Cast iron pan pizza has become more well-liked by both pizza lovers and home cooks. This pizza-making technique combines the best of both worlds: the delectable toppings that make pizza a popular dish and the crispy, golden crust that comes from a cast iron skillet.
Ingredients for Cast Iron Pan Pizza
To create a delicious cast iron pan pizza, you’ll need the following ingredients:
For the Dough
All-purpose flour
Active dry yeast
Warm water
Olive oil
Sugar
Salt
For the Sauce
Canned crushed tomatoes
Garlic
Olive oil
Dried oregano
Salt
Fresh basil (optional)
For Toppings
Shredded mozzarella cheese
Pepperoni slices (or any preferred toppings like vegetables or meats)
Grated Parmesan cheese (optional)
Fresh herbs (like basil or arugula) for garnish
Cast Iron Pan Pizza
Making the Dough
It’s not as hard as you would think to make your own pizza dough. Start by dissolving sugar and active dry yeast in warm water (about 110°F or 43°C). Let it sit for about five minutes until it starts to foam, which means your yeast is working.
Salt and all-purpose flour should be combined in a large mixing dish. To make a dough, gradually add the olive oil and yeast mixture. This is a great time to use a stand mixer that has a dough hook attachment; mix on low speed until incorporated, then turn up to medium speed for approximately five minutes until smooth.
On a surface dusted with flour, knead the dough for 8 to 10 minutes, or until it is elastic and smooth. Instead, knead on medium speed for around five minutes if you’re using a stand mixer. After kneading, put it in a basin that has been lightly oiled, cover it with plastic wrap or a moist towel, and leave it in a warm location to rise until it doubles in size, which normally takes about an hour.
Making the Sauce
Make your tomato sauce while your dough is rising. Add the minced garlic and olive oil to a saucepan set over medium heat. Sauté for approximately one minute, or until aromatic but not browned. Add salt, dried oregano, and canned crushed tomatoes. To let the flavors to combine, let this simmer for 15 to 20 minutes.
For an additional flavor boost, you can add fresh basil at the end if you’d like. Additionally, you can alter your sauce by adding balsamic vinegar for sweetness or red pepper flakes for spiciness.
Putting Your Pizza Together
Preheat your oven to 475°F (245°C) after your dough has adequately risen, or doubled in size. To improve flavor and keep your cast iron pan from sticking, coat it liberally with olive oil.
Transfer the risen dough to the skillet after gently punching out any air bubbles. Stretch and press it evenly across the skillet’s bottom and up its sides with your fingers. This step is essential to getting that distinctively thick crust, so don’t worry if it doesn’t cover every inch—flaws give it personality!
Cover the dough with an even layer of your prepared sauce, allowing room around the borders to allow for the production of a crust. Top the sauce with a generous amount of shredded mozzarella and your preferred toppings, such as sautéed onions and bell peppers or slices of pepperoni.
Before putting everything in the oven, top it all with grated Parmesan cheese for a taste boost.
Baking The Pizza
Make sure the crust is crispy on the edges and bake your cast iron pan in a preheated oven for 15 to 20 minutes, or until the cheese is bubbling and golden brown.
If there are hot patches in your oven, you may want to turn your skillet halfway through baking to guarantee even cooking. Consider broiling for one more minute at the end if you want an extra crispy crust, but watch it carefully to prevent burning!
Final Details
Use oven mitts to carefully remove your pizza from the oven once it has finished baking since the skillet will be very hot. To prevent the cheese from slipping off when cut, let it cool for a few minutes before slicing.
Before serving, sprinkle with fresh herbs like arugula or basil for an added burst of freshness. The tastes can be further enhanced by adding a balsamic glaze or a drizzle of fine olive oil.
See also: purple cauliflower
Tips for Perfecting Your Cast Iron Pan Pizza
Warm up your skillet.
Before adding your dough, try heating your cast iron skillet in the oven for an even crispier crust. This process simulates the use of high-temperature stone surfaces in conventional pizza ovens.
Try Different Flours
Although all-purpose flour is excellent, bread flour’s increased protein content can result in an even chewier crust. For more richness in flavor and nutrition, try using whole wheat flour.
Avoid Using Too Many Toppings
Pizza that has too many toppings may get mushy, despite the temptation to do so. Try to strike a balance by selecting two or three main elements that enhance one another rather than overpowering them with flavors.
Employ High-Quality Ingredients
Fresh mozzarella and premium tomatoes for your sauce can greatly improve your pizza. If at all possible, look for San Marzano tomatoes, which are renowned for their complex flavor.
Sleeping Period
After kneading, letting your dough rest can enhance its texture and facilitate stretching. Consider letting it rise slowly in the fridge overnight if you have the time; this long fermentation improves the development of taste.
Cast Iron Pan Pizza Variations
After you’ve mastered the fundamentals of cast iron pan pizza, try experimenting with other varieties:
White Pizza
For the base layer, use ricotta cheese combined with garlic instead of tomato sauce. For a tasty twist, top this with artichokes or spinach and mozzarella cheese.
Pizza with Barbecue Chicken
Instead of using tomato sauce for your foundation layer, use barbecue sauce. For a smokey taste profile, garnish with cooked chicken breast chunks, red onions, and cilantro.
Veggie Pleasure
For a novel twist on pizza night, load up on seasonal veggies like bell peppers, zucchini, mushrooms, or spinach and use feta cheese in place of mozzarella.
Pizza for dessert
Remember to include dessert! After baking, spread Nutella over baked crusts topped with sliced bananas or strawberries. For a decadent touch, dust with powdered sugar.
