Are you ready for something yummy and homemade? Making this Cast iron pizza is really simple. After making the Blueberry Skillet Pie (which was the best darn pie!) I decided to make pizza in this gorgeous Lodge Cast-iron skillet?! The results, amazing. Perfectly cooked crust and layers of flavor. I’m honestly addicted to using cast-iron with both savory dishes and desserts.
If you haven’t yet invested in a stand mixer- do it. I’ve had my KitchenAid mixer for about 15 years now. Three moves and all that time later, only one rebuild. KitchenAid probably didn’t intend for someone to use the mixer on an almost daily basis. Beating frosting, whipping butter into a creamy deliciousness with brown sugar, and making dough. I finally just ordered a new mixer. (I’ll have my husband rebuild my original KitchenAid because my grandmother gave it to us as a wedding gift.) My stand mixer sits alone on my butcher block. No other clutter is allowed. That way, when I get the urge to bake or whip up homemade cinnamon rolls, my work surface is clean and ready to go.
For the Cast-iron Pizza:
Use ingredients you have in the fridge for your toppings. I used homemade marinara sauce (get the recipe this spring in my new cookbook!) Neese’s sweet sausage, caramelized onions and Food Lion pizza-blend cheese. Neese’s sausage is a favorite in our household, especially because we raised pork and made our own sausage when I was a young girl on the farm. Food Lion is the coolest, old-fashioned style grocery store. They’ve recently updated a lot of the stores, so they are bright and a touch more modern. Though, I’m perfectly happy with old-fashioned. Food Lion carries locally produced products, produce and the prices are reasonable. Plus they carry brands you cannot find anywhere else.
Once your dough has risen in the cast-iron skillet, spoon on marinara sauce, sprinkle with cheese and any other toppings you might want. Cook in a preheated 500 degree F oven for 18 to 20 minutes, or until the crust is golden brown and the cheese bubbly.
- Pizza dough:
- 1 cup warm milk
- 1/2 cup lukewarm water
- 2 1/4 teaspoons dry yeast
- 2 large eggs room temperature
- 2 tablespoons honey
- 4 tablespoons extra virgin olive oil
- 5 to 5 1/2 cups all-purpose flour
- 1 teaspoon kosher salt
In either a saucepan or in the microwave, warm the milk. Just slightly warmer than lukewarm.
Pour the warmed milk into a large mixing bowl of a stand-mixer. Add the lukewarm water, yeast and honey and stir with a spoon or whisk. Let sit for 3 or 4 minutes. Then add the eggs and olive oil and stir.
Add the flour and salt, mix using the beater attachment. Scrape the bottom and sides of the bowl occasionally with a rubber spatula or rubber table scraper. Beat on medium to high speed for 4 to 5 minutes.
Turn out onto a lightly floured work surface. Knead the dough gently for 5 minutes or so. Shape the dough into a round. Spray the mixer bowl with cooking spray or coat with a touch of olive oil. Place the dough back into the bowl. Cover with plastic wrap and let rise in a warm kitchen for 1 hour or until doubled. Punch down and let rise again, another hour.
Turn the dough out onto a lightly floured work surface and cut into 4 even pieces. Shaped into rounds and let rest for 10 to 15 minutes. Cover loosely with plastic wrap. Gently roll out a one piece of dough using a rolling pin into a sphere slightly larger than the bottom of your skillet. Try and keep the edges of the dough slightly thicker than the center. Grease a 10-inch cast-iron skillet with a tablespoon of extra virgin olive oil. Place the rolled out dough into the cast-iron skillet. Use your fingers to gently gather the edges and form a crust edge. Cover loosely with plastic wrap and let rise for 1 hour. Gently brush the edges of the crust with an egg wash before baking.
Spoon sauce in the center and spread out towards the crust edges with the back of a tablespoon. Sprinkle with cheese and any toppings you desire. Bake in a preheated 500 degree F oven for 18 to 20 minutes or until the crust is golden brown and the cheese is bubbly.
(If saving the dough for another day, simply spray a large zip-style bag with cooking spray and place 1 or 2 rounds in each bag. Place them in the fridge for up to 3 days.)
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