Pizza Recipes Cast Iron Skillet

Skillet pizza has a thick crust with a crispy bottom and a soft and chewy center. Top it with your favorite toppings for your next Friday night pizza!

Homemade pizza night at my house always involves a cast iron skillet- it completely transforms an average pizza into restaurant style with a caramelized and crispy crust.

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Make this cast iron skillet pizza with my easychewy pizza dough recipe, San Marzano pizza sauce , and gooey mozzarella cheese, then top it with your favorite toppings for the ultimate meal!

Campfire Pizza With Veggies

Pizza dough: Homemade pizza dough results in the best flavor, but frozen or store-bought dough can all be used as well. You can find store-bought dough in the fridge or freezer section of the grocery store.

Mozzarella cheese: The secret to the best-cast iron pizza is shredding your own cheese to ensure proper melting; avoid pre-shredded cheeses because they won't melt the same way. Fresh cheeses like burrata don't melt as well either!

Oil: Olive oil is best for this recipe to keep the dough from sticking to the pan. I tested this recipe with avocado oil but found it stuck to the sides more!

How To Make Cast Iron Skillet Pizza

Before you start, move one oven rack to the very bottom and another to the top of your oven. Then preheat the oven to 450 F/230 C.

Step 1:Oil the bottom of the cast iron pan. Pour the oil into your cast iron pan and spread it evenly around the bottom and sides of the pan.

Step 2:Add the pizza dough. Gently stretch 12 ounces of dough to evenly fill the bottom of the pan. The dough should not go up the sides of the skillet.

Bbq Chicken Cast Iron Skillet Pizza

Step 6:Bake!Bake your cast iron skillet pizza for 18-20 minutes. Check if the crust is golden brown by lifting it up with a spatula. If needed, continue baking on the bottom rack until browned.

To reheat - place the pizza slices on a baking sheet in the oven or toaster oven for 10-15 minutes at 350 F/180 C until the crust is crispy and the cheese is warm and bubbling.

I found in testing this recipe that you do not need to preheat the pan if you put the sauce on top of the cheese and bake it at the bottom of the oven.

Cast Iron Skillet Pizza With Sausage & Kale

If you tried thisor any other recipe on my website, please let me know how it went in thecommentsbelow, I love hearing from you! Also, please leave astar ratingwhile you're there! You can also tag me on Instagram or Facebook so I can check it out!

Skip the take-out pizza and make cast iron skillet pizza instead! This easy skillet pizza has a thick crust with a crispy bottom and a soft and chewy center. You can make it in 30 minutes with your favorite toppings for your next Friday night pizza!

This recipe is for a large 12 cast iron pan. If you prefer to use a smaller 9 one decrease the ingredient amounts to:

Easy Skillet Pizza Recipe

Mozzarella: I don't recommend making this recipe with fresh mozzarella. The cheese doesn't keep the sauce from soaking into the dough and it doesn't melt as much so the crust doesn't get crispy.

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Don't use extra toppings. You may be tempted to pile on the toppings but this can prevent the dough from cooking through. I recommend using just a few toppings and keeping it simple for the best results!

Check on it occasionally - you may notice bubbles in the middle of the pizza that expand while baking. If this happens, use a sharp knife to pop the bubble and release the air.

Easy Cast Iron Pizza

A professionally trained pastry chef and the founder, recipe developer, and food photographer behind Cambrea Bakes. Since 2016, Cambrea has been developing recipes inspired by her experience working in high end bakeries.A pan pizza recipe for those who love a thick and crispy crust that's golden on the bottom, but puffy and soft under the layers of sauce and mozzarella.

Kenji is the former culinary director for Serious Eats and a current culinary consultant for the site. He is also a New York Times food columnist and the author of The Food Lab: Better Home Cooking Through Science.

