Best Cast Iron Pizza Recipes

HOT SAUSAGE CAST-IRON SKILLET PAN PIZZA

Steps:

• Preheat oven to 525 to 550 degrees F, as high as it goes, with rack at center. Preheat cast-iron skillet, 10 to 12 inches, over medium-high heat. Preheat a second smaller cast-iron or other skillet over medium-high heat for the sausage.
• Gather your ingredients.
• In a food processor, whizz up sauce: tomatoes, paste, garlic, oregano, sugar, salt and a few leaves of basil.
• Stretch dough into an even round that will cover large skillet.
• Drizzle a little EVOO in smaller skillet. Cut sausage from casing, add to pan and lightly brown and crumble. Turn pan off.
• Sprinkle a little cornmeal and flour in larger skillet and press dough into and up sides as much as possible. The pan is hot -- reminder. Brush the dough with EVOO and season with a little salt and pepper or red pepper flakes. Top the dough with the sauce and sausage, scatter the cheeses over the sausage and place in oven.
• To the sausage skillet, add a little water, honey and chili paste and stir to combine (reheat your pan if it's not warm enough to heat the honey).
• Bake the pizza 15 minutes to deep golden brown and bubbly. Drizzle or brush the pizza with the chili honey mixture and top with torn basil.
• To a mixer with dough hook attached, add warm water and yeast and let the yeast bloom and foam, 5 minutes.
• Add EVOO, honey and salt and turn on mixer. Add the flour gradually to form dough. Transfer to a bowl drizzled with a little EVOO and cover; let stand 1 hour.
• Cut dough in half; wrap half the dough and freeze for later use.
• Using a mandoline or very sharp knife, thinly slice the fennel and the red onion and place in a bowl. Add juice of orange and lemon and season with salt and pepper. Pit olives and coarsely chop; add to bowl. Add capers and arugula or kale. When ready to serve, add EVOO, 2 slow turns of the bowl, toss and serve.

CAST-IRON FAVORITE PIZZA

Steps:

• In a small bowl, dissolve yeast in warm water. In a large bowl, combine butter, eggs, grated Parmesan, salt, yeast mixture and 2 cups flour; beat on medium speed until smooth. Stir in enough remaining flour to form a soft dough., Turn dough onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour., Punch dough down; let rest for 5 minutes. Grease a 12-in. deep-dish cast-iron skillet or other ovenproof skillet; sprinkle with cornmeal. Press dough into pan; build up edges slightly., Preheat oven to 400°. In a large skillet, cook beef, sausage and onion over medium heat until meat is no longer pink and onion is tender, breaking meat into crumbles, 8-10 minutes; drain. Spread pizza sauce over dough to within 1 in. of edges; sprinkle with meat mixture. Top with mushrooms, pepperoni, ham, olives, mozzarella and shredded Parmesan., Bake until crust is golden brown and cheese is melted, 30-35 minutes. Serve with additional pizza sauce.

DEEP-DISH CAST IRON PIZZA

Steps:

• Sprinkle yeast and brown sugar over warm water in the bowl of a stand mixer fitted with a dough hook. Let stand 5 to 10 minutes until the yeast softens and begins to form a creamy foam.
• Turn mixer to the lowest setting and slowly add 2 cups flour 1/2 cup at a time. Add garlic salt and 1/4 cup butter. Integrate remaining 2 cups flour and knead until dough is smooth and elastic, 5 to 7 minutes.
• Coat a large glass bowl with 1 tablespoon grapeseed oil. Shape dough into a ball and place in bowl, turning to coat all sides with oil. Spray a piece of plastic wrap with cooking spray and loosely cover bowl. Cover bowl with a towel and let rise in a warm area until dough has doubled in size, about 45 minutes. Punch down dough and allow to rest for 20 minutes.
• While dough is resting, heat a skillet over medium heat; cook and stir bulk sausage until browned and crumbly, about 5 minutes. Transfer cooked sausage to a bowl with a slotted spoon, retaining drippings in the skillet. Fry Italian sausage link in drippings until browned and no longer pink in the center, about 10 minutes. Slice sausage.
• Preheat oven to 400 degrees F (200 degrees C). Grease a 12-inch cast iron skillet with 2 tablespoons grapeseed oil.
• Press dough into and up the sides of the prepared skillet. Poke holes in dough with a fork to prevent air bubbles. Spread pizza sauce around the base of the crust. Sprinkle 1/3 cup mozzarella cheese over sauce; layer half the bulk sausage, half the sliced sausage, and half the pepperoni over cheese. Repeat the layers of meat. Top with remaining 1/3 cup mozzarella cheese.
• Bake in preheated oven on the bottom rack until crust is golden brown, about 25 minutes. Brush crust with 1 tablespoon butter; season with Italian seasoning and garlic powder. Remove pizza from skillet and let rest for 3 to 5 minutes before slicing.

