The Perfect Pizza: Cooking With A Cast Iron Pan

How to Cook Pizza in a Cast-Iron Pan

Cooking pizza in a cast-iron pan is a great way to achieve a thick, crispy crust with golden, chewy edges. It's an easy method that delivers impressive results and is perfect for busy weeknights or entertaining friends. The cast-iron pan's heat retention ensures a crisp crust, and the versatility of the skillet pizza means you can get creative with your toppings.

Choosing the right cast iron pan

Choosing the Right Cast-Iron Pan

When it comes to choosing the right cast-iron pan for your pizza, there are a few things to consider. Cast-iron pans are renowned for their durability, heat retention, and versatility. Here are some factors to keep in mind when selecting the perfect cast-iron pan for your pizza-making endeavours:

Size and Shape

The size and shape of the cast-iron pan depend on your preferences and the number of people you typically cook for. If you usually cook for a larger group, opt for a bigger pan. A standard 10-inch skillet is a good starting point, but you can go larger or smaller depending on your needs. Keep in mind that a larger skillet will result in a thinner crust. Additionally, consider the depth of the pan. A deeper pan, such as one with a 1 ½-inch depth, is excellent not just for pizzas but also for dips and appetizers.

Handles

Handles are an important consideration, especially if you plan to move your cast-iron pan in and out of the oven frequently. Look for pans with dual handles, as they provide better control and ease of movement. Detachable handles are also a plus, as they allow the handle to stay cool even when cooking at high temperatures.

Heat Retention and Distribution

Cast iron is known for its exceptional heat retention, but it's essential to choose a pan that distributes heat evenly. This ensures your pizza crust cooks uniformly and doesn't end up with hot spots or uneven browning.

Seasoning

A well-seasoned cast-iron pan is a must for pizza-making. Seasoning creates a non-stick coating, making it easier to work with your dough and ensuring your pizza slides off effortlessly. Look for pans that come pre-seasoned or naturally seasoned with a layer of carbonized oil.

Versatility

Cast-iron pans are incredibly versatile, and you can use them for various dishes beyond pizza. Consider choosing a pan that can handle both sweet and savoury dishes, allowing you to make everything from skillet pizzas to giant chocolate chip cookies. Some pans also come with a serving board, making it easy to go straight from the oven to the table.

Maintenance

Cast-iron pans are relatively low maintenance compared to other cookware. They require less scrubbing and can be easily cleaned by hand. Remember to dry them thoroughly and rub a light layer of cooking oil onto the surface to maintain their seasoning.

When choosing a cast-iron pan, consider your specific needs, the number of people you typically cook for, and the features that align with your pizza-making goals. With the right cast-iron pan, you'll be well on your way to creating delicious, crispy-crusted pizzas at home.

Preparing the dough

The key to a great pizza is the dough. Here is a simple recipe for a thick, crisp, and chewy pizza crust.

Ingredients

• 1 and 1/3 cups (320ml) warm water (between 100-110°F, 38-43°C)
• 2 and 1/4 teaspoons (7g) of instant yeast (1 standard packet)
• 1 tablespoon (13g) granulated sugar
• 2 tablespoons (30ml) olive oil, plus more for the pan and brushing on dough
• 3 and 1/2 cups (about 450g) unbleached all-purpose flour (spooned & leveled), plus more for hands and surface
• A sprinkle of cornmeal for dusting the pan
• A pinch of salt

Method

• Whisk the warm water, yeast, and granulated sugar together in a bowl. Cover and allow to rest for 5 minutes.
• Add the olive oil, salt, and flour. Mix with your hands or a wooden spoon, or use a stand mixer with a dough hook or paddle attachment, and beat on low speed for 2 minutes.
• Knead the dough: Keep the dough in the mixer and beat for an additional 5 full minutes, or knead by hand on a lightly floured surface for 5 full minutes. (If you’re new to bread-baking, a tutorial on how to knead dough may be helpful here.) If the dough becomes too sticky during the kneading process, sprinkle 1 teaspoon of flour at a time on the dough or the work surface/in the bowl to create a soft, slightly tacky dough. Do not add more flour than you need because you do not want a dry dough. After kneading, the dough should still feel a little soft. Poke it with your finger—if it slowly bounces back, your dough is ready to rise. You can also do a “windowpane test” to see if your dough has been kneaded long enough: tear off a small (roughly golf ball-size) piece of dough and gently stretch it out until it’s thin enough for light to pass through it. Hold it up to a window or light. Does light pass through the stretched dough without the dough tearing first? If so, your dough has been kneaded long enough and is ready to rise. If not, keep kneading until it passes the windowpane test.
• Rise: Lightly grease a large bowl with oil or nonstick spray—just use the same bowl you used for the dough. Place the dough in the bowl, turning it to coat all sides in the oil. Cover the bowl with aluminum foil, plastic wrap, or a clean kitchen towel. Allow the dough to rise at room temperature for 60-90 minutes or until doubled in size. (Tip: For a warm environment on a particularly cold day, heat your oven to 150°F (66°C). Turn the oven off, place the dough inside, and keep the door slightly ajar. This will create a warm environment for your dough to rise. After about 30 minutes, close the oven door to trap the air inside with the rising dough. When it’s doubled in size, remove from the oven.)
• Preheat your oven to its highest temperature (at least 450°F or 230°C). Allow it to heat for at least 15-20 minutes as you shape the pizza.
• Lightly grease a baking sheet or pizza pan with nonstick spray or olive oil. Sprinkle lightly with cornmeal, which gives the crust extra crunch and flavour.
• Shape the dough: When the dough is ready, punch it down to release any air bubbles. Divide the dough in half. (If not making 2 pizzas, freeze half of the dough for another time. See freezing instructions below.) On a lightly floured work surface, using lightly floured hands or a rolling pin, gently flatten the dough into a disc. Place on the prepared pan and, using lightly floured hands, stretch and flatten the disc into a 12-inch circle, about 1/2-inch thick. If the dough keeps shrinking back as you try to stretch it, stop what you’re doing, cover it lightly for 5-10 minutes, then try again. Once shaped into a 12-inch circle, lift the edge of the dough up to create a lip around the edges. You can simply pinch the edges up to create the rim.
• Cover the dough lightly with plastic wrap or a clean kitchen towel and allow to rest for a few minutes as you prepare your pizza toppings.

