Anderson's Easy Weeknight Pizza

Updated at: Thu, 07 Sep 2023 23:36:09 GMT

Step 1

Move your dough from the freezer to the fridge 1 day before you want to use it.

Step 2

1 hour before you want to make your pizzas, move the dough to the counter to come to room temperature.

Step 3

Preheat your oven to 550 (or it's highest temp)

Step 4

Slice the dough in half with a chefs knife or bench scraper. You can make 2 cast iron pizzas with one dough.

Step 5

Follow the directions in this video for pounding and stretching the dough with one important exception. Use your hands to spread a teaspoon of olive oil on the counter or block where you want to stretch the dough. This will keep the dough from sticking to your hands and the surface. https://youtu.be/9f9-xTcKzZo?si=janqPD_iB3r1FUmF&t=30

Step 6

Stretch the dough so that it is about 1 inch wider on all sides than your pan. Add one tablespoon of olive oil and coat the entire bottom of each of your cast iron skillets. This will seem like a lot, but we are going to essentially fry the bottom of the crust in this oil.

Step 7

Place your dough in the skillet(s), stretching it up the sides just slightly.

Step 8

Top your pizzas with your favorite ingredients. I DO NOT recommend fresh mozzarella or ricotta because they are so wet and will sog out your crust. Provolone is my personal fave.

Step 9

Place your frying pans on the stove top on medium high heat. Once your pizza begins to sizzle, then you need to start checking the crust for doneness. You will know it is time for the pizza to go in the oven when you can take a spatula and slide it under the pizza and it lifts as a unit, rather than dropping around your utensil.

Step 10

Pop the pizzas in the oven (the crust will be almost done, but the cast iron will block the oven's heat, so don't worry about it burning). If you have a convection oven, use the fan. It will help brown the cheese and the top of the crust faster.

Step 11

Once the top of the pizza(s) are done to your preference, remove the pizzas from the oven. You will be able to lift them out onto a cutting surface using a spatula or fish turner as the bottom will be crispy (but not hard).

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