American 20 min

Cast Iron Pan Pizza

Name: Cast Iron Pan Pizza
Total time: 20 min
Yield: 2 servings
Cuisine: American
Ingredients: 2¼ teaspoons instant yeast; 1 cup warm water (110°F); 1 teaspoon sugar; 2½ cups all-purpose flour; 1 teaspoon salt; 2 tablespoons olive oil plus more for the pan; 1 cup pizza sauce; 2 cups whole-milk mozzarella, shredded; Toppings: pepperoni, bell peppers, mushrooms, onion; Fresh basil and Parmesan for finishing; Red pepper flakes

comfort-foodone-pan

Ingredientsfor 2

520

Cal

22g

Protein

58g

Carbs

22g

Fat

12¼ teaspoons instant yeast
21 cup warm water (110°F)
31 teaspoon sugar
42½ cups all-purpose flour
51 teaspoon salt
62 tablespoons olive oil plus more for the pan
71 cup pizza sauce
82 cups whole-milk mozzarella, shredded
9Toppings: pepperoni, bell peppers, mushrooms, onion
10Fresh basil and Parmesan for finishing
11Red pepper flakes

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Instructions

1
Combine yeast, warm water, and sugar; rest 5 minutes until foamy. Add flour, salt, and 2 tablespoons olive oil; mix and knead 8 minutes until a smooth, slightly tacky dough forms. Place in an oiled bowl, cover, and rise 1 hour until doubled.
2
Coat the bottom and sides of a 12-inch cast-iron skillet generously with olive oil — use at least 2 tablespoons. Press and stretch dough to fit the skillet, pulling it up the sides slightly. Cover and let rest 30 minutes — this second proof creates a light, airy crust.
3
Place the skillet over medium heat on the stovetop for 5 minutes — starting the pizza on the stovetop crisps the bottom crust before the top is even cooked. Spread sauce over the dough, top with mozzarella and desired toppings. Transfer to a 500°F oven and bake 12–15 minutes until the crust is deeply golden and crispy, the cheese is bubbling, and the edges are slightly puffed and charred. Finish with fresh basil, Parmesan, and red pepper flakes.