Cast Iron Skillet Pizza

 This is not the only way to prepare pizza, but it's a nice option, especially if you want a pizza that is especially saucy or packed with toppings, as this is more contained than a flat pizza. 

Standard crust

(makes about 1 lb dough):

1 3/4 c flour

1/2 tsp salt

1/2 c plus 3 tbsp warm water

1 1/2 tsp sugar

1 1/8 tsp yeast

1 1/2 tsp olive oil

Preheat oven to 525 F, or as hot as it will go. 

(Note- you can mix crust in a food processor or with a dough hook in a mixer, or by hand with a wooden spoon). Combine flour and salt. Stir yeast and sugar into warm water, let sit 3-4 minutes then add oil. Add liquid to dry ingredients. Process or mix until dough forms a ball, then let rest for 15 min. 

Roll dough out so that it's as big as the bottom of the skillet plus up the sides slightly (10" skillet works well). Sprinkle a little cornmeal (optional) in the bottom of the skillet, then lay the dough in and pat up the slides slightly. Place skillet on the range, and heat over medium high heat until the dough starts to form bubbles and the bottom starts to firm up. Then place your sauce and toppings on the pizza and place in the hot oven for about 10-15 min until brown and bubbly.

Sourdough crust for cast iron pan-style:

3/4 c starter (can be unfed)

1 1/4 c flour

1/3 c water

1 tsp salt

Mix all ingredients and knead just a bit or use the bread hook in the KitchenAid. Put a generous amount of olive oil in the bottom of a 10" cast iron skillet and put the dough ball in, cover with plastic wrap. Let rise for several hours, then spread dough into bottom and slightly up edge of pan. Preheat oven to 550. Parbake crust about 4-5 minutes, then top and bake for an additional for 8-10 min (watch carefully). If the bottom is not brown enough, you can cook it on the range for a few minutes to brown it more.