How to Make the Crispiest, Cheesiest Cast-Iron Pan Pizza

Comments · 3.2K

• TH

  @TheSkitd · 3 years ago (edited)

  I worked at the busiest Pizza Hut in Missouri back in 1976 - 1977. Those were the golden days of pizza. All the pizza chains had real pizza ovens, not conveyor ovens that are in these restaurants now. The crust didn't have holes in it back then and required someone to work it with a long handled pizza cutter. This made the ingredients which were on top of the cheese mix with the sauce and the crust. The pizza they put out now is not even close to what it was.

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• SA

  @Samscattery · 2 years ago

  My man is a cook, he just yelled at me for making this "ALL THESE YEARS, I have been struggling with pizza and you just WHIP this out"   He said it was the best pizza he ever had!  I also loved it and so did my son.  Probably the only way we will be doing pizza for quite a while.

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• VI

  @victoriapride7575 · 3 years ago

  I made this with one caveat: right before I was about to preheat my oven the power went out (there was a snowstorm). Not one to quit- I put some wood in my fireplace and cooked it in there. Turned out delicious!

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• RU

  @rustyquarter80 · 3 years ago

  My 7 year old just told me I make the best pizza ever!  Thanks for this recipe, my heart is so full.

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• CH

  @ChristopherSisk · 4 years ago

  If you split this dough recipe into 3, you get just enough for 3 personal pan pizzas made in an 8 inch cast iron skillet. You can leave the others resting in the fridge for a few more days or freeze them after rising for later use.

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• MA

  @marywatkins6798 · 3 years ago

  I love making cast iron pizza. I always preheat my cast iron really hot before putting the dough in. That's how it gets really crispy! I have also played around with starting the preheated cast iron on the stove with the dough in to give the bottom a head start, while adding the toppings and then transferring to the preheated oven to finish.

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• ST

  @stphndrn · 3 years ago

  Dough<br>2 cups (11 ounces) bread flour<br>1 teaspoon table salt<br>1 teaspoon instant or rapid-rise yeast<br>1 cup (8 ounces) warm water (105 to 110 degrees)<br>Vegetable oil spray<br>Sauce<br>1 (14.5-ounce) can whole peeled tomatoes<br>1 teaspoon extra-virgin olive oil<br>1 garlic clove, minced<br>¼ teaspoon sugar<br>¼ teaspoon table salt<br>¼ teaspoon dried oregano<br>Pinch red pepper flakes<br>Pizza<br>3 tablespoons extra-virgin olive oil<br>4 ounces Monterey Jack cheese, shredded (1 cup)<br>7 ounces whole-milk mozzarella cheese, shredded (1¾ cups)

  1.8K

• WI

  @willtopper · 4 years ago

  I &nbsp;add a little dry Italian seasoning &nbsp;and a bit of garlic powder to the dry mix before adding the water for my pizza doughs. not overpowering just a subtle kick to the crust.

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• PA

  @patcavasin5947 · 1 year ago

  I made this a few days ago....probably the best pizza I ever made; however, I used a 10&quot; cast iron pan so it was very thick, but delicious. Next time, I will use a 12&quot; cast iron pan so it&apos;s a little thinner....don&apos;t be afraid to try this recipe, it&apos;s great.

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• RU

  @russward2612 · 3 years ago (edited)

  I was a professional cook for decades. In that time I got pretty good at making pizza. This one is as easy a recipe as I ever made, easier than most. <br>It looks fantastic and simple, letting the flavors combine and shine. Simplicity is the key in this type of recipe. There&apos;s lots of things you &apos;can&apos; add but very few you &apos;should&apos;.

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• MA

  @martaepantoja8183 · 4 years ago

  I made this recipe for dinner today 08/21/2022. It was a hit, I added Canadian bacon to mine. This is my very first time making pizza. I will be making this recipe again. It&apos;s a keeper!

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• FL

  @flickeringcandle · 3 years ago

  Bottom rack baking, using the stove to brown and cutting from center to not smash the crust is a GREAT little tip.

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