Rainy days often lead to a messy kitchen around our house. Something like Cinnamon Rolls or Artisan no-kneed bread will generally be on the agenda. Working with yeast used to be incredibly intimidating to me until I realized how simple the process is. But the key to this easy, thin and crispy cast iron pizza is using your cast iron skillet upside-down in place of a pizza stone. This results in a perfectly crisp, thin crust like the pizza in Naples, Italy.
Alternately, you can make a deep dish pizza with your cast iron skillet. But I will save that recipe for another rainy day. 🙂This is my all purpose Lodge Seasoned Cast Iron Skillet – 12 Inch. <<<That and my Dutch Oven are my two can’t live without kitchen items. You don’t want to leave too much excess parchment paper hanging around the pizza since it will burn up. I traced a circle around the bottom of my skillet and cut it out.The only things you need to make your own pizza at home is a cast iron skillet, parchment paper and a cutting board to transfer. The oven will be HOT HOT HOT (550F)! So take extra care and use the proper mitten or glove to prevent a burn. Also, try to eliminate the amount of time spent opening and closing the oven door. You will let it preheat for almost a hour and a hot oven is key to a puffy golden crust.
The dough isn’t fussy at all. You don’t even have to kneed it. Just let it rise for 24 hours in a bowl before you touch it so the yeast will create a lot of bubbles and do all the kneeding for you. My tip for a good rise is to follow the directions on the yeast you are using. The active dry yeast I used called for me to dissolve the yeast in 100-110 degree water, then mix into the dry ingredients. It advised me to let the dough rise in a 80-85 degree area. We keep our place pretty cool so I heated up my oven for about a minute or so and turned it off. Once I finished mixing the dough. I covered the bowl with plastic wrap and placed it inside the slightly warm oven.Drizzle a little olive oil before you put it in the oven for a golden crust.
I followed the instructions on the King Arthur Flour Blog – Flourish – “The Best Pizza You’ll Ever Make”. This was my first time making pizza dough and I got great results. It was very simple! Make sure to watch the videos.
Flourish - King Arthur Flour
- 250g King Arthur Unbleached All-Purpose Flour (approximately 2 cups + 1 tablespoon)
- 1/8 teaspoon active dry yeast
- 2g granulated sugar (1/2 teaspoon)
- 8g salt (1 1/4 teaspoons)
- 185g lukewarm water (3/4 cup + 1 tablespoon)
- See Link in post for pictures and videos on making the crust.
- Once your crust is ready pile on the toppings!
- Layer tomato sauce (puree)
- Top with cheese
- Add veggies or meats
- Drizzle with olive oil
- Quickly open the oven door be careful not to let the heat out
- Transfer pizza to cast iron skillet carefully using a cutting board
- Cook for about 5-6 minutes or until the crust is golden and the cheese is bubbling
This recipe yields two small/med crusts.