Cast Iron Skillet Pizza Recipe

[Saviolo]

After we did the pizza dough last week, we wanted to do some pizzas this week! (well, we filmed it all at the same time, but you know). These are obviously just examples of how to do it, and you can do whatever you like. At our old place we had pizza stones in our gas oven, and they worked really well. Our new place we don't have the pizza stones (and it's electric), so we did these pizzas in our big ol' cast iron skillet.

The dough we made held up to all of these pizzas, even the rather soupy one with the very fresh mozzarella. The crust came out crispy and nicely browned for all three pizzas. You do want to work reasonably quickly so you don't scorch the bottom of the crust, or you can turn the heat off once it gets up to temperature, assemble your pizza, and then pop it right into the preheated oven. Use whatever toppings you like!

[marble falls]

1. Cast iron and a couple of good SS pans is all anyone really needs.

[Saviolo]

3. We found a really great non-stick that we love.

There's a teflon-free non-stick pan by a company called Gotham. They're made with a special textured ceramic, and they've got some really amazing properties. They're excellently non-stick, and it is safe to use metal utensils in them. They also allow for a fond to form if you're doing something like browning beef, so you can still deglaze (which is super easy because of how non-stick they are), and get all that amazing flavour and crispy bits. Metal handles, so they're oven-safe.

I highly recommend them if you want a non-stick pan.

[marble falls]

5. My cast iron is non stick, the secret is don't scrub in water and never use soap. ...

I have a SS chain mail pad if I need something if I let something burn a bit, it won't attack the "seasoning". Usually all I need to clean cast iron is a paper towel. Always dry them well if I need some water to dissolve something sticky on them.

With SS pans its the same thing: do not over scrub, do not scour to shiny. A little "seasoning" goes along way. My pans don't looks fresh from the shop but they cook wonderfully. I never let my clean freak wife wash them.

[pansypoo53219]

13. my grandpa + i break the cast iron rules then. use water + a tad soap(for chicken. but heat to dry.

and pizza reheated in cast iron is best. hell, for most stuff.

[SharonClark]

2. I use a cast iron skillet to heat up left over pizza and it turns out crisp and tasty.

My neighbor and I are ordering carry out pizza from different restaurants every Saturday night for the last 6 weeks. We haven't had a bad pizza yet.

[Saviolo]

4. Cast iron is a marvel.

We have two cast iron skillets (a large one and a small one), and one cast-iron grill pan (which we've used in some of our videos). It's a big square pan that has raised grill marks across it, and is perfect for roasting chicken thighs or such.

[marble falls]

6. I have 8 or 9 cast iron pieces. The only one I bought new was the dutch oven ...

the others I got at thrift shops and junk stores, some of them with surface rust anywhere from $5 to $20. I always look for ones with smooth bottoms, the new ones are too 'pebbly'; and the heavier the construction, the better.

Its so easy to clean and re-season them.

I have some good stainless steel for acid-y cooking or saucing.

[Saviolo]

7. Oh right! I forgot the dutch oven.

We have one cast iron dutch oven and one porcelain-coated one.

[marble falls]

8. The dutch oven is so versatile, stove top to oven to campfire and back.

[Saviolo]

9. Ours has seen many many chilis made in it.

Also, gets very nicely seasoned by deep-frying things in it! We've done onion rings, oysters, fries... comes back so shiny afterwards

[marble falls]

10. Good stuff!

[Warpy]

11. I've done skillet pizza a little differently

Some of my Boston living arrangements were strange due to $$, it's an expensive city. One featured a kitchenette that was a single unit that combined dorm sized fridge, small sink, and 2 burner electric stove .

I'd heat the skillet and its cast iron lid on the 2 hobs, then turn the one under the skillet to low and the one under the lid off while I put in the dough and layered everything else on top of it, then put the screamingly hot lid on top. Once I got the timing down, the results weren't bad, cooked through and browned on top. The only problem was sogginess if high water veg were used, so that dictated the toppings.

[Saviolo]

12. Definitely works if you've got a lid for your skillet

Sounds like a solid work-around for limited space!