Cast Iron Skillet Pizza

A crispy-edged iron skillet pizza with a thin crust makes a fantastic change from your usual pie. The big difference between regular and Cast Iron Skillet Pizza is in the crust, which isn’t as thick and fluffy as a deep-pan pizza: instead, it’s crisp and thin, with toppings spread right to the edge.

Iron skillet pizza originated from pan pizza, which first came on the pizza scene in Kansas and later became the restaurant known as Pizza Hut. This meant a lighter crust and evenly cut slices to serve on napkins. It became a popular treat at children’s parties and makes many of us nostalgic.

Let’s see how you can make a skillet pizza recipe to serve in the comfort of your home. We’re just learning to make our own pizza at home like this Proscuitto and Mozzarella Pizza and one of our other favorites is Stromboli.

Why This Recipe Works

Think again if you believe it’s easier to call for a takeout pizza rather than making your own pizza. This recipe uses common ingredients you can get at any grocery store and requires no fancy kitchen equipment.

Letting the dough rise does take a while, but it’s not hands-on time: you can carry on working, doing laundry, or watching Netflix while the dough does its thing. Once the dough has risen, you spend a few moments putting together toppings, and you will have a homemade crispy-edged tavern-style pizza in no time.

Ingredients Needed

This classic skillet pizza uses straightforward ingredients for the dough and the sauce is even easier to prepare.

• Use all-purpose or plain flour, although you can use bread flour if you have some hanging around.
• Salt is essential in any bread as a flavor enhancer and to strengthen the gluten so that the dough expands without tearing.
• Instant yeast doesn’t require activating, so you can add it directly to your dough. Active dry yeast is similar, but you’ll need to rehydrate it in lukewarm water for five minutes until the yeast dissolves.
• Olive oil makes your pizza dough softer and adds depth of flavor. It also helps to brown and crisp the crust.

Toppings

The ingredients here are for a standard cheese-topped pizza, the skillet pizza classic:

• Garlic, oregano, and red pepper flakes give the pizza some zest and interest.
• Use plain tomato sauce in a can for the sauce. You will make a quick sauce that gets baked onto the pizza as it cooks.
• Mozzarella cheese is a pizza essential because it is stretchy and elastic, meaning it melts and spreads well. It also browns and blisters evenly. Use low-moisture mozzarella, the kind that comes pre-grated. Fresh mozzarella balls are well sliced as an additional topping but have an entirely different texture.
• Fresh basil leaves lift the pizza by adding herbaceousness and a leafy texture. You can use a teaspoon of dried basil to get the flavor, but the leaves are an added dimension.

Recipe Variations

• Combine different cheeses or cheese blends. Parmesan, Asiago, Romano, or other cheese adds flavor and interest as mozzarella is fairly bland-tasting.

How to Make Cast Iron Skillet Pizza

1. Mix the dry dough ingredients. Measure the flour by spooning it into a measuring cup and then leveling off the excess with the back side of a knife. Add it to a large mixing bowl and whisk together with the salt and active dry yeast.
2. Prepare the dough. Pour the lukewarm water with 1 tablespoon of the olive oil into the dry mixture and mix it together until a shaggy and sticky dough begins to form. Use your hands to knead the dough until the flour is fully incorporated and a ball of dough begins to form (it will still be sticky).

3. Let the dough rise. Place the remaining 1 ½ tablespoons of olive oil into an iron skillet or a 9-inch round baking pan. Swirl it around the bottom and coat the sides using a paper towel. Transfer the dough to the skillet or pan and roll it around to coat it in the oil. Gently press the dough flat and shape it into a round disc, pressing it toward, but not all the way to, the edge of the pan. Cover it with plastic wrap and let it sit in a warm spot to rise for 2 hours.
4. Shape the dough. Using your fingers gently press the dough to the edges of the skillet or pan and then with the tips of your fingers press dimples all over the dough. Cover it again with plastic wrap and place it back in the warm spot to rise again for 1 hour.

5. Prepare the sauce. In a medium-sized bowl mix the minced garlic, tomato sauce, oregano, red pepper flakes (if using), and ¼ teaspoon of salt together.
6. Arrange the pizza. Sprinkle half of the mozzarella cheese on the dough first and then spoon the sauce on making sure not to cover the edges. Add the remaining cheese on top.
7. Bake. Set the oven to 450º F and move the rack to the bottom third of the oven. Bake for 20 to 30 minutes until the edges begin to turn a golden brown and the cheese is bubbling. Allow the pizza to cool in the pan for 5 minutes before slicing.

Storage and or Freezing Instructions

• Leftovers: Refrigerate your leftover pizza in an airtight container, or it will dry out. Instead, wait for the pizza to cool and stack the slices in a ziplock bag. Stored correctly, leftover pizza stays fresh in the fridge for four days.
• Freezing Instructions: If you want to freeze the leftovers, separate slices with parchment paper or wrap individual pieces in foil. Put the wrapped slices into a freezer-proof container for additional protection against freezer burn. Freeze leftover pizza for up to two months.

Recipe Notes and Tips

• Vary the combination of cheeses by adding cheddar or another tangy cheese.
• Add your choice of toppings: pepperoni, Italian sausage, and mushrooms are typical of tavern-style pizzas, but you can use any of your favorites.
• Make a vegan pizza using dairy-free cheese and meatless sausage.

FAQs

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