Cast Iron Pizza
Yields: 4 - 6 serving(s)
Prep Time: 30 mins
Total Time: 3 hrs 30 mins
Ingredients:
1 tsp. active dry yeast
1 tsp. granulated sugar
1 cup warm water (90 to 100°)
2 1/2 cups all-purpose flour
6 Tbsp. olive oil, divided
1 1/2 tsp. kosher salt
3 Tbsp. grated parmesan cheese, divided
3/4 cup Homemade Pizza Sauce
2 cups shredded low-moisture mozzarella cheese, divided
1/4 lb. hot Italian sausage
3 mini sweet bell peppers, sliced thin
1/4 medium red onion, sliced thin
2 Tbsp. sliced pickled banana peppers, pat dry
2 Tbsp. chopped Italian parsley
Directions:
Sprinkle the yeast and sugar over 1 cup of warm water (90 to 100°) in the bowl of a stand mixer. Whisk to combine and then let sit until bubbles have formed on the top, about 5 minutes. Add the flour, 2 tablespoons of olive oil, and salt; mix with the dough hook on low speed until the dough comes together, about 2 minutes. Scrape the bottoms and sides of the bowl. Increase the speed to medium-low until everything is well incorporated, 2 to 3 minutes more.
Drizzle the top of the dough and down the sides of the bowl with 1 tablespoon of olive oil. Use a rubber spatula to flip the dough to coat it in the oil. Cover the bowl with plastic wrap and let it rise for 1 hour. Continue onto step 3, or, if you want pizza another night, place the dough in the refrigerator for up to 2 days.
Pour 2 tablespoons of olive oil into a 12-inch cast-iron skillet. Use your hands to spread the oil around the bottom and sides of the skillet.
Transfer the dough to the prepared pan, flipping it to coat both sides in oil. Using your fingers, press the dough into the pan. If the dough keeps shrinking, cover the pan in plastic wrap and allow the dough to rest for 10 minutes before pressing it to cover the bottom of the pan. Cover the dough and allow it to proof for 1 1/2 hours. Allow the dough to proof for an additional 30 minutes to 1 hour if the dough came from the refrigerator.
About 45 minutes before the dough is finished proofing, heat the oven to 475° and place one oven rack on the bottom of the oven.
Sprinkle the surface of the dough with 2 tablespoons of Parmesan. Spread the Homemade Pizza Sauce evenly over the surface of the dough, reaching all the way to the edges. Sprinkle the dough evenly with 1 1/2 cups of mozzarella cheese, all the way to the edges.
Remove the sausage from the casings and pinch off small pieces. Toss the peppers and onions with the remaining 1 tablespoon of olive oil. Top the pizza with the crumbled sausage, sweet peppers, red onion, and banana peppers.
Sprinkle with the remaining 1/2 cup of mozzarella.
Bake the pizza on the bottom rack until the cheese is golden and bubbling and the bottom crust is deeply golden, 18 to 23 minutes.
Remove the pizza to a wire rack. Run an offset spatula or a butter knife around the edges of the crust to loosen the pizza and sprinkle with the parsley and the remaining 1 tablespoon parmesan. Allow the pizza to cool 5 minutes before carefully removing to a wire rack or a cutting board. Serve warm.
Notes:
Swap shredded provolone cheese for mozzarella for an Italian sausage sandwich-style pizza.
Do you need a stand mixer to make pizza dough?
Stand mixers provide a very quick and easy way to combine ingredients. However, armed with a sturdy rubber spatula or a wooden spoon, kneading the dough by hand works just fine. Simply allow the yeast to bloom in the sugar and water mixture in a large bowl. Stir the oil and the flour in and combine the dough with the spatula or wooden spoon. You may need to mix it for 1 to 2 minutes more than called for in the recipe.
How do you keep pizza from sticking to a cast-iron skillet?
Before attempting this pizza, you should know How to Season a Cast-Iron Skillet
As long as it’s well seasoned, the amount of oil in this recipe should prevent the pizza from sticking.
Is a cast-iron pan pizza the same as deep-dish, Chicago-style pizza?
This cast-iron skillet pizza sports a thick, fluffy crust similar to focaccia that gets almost fried and crispy from the oil in the pan. It is topped with an even layer of sauce and cheese. Deep-dish, Chicago-style pizza has a thick crust that is tall on the sides, acting like a wall for the large amount of toppings piled in the center. It starts with cheese on the bottom to protect the crust from sogginess, and then the toppings and the sauce are placed on top. Both distinct, both delicious.
Recipe courtesy of The Pioneer Woman.com
Homemade Pizza Sauce
Yields: 3 cups
Prep Time: 5 mins
Total Time: 5 mins
Ingredients:
1 28-ounce can crushed tomatoes
1 Tbsp. olive oil
3 cloves garlic, grated
1 tsp. kosher salt
2 tsp. balsamic vinegar
1 tsp. Italian seasoning
1/2 tsp. ground black pepper
1/4 tsp. red pepper flakes
Directions:
In a medium bowl, stir together the crushed tomatoes, olive oil, garlic, salt, vinegar, Italian seasoning, black pepper, and red pepper flakes until well combined. Refrigerate until ready to use.
Notes:
What is the difference between pizza sauce and marinara sauce?
Marinara sauce, also known as red sauce, is a tomato-based sauce that’s simmered for a long time to deepen the rich flavor and to thicken it so it will cling to pasta. Generally, pizza sauce does not require any prior cooking: It just heats up on the surface of the dough. The slightly thinner sauce is easy to spread in an even layer over pizza dough, and it’s very lightly seasoned so it won’t overpower the other ingredients.
Can homemade pizza sauce be made ahead?
This tomato sauce can be stirred together and stored in an airtight container for up to 3 days. After that, the raw garlic becomes too potent. Think of this sauce as more of a marinade for the tomatoes; it shouldn’t sit for too long!
Recipe courtesy of The Pioneer Woman.com