Cast Iron Pan Pizza Food

CAST-IRON PIZZA

Steps:

• Place a 12-inch cast-iron skillet in the oven and preheat to 500 degrees F.
• Meanwhile, roll or stretch the dough into a 14-inch circle. Carefully remove the skillet from the oven. Drizzle two thirds of the olive oil into the skillet, then carefully transfer the dough to the skillet, pressing the dough up the edges. Spread the sauce over the dough, making sure to get all the way to the edges. Shingle the pepperoni over the sauce and top with the mozzarella pearls. Brush the exposed dough with the remaining olive oil. Bake on the bottom rack until golden brown, 12 to 14 minutes.
• Transfer to a cutting board, top with torn basil, cut into slices and serve.

CAST IRON PIZZA (PIZZA HUT PIZZA RECIPE)

Steps:

• Combine flour, water, yeast, salt, and olive oil in the bowl of a stand mixer. Mix with the paddle attachment for 30-45 seconds, just until everything comes together in a shaggy dough. This can also be done by hand with a spoon by stirring for 1 minute. Scrape down sides of bowl to gather the dough into a rough ball, then cover loosely with a piece of plastic wrap and let it rest for 5 minutes.
• After 5 minutes, use wet hands to stretch the dough out, pulling from the bottom, and laying it over the top of itself, sort of folding it in half. Rotate the bowl 90 degrees and repeat the motion of stretching the dough out and folding it on top of itself 3 more time for a total of 4 folds. If the dough is sticking to your hands, moisten them again or use a wet bowl scraper to scrape the dough away from the side of the bowl so you can pull the dough from the bottom. Cover and let rest for another 5 minutes.
• Repeat the process of making the four folds, then covering and resting for the dough for 5 more minutes between each set of folds, three more times, for a total of four rounds of folding that take the place of kneading the dough. After that, cover with plastic wrap and let rest for 40 minutes at room temperature before sticking the dough in the fridge to slowly rise overnight. Let the dough rise at least 12 hours, but up to 72 to develop flavor.
• Three hours before you want to serve the pizza, take the dough out of the fridge. Divide the remaining olive oil between two 10" or 12" cast iron pans (2 tablespoons per pan), swirling to coat the pans well and using your fingers to use some of the oil to grease up the sides a bit as well. If you don't have a cast iron pan, another oven-safe skillet, 10-inch cake pan, or even a 9x9-inch square baking dish will work.
• Divide the dough between the two pans, turning to coat both sides with oil. Gently press the dough towards the edges of the pan, dimpling it with your fingers as you do so. If the dough shrinks back, that's okay. Let it rest for 15 minutes, then stretch it again until it reaches the sides of the pan. If it still doesn't reach the edges, give it a final 15 minutes rest and then stretch it one more time.
• Cover the crust loosely with a piece of plastic wrap and let it rise at room temperature for 2 hours. 30 minutes before baking, preheat the oven to 550 degrees F (or as hot as your oven will go).
• Top each pizza with about 1/2 to 3/4 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.
• Bake on the bottom rack of the oven for 12 to 15 minutes until the cheese is bubbling and the bottom and edges of the crust are golden brown. You can use a metal spatula to lift and check the bottom. If your oven doesn't go all the way to 550 degrees F, you will need to increase the baking time to more like 18 to 20 minutes for a lower temperature like 450 degrees F.
• Run a knife around the edges to keep the cheese from sticking as it cools, but let the pizzas rest for 2 minutes. Use a metal spatula to slide the pizzas out of the pans onto cooling racks so the crust stays crisp. If you leave the pizzas in the pan too long, the crust will start to go soggy. Slice and serve.

HOT SAUSAGE CAST-IRON SKILLET PAN PIZZA

Steps:

• Preheat oven to 525 to 550 degrees F, as high as it goes, with rack at center. Preheat cast-iron skillet, 10 to 12 inches, over medium-high heat. Preheat a second smaller cast-iron or other skillet over medium-high heat for the sausage.
• Gather your ingredients.
• In a food processor, whizz up sauce: tomatoes, paste, garlic, oregano, sugar, salt and a few leaves of basil.
• Stretch dough into an even round that will cover large skillet.
• Drizzle a little EVOO in smaller skillet. Cut sausage from casing, add to pan and lightly brown and crumble. Turn pan off.
• Sprinkle a little cornmeal and flour in larger skillet and press dough into and up sides as much as possible. The pan is hot -- reminder. Brush the dough with EVOO and season with a little salt and pepper or red pepper flakes. Top the dough with the sauce and sausage, scatter the cheeses over the sausage and place in oven.
• To the sausage skillet, add a little water, honey and chili paste and stir to combine (reheat your pan if it's not warm enough to heat the honey).
• Bake the pizza 15 minutes to deep golden brown and bubbly. Drizzle or brush the pizza with the chili honey mixture and top with torn basil.
• To a mixer with dough hook attached, add warm water and yeast and let the yeast bloom and foam, 5 minutes.
• Add EVOO, honey and salt and turn on mixer. Add the flour gradually to form dough. Transfer to a bowl drizzled with a little EVOO and cover; let stand 1 hour.
• Cut dough in half; wrap half the dough and freeze for later use.
• Using a mandoline or very sharp knife, thinly slice the fennel and the red onion and place in a bowl. Add juice of orange and lemon and season with salt and pepper. Pit olives and coarsely chop; add to bowl. Add capers and arugula or kale. When ready to serve, add EVOO, 2 slow turns of the bowl, toss and serve.