Preheating the pan

Preheating your cast-iron pan is essential to achieving that coveted crispy crust. Here are some tips to ensure you effectively preheat your pan:

Crank Up the Oven Temperature:

Set your oven to the highest temperature setting, typically ranging from 450°F to 550°F (230°C to 290°C). This intense heat is crucial for replicating the cooking conditions of a pizzeria oven and producing a crisp, golden crust.

Preheat the Cast-Iron Pan:

Place your cast-iron pan inside the oven as it heats up. This ensures that the pan reaches the desired temperature and stays hot while you transfer the dough and prepare the pizza. Cast iron is known for its excellent heat retention, so preheating the pan will help maintain a consistent cooking temperature.

Timing is Key:

Allow your cast-iron pan to preheat for about 10 minutes or until it reaches the desired temperature. You want the pan to be hot but not scorching. Use an oven thermometer to monitor the temperature if needed. This timing will ensure that your pan is sufficiently hot without overheating.

Sprinkle with Flour and Cornmeal:

Once your pan is hot, sprinkle a small amount of flour and cornmeal onto its surface. This step is crucial in preventing your pizza dough from sticking to the pan. The flour and cornmeal create a barrier that allows the crust to release more easily and promotes even browning.

Prepare the Dough:

While your cast-iron pan is preheating, you can start preparing your pizza dough. Stretch and shape the dough to fit the size of your pan. You can also add seasonings, such as Italian herbs or crushed red pepper flakes, to the dough at this stage if desired.

Remember, preheating your cast-iron pan is a crucial step in achieving the desired crispness and texture of your pizza crust. By following these steps, you'll be well on your way to creating delicious pizzeria-style pizzas at home!

Adding toppings

Once you have your dough ready, you can add your toppings. Here are some tips for adding toppings to your cast iron pan pizza:

• Use any sauce you like, or make your own from scratch. For a thick pizza, you'll need a nice thick layer of sauce.
• Spread cheese over the top of the pizza, going all the way to the edges if desired. Any good melting cheese will do—mozzarella is classic, but a young cheddar, provolone, Muenster, or Jack will also work. You can even mix them together.
• Most of the time, it's best to go easy on the toppings, but a pan pizza with a thick, robust crust can handle a heavy load, so go wild!
• If you're using any chicken, beef, or sausage, make sure to cook them completely before adding them on top of the pizza.
• Thinly slice your toppings, as they will only be in the oven for a short time.
• If you love the baked-on browned cheese on the edges of pan pizza, sprinkle some cheese along the edges instead of leaving a border.
• If you want to add fresh basil, add it after the pizza is baked to preserve its bright flavor and pop of color.
• For a traditional Margherita pizza, lay sliced fresh mozzarella and tomatoes over the par-baked crust. Once the pizza is done baking, add fresh basil. A drizzle of balsamic glaze is a delicious finishing touch!

Baking the pizza

Now that you've got your pizza dough ready, it's time to bake!

First, preheat your oven to the highest temperature it can go. If your oven has a temperature setting, set it to 500°F. If your oven doesn't have a temperature setting, simply turn it on and let it preheat for about 10 minutes.

While the oven is preheating, take your cast-iron skillet and place it on the stove top. Turn the stove top on to medium heat and let the skillet heat up for about 5 minutes.

Once the skillet is hot, drizzle olive oil and sprinkle cornmeal into the pan. Then, stretch your pizza dough and carefully place it into the skillet, covering the bottom of the skillet from edge to edge.

Brush the dough with olive oil and sprinkle Italian herbs on top. Keep an eye on the dough as bubbles will start to form. Once the bubbles appear, start working quickly so as not to burn the bottom of the crust.

Now it's time for the fun part: toppings! First, spread your sauce of choice onto the dough, making sure to spread it to the edges. Then, add your cheese and any other desired toppings.

Once you've added all your toppings, place the skillet in the oven and bake for 10-15 minutes, or until the cheese is melted and starting to brown.

Keep an eye on your pizza as it bakes to avoid burning. If you like your crust extra crispy, turn on the broiler setting for the last 2-3 minutes of baking.

When your pizza is done, remove it from the oven and let it cool for a few minutes before digging in!

Tips for the Best Cast-Iron Pizza

• Pre-cook the dough in the skillet before adding the sauce and toppings to prevent a soggy situation.
• Use the top rack in the oven to emulate the direct heat of a pizza oven.
• Thinly slice your toppings as they will cook quickly in the hot oven.
• Make sure to cook any meat toppings before adding them to the pizza.
• Don't use flour when shaping the dough or in the bottom of the skillet; olive oil will prevent the dough from sticking to the pan.
• If you're making more than one pizza, there's no need to reheat the cast-iron skillet before baking the second pizza, as long as there is enough oil in the pan.

Frequently asked questions