A cozy night in with the crispiest skillet pizza is more achievable than you might image with a few cheats and some good-quality ingredients. We call it high-low Friday night. This recipe calls for store-bought pizza dough and prepared marinara or tomato pizza sauce – all you need to do is shred cheese. (Although you can find pre-shredded mozzarella too!). Drizzle with hot honey a sweet and spicy kick. You can go with store-bought or combine honey with chili oil for the desired effect.
Why a cast-iron skillet? The versatile kitchen essential acts like a pizza stone, retaining and conducting the high heat levels needed to produce a crispy-on-the-outside, chewy-on-the-inside crust. Bonus – the pan stays dry throughout, which can make cleanup a breeze.
Restaurant-Worthy Cast-Iron Pizza
- 1 500–600g pkg store-bought pizza dough at room temperature
- 1/2 cup all-purpose flour approximate
- 1/3 cup olive oil divided
- 2/3 cup marinara sauce or pizza sauce divided
- 2¼ cups shredded mozzarella cheese divided
- 20 pepperoni slices
- 1 large vine-ripened tomato thinly sliced
- 1/3 cup finely grated Parmesan cheese
- Divide and shape pizza dough into two balls, pinching bottoms. Place dough balls on generously floured surface, sprinkling more flour on top. Cover with a kitchen towel, and let rest until dough is relaxed.
- Place oven rack in middle position. Preheat oven to 475°F. Brush large cast-iron skillet with 2 tbsp of the olive oil.
- Using your hands, press and stretch dough. Then using fisted knuckles, stretch dough into a 10- to 12-inch round, leaving a 3/4-inch border. Place on prepared skillet, pressing outwards to fit; cover with a kitchen towel, and let rest and rise for 15 minutes.
- Spread half of the marinara sauce on dough, leaving a border. Top with half of the mozzarella, pepperoni and tomato. Cook in centre of oven until dough is evenly browned on bottom and cheese is melted, about 13 to 16 minutes.
- Drizzle with 1 tbsp of olive oil and sprinkle with half of the Parmesan cheese. Transfer to a cutting board, wipe skillet and repeat with remaining oil, dough and toppings.