Cast Iron Pan Pizza
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- Опубліковано 9 бер 2021
- Cast Iron Pan Pizza
This Cast Iron Pan Pizza Recipe isn't just any Pan Pizza Recipe, it is a pretty amazing recipe and is good enough to skip ordering pizza out. Super crispy crust, great flavorful dough, the perfect amount of sauce and hot, gooey melted cheese combined together make this recipe a winner. The cast iron pan creates the crispiness in the oven and takes it up a notch on the stovetop. AMAZING.
A quick cast iron pan pizza can be made, but for an even better, tastier version allow the dough to spend the night in the refrigerator. Besides the cast iron pan and a hot oven, what makes this recipe special? Grated mozzarella cheese and sliced provolone, with just the right amount of pizza sauce. Homemade pizza sauce is an option but store-bought, if it's thick enough, and tasty enough, works very for me.
Website: www.SweetSpotKitchen.com
Facebook: / sweetspotkit. .
Thank you King Arthur Baking Company for the original cast iron pan pizza recipe inspiration (Crispy Cheesy Pan Pizza).
Recipe:
- Water - ¾ C - 100 degrees and not hotter
- Yeast - ½ tsp - active dry or instant
- Flour - 240g / 2 C - all-purpose, bread or a combo
- Salt - ½ tsp - table or kosher
- Olive Oil - 1 Tbsp - extra virgin is you wish (for the dough)
- Olive Oil - 3 or 4 Tbl - (for the pan)
- Mozzarella - 200g / 2 C grated
- Provolone - 4 slices
- Pizza Sauce - 3 or 4 ounces - not too watery, applied lightly
- Warm water, sprinkle in yeast, let rest a minute
- Add the flour, salt ant 1 Tbl of olive oil
- Mix with a spoon and/or your hands, combining all of the flour into a clump (official term)
- Cover, rest for 5 minutes
- Stretch, fold, quarter turn - 4 times. Flour your hands as necessary.
- Cover and rest 5 minutes
- Repeat Stretch, fold, quarter turn process 3 additional times (stretch, fold, quarter turn 4 times, rest --- repeat that process at total of 4 times)
- After the final stretch, fold, cover and rest for 45 minutes
- Place the covered bowl in the fridge overnight or for a couple days
OR proceed for a slightly less delicious crust. I HIGHLY recommend overnight in the fridge.
- Grab the dough from the fridge
- Stretch it to a roundish shape and place into a well-oiled cast iron pan (12” or so). No cast iron? - Substitute an equivalent OVEN-SAFE 450 degree vessel. Cake pan, pie plate. The heavier the bottom, the better the crust!
- Stretch the dough to the edges. Flip it, so both sides are oiled. If it pulls back, give a 10 or 15 minute rest. Do NOT tear the dough.
- Once stretched to the edges, cover it and let it rest 2 hours.
- With 30 minutes to go (or 90 minutes into this rest), preheat your oven 450 with an oven rack in the lowest position.
- Dough will be puffy. Pop any large bubbles to prevent subsequent burning.
- Cover with desired amount of grated mozzarella, edge to edge.
- Sauce it, thinly (my preference)
- More cheese! Provolone? Mozz? Both!
- Bake for 18 minutes or until cheese is bubbly and starting to turn brown.
- Remove from the oven, check the bottom. If it’s not a delicious, crispy dark brown AND you have a stovetop safe cooking vessel, throw it on the stove, medium-high to high heat for a couple minutes or until the bottom crust is the crispy brown that you want.
- Remove from the pan and cool slightly before cutting.
- Enjoy!
#pizza #castironpanpizza #castiron
Music by Joakim Karud / joakimkarud
Sound effects obtained from www.zapsplat.com - Навчання та стиль
I was lucky enough to stumble across this video today. I can't believe how many times I laughed out loud. Thank you so much, you were fabulous.
Your kind words warm my heart ❤️. Hope you get a chance to enjoy my other videos.
This is my go-to recipe for deep dish pizza. I add a little seasoning and cornmeal to bottom of the pan. Um Um Good. I made an extra dough today and put it in the fridg. I'll freeze it for next months pizza pie. Thank you for this recipe. FYI: You are extremely funny. I cook mine THREE minutes on medium heat before I put it in the oven. WOW. It is beautiful on the bottom and a wonderful crunch. I also keep turning my skillet so it wont burn. I make my own sauce. It takes about 3 minutes to make -- not cooked. It is really good.
Your kind words, Alessandra, made my day all the better. Glad you enjoyed! I try hard to be funny so I’m glad it comes through.
This was the best pizza crust I've ever made. Wonderful recipe!! Thank you so much for sharing!!!
So glad you enjoyed. Did you let the dough rise overnight or just used it same day? Thanks for your feedback.
Notification just came in now, 6 mos later. I used dough same day.😊
Looks delicious, thank you so much for sharing!
Thanks for commenting and being a fan!
