Homemade Pizza in a Cast Iron Pan
We’ve tried several thin-crust pizza dough recipes, and many different pizza pans. The Lodge cast iron pizza pan is our favorite. The crust comes out thin and crispy, and it couldn’t be easier to clean. This recipe is adapted from the recipe that was included with the pan. It makes enough for two large pies. One gets used immediately, the other goes straight into the freezer.
360 grams bread flour
2.25 tsp yeast
1 tsp salt
1.5 tsp honey
1 cup lukewarm water
1 Tbl olive oil
Half pound mozzarella, sliced thin
1/4 cup grated parmesan
12 fresh basil leaves
- Place the cast iron pizza pan on top shelf of oven and pre-heat to 475°.
- In the bowl of a standing mixer, add 60 grams of flour, yeast and salt, and stir.
- Dissolve honey in lukewarm water.
- Add to mixture.
- Add olive oil.
- Using a wooden spoon, mix for three minutes.
- Add remaining flour.
- Stir with a spoon just until it starts coming together.
- Using the mixer, knead with dough hook for five minutes.
- Remove dough from mixing bowl and knead about five times on lightly floured surface.
- Divide in half.
- Freeze half.
- Place second half in lightly oiled bowl.
- Cover with a dish towel and let rise up to one hour.
- Punch down.
- Roll out to the approximately size of the pan and very lightly flour the top.
- Remove pan from oven. Be careful – it’s hot!
- Transfer dough to pan: Carefully but quickly, fold the dough in half and then again so that the final size is a quarter circle. (The lightly floured surface should keep the dough from sticking together.) Pick up the dough gently and set into one corner of the circular pan. The idea is to set it in place and not move it around too much. Now unfold the dough to its full size.
- Add tomato sauce, cheese, and fresh basil.
- Cook for 16 minutes.
- Cut into 12 pieces
This recipe serves 2-3 people. 12 slices total.
Approximately 184 calories per slice.