CAST-IRON PIZZA

Steps:

• Place a 12-inch cast-iron skillet in the oven and preheat to 500 degrees F.
• Meanwhile, roll or stretch the dough into a 14-inch circle. Carefully remove the skillet from the oven. Drizzle two thirds of the olive oil into the skillet, then carefully transfer the dough to the skillet, pressing the dough up the edges. Spread the sauce over the dough, making sure to get all the way to the edges. Shingle the pepperoni over the sauce and top with the mozzarella pearls. Brush the exposed dough with the remaining olive oil. Bake on the bottom rack until golden brown, 12 to 14 minutes.
• Transfer to a cutting board, top with torn basil, cut into slices and serve.

EASY CAST-IRON SKILLET PIZZA

Steps:

• Preheat the oven to 425 degrees F (220 degrees C).
• Brush a 12-inch (30.5-centimeter) cast-iron skillet with 1 tablespoon of the oil.
• Mix the yogurt, flour and salt together in a medium bowl with your hands until it becomes a ball, then flatten into a disk and press into the skillet.
• Brush the pizza dough with the remaining 1 tablespoon of oil. Spread the pizza sauce over the dough, leaving a 1-inch (2.5 centimeter) border around the sides, for the crust. Sprinkle the cheeses evenly over the sauce. Bake for 18 to 20 minutes, until bubbly and lightly browned, then let cool in the pan for 3 minutes.
• Carefully slide the pizza out onto a cutting board. Top with more grated Parmesan, slice and serve.

CAST-IRON PIZZA PIE

Steps:

• Preheat oven to 400°. In a large skillet, cook sausage, green pepper and onion over medium heat until sausage is no longer pink and vegetables are tender, 8-10 minutes, breaking up sausage into crumbles; drain. , Roll half of dough into a 12-in. circle. Transfer to a 10-in. cast-iron or other ovenproof skillet. Layer with half of each of the following: mozzarella, Parmesan and pizza sauce. Top with the sausage mixture, pepperoni, mushrooms and 1/8 teaspoon oregano. , Roll out remaining dough to fit top of pie. Place over filling; seal edges. Layer with remaining pizza sauce, cheeses and oregano. Bake until golden brown, 18-22 minutes.

STUFFED CRUST CAST-IRON PIZZA WITH SMOKED MOZZARELLA

Steps:

