Deep Dish Delight: Cast Iron Skillet Pizza

Deep dish cast iron skillet pizza – crispy crust, gooey cheese, & your fave toppings. Skip the pizzeria! Family-friendly & ready in under 3 hours. Get the recipe!

Right then, let's get down to it!

Deep Dish Delight: Cast Iron Skillet Pizza is Calling!

Ever get that craving for a proper pizza, one that's more than just a quick takeaway? one that feels like a hug? cast iron skillet pizza is your answer.

Think chicago deep-dish vibes, but made easy enough for a tuesday night. honestly, once you try this, you might never order pizza again.

Pizza's Humble Origins: From Naples to Your Large Cast Iron Skillet Recipes

Pizza started simple. the first pizza was a flatbread in naples. today, is a global dish. our version, cast iron pizza , gives it that lovely, rustic touch.

This is a medium-effort recipe. total time? about 2 and half hours, including dough rise. this bad boy serves 6-8 hungry souls.

Why You'll Swear By This Iron Skillet Pizza

This recipe is all about balance! a thick, chewy crust gives way to melty cheese and your favorite bits. baking in iron skillet pizza guarantees that insane crisp bottom, way better than most takeaways.

The top health benefit? well, it's homemade. you control exactly what goes in it. perfect for a friday night film session with mates or a sunday family gathering.

It’s a crowd-pleaser! what's special? the unbelievable crust, thanks to the cast iron. forget pizza pot pie recipe , this is proper comfort food!

Now, about those ingredients...

Alright, let's get this show on the road! we're diving headfirst into deep dish delight: cast iron skillet pizza . it's proper comfort food cooked in a skillet! think chicago deep-dish, but way easier.

Ingredients & Equipment: The Nitty Gritty

Honestly, having the right stuff makes this cast iron skillet pizza a breeze. Let's break it down.

Main Ingredients for This Iron Skillet Pizza

For the Dough:

• Warm water: 1 cup (240ml) . You want it around 105- 115° F (40- 46° C) . Too hot? You'll kill the yeast. Too cold? It won't activate.
• Sugar: 1 teaspoon (5ml) . This feeds the yeast.
• Active dry yeast: 2 ¼ teaspoons (7g) – one packet. Make sure it's not expired!
• All-purpose flour: 2 ½ cups (315g) , plus extra for dusting. Plain flour is fine, angel.
• Salt: 1 teaspoon (6g) . For flavour, of course.
• Olive oil: 2 tablespoons (30ml) , plus extra for greasing that skillet.

Quality indicators: For the yeast, look for a good expiration date. Expired yeast won't rise.

For the Sauce:

• Crushed tomatoes: 1 (28 ounce / 794g) can . Get a good quality brand.
• Olive oil: 1 tablespoon (15ml) .
• Garlic: 2 cloves , minced. Fresh is best, yeah?
• Dried oregano: 1 teaspoon (5ml) .
• Dried basil: ½ teaspoon (2.5ml) .
• Salt and black pepper: To taste, darlin'.

For the Toppings:

• Mozzarella cheese: 1 pound (454g) , shredded. Low moisture mozzarella is your best bet!
• Your favourite pizza toppings! Pepperoni, sausage, mushrooms, onions, peppers. Whatever floats your boat!

Seasoning Notes: A Little Extra Magic

Oregano and basil? Essential, mate. It’s the taste of Italy.

Garlic? Never scrimp on the garlic. Seriously.

Don't be afraid to add a pinch of red pepper flakes for a bit of a kick. The best Bar Pizza needs a lil' something.

Substitution option: Don't have oregano or basil? Italian seasoning works a treat.

Equipment Needed for the Cast Iron Pizza Crust

• 12-inch cast iron skillet . This is the star of the show. The best Large Cast Iron Skillet Recipes involve pizza, hands down.
• Mixing bowl. For the dough, obviously.
• Measuring cups and spoons. Accuracy is key!
• Pizza cutter or large knife. For slicing and dicing, my loves.

Household alternatives: Don't have a pizza cutter? A sharp knife will do. Don't stress!

