Iron Skillet Pizza

25 Attachment(s)

Iron Skillet Pizza

Iron Skillet Pizza

14oz cool water
1/4 tsp dry active yeast (King Arthur Flour Co)
2 tbsp quality olive oil
3-1/2 cups bread flour (King Arthur Flour Co)
1-1/2 tsp salt

Add the cool water to a large bowl then add your salt & olive oil. Now add the yeast.
Stir the mix before adding the flour 1 cup at a time mixing between additions till a dough is formed. Oil the dough and your hands then form a ball with the flour tucking the ends underneath. Once complete cover the bowl not the dough with plastic wrap and let it proof for 8-12 hours or in a proofing drawer for a couple of hours till is doubles in size. At this time you can place the dough in the fridge for a few days or freeze for later. This makes enough for 2 crusts.

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1 can Red Gold Diced Tomatoes basil-garlic-oregano
Olive oil
1 bag Great Value Finely Shredded Italian Style Cheese (Walmart brand)
1 bag Great Value Whole Milk Mozzarella Cheese
Pepperoni or Meat topping of choice
Grated Parmesan Cheese

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I first open the can of tomatoes and dump it in a pot. Simmer to reduce water then mash with a potato masher into a pulp. Add no salt, plenty of flavor in the can.
While the tomatoes are simmering into a fine pizza sauce I work the crust which is very stretchy to fit my large skillet. I had to fight it a bit as I over-proofed the dough a little. Add olive oil to the skillet oiling well up the sides. You want the skillet wet with oil not just a film. The oil will fry the bottom of the crust.

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The second pizza had the perfect amount of sauce for a pan pizza but the first one was very good too. Spread the sauce thinly on the crust then follow with the Grated Italian Cheese first. Come back over the top with the whole milk Mozzarella cheese. Add the pepperoni or other toppings at this time.

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Bake on the bottom rack or lowest rack at 500 degrees for 15-18 minutes depending on your oven, rack height off the element, etc.

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I added grated Parmesan cheese to the top of the hot larger Pizza.

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I hope you enjoy!

Yum. Looks good. I bet with cast iron it had a good crust.

Some good looking eats. We have made these a few times

we never can get the dough rite .....darn it ....looks tasty bro

I found this rose quite a bit from as thin as I had it stretched. I even tore a hole in it still came out 1/2in thick.