• For the dough: Combine the bread flour, 00 flour, salt and yeast in a mixer with a hook attachment. Whisk together the water and honey. Turn the mixer to medium speed and slowly add the honey-water mixture and olive oil. The dough will come together when a ball is formed and pulls cleanly from the sides of the mixing bowl. If the dough is too wet, simply add a touch more flour until it pulls cleanly.
• Grease the inside of a large bowl or deep container with cooking spray. Add the dough to the bowl and cover with plastic wrap. Place in a warm area until the dough doubles in size, 60 to 90 minutes. The dough can be refrigerated until ready to use, with a damp cloth over it.
• For the sauce: In a medium saucepan, heat the olive oil over medium heat. Add the chile flakes and garlic and cook until the garlic softens, about 1 minute. Add the tomato puree and basil sprigs. Bring to a simmer and cook for 5 minutes. Season with salt and pepper. Let cool completely in the fridge. Remove the basil from the sauce before using.
• For the crust: Preheat the oven to 500 degrees F. Prepare a 12-inch cast-iron pan by greasing the interior with 2 tablespoons of the olive oil.
• Divide the dough into 2 portions and roll out 1 portion on a floured surface, making a round sheet roughly 14 inches wide. (Wrap the other dough portion in plastic wrap and freeze for another use.) Place the dough sheet over the greased pan, lightly pressing the interior corners into the pan to prevent pockets. Place the strips of smoked mozzarella around the interior of the pan, making a circle with the strips along the entire edge. Cut the dough approximately 1 inch above the level of the cheese. Roll the dough over the cheese, lightly tucking the edges underneath to form a stuffed crust. Brush the stuffed crust with the remaining 1 tablespoon olive oil.
• For the toppings: Ladle the sauce into the center of the pizza, creating a thin layer that barely covers the pizza. Finish by topping with the torn mozzarella, olives, and onions.
• Place the pizza pan over medium heat and cook until the bottom of the crust begins to brown lightly, 2 to 3 minutes. Transfer to the oven and bake until the crust is golden brown and the center is bubbly, about 20 minutes.
• Use a large metal spatula to remove the pizza, then top with the torn basil and a drizzle of olive oil. Allow it to cool for 10 minutes, then cut into portions and serve.

CAST-IRON PIZZA WITH FENNEL AND SAUSAGE

Steps:

• Place a rack in top-most position of oven; preheat to 475°F. Place dough on a work surface; drizzle with 1 Tbsp. oil, turning to coat. Stretch out to a 10" round and cover loosely with plastic wrap.
• Heat 1 Tbsp. oil in a large cast-iron skillet over medium. Cook sausage, breaking up into small pieces with a wooden spoon, until browned in spots and cooked though, 5-8 minutes. Transfer sausage to a small bowl.
• Remove skillet from heat and carefully lay dough inside (use spoon to help you extend dough all the way to the edges). Season with salt, then spread marinara over entire surface of dough. Top with mozzarella, then fennel, garlic, and cooked sausage. Drizzle with another 2 Tbsp. oil. Peek underneath the crust-the bottom should be golden brown and crisp from residual heat in the skillet. If it's not, set over medium-low and cook until crust is golden brown, about 3 minutes.
• Transfer skillet to oven and bake pizza on top rack until crust is golden brown around the edges and cheese is browned in spots and bubbling all over, 10-14 minutes. Let cool 5 minutes, then top with red pepper flakes and basil. Sprinkle with more salt and drizzle with remaining 1 Tbsp. oil.

COOKS ILLUSTRATED CAST IRON SKILLET PIZZA

Steps:

• We started with a simple stir-together dough of bread flour, salt, yeast, and warm water; the warm water jump-started yeast activity so that the crumb was open and light. Instead of kneading the dough, we let it rest overnight in the refrigerator. During this rest, the dough's gluten strengthened enough for the crust to support the toppings but still have a tender crumb. Baking the pie in a generously oiled cast-iron skillet "fried" the outside of the crust. We also moved the skillet to the stove for the last few minutes of cooking to crisp up the underside of the crust. For the crispy cheese edge known as frico, we pressed shredded Monterey Jack cheese around the edge of the dough and up the sides of the skillet. For the sauce, we crushed canned whole tomatoes (which are less processed and therefore fresher-tasting than commercial crushed tomatoes) by hand, which allowed some of their juice to drain so the sauce would be thick enough to stay put on the pie, and then pureed them in the food processor with classic seasonings-no cooking required.

