Cast Iron Skillet Pizza

https://meganvskitchen.com/fluffy-cast-iron-skillet-pizza/

Cast Iron Skillet Pizza

Prep Time 15

Cook Time 30

Total Time 45

Servings Servings

Ingredients

Quick and Fluffy Pizza Dough (1 pound)

1 ½ cups all-purpose flour plus more for kneading
2 ¼ teaspoon instant yeast 1 packet
½ tablespoon Italian seasoning optional
1 teaspoon sugar
¼ teaspoon table salt
1 tablespoon olive oil
¾ cup warm water 110-115°F

Cast Iron Skillet Pizza

1 lb. pizza dough
2 tablespoon olive oil
⅓ to ½ cup pizza sauce
1 ¼ cups shredded mozzarella
2 oz pepperoni
Parmesan cheese & red pepper flakes optional

Instructions

Quick and Fluffy Pizza Dough

In a large bowl, mix together the flour, sugar, yeast, and salt.
Add olive oil and warm water. Stir until a shaggy dough forms.
Knead the Dough
Stand Mixer: Using a dough hook, mix until a smooth ball forms, about 2 minutes. Cover with a towel and let rise for 15 minutes.
By Hand: Transfer dough to a lightly floured surface. Knead for 4 minutes, adding flour if needed. Cover with a bowl or towel and let rise for 15 minutes.

Cast Iron Skillet Pizza

Place a 9-inch cast iron skillet into the oven, then preheat it to 450F while the dough rises.
Remove the skillet from the oven and coat carefully with olive oil.
Place a 9-inch cast iron skillet in the oven and preheat to 450°F while the dough rises.
Carefully remove the hot skillet and coat it with olive oil.
Stretch the dough into a 9-inch circle and place it in the skillet. Be very careful—do not touch the hot oil or pan. If adjustments are needed, use a spoon.
Poke holes in the dough with a fork to prevent air bubbles.
Spread pizza sauce evenly over the dough. Top with cheese and pepperoni.
Bake for 13-15 minutes or until the cheese is melted and the crust is golden brown.
Run a knife around the edges, then carefully transfer the pizza to a cutting board to prevent sogginess. Tip: Use a fork to lift one side of the pizza, then slide a spatula underneath before lifting it out.
Let cool for 5 minutes, then slice and serve.

Notes

Water Temperature Matters: The water should be 110-115°F—warm but not too hot. If it’s too hot, it can kill the yeast; if it’s too cold, the dough may not rise properly.

Dough Too Stiff? If the dough feels too stiff or dry, you may have added too much flour. To fix it, knead in 1 teaspoon of warm water at a time until the dough becomes soft and elastic.

Sticky Dough? If the dough is too sticky to handle, sprinkle in a little more flour (1 tablespoon at a time) until it's easier to knead.

Rising Tip: If your kitchen is cold, place the dough in a warm spot, like near the oven or in a microwave (turned off) with a cup of hot water inside.

Nutrition