Cast-Iron Skillet Pizza
Once the dough has risen, it can be placed in a sealable plastic bag and refrigerated for up to a week. Let it warm to room temperature for 20 minutes before rolling out.
Serves: 12Hands-on: 20 minutesTotal: 3 hoursDifficulty: Medium
- 1 package active dry yeast
- 1 Tbsp. sugar
- 2 cups warm water
- ¼ cup plus 1 Tbsp. vegetable oil, divided
- 5 cups all-purpose flour
- 1 cup chunky pizza sauce
- 1 lb. fresh mozzarella cheese, sliced
- Combine the yeast, sugar, and water in the mixing bowl of a stand mixer, or in a large mixing bowl. Let sit for 10 minutes, or until the yeast becomes frothy.
- Add ¼ cup of the vegetable oil and stir to combine. Using a dough hook on a low setting, or mixing with a fork by hand, stir in 4 cups of flour. Slowly add the flour in ½ cup increments until you get a firm ball of dough.
- Flour a surface and knead the dough for a few minutes until it is smooth and elastic. Pour 1 tablespoon of oil into a clean bowl. Add the dough and roll it in the oil to coat. Cover and rest in a warm, draft-free area for 2 hours, until it has doubled in size.
- Preheat oven to 475°F. Punch the dough and let rest for 10 minutes before dividing it in half. Stretch or roll the dough into a round that matches the size of your cast-iron skillet. Dock the dough all over with the tines of a fork to prevent it from rising too much while baking.
- Top with half the pizza sauce and cheese. Bake for 25–30 minutes. Repeat with remaining dough and toppings.