CAST IRON PIZZA POT PIE

Steps:

• 1. Place the olive oil into a 12 inch cast iron skillet. Add the onion, mushrooms and garlic. Cook 1 minute. Add the sausage and cook until browned. Stir in the pepperoni. Taste and adjust for salt and pepper. Keep in mind that the cheeses are salty. Place the sausage mixture on a paper towel lined paper plate.
• 2. Wipe out the skillet. Preheat the oven 450 degrees. Roll out one ball of pizza dough on floured surface. Place in the bottom of the skillet letting it hang over the sides about an inch. Press down into the sides of the skillet. Add half of the sausage mixture into the bottom of the skillet. Mix the pizza sauce and the basil together.
• 3. Pour half of the sauce on top of sausage mixture then half the Mozzarella cheese. Repeat one more time ending with the Mozzarella cheese.
• 4. Roll out the second ball of dough and lay it over the top of the skillet. Bring the bottom over hung dough and pinch it with the top dough to create a seal. Cut a couple of slits in the top of the dough.
• 5. Brush the entire top dough with the beaten egg. Sprinkle the Parmesan cheese on top of the dough. Bake for about 30 minutes. Remove from oven and let sit for 10 minutes.

CAST-IRON SAUSAGE PIZZA

Steps:

• Preheat oven to 425°. On a lightly floured surface, roll and stretch dough into a 10-in. circle. Cover; let rest for 10 minutes. Roll and stretch the dough into a 12-in. circle. Grease a 10-in. cast-iron or other ovenproof skillet; sprinkle with cornmeal. Press dough onto bottom and 1 in. up sides of prepared skillet. , Spread with pizza sauce; top with sausage, 1 cup cheese, oregano and green pepper. Sprinkle with remaining 1/2 cup cheese. Bake until crust is golden brown, 20-25 minutes. If desired, sprinkle with red pepper flakes.

CAST IRON PIZZA BIANCA

Steps:

• Preheat the oven to 500 degrees F. Place a 12-inch cast-iron skillet in the oven to preheat for 20 to 25 minutes.
• Meanwhile, roll or stretch the dough into a 14-inch circle. Remove the preheated skillet from the oven. Drizzle half the garlic-infused olive oil into the skillet, then carefully transfer the dough to the skillet, pressing it up the edges and letting it sizzle. Brush the remaining olive oil on the dough. Sprinkle the grated mozzarella and Asiago on the dough, then top with the mozzarella pearls. Sprinkle with a pinch of salt and pepper. Bake on the bottom rack of the oven until golden, 12 to 14 minutes.
• Transfer to a cutting board, then drizzle with the truffle oil, top with shaved Parmesan and lots of fresh basil. Cut into slices and serve.

CAST IRON SKILLET PIZZA RECIPE BY TASTY

Steps:

• Preheat the oven to 500°F (260°C).
• On a lightly floured surface, pat the dough into a disc, then stretch into a 10-inch circle.
• Carefully transfer the pizza dough to a 10-inch cast iron skillet, making sure the edges of the pizza dough touch the edges of the pan.
• Spread the pizza sauce on top of the dough, leaving a ¼-inch border. Top with shredded mozzarella and your toppings of choice.
• Bake for 15 minutes, or until the edges are golden brown and the cheese is bubbling.
• Carefully transfer the pizza to a cutting board, slice, and serve immediately.
• Enjoy!

CAST IRON BUTTERY DEEP DISH PIZZA CRUST

Steps:

