Cast Iron Pan Pizza (Printable View)
Crispy cast iron pan pizza with bubbly cheese, tangy sauce, and light chewy crust—comfort baked to perfection.
# Ingredient List:
→ Dough
01 -
1 1/2 cups warm water (approximately 105-110°F)
02 -
3/4 teaspoon active dry yeast
03 -
14 ounces bread flour (about 3 cups plus 1 tablespoon)
04 -
2 teaspoons kosher salt
→ Assembly
05 -
4 tablespoons light olive oil (for coating pans)
06 -
14 ounce jar pizza sauce
07 -
4 ounces sliced mozzarella cheese
08 -
3 cups shredded mozzarella cheese
09 -
3 ounces pepperoni
10 -
2 tablespoons shredded parmesan cheese
# Preparation Steps:
01 -
In a large bowl, combine warm water and active dry yeast. Stir thoroughly and let stand for 5 minutes until dissolved, ensuring the mixture is uniform.
02 -
Weigh or carefully measure bread flour, then stir bread flour and kosher salt into the yeast mixture until just combined; do not knead.
03 -
Lightly oil a large bowl or container. Transfer dough into prepared bowl, spread out, and cover loosely with a lid or plastic wrap. Warm the oven to approximately 100°F, then place the dough inside and allow to rise for 4 hours, re-warming the oven halfway through.
04 -
Coat two 10 or 12-inch cast iron pans with light olive oil. Divide risen dough between pans with an oiled spatula.
05 -
With oiled fingers, gently fold dough edges toward center to form a loose ball, flip so smooth side is on top, and press dough outward to the edges. Cover loosely and let rise in a warm oven for 1 1/2 hours until bubbly and spread.
06 -
Remove pans from oven and place in a warm area. Preheat oven to 550°F or highest setting, positioning rack in lower third. Preheat at least 20 minutes; place pizza stone if available.
07 -
Spread about 3/4 cup pizza sauce over each dough, extending to edges. Layer evenly with sliced mozzarella, then sprinkle each pizza with 1 1/2 cups shredded mozzarella.
08 -
Distribute pepperoni slices evenly over both pizzas and finish with 1 tablespoon shredded parmesan cheese per pizza.
09 -
Transfer pans to the hot oven (use pizza stone if possible) and bake for 9-12 minutes until crust edges are browned and cheese is golden. Check bottom of crust for a deep golden color.
10 -
Allow pizzas to rest for 2 minutes after baking. Slide pizzas onto wire racks to maintain crispness, cool briefly, then transfer to cutting boards, slice, and serve immediately.
# Supplementary Details:
01 -
Precisely measure flour for best dough results; avoid adding extra flour even if dough appears sticky.
02 -
Rising in a gently warmed oven ensures an even, airy crust texture.
03 -
Avoid using excessive toppings to prevent soggy crust.