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

Serves: 12

Ingredients

  • 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

Directions

  • 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.

Recipe Information

Serves: 12

Ingredients

  • 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

Directions

  • 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.

Nutrition Information

Nutrition Information
Amount per serving
Calories370
Total Fat15g
Saturated Fat6g
Cholesterol30mg
Sodium330mg
Total Carbohydrate43g
Dietary Fiber2g
Sugars3g
Protein14g