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Yields:
4 - 6 serving(s)
Prep Time:
30 mins
Total Time:
3 hrs 30 mins
With an ethereally airy dough and golden, crispy crust reminiscent of focaccia, this cast iron pizza is one of the easiest and most delicious homemade pizzas. There is no need to purchase a pizza stone or carefully stretch the dough into a round. The fluffy, barely kneaded dough is simply patted into a 12-inch cast-iron skillet and left to rise until jiggly and bubbly. Topped with a stir-together pizza sauce, melty mozzarella cheese, crispy sausage, and bright peppers, at-home pan pizza is easy as pie! This hearty pizza goes very nicely with a fresh salad, sautéed asparagus, or soup for optimal dunking!
Do you need a stand mixer to make pizza dough?
Stand mixers provide a very quick and easy way to combine ingredients. However, armed with a sturdy rubber spatula or a wooden spoon, kneading the dough by hand works just fine. Simply allow the yeast to bloom in the sugar and water mixture in a large bowl. Stir the oil and the flour in and combine the dough with the spatula or wooden spoon. You may need to mix it for 1 to 2 minutes more than called for in the recipe.
How do you keep pizza from sticking to a cast-iron skillet?
Before attempting this pizza, you should know how to season a cast-iron skillet. As long as it's well seasoned, the amount of oil in this recipe should prevent the pizza from sticking.
Is a cast-iron pan pizza the same as deep-dish, Chicago-style pizza?
This cast-iron skillet pizza sports a thick, fluffy crust similar to focaccia that gets almost fried and crispy from the oil in the pan. It is topped with an even layer of sauce and cheese. Deep-dish, Chicago-style pizza has a thick crust that is tall on the sides, acting like a wall for the large amount of toppings piled in the center. It starts with cheese on the bottom to protect the crust from sogginess, and then the toppings and the sauce are placed on top. Both distinct, both delicious.
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Ingredients
- 1 tsp.
active dry yeast
- 1 tsp.
granulated sugar
- 1 cup
warm water (90 to 100°)
- 2 1/2 cups
all-purpose flour
- 6 Tbsp.
olive oil, divided
- 1 1/2 tsp.
kosher salt
- 3 Tbsp.
grated parmesan cheese, divided
- 3/4 cup
- 2 cups
shredded low-moisture mozzarella cheese, divided
- 1/4 lb.
hot Italian sausage
- 3
mini sweet bell peppers, sliced thin
- 1/4
medium red onion, sliced thin
- 2 Tbsp.
sliced pickled banana peppers, pat dry
- 2 Tbsp.
chopped Italian parsley
Directions
- Step 1Sprinkle the yeast and sugar over 1 cup of warm water (90 to 100°) in the bowl of a stand mixer. Whisk to combine and then let sit until bubbles have formed on the top, about 5 minutes. Add the flour, 2 tablespoons of olive oil, and salt; mix with the dough hook on low speed until the dough comes together, about 2 minutes. Scrape the bottoms and sides of the bowl. Increase the speed to medium-low until everything is well incorporated, 2 to 3 minutes more.
- Step 2Drizzle the top of the dough and down the sides of the bowl with 1 tablespoon of olive oil. Use a rubber spatula to flip the dough to coat in the oil. Cover the bowl with plastic wrap and let it rise for 1 hour. Continue onto step 3, or, if you want pizza another night, place the dough in the refrigerator for up to 2 days.
- Step 3Pour 2 tablespoons of olive oil in a 12-inch cast-iron skillet. Use your hands to spread the oil around the bottom and sides of the skillet.
- Step 4Transfer the dough to the prepared pan, flipping it to coat both sides in oil. Using your fingers, press the dough into the pan. If the dough keeps shrinking, cover the pan in plastic wrap and allow the dough to rest for 10 minutes before pressing it to cover the bottom of the pan. Cover the dough and allow it to proof for 1 1/2 hours. Allow the dough to proof for an additional 30 minutes to 1 hour if the dough came from the refrigerator.
- Step 5About 45 minutes before the dough is finished proofing, heat the oven to 475° and place one oven rack on the bottom of the oven.
- Step 6Sprinkle the surface of the dough with 2 tablespoons of parmesan. Spread the Homemade Pizza Sauce evenly over the surface of the dough, reaching all the way to the edges. Sprinkle the dough evenly with 1 1/2 cups of mozzarella cheese, all the way to the edges.
- Step 7Remove the sausage from the casings and pinch off small pieces. Toss the peppers and onions with the remaining 1 tablespoon of olive oil. Top the pizza with the crumbled sausage, sweet peppers, red onion, and banana peppers. Sprinkle with the remaining 1/2 cup of mozzarella.
- Step 8Bake the pizza on the bottom rack until the cheese is golden and bubbling and the bottom crust is deeply golden, 18 to 23 minutes.
- Step 9Remove the pizza to a wire rack. Run an offset spatula or a butter knife around the edges of the crust to loosen the pizza and sprinkle with the parsley and the remaining 1 tablespoon parmesan. Allow the pizza to cool 5 minutes before carefully removing to a wire rack or a cutting board. Serve warm.
Tip: Swap shredded provolone cheese for mozzarella for an Italian sausage sandwich-style pizza.
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