Cast Iron Skillet Pan Pizza

This is adapted from Adam Ragusea's Pan Pizza 2.0 https://www.youtube.com/watch?v=9TjUWnAK0cg Makes 1 10-inch pizza. For a 12-inch skillet, multiply by 1.44

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Step 1

Combine all the dough ingredients in a bowl and knead in bowl or use a stand mixer. If it's too wet to knead, add more flour, but try to keep the dough as sticky as you can handle. Knead until smooth and elastic, but you don't have to knead a lot because this is a high hydration dough. Cover and let it double in size 1-2 hours or put in the fridge and let it rise anywhere between 12 hours and 7 days before using.

Step 2

Preheat oven to 400F. Get a 10-inch cast-iron skillet and drop in enough olive oil to coat the bottom and sides. Put in some of your pizza herbs and a tiny pinch of salt and then, using your hand, coat the pan with the oil and seasonings. Put a little oil on the dough ball and oil up your hands very well and transfer the risen dough ball to the pan. Flatten it into the pan with your finger tips, being sure to stretch it a little wider than you want it (it'll contract a bit). Rub the surface with a little more olive oil and let it rise again in the pan for at least 30 mins.

Step 3

While the dough rises, make or measure your sauce, grate your cheese and prepare your other toppings.

Step 4

When the dough is a little puffy and your oven is preheated turn a burner on medium heat under your dough. Cook the dough on the stovetop until the bottom is browned to your liking ~5 minutes, sometimes more. You can put on toppings while it is on the burner or after taking it off the heat. Make sure the sauce and cheese go edge-to-edge. Cheese on the edges makes a nice crispy burnt-cheese edge.

Step 5

Bake the pizza for 18-20 minutes. Make sure you have an oven rack placed as high as possible while still being able to fit the pan under the broiler safely and move the pan there. Turn the broiler to high and broil with the oven door closed until it is browned to your liking (it should be fairly dark) usually 2-3 minutes.

Step 6

Remove the pizza from the oven and allow it to cool just until it's solid enough that you can slide it out intact -- no more than 5 minutes. You may need to work a spatula around the edge before attempting to remove it because the cheese can stick. Slide it onto a cooling rack and let cool to eating temperature. If the bottom is too soft or soggy, you can slide it back into the pan and fry over medium heat again for a minute until sizzling.