Problem 2: Stretching. Once I've got that disk of dough, how do I get it into the shape of an actual pizza, ready to be topped? Fry the dough on a hot skillet, adding tomato, mozzarella and other toppings when the top side begins to dry out. Form the pizza dough into a round disc, about the size of the skillet. Nestle the dough into the skillet. Use your fingers to stretch the dough to the outer edges of the skillet and create dimples on top with your fingers. This prevents the crust from puffing up too much when baked. When it comes down to it, the recipe below is almost exactly the same as my basic pizza dough recipe that is HUGELY popular on here and gets thousands of visits a day! But it's the tiniest change to the recipe and some specific differences in the technique that create a whole different pizza experience that is a game-changer if you love deep dish pizza like I do.

Crispy Cast Iron Skillet Pizza – A Simple Palate

Mix 00-grade flour, yeast, salt, sugar and 325ml water, and knead to a dough. Cover and refrigerate for three days. I bought fresh raw pizza dough from my local grocery store which comes in 15 oz balls. As I thought the recipe called for 4oz of dough per pizza so I just cut out about a third of the dough (approx. 5oz). I can’t imagine using only 2 oz of dough per pizza. Even with 5oz of dough the pizza came out with a thin crispy bottom and a really nice high crust around the edges.When it comes to pasta, I love a rich and savory sauce. But I don’t like that kind of sauce on pizza. I want it to be light and taste like fresh tomatoes. Cast Iron Pans: You can use almost any pan for this that’s made of cast iron – use an original 10-inch cast iron pan, a cast iron dutch oven (without the lid), or cast iron casserole skillet (without lid). Slicing The Pizza. Use a large flat spatula to remove the pizza from the cast iron skillet. It is easier to slice the pizza on a cutting board, rather than in the skillet. We usually cut our pizza and then return it to the cast iron skillet to help keep it warm.

Pan Pizza Recipe - Serious Eats Foolproof Pan Pizza Recipe - Serious Eats

Add extra versatility to your Ooni Pizza Oven with this cast iron skillet. With a flat cooking surface that’s ideal for meat, fish and vegetables, it comes with a removable cast iron handle so you can safely put it in and take it out of your searing hot oven, and a beech wood serving board. It is extra important to heat the cast iron skillet before adding the dough! Preheating the skillet gives the dough that extra crunch on the outside, while the inside dough stays soft and tender. You can also reheat slices in a covered skillet over medium heat for 3-6 minutes. Recipe Variations Wine: keep the Italian theme rolling with a nice bottle of wine. We love a good Chianti with our pizza.

Pizza Dough: Over the years I have tried so many different pizza doughs. But so far my favorite doughs for the best flavor and crisp texture aren’t homemade. I use Whole Foods pre-made pizza dough, buy dough from my local pizza shop, or use this pizza dough kit by Delallo. This delallo pizza kit has given us the most impressive and authentic pizza dough yet! Highly recommend it. Prior to putting my 10.5” skillet into the oven while warming up to 500 degrees, I put the skillet on a stove top burner with high heat for five minutes just to make sure it was fully primed. Now moving on to how to use cast iron pizza pan, you should first know how to make the pizza that you’d have on your pizza pan. There are wide varieties of pizzas in terms of the toppings used on it. However, what is constant in these recipes is the way on how to make the dough of the pizza. To do so, you would need the following ingredients: Using store bought dough and a heated cast iron skillet are the secrets behind this easy deep dish skillet pizza. It really helps to let the dough sit on the counter for at least 30 minutes before baking the pizza. The dough will rise a little and be easier to handle when it is at room temperature.