Cast Iron Pizza

This has to be my favorite pizza to make. The dough comes out so soft and pillowy you want to eat the whole thing! When it’s hot outside and you don’t feel like turning on the oven, this can be cooked on the grill. Use whatever sauce and pizza toppings you and your family prefer to make it your own. – Elizabeth

Ingredients

• 1 teaspoon dry yeast (room temp)
• ¾ cup warm water (not more than 110° F)
• 2 cups all-purpose flour
• ¾ teaspoon kosher salt
• 3 tablespoons olive oil
• ½-1 teaspoon dried herbs of your choice (optional)
• Pizza Sauce or olive oil with roasted or sauteed garlic
• Mozzarella Cheese
• Meats
• Vegetables
• Parmesan Cheese

Instructions

1. Put the yeast into the warm water and let bloom for ~5 minutes.
2. Combine the flour and salt in a stand mixer fitted with the paddle attachment. Turn the mixer on low speed and slowly add in the oil until combined with the flour.
3. Stir up the yeast and water mixture and slowly add to the flour mixture until the dough comes together in a sticky mass. If the dough appears to be too sticky add more flour until a smooth, yet slightly sticky dough forms.
4. Turn out the dough onto a floured surface. Knead until the dough becomes smooth and elastic ~5 minutes.
5. In a medium bowl put a couple of tablespoons olive oil and add the dough.  Coat the dough on all sides, cover and let rise until doubled in size.
6. Once dough has risen, place it into a 12” cast iron skillet and spread it out with your fingers to an even layer on the bottom and slightly up the sides. Cover and let rest ½-1 hour until doubled in size.
7. Preheat the oven to 450° F. Build your pizza. Sauce (or olive oil and roasted garlic), cheese and toppings of your choice. I always sprinkle a little parmesan on top before baking.
8. Bake on middle rack for 20 minutes. Check the bottom for crispness. If the bottom hasn’t crisped enough put the pizza on the bottom rack for 5 minutes.  If the top hasn’t cooked enough, put it on the top rack for 5 minutes. 
9. Once the pizza is done use a spatula to loosen the edges and turn it out onto a cutting board. Let it cool for about 5 minutes before cutting and serving. Enjoy!

Note

• Herbs in the pizza crust: If I am making a pizza with red sauce, I always add ½ teaspoon each garlic powder, onion powder, basil and oregano to the flour and salt. If I am making a Mexican pizza then I add chili powder and cumin powder to the four and salt.
• Toppings: Make sure any meat topping is fully cooked before adding to the pizza. This eliminates any chance of the meat not fully cooking and prevents the pizza from being greasy and potentially soggy.
• Grilling your pizza: Preheat the grill to 425° F. Place the skillet on indirect heat (not over the flame). Cover the grill and set a timer for 10 minutes. After 10 minutes, rotate the skillet ¼ turn and set the timer for 10 minutes. Repeat the process 1-2 more times, depending how fast the pizza is cooking. This ensures the pizza cooks evenly.