Cast Iron Pizza Recipe
This easy skillet pan pizza recipe will totally blow your mind! It's a pizza night staple in our house.
Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 6 hours 45 minutes
Makes: 4
Ingredients
Pizza Dough:
- 2 3/4 cups (375 g) bread flour
- 3/4 teaspoon (6 g) kosher salt
- 1 teaspoon (3 g) active dry yeast
- 2 tablespoons (25 g) olive oil
- 1 cup + 1 Tablespoon (245 g) water , at room temperature
Toppings:
- 1 recipe homemade pizza sauce
- 1 cup shredded whole milk low moisture mozzarella
- 1/2 cup shredded fontina cheese , grated
- 1/2 cup shredded provolone cheese , grated
- 2 oz pepperoni slices (natural casings are best)
- 2 spicy Italian sausages , meat removed from casings
- freshly grated parmesan (for sprinkling)
- more olive oil (for the skillet)
Instructions
Make the Pizza Dough
- In the bowl of a stand mixer, combine flour, salt, and yeast and stir to combine. Pour water and olive oil over the top and mix with the dough hook until combined, about 2-3 minutes. Transfer to a greased bowl or large plastic container, cover with a lid or plastic wrap, and let rise at room temperature for 4-6 hours. This is important for developing flavor, don't rush the process! If your dough is rising too quickly, transfer it to the fridge for the remainder of the proofing time.
Make the Pizza Sauce
- In a medium saucepan, heat olive oil over low heat. Add garlic, oregano, and crushed red pepper and cook for 1 minute, stirring constantly. Add crushed tomatoes and sugar. Cook over medium heat, stirring occasionally, until thickened and darker in color, about 15 minutes. Season to taste with salt and pepper. Cool to room temperature before using, can be stored in the fridge for up to 1 week.
Assemble and Bake
- Mix the cheeses together in a bowl and gather other pizza ingredients. In a small skillet over medium heat, add the Italian sausage and cook until browned, breaking it up into pieces as it cooks. Set aside.
- Drizzle 2 tablespoons of olive oil into a 12-13 inch cast iron skillet or cake pan, turning to evenly distribute the oil. Remove the proofed dough from its container and press it into the skillet. If the dough won't stretch to the edges, give it 5 minutes for the gluten to relax and then continue stretching. Once it reaches the edges, cover it with plastic wrap, and allow it to rise for 20 minutes.
- Preheat an oven to 500 degrees F. Spread the top with the tomato sauce. Sprinkle with cheese and top with pepperoni and sausage crumbles. Sprinkle the top with dried oregano if desired. Bake for 20-25 minutes until the top is browned and when lifted with a spatula, the bottom is golden brown.
- Remove pizza from the oven. Allow it to cool for 5 minutes or so then transfer to a cutting board and cut into slices. Sprinkle with parmesan cheese if desired.
Notes
The dough will be a bit sticky, use lightly oiled hands when handling the dough and a generous amount of olive oil when pressing it into the skillet.
Depending on the size of your skillet (I use a 13.5"), you may have extra dough. Any extra dough can be used for a second pizza or oiled and stored in an airtight container in the fridge to be used within 2 days.
