Cast Iron Pan Pizza
This no knead cast iron pan pizza has a crispy and golden brown crust and is topped with mozzarella cheese and pepperoni. Made with a homemade dough with various rising options to suit your schedule, it's like a classic fast food pan pizza but homemade...try this for your next pizza night!
Servings: 8 slices
Calories: 282kcal
Equipment
- 10.5" cast iron skillet
- Large mixing bowl
- dough whisk or wooden spoon
Ingredients
Dough
- 1 ⅓ cups bread flour
- 1 ⅓ cups all-purpose flour
- 2 teaspoons kosher salt
- 1 teaspoon instant yeast
- ½ teaspoon sugar
- 1 tablespoon extra virgin olive oil plus more for coating
- 1 ¼ cups lukewarm water about 110℉
Toppings
- ½ cup pizza sauce
- 2 cups shredded mozzarella cheese low moisture, shred your own
- 15-20 slices pepperoni
Instructions
- In a large bowl, mix together the bread flour, all-purpose flour, salt and yeast.1 ⅓ cups bread flour, 1 ⅓ cups all-purpose flour, 2 teaspoons kosher salt, 1 teaspoon instant yeast
- Combine the sugar, olive oil and water, then pour into the flour.½ teaspoon sugar, 1 tablespoon extra virgin olive oil, 1 ¼ cups lukewarm water
- Use a dough whisk or wooden spoon to mix the dough together completely until no dry bits remain.
- Cover the bowl with a dish towel and wait 5 minutes for the dough to relax and hydrate.
- Wet your hands and go halfway under the dough, lift up, and pull towards you, folding the dough over itself (going from 12 o’clock to 6 o’clock).
- Turn the bowl a quarter turn and repeat the fold. Do this turn two more times (total of 4 folds), then cover the bowl and rest for 5 minutes.
- Repeat the 4 folds and rest for 5 minutes. Then, repeat one more time for a total of 3 folding series.
- Drizzle the dough with olive oil and turn it so the oil is fully coating the dough and bowl. Cover with plastic wrap and rise in a warm place until doubled in size (30m - 1 hour).
- Generously oil a 10.5” cast iron skillet and turn the dough out into it. Use the tips of your fingers to help release the dough from the sides of the bowl, if needed.
- Use your fingers to gently push the dough towards the sides of the pan (it likely won’t go the whole way). Drizzle with more olive oil so it doesn’t dry out.
- Allow the dough to sit in a relatively warm place (uncovered) for another 30m - 1 hour until jiggly and has filled the pan and risen more. I like to add the dough to my oven and turn the oven light on (do not turn on the actual oven).
- Once risen, preheat the oven to 450℉ (remove the dough if it’s been rising in there!).
- Note: wait until the oven is fully preheated before continuing to the next step (this is a good time to get the toppings prepped).
- Use your fingers and thumbs (in a claw form) to press down to the bottom of the pan and slightly forward. Repeat all over the dough, allowing bubbles to form.
- Bake the dough for 20 minutes.
- Remove the dough and quickly spread on the sauce, cheese, and desired toppings, going the whole way to the edges.½ cup pizza sauce, 2 cups shredded mozzarella cheese, 15-20 slices pepperoni
- Return to the oven and bake for another 10 minutes until the cheese is melted and bubbly. If desired, turn the broiler on high and crisp up the toppings while watching for doneness.
- Run a knife around the outside of the dough to loosen any pieces of cheese stuck to the pan. Then, use a spatula to help remove the pizza from the pan and transfer it to a wire rack to cool. Do this within a few minutes so it doesn’t get soggy from the steam.
- Transfer to a cutting board, slice into pieces, and serve.
Video
Notes
Store the pizza covered in the fridge for up to 5 days. To reheat, add the pizza back into a cast iron pan and bake in a preheated 400℉ oven for 5-10 minutes until hot and bubbly.
Pizza slices can be wrapped in plastic wrap, added to a sealed container, and frozen for up to three months. Unwrap completely and follow the re-heating instructions above, adding a few more minutes as necessary.
For additional rising options to suit your schedule, read the full blog post!
Nutrition
Calories: 282kcal | Carbohydrates: 34g | Protein: 13g | Fat: 11g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.1g | Cholesterol: 26mg | Sodium: 894mg | Potassium: 136mg | Fiber: 2g | Sugar: 1g | Vitamin A: 260IU | Vitamin C: 1mg | Calcium: 153mg | Iron: 2mg
