Homemade Cast Iron Skillet 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.

HOMEMADE CAST IRON SKILLET PIZZA

Steps:

• Preheat the skillet: Preheat oven to 500F. Place cast iron skillet in oven while it preheats. Note: the hotter the pan, the crispier the pizza!
• Shape pizza: Form into 10x10-inch circle (unless your skillet measurements are different).
• Assemble pizza in hot skillet: Tip: before you remove skillet, make sure your pizza shapes are prepared and toppings are ready, you do not want your pan to cool down. Carefully remove hot skillet from oven. Very carefully use a wad of paper towels/napkins to spread oil in hot skillet. Carefully place dough circle in pan and adjust to fit edges (picture #2 & #3).
• Add the toppings: Spread a thin layer of pizza sauce while leaving room for crust to form (you do not need to form crust - it rises on it's own). Sprinkle generous amount of mozzarella & parmesan cheese overtop.
• Bake pizza: Bake uncovered for 14-16 minutes - cheese should be bubbling, browned, and crust should be golden brown. When pizza is finished, use a utensil to carefully slide pizza from skillet onto a cutting board. Top with fresh basil and red pepper flakes if desired. See notes for extra toppings. Repeat baking process with additional dough to make second pizza or use 2 pans at a time. I have found the pizza to get crispier as the baking process continues and the pan gets even hotter. Enjoy!

EASY CAST-IRON SKILLET PIZZA

Steps:

• Preheat the oven to 425 degrees F (220 degrees C).
• Brush a 12-inch (30.5-centimeter) cast-iron skillet with 1 tablespoon of the oil.
• Mix the yogurt, flour and salt together in a medium bowl with your hands until it becomes a ball, then flatten into a disk and press into the skillet.
• Brush the pizza dough with the remaining 1 tablespoon of oil. Spread the pizza sauce over the dough, leaving a 1-inch (2.5 centimeter) border around the sides, for the crust. Sprinkle the cheeses evenly over the sauce. Bake for 18 to 20 minutes, until bubbly and lightly browned, then let cool in the pan for 3 minutes.
• Carefully slide the pizza out onto a cutting board. Top with more grated Parmesan, slice and serve.

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.

SKILLET MARGARITA PIZZA

Steps:

• In the bowl of a stand mixer fitted with a dough hook, combine flour, 2 teaspoons salt, and yeast. Mix until combined. Add water and olive oil. Dough will be tacky and should stick to the sides of the bowl. Continue mixing until well incorporated and smooth, adding 1-2 tablespoons of water if necessary, to make dough cohesive and smooth.
• Scrape dough into a large, oiled bowl and cover with plastic wrap. Let stand at room temperature for 8 hours and up to 24.
• Grease two 10-inch cast iron skillets and/or round cake pans with 1 tablespoon olive oil. Flour a work surface and scrape dough out of bowl. Divide dough into 2 pieces. Using lightly floured hands, form each into a ball, place into the skillets, and turn to coat in oil. (Alternatively, keep one dough wrapped while the other rises; repeat with remaining dough after first pizza bakes.) Using fingers, press the dough to the edges of the pan. (Don't worry about stretching the dough to fill the entire pan; dough will do so naturally during the next rise.) Cover with plastic wrap and let rise in a warm place for 1 hour, until dough looks puffed and begins to fill the skillet.
• Preheat oven to 550 degrees F with racks in the upper and lower thirds. Remove plastic wrap. Lightly oil the top of dough and use your fingertips to gently press dough to fill the pan evenly. Do not disturb any air pockets that have formed in the dough. Divide pizza sauce, mozzarella, basil, and red pepper flakes between both dough rounds. Drizzle with olive oil and season with salt and pepper.
• Transfer to oven and bake until pizza crusts are deeply golden and cheese is bubbling about 15 minutes. Sprinkle with Parmigiano-reggiano and top with additional basil leaves. Cut into slices and serve.

EASY CAST-IRON SKILLET PIZZA

Steps:

• Put cold skillet on cold burner. Add the olive oil, italian seasoning, salt and pepper coating the bottom of the skillet.
• Spread the ready dough to the edges of the skillet filling it around with the dough. Some of the oil might come up around the top, thats cool. Let the dough rise for about 5 minutes.
• Add your sugar to the tomato sauce or spaghetti sauce. If you are using only plain tomato sauce, add some of that italian seasoning in there and a little bit of oil and salt.
• After the 5 minutes, coat the top of the dough with the sauce. I like a lot of sauce, so I make sure the top layer is coated well. You probably won't use the entire 12oz. I'm not sure cause I don't know the size of your skillet. Mine is a 10" wide skillet.
• Turn on your oven broiler. When the broiler is hot and ready. Turn on the burner under the skillet to medium high heat and set a timer for 5 minutes. You'll notice the dough start to bubble a little bit, but we won't be cooking it here for long. It's just to get it started and to get that bottom nice and brown. Start adding your cheese and toppings. NOTE: It might be easier to use chunks of mozzarella vs shredded because it will take longer to melt and allow the dough to cook properly without over burning the cheese. So keep the cheese cold in the fridge until you're ready to use it.
• After the 5 minutes on the burner we are going to transfer the skillet to the oven under the broiler. My pizza was in there approximately 5 minutes. You'll want to watch your pizza and use a knife to see how well your dough is cooked on the bottom and sides. When it's nice and brown and the top is nice and golden, take it out. Let the pan cool for a bit and then transfer your pizza to another cooler surface so it stops cooking.
• Salt and sugar can be adjusted to your needs and preference. It's not a big deal. Its' pizza. It's hard to screw up. Just keep an eye not to burn it!

DEEP-DISH CAST IRON PIZZA

Steps:

• Sprinkle yeast and brown sugar over warm water in the bowl of a stand mixer fitted with a dough hook. Let stand 5 to 10 minutes until the yeast softens and begins to form a creamy foam.
• Turn mixer to the lowest setting and slowly add 2 cups flour 1/2 cup at a time. Add garlic salt and 1/4 cup butter. Integrate remaining 2 cups flour and knead until dough is smooth and elastic, 5 to 7 minutes.
• Coat a large glass bowl with 1 tablespoon grapeseed oil. Shape dough into a ball and place in bowl, turning to coat all sides with oil. Spray a piece of plastic wrap with cooking spray and loosely cover bowl. Cover bowl with a towel and let rise in a warm area until dough has doubled in size, about 45 minutes. Punch down dough and allow to rest for 20 minutes.
• While dough is resting, heat a skillet over medium heat; cook and stir bulk sausage until browned and crumbly, about 5 minutes. Transfer cooked sausage to a bowl with a slotted spoon, retaining drippings in the skillet. Fry Italian sausage link in drippings until browned and no longer pink in the center, about 10 minutes. Slice sausage.
• Preheat oven to 400 degrees F (200 degrees C). Grease a 12-inch cast iron skillet with 2 tablespoons grapeseed oil.
• Press dough into and up the sides of the prepared skillet. Poke holes in dough with a fork to prevent air bubbles. Spread pizza sauce around the base of the crust. Sprinkle 1/3 cup mozzarella cheese over sauce; layer half the bulk sausage, half the sliced sausage, and half the pepperoni over cheese. Repeat the layers of meat. Top with remaining 1/3 cup mozzarella cheese.
• Bake in preheated oven on the bottom rack until crust is golden brown, about 25 minutes. Brush crust with 1 tablespoon butter; season with Italian seasoning and garlic powder. Remove pizza from skillet and let rest for 3 to 5 minutes before slicing.

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!