• 1. PREP/PREPARE
• 2. THE DOUGH
• 3. Gather your ingredients.
• 4. Add the flour, cornmeal, yeast, oregano, basil, sugar, and the salt to a large bowl.
• 5. Mix to combine.
• 6. Chef's Tip: The making of the dough is best accomplished using a stand mixer fitted with a dough hook.
• 7. Add the melted butter, and the warm water.
• 8. Mix until the ingredients are combined, and the dough begins to crawl up the hook, about 3 to 5 minutes.
• 9. Place the dough on a lightly floured surface, and kneed for about two minutes. It should be elastic, and slightly sticky.
• 10. Place a bit of olive oil into a large bowl.
• 11. Add the dough, and turn to coat.
• 12. Tightly cover the bowl with cling wrap.
• 13. Place the bowl somewhere out of the way on your countertop, and allow the dough to rest for 1 to 3 hours, or until doubled in size.
• 14. Chef's Tip: You can speed the process up by heating up your oven to about 180f (82c), turning it off, and then placing the covered bowl in the oven.
• 15. After the allotted time, remove the cling foil.
• 16. Place on a lightly floured surface, and pat out, or roll into a rough rectangle.
• 17. Spread the softened butter over the top.
• 18. Roll the dough up, as you would dough for cinnamon buns.
• 19. Form into a ball, and place back into the bowl.
• 20. Chef's Note: DO NOT kneed the dough, just carefully shape into a ball.
• 21. Cover and place into the refrigerator, for about an hour.
• 22. Remove from refrigerator, and place onto a lightly floured surface.
• 23. Roll out into a circle, big enough to cover the bottom of a 10-inch (25cm) cast iron skillet.
• 24. Coat the bottom and sides of the skillet with the olive oil.
• 25. Carefully add the dough, and gently fit it to the skillet.
• 26. Cover the skillet and allow the dough to rest for 1 hour.
• 27. Place a rack in the middle position, and preheat the oven to 425f (220c).
• 28. Add the toppings to your pizza... Your choice.
• 29. Chef's Note: I use a tasty sauce with pepperoni, sausage, and a good buffalo mozzarella.
• 30. Brush a bit of olive oil on any exposed dough.
• 31. Place the skillet on the stove over medium-high heat, and cook for 2 to 4 minutes.
• 32. Chef's Tip: This will help to crisp up the bottom of the crust.
• 33. Add the skillet to the preheated oven, and bake until the cheese is bubbly and golden, about 12 to 15 minutes.
• 34. PLATE/PRESENT
• 35. Since this is pizza, serve it casual style with a nice cold beer, or beverage of choice. Enjoy.
• 36. Keep the faith, and keep cooking.

CAST-IRON PIZZA WITH FENNEL AND SAUSAGE

Steps:

• Place a rack in top-most position of oven; preheat to 475°. Place dough on a work surface; drizzle with 1 Tbsp. oil, turning to coat. Stretch out to a 10" round and cover loosely with plastic wrap.
• Heat 1 Tbsp. oil in a large cast-iron skillet over medium. Cook sausage, breaking up into small pieces with a wooden spoon, until browned in spots and cooked though, 5-8 minutes. Transfer sausage to a small bowl.
• Remove skillet from heat and carefully lay dough inside (use spoon to help you extend dough all the way to the edges). Season with salt, then spread marinara over entire surface of dough. Top with mozzarella, then fennel, garlic, and cooked sausage. Drizzle with another 2 Tbsp. oil. Peek underneath the crust-the bottom should be golden brown and crisp from residual heat in the skillet. If it's not, set over medium-low and cook until crust is golden brown, about 3 minutes.
• Transfer skillet to oven and bake pizza on top rack until crust is golden brown around the edges and cheese is browned in spots and bubbling all over, 10-14 minutes. Let cool 5 minutes, then top with red pepper flakes and basil. Sprinkle with more salt and drizzle with remaining 1 Tbsp. oil.

CAST-IRON SUPREME PIZZA

Steps:

• Heat oven to 500°F.
• Brush 1 Tbsp. oil onto bottom and up side of 12-inch cast-iron skillet.
• Pat dough into 12-inch round on lightly floured work surface. Lightly press dough onto bottom and up side of skillet. Spread pizza sauce onto dough on bottom of skillet; top with remaining ingredients.
• Bake 20 to 25 min. or until cheese is melted and edge of crust is golden brown. Remove from oven. Brush edge of crust with remaining oil. Let stand 5 min. before cutting to serve.