CAST IRON PAN PIZZA RECIPE (PIZZA HUT COPYCAT!)

Steps:

• In a large bowl, add 1 and 1/2 cups warm water and 3/4 teaspoon active dry yeast. (Instant yeast can also be used.) The water should be warm but not hot, about 105-110 degrees F. Stir in the yeast and let it sit for 5 minutes until it is dissolved. It will not be bubbly, but make sure to stir any lumps of yeast so that the mixture is uniform before moving on.
• Use a scale to add 14 ounces of bread flour* to the bowl. If you don't have a scale, carefully measure out 3 cups plus 1 tablespoon bread flour by spooning the flour into the measuring cup and leveling off the top. It is important to measure the flour precisely for this recipe. Don't be tempted to add more.
• Add in 2 teaspoons of kosher salt and stir the mixture together with a spoon. Do not knead it. Mix until it is all combined and no further.
• Use oil or nonstick spray to grease a large bowl or tupperware. Scrape the dough in and spread it out as much as possible. Cover loosely with a lid or with plastic wrap. Make sure the lid is not too tight, you need some of the gases to be able to escape.
• Turn your oven on to 350 degrees F for about 1 minute, then turn the oven off. Open the door and feel the rack. If it is too hot to touch with your fingers, then leave the door open and let the oven cool a bit. You want the oven nice and warm but not so hot that you can't touch the inside with bare hands.
• Place the rising dough in the oven and shut the door. Let rise for 4 hours. After 2 hours, remove the dough from the oven, turn the oven on again for a minute, and then return the dough to the oven when it has warmed up again. Make sure it is not too hot. After 4 hours, your dough should have at least doubled in size and should be airy and bubbly.
• Divide the 4 tablespoons oil** between two cast iron skillets and swirl to coat. You can use 10 or 12 inch cast iron skillets for this recipe.*** You need two skillets because the dough rises in the pan. If you only have one skillet, you can half the recipe, or see the recipe note about using round cake pans.
• Dip your hands and the end of a rubber spatula into the oiled pans to coat well. Use the oiled spatula to divide the risen dough into two. Scrape half the dough into each oiled pan.
• Use your oiled fingers to lift up an edge of the dough and bring it toward the center. Repeat this process a few times until the dough has formed a loose ball. (see photos) Flip the ball over so the smooth side is on top and everything is completely coated in oil. Press your hand down on top of the dough and gently spread it out as much as you can toward the edges of the pan. Repeat with the other half of the dough.
• Cover each pan loosely with plastic wrap, making sure the plastic does not touch the dough.
• Repeat the oven-warming process for the second rise. Turn the oven on for about a minute, turn it off, and put the cast iron into the oven when it is warm but not hot.
• Let the dough rise in the warm oven for about an hour and a half. It should have spread to the edges of the pan completely and look bubbly.
• Remove the pans from the oven and keep in a warm place. Preheat your oven as hot as it will go, 550 degrees F if possible. Let the oven preheat for at least 20 minutes to make sure it is seriously hot. Arrange the oven rack in the lower third of the oven. If you have a pizza stone, place it on the rack.
• Meanwhile, top the pizzas. Add about 3/4 cup pizza sauce (half of a 14 ounce jar) to the top of each pizza and spread on top, all the way to the edges.
• Add a few thin slices of mozzarella to the top of each pizza, only about 4 ounces all together. (Or use string cheese if you are weird like me). You don't want to weigh down the dough too much.
• Sprinkle about 1 and 1/2 cups of shredded mozzarella on top of each pizza.
• Divide the pepperoni between the pizzas. Remember not to add too many so you don't weigh down the dough.
• Sprinkle each pizza with a tablespoon of shredded parmesan cheese.
• When the oven is super duper hot, put the pizzas into the hot oven, on the pizza stone if you have one. Bake the pizzas for about 9-12 minutes. The pizza is done when the edges are starting to look brown and the cheese on top is becoming golden. The surest way to test for doneness is by lifting the edge of the pizza with a metal spatula to make sure that the bottom of the crust is a deep golden brown.****
• Remove the pizzas from the oven and let set for 2 minutes. Then use a spatula to slide under the pizza and edge them out onto cooling racks. This helps ensure that the crust stays crispy. Let the pizzas cool on the racks for a few minutes, then slide onto cutting boards, slice and serve.

CAST IRON SKILLET PIZZA RECIPE BY TASTY

Steps:

• Preheat the oven to 500°F (260°C).
• On a lightly floured surface, pat the dough into a disc, then stretch into a 10-inch circle.
• Carefully transfer the pizza dough to a 10-inch cast iron skillet, making sure the edges of the pizza dough touch the edges of the pan.
• Spread the pizza sauce on top of the dough, leaving a ¼-inch border. Top with shredded mozzarella and your toppings of choice.
• Bake for 15 minutes, or until the edges are golden brown and the cheese is bubbling.
• Carefully transfer the pizza to a cutting board, slice, and serve immediately.
• Enjoy!

CAST-IRON SUPREME PIZZA

Steps:

• Heat oven to 500°F.
• Brush 1 Tbsp. oil onto bottom and up side of 12-inch cast-iron skillet.
• Pat dough into 12-inch round on lightly floured work surface. Lightly press dough onto bottom and up side of skillet. Spread pizza sauce onto dough on bottom of skillet; top with remaining ingredients.
• Bake 20 to 25 min. or until cheese is melted and edge of crust is golden brown. Remove from oven. Brush edge of crust with remaining oil. Let stand 5 min. before cutting to serve.