Easy Homemade Cast Iron Skillet Pizza

It would arrive at the table in a jet-black, well-worn pan, its edges browned and crisped where the cheese had melted into the gap between the crust and the pan. You'd lift up a slice, and long threads of mozzarella would pull out, stretching all the way across the table, a signpost saying, Hey, everyone, it's this kid's birthday! You'd reach out your fingers—almost involuntarily—grasping at those cheese strings, plucking at them like guitar strings, wrapping them around your fingers so you could suck them off before diving into the slice itself.

That perfect pan pizza had an open, airy, chewy crumb in the center that slowly transformed into a crisp, golden-brown, fried crust at the very bottom (from aheavy duty cast iron pan) and a soft, thin, doughy layer at the top, right at the crust-sauce interface. It was thick and robust enough to support a heavy load of toppings, though even a plain cheese or pepperoni slice would do.

Foolproof

in New York, aside from those crappy Pizza Hut Express joints with the prefab, lukewarm individual pizzas.) But I've spent a good deal of time working on my own pan pizza recipe, to the point that it finally lives up to the perfect image of my childhood pan pizza that still lives on in my mind.

Stuffed Deep Dish Pizza

I'm not talkingdeep-dish Chicago-style, with its crisp crust and rivers of cheese and sauce. I'm talking thick-crusted, fried-on-the-bottom, puffy, cheesy, focaccia-esque pan pizza of the kind that you might remember Pizza Hut having when you were a kid, though, in reality, most likely that pizza never really existed—as they say, pizzas past always look better through pepperoni-tinted glasses.

If only pizza that good were also easy to make. Well, here's the good news: It is. This is the easiest pizza you will ever make. Seriously. All it takes is a few basic kitchen essentials, some simple ingredients, and a bit of patience.

This recipe avoids all three of those common pitfalls, making it pretty much foolproof. To be perfectly honest, every single one of these steps has been done before, and none of it is rocket science. All I'm doing is combining them all into a single recipe.

Skillet Deep Dish Pizza Recipe

By now, everybody and their baker's heard aboutno-knead dough. It's a technique that was developed by Jim Lahey of Sullivan Street Bakery and popularized by Mark Bittman of the

. The basic premise is simple: Mix together your dough ingredients in a bowl just until they're combined, cover the bowl, and let time take care of the rest. That's it.

So how does it work? Well, the goal of kneading in a traditional dough is to create gluten, a weblike network of interconnected proteins that forms when flour is mixed with water. All wheat flour contains some amount of protein (usually around 10 to 15%, depending on the variety of wheat). In their normal state, these proteins resemble tiny crumpled-up little balls of wire. With kneading, your goal is to first work these proteins until they untangle a bit, then to rub them against each other until they link up, forming a solid chain-link fence.

Chicago

Easy Cast Iron Skillet Linguica Pizza Recipe

It's this gluten matrix that allows your dough to be stretched without breaking, and what allows it to hold nice big air bubbles inside. Ever eat a slice of pizza with a dense, under-risen crust? It's because whoever made it didn't properly form their gluten in the process.

Now, you can see how this could take a lot of work. Kneading, aligning, folding, linking. That's why most pizza dough recipes take a good 10 to 20 minutes of elbow grease or time in a stand mixer.

See, flour naturally contains enzymes that will break down large proteins into smaller ones. Imagine them as teeny-tiny wire cutters that cut those jumbled-up balls of wire into shorter pieces. The shorter the pieces are, the easier it is to untangle them, and the easier it is to then align them and link them up into a good, strong network. No-knead dough recipes take advantage of this fact.

Cast Iron Deep Dish Pizza Recipe

Over the course of an overnight sit at room temperature, those enzymes get to work breaking down proteins. Meanwhile, yeast starts to consume sugars in the flour, releasing carbon dioxide gas in the process. These bubbles of gas will cause the dough to start stretching and, in the process, will jostle and align the enzyme-primed proteins, thereby creating gluten.

Simply allowing the dough to sit overnight will create a gluten network at least as strong as a dough that has been kneaded in astand mixeror by hand

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