And by sometimes I mean rarely. 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. But I got more, “Mom, this is really good. Yes, you can make amazing pizza in your oven, with a good old cast iron pan. Mostly I buy it at the supermarket, or at a pizza joint. Use a brush to brush the tomato sauce over the surface, deflating the dough somewhat, and leaving a ½-inch border around the edges. Carefully remove the skillet from the oven. 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. 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. Warmed the cockles of my heart, I tell you. Brush that border with the olive oil. It took a bit of trial and error to get to this cast iron skillet pizza, but worth it, it was. Place it back in the oven and bake until the dough is slightly puffy, 3 minutes. Sprinkle salt, to taste, over the whole pizza, including the edges. When you plunk down the pan, remind everyone that it is HOT, and to proceed with caution (and serve little kids). Clamors, I tell you. Drizzle two thirds of the olive oil into the skillet, then carefully transfer the dough to the skillet, pressing the dough up the edges. Clamors, I tell you. 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. Let it sit for another 20 to 30 minutes, then stretch it into a 12-inch circle. Then add your sauce and cheese. Stretching the dough first over a light dusting of cornmeal also does wonders for the bottom of the crust in the texture department. Preheat a cast-iron skillet (Rach usually uses a 12-inch one) over … 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. Remove the pizza from the oven, sprinkle with fresh basil, if desired, and serve hot. Form into … 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. I also get commissions made through other affiliates through this site. PREP SKILLET + PREHEAT OVEN. Avoid touching the skillet—obviously. Mozzarella is of course the traditional cheese, but you can mix others in if you like. Preheat oven to 500F. FTC Disclosure: As an Amazon Associate I earn from qualifying purchases. Brush the exposed dough with the remaining olive oil. Your email address will not be published. Shingle the pepperoni over the sauce and top with the mozzarella pearls. 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. Sprinkle the cornmeal, if using, on a cutting board or clean surface and pat the dough into a circle about 8 inches in diameter. The un-topped dough will have puffed up either a little or a lot, depending on your dough. Made this recipe? Here’s a recipe for the times I do make it. Even though some might flinch at the cheese-on-cheese-ness of this suggestion, we love a Greek Salad with our pizza. 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. Meanwhile, roll or stretch the dough into a 14-inch circle. A more restrained optioned would be the Light Green Crunchy Salad. Spread the sauce over the dough, making sure to get all the way to the edges. 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. 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. You can serve it out of the pan, warning everyone to steer clear of the hot pan, or slide it onto a cutting board. 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. All rights reserved. Transfer to a cutting board, top with torn basil, cut into slices and serve. is quite frankly, the most helpful and inspiring family-friendly cookbook on shelves today.”. Cut dough ball in half, use hands to press out dough into even circle. Jack (15 at the time of this writing, and, shall we say, expressive about his likes and dislikes) was effusive about this recipe. And sometimes I open a jar. Let the pizza dough come to room temperature. And by rarely I mean almost never. I am a grilled pizza nut, and during the summer if we are anywhere near a grill my family clamors for it. The reason to give the dough a head start before topping it? 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. Spread the sauce over the dough, making sure to get all the way to the edges. ©2020 Workman Publishing Company. Remove the skillet again. Most of the time. Do I make my own dough sometimes? Yes. “[Dinner Solved!] Do I make my own sauce? But sometimes we are not near a grill, or sometimes its cold, or rainy, or hailing, and there is no amount of clamoring that will get me to grill a pizza in hail. He was 15. Place cast iron skillet in oven while it preheats (the hotter the pan the crispier the pizza!) ….or, if you are that kind of person, ham and pineapple (sorry I don’t get it). All Rights Reserved. Super Simple Tomato Sauce sauce or store-bought. Another nice thing to do is draped the cooked pizza with thin slices of prosciutto. 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). Not that the smell of pizza baking is anything to shrug off to begin with. You are going to crank that oven high – to 450°F. Some people definitely skip this step—I think it gives the whole shebang a lot more chewy texture. 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. © 2020 Discovery or its subsidiaries and affiliates. 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). Sign up now and receive my recipe newsletter full of dinnertime inspiration. If you’re in the mood, this recipe is easy and pizza-perfect. 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. 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. Drizzle two thirds of the olive oil into the skillet, then carefully transfer the dough to the skillet, pressing the dough up the edges. Really, really good.” comments from him than I’ve received in recent memory. Bake on the bottom rack until golden brown, 12 to 14 minutes. I am a grilled pizza nut, and during the summer if we are anywhere near a grill my family clamors for it. Carefully remove the skillet from the oven and place it on a heat-tolerant surface.
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