Right, with this sorted you are on the way to baking a banging cast iron skillet pizza with the perfect pizza dough recipe cast iron skillet .

And honestly, it is way better than ordering in. plus, you know exactly what's going into it. and if you're feeling real adventurous, google up an upside down cast iron pizza recipe or even a pizza pot pie recipe - there are plenty of cast iron skillet bread recipes that could inspire you.

Right then, let's have a go at this cast iron skillet pizza lark. Honestly, who doesn't love pizza? And baking it in a cast iron? Genius! It's like a hug in a pan, innit?

Deep Dish Delight: Cast Iron Skillet Pizza

Fancy some proper comfort food? this recipe turns ordinary pizza into something special. we're talking golden-brown perfection in your trusty cast iron.

Think chicago deep-dish, but easier for us at home. a thick, chewy crust, loads of melty cheese, and your favorite toppings.

Perfect for a casual friday night. let's get started, shall we? it is one of the large cast iron skillet recipes you can find.

Prep Steps: Mise en Place is Your Mate

First things first, the essential mise en place . get everything sorted before you even think about touching the dough. you know? like a proper chef! warm water, sugar, yeast, flour, salt, olive oil – weigh it all out.

For the sauce, have your crushed tomatoes, garlic, oregano, and basil ready to rock. grate that mozzarella too! having everything prepped saves a headache later, trust me.

Time-saving tips? Absolutely . Measure out all your dry ingredients into one bowl ahead of time. Boom!

Safety reminder: Don't be a prat. If you're using a super hot cast iron skillet , use proper oven gloves, yeah? No one wants burnt fingers!

Step-by-Step: Pizza Magic

Right, let's bake this iron skillet pizza .

1. Activate the yeast : In a bowl, dissolve 1 teaspoon sugar and 2 ¼ teaspoons yeast in 1 cup warm water. Wait 5- 10 minutes until foamy.
2. Make the dough : Add 2 ½ cups flour and 1 teaspoon salt to the yeast. Mix until it looks like a mess!
3. Knead the dough : Flour your surface and knead for 5- 7 minutes . Dough hook? Even better!
4. First rise : Oil a bowl. Pop the dough in, turning to coat. Cover and let it rise for 1-1. 5 hours , or till doubled.
5. Make the sauce : Heat 1 tablespoon olive oil, add 2 cloves garlic, cook till it smells amazing. Add 1 (28 ounce) can crushed tomatoes, 1 teaspoon oregano, ½ teaspoon basil, salt, and pepper. Simmer for 15 minutes .
6. Preheat : Oven to 450° F ( 232° C) .
7. Shape : Punch down the dough. Press it into your greased cast iron skillet , pushing it up the sides. This is how we get a fantastic cast iron pizza crust , just like a proper bar pizza .
8. Assemble : Spread the sauce. Top with mozzarella and your toppings.

Pro Tips: Secret Weapons

Here's a tip: if you don't have the time or are intimidated by making dough, just search for pizza dough recipe cast iron skillet online and buy fresh pizza dough.

This shortcut helps save a lot of time and is nearly as good. also, preheating your cast iron is clutch.

Get it hot, hot, hot!

Common mistakes? Overloading on toppings leads to soggy pizza. No one wants that!

Make-ahead option? The sauce can be made a day in advance. Absolute lifesaver!

Honestly, there’s nothing quite like a cast iron skillet pizza night. it's easy, fun, and tastes banging. so give it a go, yeah? you might just surprise yourself! and if you're looking for a new challenge, how about a pizza pot pie recipe or cast iron skillet bread recipes ? i tried an upside down cast iron pizza recipe once, and it was bonkers good! trust me.

Alright, let's talk notes about our amazing Deep Dish Delight: Cast Iron Skillet Pizza ! These are like the extra little bits of wisdom. They'll help you nail this pizza, alright?

Recipe Notes

Serving Suggestions

Fancy a bit of je ne sais quoi ? plating matters, you know? slice up that pizza, arrange it on a board.

