Cast Iron Pan Pizza

With a no-knead dough and a no-cook sauce, this pan pizza is about as simple a pie as you can get without ordering delivery. The only catch is the dough needs time to proof before you call roll it and top it. But the flavor and texture make it 100% worth the wait.
Cast Iron Pan Pizza Dish Guide
Makes 2 10”-12” pizzas
Dough
2.5 cups bread flour + more for rolling
2 t kosher salt
1 t instant yeast
1 cup + 3 T water
2 t olive oil + more for baking
Combine all ingredients in a large bowl and mix to combine into a shaggy dough. Form into a ball and allow to rise for 8 hours, covered at room temperature or up to 24 hours in the fridge.
Sauce
15 oz tomato sauce
6 oz tomato paste
1 t garlic powder
1 t onion powder
Pinch red pepper flakes (optional)
1 T Italian seasoning
2 t granulated sugar
Salt and Pepper to taste
Mix all ingredients together and cover tightly with a lid. (Makes enough for 4-5 pizzas).
Toppings
12 oz shredded, low-moisture mozzarella
Pepperoni
Fresh sliced mushrooms
Parmigiano Reggiano
Fresh basil
After the dough has proofed, turn it out onto a well-floured work surface and roll into a ball. Cut in half and roll each half into another ball. Oil or grease up a 10” cast iron skillet and preheat the oven to its hottest baking setting (not broil). Use your fingers to work one dough ball out into the skillet, stretching it evenly towards the edgaes. If the dough is springing back, give it 10 minutes and then try again.
Spread ample sauce over the dough edge to edge (at least 1/3 cup if not more). Top with half the cheese, also edge to edge, followed by the pepperoni, mushrooms or any other desired toppings.
Bake at 500F for 12-15 minutes or until cheese is turning golden brown and dough is cooked through and browning on the bottom. Remove from the skillet and let rest for a couple minutes before garnishing with more cheese and fresh basil if desired. Each pie should serve 2 as a light meal with a side salad.

[@HadrianQueen]

Love the way you roll out the dough. I’m new to pizza making and put the dough on top of my knuckles per another video but I think my inexperience it made it too thin. I’m definitely going to try it this way!

[@dishingout3636]

Thanks for sharing! If you’re making thin crust pizza you have to be a bit more persistent and use a rolling pin or the technique you mentioned. Thankfully this dough isn’t too fussy and we aren’t looking for anything super thin so a gentle hand knead in the pan works just fine.

[@virakeating-999]

Look delicious pizza 🍕

[@dishingout3636]

Thank you 😋