Cast Iron Pan Pizza
User Reviews
5
-
Prep Time
15 mins
-
Cook Time
15 mins
-
Cold fermenting time
1 d
-
Total Time
1 d 3 hrs 30 mins
-
Servings
8 slices
-
Calories
405 kcal
-
Course
Main Course
-
Cuisine
Italian
Cast Iron Pan Pizza
Description
The dough uses a 64% hydration ratio and includes salt, sugar, olive oil, and instant yeast. It requires initial mixing, kneading, resting at room temperature, then refrigeration for flavor and texture development. The dough’s elasticity and hydration level help produce a thick or thin crust depending on pan size, with a chewy crumb and a well-browned crust from cooking in the cast iron skillet.
The pizza sauce is made from drained crushed plum tomatoes, spread thinly over the rolled dough. The cheese blend uses shredded low-moisture mozzarella topped with grated pecorino romano, along with minced garlic and oregano sprinkled for flavor. Olive oil is added both in the dough and on top for browning and richness. Baking time typically runs 15-18 minutes at a suitable oven temperature for a golden crust and bubbling cheese.
This pizza suits those who appreciate a homemade dough and a skillet-baked crust with a balance of rich cheese and savory garlic tomato sauce. Different pan sizes yield different thicknesses, and leftover pizza can be refrigerated for up to three days and reheated on a baking sheet for best texture retention. Adjusting dough fermentation time between 12 and 72 hours allows for flavor development.
Ingredients
For the dough
- 3 1/4 cups (406 grams) bread flour
- 1/2 teaspoon (2 grams) instant yeast
- 1 1/2 teaspoons (8 grams) salt fine sea salt
- 1 teaspoon (4 grams) sugar
- 9 ounces (260 grams) water cool
- 1 tablespoon (14 grams) olive oil
For the cast iron pizza
- 1 ~24 ounce DOUGH from above, ball shape
- 12 ounces crushed plum tomatoes drained of excess liquid
- 10 ounces mozzarella cheese shredded, weight will vary, but use enough to cover the pizza completely, low moisture block
- 2 tablespoons pecorino romano grated
- 6 tablespoons olive oil divided
- 2 cloves garlic minced
- 1/2 teaspoon kosher salt
- 1 teaspoon oregano Sicilian
Instructions
For the dough
- Place water into a bowl large enough to hold both the water and all the dry ingredients and still have room to spare. Mix together dry ingredients in another bowl.
- Add dry ingredients to water a bit at a time and mix thoroughly to form a dry rough mass.
- Pour the oil over the dough, mix again to scrape off any dough residue stuck to side of the bowl, and place the rough shaggy dough onto a work surface.
- Knead the dough for 5-7 minutes. If the dough is too sticky, place a clean bowl inverted over the dough and wait 30 minutes before resuming. Return to kneading (just make sure to knead for at least a total of 5 minutes).
- Place the bowl over the dough once more and let sit for 30-40 minutes to warm up before forming the dough ball.
- After 40 minutes pull the dough towards its end repeatedly to form a smooth ball. Pinch the seam side and place the dough ball seam side down into an oiled bowl and cover tightly with plastic wrap. Refrigerate for at least 12 hours, but preferably 1 day before using.
For the cast iron pizza
- Coat the bottom of a 12-inch cast iron pan with a 1/4 cup of olive oil. Remove the dough from the bowl and place it into the pan. With your fingertips begin pressing the dough into the corners of the pan. You might not be able to do this in one attempt. Place plastic over the pan and let the dough warm up.
- After 2 hours the dough should have filled the pan. If not, just press it into the sides of the pan with your fingers once more. Again cover with plastic and at this point, preheat the oven to 550f and set the rack to the middle level.
- Drain the crushed tomatoes of any excess water. You will need approximately 1 1/2 cups of drained tomatoes. Add a 1/2 teaspoon of kosher salt to the tomatoes and set aside. Mix the minced garlic with 2 tablespoons of olive oil and set aside.
- Remove the plastic from the pan and if required press the dough into the edges. Spread the sauce to the edges of the dough and top with the mozzarella.
- Drizzle the garlic oil all over the top of the pizza.
- Bake the pizza for 14 minutes then remove it from the oven and top it with the Pecorino and oregano. Return to the oven and cook for another 1-2 minutes.
- If the pizza's bottom is not brown enough, simply cook the pizza in the pan over medium heat until the bottom is browned to your liking. Make sure to check frequently to not burn the pizza!
- The total cooking time will be approximately 15-18 minutes. Let the pizza sit for 5 minutes before cutting and serving. Enjoy!
Notes
- Cooking time varies but generally falls between 15 and 18 minutes depending on oven temperature and pan size.
- A 12-inch cast iron pan results in a thicker crust, while a 14-inch pan yields a thinner pizza requiring slightly less cooking time.
- The dough can be cold-fermented between 12 and 72 hours to develop flavor.
- Using a stand mixer to knead the dough on low speed for 5-7 minutes is an alternative to hand-kneading.
- Reheat leftover pizza on a parchment-lined baking sheet at 350°F for about 10 minutes to restore warmth and texture.
- If the bottom crust isn’t browned enough after baking, heat the pan over medium heat to finish browning.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8slices
Amount Per Serving
Calories 405 kcal
% Daily Value*
| Calories | 405kcal | 20% |
| Carbohydrates | 42.5g | 14% |
| Protein | 14.6g | 29% |
| Fat | 19.2g | 30% |
| Saturated Fat | 7.4g | 37% |
| Cholesterol | 27mg | 9% |
| Sodium | 937mg | 39% |
| Potassium | 54mg | 1% |
| Fiber | 2.7g | 11% |
| Sugar | 3g | 6% |
| Calcium | 238mg | 24% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
