Cast-iron Skillet Pizza

5 from 1 vote

Homemade cast iron skillet pizza using my homemade pizza dough that makes 3 small or 1 large pizza with puffy crust, chewy texture and crispy base.

Prep Time20

Cook Time20

Resting Time2

Total Time2 40

Course: Main Course

Cuisine: American

Servings: pieces

Calories: 132.95kcal

Author: Famidha Ashraf

Take a large bowl and add flour, yeast, sugar and salt and mix thoroughly using a whisk. Make a well in the centre and pour the oil and water. Use a wooden spoon or rubber spatula to mix until it starts to form a dough that comes away from the side of the bowl.
1 cup all-purpose flour, 1 cup whole wheat flour, 1 teaspoon yeast, 2 teaspoons sugar, 1 teaspoon salt, 2 tablespoon olive oil, ¾ cup lukewarm water
Dust your palms with flour and sprinkle some on the work surface and start kneading the dough. Keep a timer for 10 minutes and knead until smooth but slightly sticky. Do not use more flour while kneading. Stick to the recipe.
1 tablespoon flour

Grease the same bowl with olive oil. Place the dough in and turn it over to coat the dough entirely with oil. Cover with cling wrap and place in a warm place for 1 - 2 hours or until it doubles in size. You may keep it in the refrigerator for an overnight slow-rise.
1 tablespoon olive oil
Use this dough to make one large pizza or deflate it and make two or three equal-sized portions. I made three approximately 170g each (you can make a log and cut equally or weigh the dough and divide by 3).

Knead lightly and make smooth-topped dough balls. Keep them covered with a lightly damp tea towel. Let it rise in a warm place for an hour or until almost doubled in size.

Once we stretch the pizza, we cannot spend time looking for or prepping the toppings. So it is best practice to make sure you have your toppings all prepared before you start the pizza making. Chop onions, bell peppers, olives, etc. Prepare your choice of chicken, beef, veggies, etc and let it cool so you can handle it. Grate the cheese if using block mozzarella.

Preheat the oven to at least 275°C, or as high as your oven will go. Place the wire rack in the middle. Heat a cast-iron pan on the largest burner with the lowest flame on the stovetop.

Sprinkle the work surface with semolina or cornmeal. Take a dough ball (keep the rest always covered) and dredge it lightly in flour on all sides. Deflate and flatten the dough into a disc using your fingertips or rolling pin.
semolina
Place both your palms inside the ridge. Keep your left palm stationary while you spread the dough with your right palm. Rotate the dough while your stretch. Avoid tearing the dough, if you do manage to make a hole, don't fret. Just pinch that portion and go easy on the toppings.
Form a border wall by keeping the edge thicker while spreading the inside until it is almost the size of a 9-inch cast-iron or pizza pan. Then slide the stretched pizza dough onto the hot cast-iron pan.

Start to spread the toppings in the order as quickly as you can making sure to spare the edges. Begin with Pizza sauce, grated mozzarella, cooked chicken or meat pieces or roasted veggies, more mozzarella cheese and chilli flakes. You may add some sliced raw onions and thinly cut bell peppers, and olives, Lastly, brush olive oil all around the edge.
3 to 4 tablespoons pizza sauce , ½ cup shredded mozzarella cheese

You will notice the pizza has started to cook while on the hot cast-iron pan. Now, use an oven mitten and move the cast-iron pan into the preheated oven. If you do not have an oven, continue cooking the pizza on the skillet but cover and cook until the cheese melts.

Bake for 12 to 15 minutes or until cheese is melted, bubbly and has some golden spots. Remove from the oven and use a flat spatula, like a dosa-turner to remove the pizza from the pan tothe serving plate. Cut into wedges, and serve immediately! Repeat with the remaining two dough balls or freeze the dough for later.

Calories: 132.95kcal | Carbohydrates: 18.52g | Protein: 3.48g | Fat: 5.24g