Cast Iron Skillet Pizza
Hey there pizza lovers! Today, I’m going to let you in on a little secret – making pizza without a recipe is not only possible but also incredibly fun and delicious. So put on your apron and grab your trusty cast iron skillet, because we’re about to embark on a pizza-making adventure like no other!
Now, the beauty of making pizza without a recipe is that you have the freedom to get creative with your toppings. Go ahead and raid your fridge for all your favorite pizza ingredients – whether it’s classic pepperoni or some fancy arugula and goat cheese. Remember, this is your pizza masterpiece, so don’t be afraid to mix and match flavors that excite your taste buds.
Finally, take a moment to admire your creation. Your homemade cast iron skillet pizza is now ready to be devoured! Carefully remove it from the oven, let it cool for a minute or two, then slice it up and serve it to your eagerly waiting taste testers.
Remember, making pizza without a recipe should always be about having fun and experimenting with flavors. So go ahead and let your inner chef run wild! Enjoy the process, and most importantly, enjoy the mouthwatering results of your culinary masterpiece. Happy pizza-making, my friends!
Cast Iron Skillet Pizza
Purchase Our CookbooksIngredients
- 1½ cups all-purpose flour
- 1 teaspoon instant or active dry yeast
- ½ teaspoon
- ½ teaspoon oregano
- ½ teaspoon garlic powder
- ½ cup warm water
- ½ tablespoon olive oil
- Your choice of toppings
Instructions
- Combine the flour, yeast, salt, oregano and garlic powder in a bowl or the bowl of your stand mixer. Stir to combine. Add the water and olive oil and stir until a raggy dough forms. Turn the dough out onto a floured surface.
- Knead the dough by pushing with the base of your palm, then reforming it into a ball. Continue kneading for 8 minutes until the dough feels pillowy and has a smooth, stretchy exterior. If the dough is very sticky, add a small amount of flour while kneading. Alternatively: attach the dough hook to a stand mixer and start the mixer on medium-low speed, then allow the mixer to knead for 8 minutes.
- Proof the dough (45 minutes to 1 hour): Generously the oil bottom and sides of a 10” cast iron skillet with olive oil. When the kneading is finished, use floured hands to gently shape the dough into a boule (ball shape) by folding the dough under itself. Set the dough in the center of the skillet and dab the dough with a bit of olive oil to keep it moist. Cover with a damp towel and allow them to rise until doubled in size and spread out, about 45 minutes to 1 hour.
- Press and proof again (45 minutes): Remove the towel and drizzle with a tad of olive oil. Use your fingers to press the dough out into a circle to the edges of the pan. Cover and rest for 45 minutes.
- Preheat: When ready to bake, preheat the oven to 475F.
- Top and bake the pizza (20 minutes): When the dough is ready, spread the pizza sauce over the dough using the back of a spoon to create a thin layer all the way to the edges of the dough. Add the mozzarella cheese and Parmesan cheese. Top with the mushrooms, peppers, and red onion. Sprinkle with dried oregano and a few pinches of kosher salt. Top with another light sprinkle of mozzarella cheese.
- Place the skillet on a stovetop burner on high heat for two minutes. Then transfer to the oven and bake 13 to 17 minutes until the cheese is browned. Run a butter knife around the edge of the pan so that the cheese doesn’t stick, then cool it to cool slightly. After a minute or so, remove the pizza to a cutting board and slice it into pieces. Serve immediately.
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