I appreciate your tutorials. Thank you! Your kitchen is lovely too.
Thanks for your kind words. Glad you’re a fan.
Looks absolutely fabulous
Um, it is fabulous! Put it on your list.
This was such a hit!!! 🤩👏First time ever using a cast iron skillet. It was sitting in my cabinet for too long so I wanted to put it to good use and I’m so glad I decided to try this recipe! SO WORTH IT! For anyone wondering about trying this PLEASE TRY IT! The dough is super easy to make. Kind of time consuming so be prepared to be patient but you won’t regret it!
Thanks for the kind words. You made my day! It is pretty darn amazing of a recipe. Makes want one for tonight.
@@SweetSpotKitchen aww thank YOU! You made this so easy for me to understand and so much fun to make! My boys can’t stop talking about it 😂 looks like they’ll be having pizza at least once a week! 🎉
That looks amazing!
Turns out...it truely is. Try it out and let me know.
Such a pleasing voice so relaxing it’s like I’m watching art being made definitely subscribed
Cool. Thanks for your kind words and for the subscription.
Nice! Will give this a try soon! Thank you I really enjoyed the video.
Thanks for being a fan.
This is the best pizza dough recipe by far! I have tried many over the years. Thanks for sharing!
Sweet! Glad you enjoyed and thanks for being a fan.
This video is just what I needed this sleepy Saturday morning; you’re an absolute riot! Love your humorous approach! I’ve always been hesitant to try anything homemade bread-related, but you dispelled all my fears! Great recipe. Well done! 😂
Such a nice comment. Thank you. Catch this one: ua-cam.com/video/KhHovWxLdp4/v-deo.html
Really nice video! An idea to save the stove top step: get yourself a nice pizza steel or stone. Heat that in the oven for 45 minutes before you put your pan pizza in. And then put the pan right on top of the hot steel or stone.
Edit: wrong word
Thanks for the tiip and your kind words.
That looks great! Thanks.
Try it, it is pretty darn good! Thanks for the comment.
Ty, I've made 5 pizza's in 2 days doing this. I'm happy with the results. I find it best for me to do 4-5 min on high burner heat the finish the bottom. Thank You so much for making this video. Now I can add pizza to the home cooked menu list. :)
I’m glad you’re pleased with the results and thanks for sharing the feedback. They are good! I picked up an extra pan so I could make two at the same time.
I love the fact he didn't use any sugar in the dough!!
Yup, no added sugar. Thanks for being a fan!
Thanks for sharing this recipe.
You’re welcome. Thanks for being a fan!
Great narration! Good video, thanks!
Thanks for being a fan. Glad you enjoyed. 😚
Thanks for this video. I’ve made pizza all my life, and alwaylooking to try something good. 👍👍👍👍
Thanks for being a fan Rosemary. I’m loving theses pizzas!
Omg this looks delicious.. Must try...
You should! It's pretty amazing. Thanks for the comments.
We are pizza lovers in this house and I have to try this. OMG that looked devine and I laughed all the way through. Thank you for being a ray of sunshine!! New subscriber!!
Thank you for your kind words and I'm glad you enjoyed. It's comments like yours that are my sunshine 😎
Cast iron also works for thin crust. But, you may want to pick up a griddle for that. I've got one that I like which is completely flat except the handles on the sides, it makes it super easy to slide a pizza on and off. I'll preheat with the griddle in and then remove the griddle and the pizza to allow the crust to finish cooking. It makes for a nice crispy crust without the burnt cheese on top.
I admire how genuine and passionate you are towards food 💯 subscribed
Sweet! Your comment hit the spot. Thanks for g being a fan.
Hes a great chef his pizza looks wonderful bravo mr chef !
Thanks for the compliments! Glad you enjoyed.
I've never had a soggy crust from putting the sauce on before the cheese.
Me either
I loved it!.I’m going to try it
Thanks for being a fan. Let me know how it turns out.
That pizza looks soooooooo good 👍🏾
Thanks. It is pretty darn good.
OMG! Perfectly hilarious 🤣 and great recipe! New fan. New subscriber 🙂
Thanks for the kind words! Welcome aboard.
You are just absolutely awesome😊
What sweet feedback!! Thanks
Got a new sub👍 can’t wait to try this recipe
Love having a new Sub. Thank you. Sure, make this, let me know how you enjoy.
Yum this looks like fun. ❤
Fun and delicious! Thanks for your comments.
Absolutely hilarious. It definitely entertained. Voice is soothing and video editing was great. Love it! I will surely give this a try. Thank you!
Oh wow! Such kind words. You made my day! Thanks for being a fan.
cool
Made this pizza yesterday, Christmas Eve. It was delicious and the crust was perfection........ I needed a new pizza crust recipe. TFS
Happy Christmas! Glad to hear that you enjoyed your pizza.
My pizza turned out perfect. Thanks
So glad to hear! Pretty awesome stuff!
