Perfect Cast Iron Skillet Pizza Recipe: Crispy Crust, Cheesy Goodness

homemade pizza
Image courtesy: Getty Image

Achieving the perfect homemade pizza may seem like a daunting task, but with just a few ingredients and a cast iron skillet, you can create a mouthwatering pie that rivals your favorite pizzeria’s offerings. By following this easy recipe, you’ll enjoy a crispy crust, gooey cheese, and flavorful toppings in just 30 minutes. Let’s dive into the secrets of making your best-ever cast iron skillet pizza.

The Cast Iron Advantage: Traditional home ovens often fall short in replicating the high temperatures of commercial pizza ovens, leading to less crispy crusts. However, using a cast iron skillet solves this problem by retaining and evenly distributing heat, resulting in a golden brown crust with a satisfying crunch. Preheating the skillet in the oven before baking ensures quick and thorough cooking, while a drizzle of olive oil prevents sticking and adds extra flavor to the crust.

The Recipe: Making cast iron skillet pizza couldn’t be simpler, thanks to this recipe inspired by Ree Drummond’s approach. With store-bought dough and jarred pizza sauce as time-saving shortcuts, you can have a delicious pizza ready in just 30 minutes. Feel free to customize your toppings with favorites like pepperoni, bell peppers, olives, or onions for a personalized touch.

Ingredients:

  • 1 lb. frozen pizza dough, thawed and risen
  • ¼ cup olive oil
  • ½ cup jarred pizza sauce
  • ½ cup pepperoni
  • 4 oz. fresh mozzarella pearls
  • ¼ cup torn fresh basil

Instructions:

  1. Preheat your oven to 500°F with a 12-inch cast iron skillet inside.
  2. Roll or stretch the dough into a 14-inch circle.
  3. Carefully remove the hot skillet from the oven and drizzle ⅔ of olive oil into it.
  4. Transfer the dough to the skillet, pressing it up the edges.
  5. Spread the pizza sauce evenly over the dough.
  6. Arrange the pepperoni and mozzarella pearls on top.
  7. Brush the exposed edges of the dough with the remaining olive oil.
  8. Bake on the bottom rack until golden brown, approximately 12 to 14 minutes.
  9. Allow the pizza to cool on a wire rack for 5 to 10 minutes before slicing.
  10. Top with torn basil before serving.

Taste Test and Recommendations: Upon trying this cast iron skillet pizza, the crust’s perfect balance of soft interior and crispy exterior delighted the taste buds. While the recipe provided a flavorful base, experimenting with additional sauce or toppings is encouraged to suit personal preferences. For an enhanced dining experience, pair the pizza with a refreshing hard cider and explore salad inspirations from the acclaimed cookbook, Salad Pizza Wine.

Conclusion: With this easy recipe and the magic of a cast iron skillet, you can enjoy homemade pizza perfection in just 30 minutes. Whether it’s a casual weeknight dinner or a special pizza night, this crispy crust, cheesy goodness will surely satisfy your cravings and become a household favorite.

Re-reported from the article originally published in The firstforwomen

Perfect Cast Iron Skillet Pizza Recipe: Crispy Crust, Cheesy Goodness

homemade pizza
Image courtesy: Getty Image

Achieving the perfect homemade pizza may seem like a daunting task, but with just a few ingredients and a cast iron skillet, you can create a mouthwatering pie that rivals your favorite pizzeria’s offerings. By following this easy recipe, you’ll enjoy a crispy crust, gooey cheese, and flavorful toppings in just 30 minutes. Let’s dive into the secrets of making your best-ever cast iron skillet pizza.

The Cast Iron Advantage: Traditional home ovens often fall short in replicating the high temperatures of commercial pizza ovens, leading to less crispy crusts. However, using a cast iron skillet solves this problem by retaining and evenly distributing heat, resulting in a golden brown crust with a satisfying crunch. Preheating the skillet in the oven before baking ensures quick and thorough cooking, while a drizzle of olive oil prevents sticking and adds extra flavor to the crust.

The Recipe: Making cast iron skillet pizza couldn’t be simpler, thanks to this recipe inspired by Ree Drummond’s approach. With store-bought dough and jarred pizza sauce as time-saving shortcuts, you can have a delicious pizza ready in just 30 minutes. Feel free to customize your toppings with favorites like pepperoni, bell peppers, olives, or onions for a personalized touch.

Ingredients:

  • 1 lb. frozen pizza dough, thawed and risen
  • ¼ cup olive oil
  • ½ cup jarred pizza sauce
  • ½ cup pepperoni
  • 4 oz. fresh mozzarella pearls
  • ¼ cup torn fresh basil

Instructions:

  1. Preheat your oven to 500°F with a 12-inch cast iron skillet inside.
  2. Roll or stretch the dough into a 14-inch circle.
  3. Carefully remove the hot skillet from the oven and drizzle ⅔ of olive oil into it.
  4. Transfer the dough to the skillet, pressing it up the edges.
  5. Spread the pizza sauce evenly over the dough.
  6. Arrange the pepperoni and mozzarella pearls on top.
  7. Brush the exposed edges of the dough with the remaining olive oil.
  8. Bake on the bottom rack until golden brown, approximately 12 to 14 minutes.
  9. Allow the pizza to cool on a wire rack for 5 to 10 minutes before slicing.
  10. Top with torn basil before serving.

Taste Test and Recommendations: Upon trying this cast iron skillet pizza, the crust’s perfect balance of soft interior and crispy exterior delighted the taste buds. While the recipe provided a flavorful base, experimenting with additional sauce or toppings is encouraged to suit personal preferences. For an enhanced dining experience, pair the pizza with a refreshing hard cider and explore salad inspirations from the acclaimed cookbook, Salad Pizza Wine.

Conclusion: With this easy recipe and the magic of a cast iron skillet, you can enjoy homemade pizza perfection in just 30 minutes. Whether it’s a casual weeknight dinner or a special pizza night, this crispy crust, cheesy goodness will surely satisfy your cravings and become a household favorite.

Re-reported from the article originally published in The firstforwomen