Carefully remove the skillet from the oven. I also get commissions made through other affiliates through this site. Remove the skillet again. He was 15. Sign up now and receive my recipe newsletter full of dinnertime inspiration. Here’s a recipe for the times I do make it. Add fresh basil to a hot pizza not only looks and tastes wonderful, but the smell of the basil as it hits the warm cheese makes the house smell phenomenal. All rights reserved. After the dough gets that 3 minutes in the oven, you’ll take it out to top it with sauce and cheese and whatever else you like (see the Fork-in-the-Road for suggestions). Mostly I buy it at the supermarket, or at a pizza joint. Drizzle two thirds of the olive oil into the skillet, then carefully transfer the dough to the skillet, pressing the dough up the edges. 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. All Rights Reserved. Made this recipe? Meanwhile, roll or stretch the dough into a 14-inch circle. Gently transfer the dough to the skillet, pressing it out carefully so that it covers the bottom of the pan (this is NOT something the kids can help with). ©2020 Workman Publishing Company. The reason to give the dough a head start before topping it? It took a bit of trial and error to get to this cast iron skillet pizza, but worth it, it was. Clamors, I tell you. 1 pound frozen store-bought pizza dough, thawed and risen, Sign up for the Recipe of the Day Newsletter Privacy Policy, Pressure Cooker Pulled Pork with Roasted Brussels Sprouts and Cheese Grits. FTC Disclosure: As an Amazon Associate I earn from qualifying purchases. Jack (15 at the time of this writing, and, shall we say, expressive about his likes and dislikes) was effusive about this recipe. Super Simple Tomato Sauce sauce or store-bought. Brush the exposed dough with the remaining olive oil. Bake on the bottom rack until golden brown, 12 to 14 minutes. Cut dough ball in half, use hands to press out dough into even circle. I landed on this kind of cool approach where the pizza dough is partially baked in a super-hot pan before the toppings get added, which gives the bottom crust an amazing texture and ensures that the top doesn’t get soggy. © 2020 Discovery or its subsidiaries and affiliates. If you’re in the mood, this recipe is easy and pizza-perfect. So the top of the pizza dough firms up a bit, and you don’t get that wet, slightly uncooked layer of dough atop the pizza, covered with sauce and cheese. You also need to remind yourself that the pizza should sit for a few minutes before being sliced and served so the cheese doesn’t slide right off the crust. Signing up for our newsletter means you agree to our Privacy Policy and Terms of Use. But there is something so magical and gratifying about a homemade pizza that tastes as good as one you might get at a great pizzeria that I had to find a way to take my pizza-making show indoors. Then add your sauce and cheese. Do I make my own sauce? And by rarely I mean almost never. Preheat a cast-iron skillet (Rach usually uses a 12-inch one) over … Distribute the cheese over the tomato portion (see Fork in the Road for other topping possibilities), and sprinkle with the oregano and the red pepper flakes, if using. But sometimes we are not near a grill, or sometimes it’s cold, or rainy, or hailing, and there is no amount of clamoring that will get me to grill a pizza in hail. You can of course add whatever pizza topping you like at this point, such as: Add the toppings when you add the cheese (also think about using different cheeses such as provolone or feta), whatever you like. Form into … Drizzle two thirds of the olive oil into the skillet, then carefully transfer the dough to the skillet, pressing the dough up the edges. You can serve it out of the pan, warning everyone to steer clear of the hot pan, or slide it onto a cutting board. The secret to this Cast Iron Pizza is partially baking the dough before the toppings get added - crispy on the bottom, cheesy and not soggy on top. Sprinkle the cornmeal, if using, on a cutting board or clean surface and pat the dough into a circle about 8 inches in diameter. Mozzarella is of course the traditional cheese, but you can mix others in if you like. Before you sauce it up, use the back of a spoon or spatula to gently press the puffed dough back down into the bottom of the pan. Let the pizza dough come to room temperature. Another nice thing to do is draped the cooked pizza with thin slices of prosciutto. Preheat oven to 500F. The un-topped dough will have puffed up either a little or a lot, depending on your dough. Spread the sauce over the dough, making sure to get all the way to the edges. A more restrained optioned would be the Light Green Crunchy Salad. The high heat is what makes the dough puff up and develop that lovely chewy crust. Yes. Stretching the dough first over a light dusting of cornmeal also does wonders for the bottom of the crust in the texture department. Avoid touching the skillet—obviously. The secret to this Cast Iron Pizza is partially baking the dough before the toppings get added – crispy on the bottom, cheesy and not soggy on top. Clamors, I tell you. Carefully remove the skillet from the oven and place it on a heat-tolerant surface. Let it sit for another 20 to 30 minutes, then stretch it into a 12-inch circle. Place it back in the oven and bake until the dough is slightly puffy, 3 minutes. Brush that border with the olive oil. Yes, you can make amazing pizza in your oven, with a good old cast iron pan. Even though some might flinch at the cheese-on-cheese-ness of this suggestion, we love a Greek Salad with our pizza. Transfer to a cutting board, top with torn basil, cut into slices and serve. When you plunk down the pan, remind everyone that it is HOT, and to proceed with caution (and serve little kids). Spread the sauce over the dough, making sure to get all the way to the edges. But I got more, “Mom, this is really good. And by sometimes I mean rarely. Cast iron pan pizza—it was time. Post a photo of your delicious creation on Instagram with our hashtag #dinnersolved, Category: Appetizer, Appetizers, Main Course, Main Courses, Pizza, Vegetarian and Vegan, Main Ingredient: Cheese, Dough, Mozzarella, Holiday: Father’s Day, Game Day, Halloween, Mother’s Day, Valentine’s Day, I'm Looking For: 30 Minute Meals, Cooking for Friends, Easy, Fast, Kid-Friendly, One Dish. You are going to crank that oven high – to 450°F. Warmed the cockles of my heart, I tell you. is quite frankly, the most helpful and inspiring family-friendly cookbook on shelves today.”. You will also be heating the pan in the oven before putting the dough in, so make sure the oven gets to that high temp. Not that the smell of pizza baking is anything to shrug off to begin with. Use a brush to brush the tomato sauce over the surface, deflating the dough somewhat, and leaving a ½-inch border around the edges. Do I make my own dough sometimes? Shingle the pepperoni over the sauce and top with the mozzarella pearls. I am a grilled pizza nut, and during the summer if we are anywhere near a grill my family clamors for it. Return the pan to the oven and bake until the cheese is melty and the edges are golden-brown, another 8 to 10 minutes or so. And sometimes I open a jar. You heat the cast iron skillet in the oven before you add the dough, and then it goes back into the oven for a few minutes before you continue with the toppings. “[Dinner Solved!] A regular cast iron skillet is all you need – you certainly could invest in a cast iron pizza pan, like this Lodge pizza pan, which might be a little easier to handle being flatter, but it’s really not necessary. Some people definitely skip this step—I think it gives the whole shebang a lot more chewy texture. I am a grilled pizza nut, and during the summer if we are anywhere near a grill my family clamors for it. Most of the time. Sprinkle salt, to taste, over the whole pizza, including the edges. Place cast iron skillet in oven while it preheats (the hotter the pan the crispier the pizza!) Really, really good.” comments from him than I’ve received in recent memory. ….or, if you are that kind of person, ham and pineapple (sorry I don’t get it). PREP SKILLET + PREHEAT OVEN. 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