Use code TRIPLE10 to save $10 on your first three grocery orders.
SideChef
Recipes
Cast Iron Pan Pizza
Recipe

14 INGREDIENTS • 12 STEPS • 1HR

Cast Iron Pan Pizza

A Cast Iron Pan Pizza recipe for pizza night at home. This homemade pizza dough bakes in a cast iron pan so it’s crispy on the outside but chewy on the inside.
Add to plan
logo
Cast Iron Pan Pizza
Save
author_avatar
Saporito Kitchen
Hi, I'm Amanda and my goal is to provide you with tasty, seasonal recipes that are handcrafted and designed to inspire.
http://www.saporitokitchen.com/
A Cast Iron Pan Pizza recipe for pizza night at home. This homemade pizza dough bakes in a cast iron pan so it’s crispy on the outside but chewy on the inside.
1HR
Total Time
$1.65
Cost Per Serving
Ingredients
Servings
6
US / Metric
Pizza Dough
Water
1 1/2 cups
Water
(approximately 105-110°)
Active Dry Yeast
1/2 tsp
Active Dry Yeast
Olive Oil
2 Tbsp
All-Purpose Flour
4 cups
All-Purpose Flour
up to 4 1/2 cups
Pan Pizza
Cornmeal
2 Tbsp
Cornmeal
Olive Oil
1/2 cup
Marinara Sauce
1 cup
RAGÚ® Simply Chunky Marinara Pasta Sauce
Mozzarella Cheese
2 cups
Mozzarella Cheese, thinly sliced
Tomato
1
Tomato, thinly sliced, Medium
Parmesan Cheese
1/3 cup
Nutrition Per Serving
VIEW ALL
Calories
653
Fat
34.6 g
Protein
19.2 g
Carbs
65.5 g
Add to plan
logo
Cast Iron Pan Pizza
Save
author_avatar
Saporito Kitchen
Hi, I'm Amanda and my goal is to provide you with tasty, seasonal recipes that are handcrafted and designed to inspire.
http://www.saporitokitchen.com/
Cooking InstructionsHide images
step 1
In a large bowl add Water (1 1/2 cups) and Active Dry Yeast (1/2 tsp). Allow it to sit for about 5 minutes to activate the yeast.
step 2
Add Olive Oil (2 Tbsp), Kosher Salt (3/4 tsp), and All-Purpose Flour (4 cups) to the bowl. Stir to combine.
step 3
Turn dough out onto a floured surface and begin to knead, adding a little bit of flour if the dough becomes too sticky. The dough should be tacky to the touch, but not sticky.
step 3 Turn dough out onto a floured surface and begin to knead, adding a little bit of flour if the dough becomes too sticky. The dough should be tacky to the touch, but not sticky.
step 4
Continue to knead until the dough is smooth and elastic and then place it in a zip-top bag to rest in the refrigerator for 30-60 minutes, or up to 8 hours.
step 4 Continue to knead until the dough is smooth and elastic and then place it in a zip-top bag to rest in the refrigerator for 30-60 minutes, or up to 8 hours.
step 5
Preheat oven to 525 degrees F (275 degrees C) and sprinkle a 10-inch cast-iron pan with a tablespoon of the Cornmeal (2 Tbsp).
step 6
Cut the dough into two equal pieces. Press one of the rounds of dough into the bottom of the pan, pressing it out towards the edges and up the sides as best as possible.
step 6 Cut the dough into two equal pieces. Press one of the rounds of dough into the bottom of the pan, pressing it out towards the edges and up the sides as best as possible.
step 7
Set stovetop heat to medium-high and wait a few minutes for the pan to heat up. As the pan and the dough heats up, continue to press the dough more evenly onto the bottom of the pan and up the sides to form the crust.
step 8
Let the dough continue to cook for a few more minutes until it starts to puff up and bubble slightly. Using your fingers, create some divets in the dough and then drizzle it with Olive Oil (1/2 cup) and sprinkle with Kosher Salt (1 tsp) and Ground Black Pepper (1/2 tsp).
step 8 Let the dough continue to cook for a few more minutes until it starts to puff up and bubble slightly. Using your fingers, create some divets in the dough and then drizzle it with Olive Oil (1/2 cup) and sprinkle with Kosher Salt (1 tsp) and Ground Black Pepper (1/2 tsp).
step 9
The crust is now pre-baked and can be either topped with sauce and toppings and finished in the oven, or it can be removed from the pan to allow for the pre-baking of the other pizza dough for the second pizza crust.
step 10
Once the crust is pre-baked, top with RAGÚ® Simply Chunky Marinara Pasta Sauce (1 cup), Mozzarella Cheese (2 cups), and Tomato (1). Each pizza should take about ½ cup of marinara sauce, 4 ounces of sliced fresh mozzarella, and ½ of the tomato that has been sliced. Alternate the slices of tomato and mozzarella on top of the sauce.
step 10 Once the crust is pre-baked, top with RAGÚ® Simply Chunky Marinara Pasta Sauce (1 cup), Mozzarella Cheese (2 cups), and Tomato (1). Each pizza should take about ½ cup of marinara sauce, 4 ounces of sliced fresh mozzarella, and ½ of the tomato that has been sliced. Alternate the slices of tomato and mozzarella on top of the sauce.
step 11
Sprinkle the crust with 2 Tablespoons of the Parmesan Cheese (1/3 cup) and bake in the oven for approximately 10 minutes or until the cheese is melted and the crust is golden brown. Pre-baked crusts can be finished in the oven in the cast iron pan, a sheet pan, or directly on the baking rack.
step 12
Top pizzas with Fresh Basil Leaf (1/3 cup) and allow to cool for 5-10 minutes before slicing.
step 12 Top pizzas with Fresh Basil Leaf (1/3 cup) and allow to cool for 5-10 minutes before slicing.
Tags
view more tags
Comfort Food
Shellfish-Free
Dinner
Vegetarian
Italian
Pizza
0 Saved
top