HOT SAUSAGE CAST-IRON SKILLET PAN PIZZA

Steps:

• Preheat oven to 525 to 550 degrees F, as high as it goes, with rack at center. Preheat cast-iron skillet, 10 to 12 inches, over medium-high heat. Preheat a second smaller cast-iron or other skillet over medium-high heat for the sausage.In a food processor, whizz up sauce: tomatoes, paste, garlic, oregano, sugar, salt and a few leaves of basil.Stretch dough into an even round that will cover large skillet.Drizzle a little olive oil in smaller skillet. Cut sausage from casing, add to pan and lightly brown and crumble. Turn pan off.Sprinkle a little cornmeal and flour in larger skillet and press dough into and up sides as much as possible. The pan is hot -- reminder. Brush the dough with olive oil and season with a little salt and pepper or red pepper flakes. Top the dough with the sauce and sausage, scatter the cheeses over the sausage and place in oven.To the sausage skillet, add a little water, honey and chili paste and stir to combine (reheat your pan if it's not warm enough to heat the honey).Bake the pizza 15 minutes to deep golden brown and bubbly. Drizzle or brush the pizza with the chili honey mixture and top with torn basil.Easy Pizza Crust:To a mixer with dough hook attached, add warm water and yeast and let the yeast bloom and foam, 5 minutes.Add olive oil, honey and salt and turn on mixer. Add the flour gradually to form dough. Transfer to a bowl drizzled with a little extra virgin olive oil and cover; let stand 1 hour.Cut dough in half; wrap half the dough and freeze for later use.Source: foodnetwork.comRecipe formatted with the Cook'n Recipe Software from DVO Enterprises.

CAST IRON SKILLET DEEP DISH PIZZA

Steps:

• Heat oven to 500 degrees. Combine all the cheese and divide in half. Press dough down slightly around edge of pan to make a rim to the crust. Spread half of the cheese first over crust. Spread half of the sauce over the cheese. Spread half of the meat and or veggies over the sauce. Repeat with remainder of your toppings. Bake 15 minutes, reduce to oven to 400 degrees for ten minutes.

CAST-IRON PAN PIZZA

Steps:

• Preheat the oven to 525F. Then, get out one 1-pound package of store-bought dough. If your local pizzeria sells it fresh, get that stuff. If not, the grocery store variety is totally fine. Remove it from the packaging and stretch the dough out, working it into a flattened round.
• Then, set a 9-12″ cast-iron pan over a burner set to medium-high. You want to preheat the pan so it's hot but not smoking (just watch your hands-and don't grab the handle!). Although any size pan is really fine, keep in mind that the smaller the pan, the thicker the crust will be. If deep dish-style pizza is your jam, go for the 9″. If you want a crispier crust, use a larger pan. Sprinkle the hot pan with cornmeal and flour, and set the dough snugly in the pan (again, watch your digits). Pull the sides of the dough up the sides of the pan so it doesn't slump back down, being sure to distribute the dough evenly for no thin patches. Brush the top of the dough with olive oil and let it start cooking over the burner.
• Once the dough starts to bubble, season with salt and pepper and add 2-3 ounces of your favorite marinara sauce. Have a batch the homemade stuff on hand? Great; use that. If not, reach for a store-bought jar. Spread the marinara over the dough, and don't worry about leaving too much space for a crust. This baby is supposed to be messy-besides, the tomato caramelizes at the edges, making every bite packed with flavor. Top with 2-3 cups grated mozzarella cheese, depending on how gooey you like things.
• Slide that pizza into the oven and let it bake for 10-15 minutes until the cheese is melted, bubbling, and golden. Brush the crust with a mix of honey, chipotle, and water (to thin the honey). The spicy honey will lacquer the crust. Let it rest a few minutes, top the cheese with fresh torn basil leaves, and slice. And... that's it. Seriously, it's that easy. And, uh, cheesy.

EASY CAST IRON PIZZA RECIPE

Steps:

• Roll out crust to fit a 16 inch Cast Iron Pan of choice.
• Spoon Sauce evenly over crust.
• Sprinkle 2 of 4 ounces of Parmesan cheese over sauce.
• Spread even layer of pepperoni, sausage, mushrooms, Chile's, and garlic.
• Add remaining cheese over top of pizza.
• Sprinkle basil and oregano.
• Bake at 400 for 35-45 min until top is to YOUR liking. Remove from oven and allow to sit for 5 minute Remove from Pan and slice!
• (Red Pepper flakes are for those who wish as a condiment).