Maybe scatter some fresh basil leaves. and for sides? a simple green salad works a treat. or garlic bread! oh my gosh, garlic bread is always a winner.

Pair it with a cold beer or a glass of red wine. bellissimo ! and guess what? you can even use this to make the popular bar pizza .

Storage Tips

Leftover pizza? what's that? seriously though, if you have some... refrigerator is your friend. wrap it up tight and it'll keep for 3-4 days.

Wanna freeze it? you can! wrap individual slices in cling film, then pop them in a freezer bag. they'll last for up to 2 months.

Reheating? oven is best. low and slow does it. this is not a pizza pot pie recipe .

Variations

Fancy a change? why not try the upside down cast iron pizza recipe ? for veggies amongst us, load it up with bell peppers, onions, and mushrooms.

Need to avoid the gluten? you can use a gluten-free cast iron pizza dough recipe . remember, there are many large cast iron skillet recipes out there.

You have to find the one for you.

Nutrition Basics

Calories, protein, fat...the boring stuff? nah, not really! this iron skillet pizza has a good balance. it is roughly 450-550 calories per slice.

Protein helps to rebuild muscles. fats give you energy. just remember, the toppings make all the difference.

So there you have it! all the notes you need to become a cast iron skillet pizza pro! don't worry about making mistakes.

We all do it! just have fun, experiment, and enjoy the process. you know? have some confidence, you got this! i have lots of cast iron skillet bread recipes , if this doesn't tickle your fancy.

Frequently Asked Questions

What exactly is it about cast iron that makes cast iron skillet pizza so good? Is it all just hype?

It's not all hype! Cast iron skillets retain heat incredibly well and distribute it evenly. This high, even heat is what gives the crust that amazing crispy bottom and perfectly cooked toppings. Think of it like a souped-up oven, giving you pizzeria-quality results at home – cheaper than ordering a takeaway from Dominos!

My cast iron skillet pizza crust is always soggy! What am I doing wrong, you cheeky thing?

Soggy crust blues? Don't fret! Make sure you're not overloading on toppings, as too much moisture will weigh it down. Also, try preheating your cast iron skillet in the oven before adding the dough for an extra crispy base. Letting the dough rise properly is also key. Nobody wants a soggy bottom, as the saying goes!

Can I use store-bought pizza dough for this Deep Dish Delight: Cast Iron Skillet Pizza recipe, or is that a bit naff?

Absolutely! Using store-bought dough is perfectly fine, especially if you're short on time. Just make sure to let it come to room temperature before stretching it into the skillet. Look for a "thick crust" or "deep dish" variety if available, or even some of the sourdough options, to get the right texture.

How do I store leftover cast iron skillet pizza, and how long will it keep? Does reheating it kill the vibe?

Leftover pizza is a national treasure! Store it in an airtight container in the refrigerator for up to 3-4 days. To reheat, you can use the oven (best for crispiness), a toaster oven, or even a skillet on the stovetop (cover it to melt the cheese). Microwaving can make it a bit soggy, but it's fine in a pinch. A quick zap on the hob brings it back to its former glory!

I'm on a bit of a health kick. Is there any way to make this cast iron skillet pizza a bit healthier?

Definitely! You can lighten things up by using whole wheat flour for the dough, loading up on veggies instead of processed meats, and using part-skim mozzarella cheese. Go easy on the cheese in general. You could also swap out some of the mozzarella with ricotta. A great sneaky way to add more flavour without too many calories! Portion control is also key; remember, everything in moderation, even delicious pizza.

What are some fun topping variations I can try to spice up my cast iron skillet pizza game? Fancy a bit of experimentation, like!

Oh, the possibilities are endless! How about a "Hawaiian" with ham and pineapple (controversial, I know!) or a Mediterranean-inspired pizza with sun-dried tomatoes, feta cheese, olives, and spinach? For something a bit different, try a white pizza with ricotta, garlic, and herbs, or a BBQ chicken pizza with red onion and cilantro. Get creative and have some fun; pizza is all about personal preference!

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