With an ethereally airy dough and golden, crispy crust reminiscent of focaccia, this cast iron pizza is one of the easiest and most delicious homemade pizzas. There is no need to purchase a pizza stone or carefully stretch the dough into a round. The fluffy, barely kneaded dough is simply patted into a 12-inch cast-iron skillet and left to rise until jiggly and bubbly. Topped with a stir-together pizza sauce, melty mozzarella cheese, crispy sausage, and bright peppers, at-home pan pizza is easy as pie! This hearty pizza goes very nicely with a fresh salad, sautéed asparagus, or soup for optimal dunking!
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.
