Cast Iron Skillet Pizza
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Yes, you read the title correctly. This is a recipe for cast iron skillet pizza and it is pretty much life-changing. I mean what isn't life-changing about homemade pizza?! Nothing really.
I use my cast iron skillets for pretty much anything and everything. I feel like people are scared to use them because they don't know how to take care of them but I promise it's not hard! Just google it. The best thing about them is they will literally last forever. The ones I use have been passed down in my family for generations and there is no end date on them in sight. Every time I pull mine out I think about the warm cornbread my mom use to make in it growing up. Or the Christmas candy I make in them now every December. That is one of my favorite things about recipes and food. The memories we automatically associate with them and the joy it brings our souls.
Speaking of recipe memories, homemade pizza is one of Justin's favorite childhood memories so this recipe has brought many a smile to his face. Cast iron skillet pizza is so simple and easy. Let's go over a few basics.
- Not intimidating or hard. Ditch the canned premade crust for good. Give this a go....I promise you can do it!
- The dough needs to rise for 1-2 hours. Not 8 hours then punch than 8 hours again like a loaf of bread. See, I said you can do this.
- Make it ahead and it is even better! Follow the directions below. Once you put in a bowl, let it rise like normal on the counter, then wrap with plastic wrap and store in the refrigerator overnight. Get it back out the next day when you're ready and no waiting time needed--pizza in 10 minutes!
- If you have extra dough left over that hasn't been cooked and you won't be using soon, no worries! My brother taught me this trick. Go ahead and bake it in the cast iron (with no toppings) until fully cooked through. Let cool completely then tightly wrap in plastic wrap a couple times and store in the freezer for up to 3 months. Then the next time you have a pizza craving, pull it out of the freezer and let it thaw while you are getting everything else together. You can either place back into the cast iron skillet or just bake on a pizza stone or baking sheet since the crust is already cooked. Bake for 5-10 minutes until cheese is nice and bubbly (you will want the crust to be thawed completely). YYAAASSSS for freezer meals!
- YOU CHOOSE! Isn't this the beauty of pizza?! My favorite is classic cheese or Margherita. Gimme alllllll the fresh mozzarella cheese and basil possible! Or you can go from some of these ideas:
- Meat Lovers - a man's dream
- Caramelized Onions and Spicy Sausage - yummo!
- Cheese and Banana Peppers - simple and maybe strange but another one of Justin and I's favorite combo
- Veggie - onion, roasted red peppers, olives, banana peppers, tomatoes, goat cheese - I am drooling!
- Possibilities are endless!
See it really isn't hard at all and honestly one of the easiest, quickest and most fun things I make. I love making this on a Friday or Saturday to celebrate the end of a long week. This crust recipe makes enough for 4 pizzas (each pizza making 4 slices) so invite your closet friends over and do it pizza party style! Have a bunch of topping out and let them create their own little personal pan pizzas. We have done that so many times and it is the best (oh and ps....bust out those paper plates because no body wants to be doing dishes -- pizza night = no dishes and easy clean up night!)
So go ahead, invite friends over, get the crust rising and sit back, relax and dive into the glory of all things cast iron skillet pizza! What are some of your favorite topping combos?! Let me know below and use #fuelingasouthernsoul on Insta so I can see all your yummy creations!Print
Here are some links to cast irons skillets if you do not have any:
Other recipes that can be made in a cast iron skillet:
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