Pan Pizza in a Cast Iron Skillet

Pan Pizza on Cast Iron Cookware

The following is a great pan pizza and is one of my families favorites.

Pan Pizza.

This pizza is has some amazing pizza toppings and baked crust.  The recipe makes enough dough for two pizza pies.  You can store the extra one in a covered bowl or container in the refrigerator for up to 2 days.  Just bring it to room temperature before baking.

Ingredients

2 1/2 cups plus 2 tablespoons warm water

1 teaspoon molasses

1 packet (2 1/4 teaspoons) active dry yeast

5 cups all-purpose flour

1/4 cup olive oil, plus 2 teaspoons to drizzle on top

2 tablespoons yellow cornmeal

1 cup tomato sauce or pizza sauce

1 1/2 cups assorted grated cheese, including mozzarella and provolone

1/2 cup freshly grated Parmesan cheese

Assorted pizza topping-as you desire

 

Whisk together 2 tablespoons of the warm water and the molasses in a medium bowl.  Sprinkle the yeast on top and let rest for 2 minutes, until it becomes foamy.

Meanwhile, add the flour to the bowl of a stand mixer fitted with a dough hook.  With the mixer running at low speed, slowly add the yeasted water and one-third of the remaining 2 1/2 cups warm water.  Add 1/4 cup of the oil, then add another third of the water.  Continue adding water until the dough comes together and is a smooth ball.  This will take about 8 minutes.

Place the dough in a lightly oiled bowl, cover with a clan cloth, and let rise for 1 hour.

Preheat the oven to 450 degrees F.  Oil the bottom and sides of a 12-inch cast iron skillet.

Punch down the dough and divide it in half.  Stretch one half of the dough into a wide circle.  Sprinkle a 12-inch cast iron skillet with 1 tablespoon of the cornmeal and place the dough in the skillet, cover and let rise for 15 minutes.  Do the same with the remaining dough in a second skillet, or reserve the dough for another day.

Shape the dough in the skillet again, making sure it is thicker on the edges, by pressing the center.

Parbake the crust for 10 minutes.  Remove from the oven and allow to cool slightly.  Add the sauce, cheeses, and toppings, then drizzle with the remaining 2 teaspoons oil and return to the oven.

Bake 25 minutes or until the sauce is bubble and toppings at golden brown.

Enjoy the PAN PIZZA.

 

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