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Homemade Pan Pizza in a Cast Iron Skillet

This recipe is fairly simple and can make 3-4 pizzas for less than $7 in 1 hour and 30 minutes.
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Prep Time15 minutes
Active Time15 minutes
Proofing Time1 hour
Total Time1 hour 30 minutes

Ingredients

For the Dough

  • 3/4 cup water
  • 2 tsp instant yeast
  • 1 tsp granulated sugar
  • 1.5 tsp table salt
  • 2 cups + 1/3 cup bread flour
  • 1.5 tbsp olive oil

For the Sauce

  • 28 oz can crushed tomatoes I use Cento
  • 1.5 tbsp granulated white sugar
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • 1 tsp dried basil
  • 1 tsp dried oregano
  • 2 tsp table salt
  • 7-8 tbsp tomato paste

Toppings

  • Use a low-moisture mozzarella
  • Pepperonis
  • Veggies, see notes below

Instructions

Make and Proof Dough

  • Take water and put in a microwave for 30-40 seconds. The temperature should be ~90-110F.
    3/4 cup water
  • Add the yeast, sugar, salt and olive oil.
    If you're using active dry yeast, allow to bloom for 10 minutes before adding the other ingredients.
    If using instant yeast, just ensure well combined in the water. Doing so makes a more cohesive dough.
    2 tsp instant yeast, 1 tsp granulated sugar, 1.5 tsp table salt, 1.5 tbsp olive oil
  • To your stand mixer with the hook attachment, add your bread flour.
    To this add your yeast mixture and mix on low for ~1-2 minutes.
    2 cups + 1/3 cup bread flour
  • Take a scraper spatula and mix any flour from the sides into the dough. Then start the mixer again on low for ~3 minutes.
  • Take the dough out of the mixer bowl and knead on a cutting board until it gets sticky on the fingers.
  • Grease a bowl with 1 tbsp olive oil and then put the dough in. Cover with a damp, warm kitchen towel and allow to proof for 1 hour.

Make Sauce

  • Grab a non-stick skillet and add tomato paste. Allow to cook on medium-low for ~2-3 minutes to remove any tinniness.
    7-8 tbsp tomato paste
  • Add tomato paste and other ingredients to a small pot. Use an immersion blender to ensure everything is combined well.
    If all you have is a regular blender, skip the small pot.
    28 oz can crushed tomatoes, 1.5 tbsp granulated white sugar, 1 tsp onion powder, 1 tsp garlic powder, 1 tsp dried basil, 1 tsp dried oregano, 2 tsp table salt, 7-8 tbsp tomato paste
  • Set aside while dough proofs.

Set Your Oven to 550F

  • Take 2-3 tbsp of olive oil and grease the skillet. Use a basting brush to cover the bottom and brush the sides to prevent sticking later.
  • Put your proofed dough in the center and use your finger tips to spread it out - like you're making faccia bread.
    You'll notice the dough wants to retract from the edges. Allow to proof in the pan for 10 minutes.
    Then go back and curl the dough up the sides slightly.
  • Add ~1/3 cup of the sauce you made, spread out evenly.
  • Take your low-moisture mozzarella and start at the edges. Sprinkle liberally around the edges so it touches the pan. Then cover the rest of the sauce.
  • Add any toppings you like. See notes below for veggies.
  • Bake on the middle rack for 15 minutes.
  • After baking, take a metal spatula and scrape the edges to prevent stick-age.
  • Rest for ~2-3 minutes and then enjoy!

Notes

Veggies

I’d suggest slicing these thin with a mandolin and dry brining with salt during the hour that your dough is proofing.
The salt will draw moisture out of the veggies and won’t impede browning later due to extra water on top of the cheese and pepperoni.
Just be sure to rinse the veggies a few times to remove the salt and then pat them dry with paper towel to remove even more moisture.

If making multiple pizzas

Scrape the edges, check the bottom for good browning and then leave it in the skillet. It won't overcook, it'll stay warm because of the cast iron. 
I've cooked 3-4 pizzas back-to-back-to-back with the first still staying nice and warm before serving.

Extra sauce?

Any that you don't use, freeze it and reheat/use later. It reheats perfectly fine.