.
- 10-inch or 12-inch cast iron skillet
- bench scraper
- thermometer for water
- oven-safe heat-resistant spatula
What goes in.
- 300gall-purpose or bread flour
- 200mlwarm water (110°F)
- 1 tspactive dry yeast
- 1 tspsea salt
- 2 tbspextra virgin olive oil for the pan
- 1/2 cupcrushed tomatoes
- 6 ozlow-moisture mozzarella, torn
Maintaining the Crisp
If the bottom of the crust is pale after baking, place the skillet directly on a stovetop burner over medium heat for two minutes to finish the crisping process.
The method.
Mix the dough
Combine flour, water, yeast, and salt. Stir until a shaggy mass forms, then knead for 5 minutes until smooth. Cover and let rest at room temperature for 90 minutes.
Prep the skillet
Pour the olive oil into the skillet, ensuring the bottom and at least two inches up the sides are heavily coated.
Shape the dough
Place the dough in the center of the skillet. Push and stretch it toward the edges, letting it snap back. Repeat this every 10 minutes until the dough stays against the walls of the pan.
Top the pizza
Spread the tomatoes thinly. Add the cheese, pushing some pieces against the edges of the pan to create a burnt-cheese crust.
Bake
Place in a preheated 500°F oven. Bake for 12 to 15 minutes. The edges of the crust should appear dark brown and pull away from the pan.
Other turns to take.
Herb-Crust
Mix chopped rosemary or thyme into the dough during the final minute of kneading.
Detroit Style
Use a mix of brick cheese and mild cheddar, layering the cheese all the way to the edge of the pan.
When it doesn't go to plan.
Use low-moisture mozzarella to prevent the pizza from becoming soupy in the center.
If the dough resists stretching, let it rest for another 15 minutes before trying again.
Do not slice the pizza inside the pan; slide it onto a cutting board first to preserve your seasoning.
The ones that keep coming up.
Can I use store-bought dough?
Yes, but let it come to room temperature for at least an hour before trying to stretch it into the pan.
Why is my dough sticking?
You likely used too little oil. The dough should be sitting in a thin pool of olive oil to fry the bottom crust.
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