OMG!!! Love Love the vibe!!! New Subie plus the pizza thing is a hit for me.
Thanks for being a fan!
Buy a can of Italian San Marzano Tomatoes with olive oil, onions, garlic, oregano, fresh basil (and to add some kick add some, cayenne, hot chillies, or my favourite purred chipotle). saute, add tomatoes, whizz and reduce. It is a lot of pizza sause for a lot of pizzas. I put mine in jars and freeze them. It is way cheaper and better tasting and better salt control than buying it.
Provolone is one of my favourite pizza cheeses but I always feel that Parmigiano Reggiano is a must always. I hate mozzarella but, on top, Bocconcini is a real favourite just because of its texture on the pizza.
Thanks for the recipe. I'll definitely check it out. 👍
That looks tasty
Heavenly good! Thanks!
Nice instructional video thank you
the background music is annoying a number of UA-cam food videos use that but in my humble opinion it works against the presentation
It has nothing whatsoever to do with multitasking
Thanks for your polite feedback back on the music. Appreciate it.
❤ you made my day! 😊
Back at you. Thanks for being a fan.
First time seeing your channel hilarious! Great recipe😁
Thanks for your comments, made my day.
im 28 seconds in and have subscribed - brilliant - love your humour
Glad you enjoyed and thanks for being a fan! 28 seconds- could be a record.
Looks tasty
Oh it is! Thanks for the comment.
YOU MY FRIEND ARE A LEGEND! DEEP DISH IS THE BEST! NO STOVE RECIPE SUCCESS! SHORT TO THE POINT VIDEO!
Aww, thanks for being a fan!
😭 this is awesome
Thanks for being a fan!
Looks DELICIOUS!
Thank you. (It truly is!)
I can so do this while watching cooking videos lol gonna try it
Go for it! Let me know how it turns out. And, thanks for being a fan.
what a sweet video and host!
And sweet of you to say so. ☺ Thanks for being a fan!
I. Need. This. NOW
Ha! 😆 a tease
Thank you!
You’re welcome. Thanks for being a fan.
You are Hilarious! I just found your channel. That looks so good. Love your personality. Thanks for sharing.
Oh wow! Glad you enjoyed, thanks for being a fan.
Oh yes, the first way the deep dish pizza was ever made 👍
Glad you enjoyed.
i like how you made this video and i been making pizza for last 37 years since i was 14 years old and i like how you keep it simple so anyone can do this but will throw in a tip when you stretch your dough also poke with fingers then fold thats how you can trap more air in but will add your dough came out perfect and love pan pizza lol my family all in Chicago and when i went up there when young always got that pan pizza and had too stop going up there ended up geting into the mix of trouble and im going try your dough recipe out im always searching for others recipes when i cook thinks there the best lol there not one can always grow cooking sorry for bad grammer or writing
Chicagoans prefer Thin Crust. The Deep Dish is more of a Tourist thing not a local thing
Great tip - more air bubbles - lighter dough. (Not sure how I had missed this comment previously.)
Glad I stopped by. Without doubt the pest cast iron pan pizza vid I have ever seen. Your dough recipe did not last overnight. In the firehose of information on the intertubes, your video stands out. Fabulous man, and I subscribed.
Appreciate your comments and glad you enjoyed. Thanks for being a fan!
This is a very good and easy to understand video. But you will get a lot better crust if you only use high-quality bread flour and not the cheap, generic all-purpose flour. Yes, there is a huge difference.
Since I borrowed this recipe from King Arthur’s, and should know flour, I stuck with AP flour. I admit, their AP flour has a higher amount of protein than standard AP flour. I’ll check it. Thanks for the suggestion and for being a fan.
That all depends. Here in Canada, our AP flour has the same protein content by law, as American bread flour. I would suggest, however, to use unbleached flour. I make pizzas like this all the time, but I usually make my dough about half that thick. Another thing I do is to spread a good amount of freshly grated parmigiano-reggiano around the edge, right up against the edge of the cast iron skillet. It will provide an excellent, crispy frico around the edge.
Thanks for the tip. Now it makes sense why my homemade pizza crust was so dissatisfying.
Preheat the bottom of your pan on the stove. It doesn't take much
00 type from
Healthy Taditions , is my go to
Great video
Thanks for being a fan!
Nice video and great channel. That was a pleasure to watch. I'll have to try the pizza 🍕🍕🍕🍕🍕🍕🍕🍕🍕🍕🍕🍕🍕🍕🍕🍕🍕🍕🍕🍕🍕
Thanks for the comment and I'm glad you enjoyed. The pizza is truly awesome, just made two this week.
Provolone for the WIN!!!!
Gotta have that provolone!
Yummo!!!
You betcha! Thanks for the comment.
Very Very Niceee Pizza Yummy Yummy
Thank you. Glad you enjoyed.
You made me laugh and you made me hungry.
Aww thanks! Glad you enjoyed.
I am a king Arthur fan...
Gotta live KA!
All in Divine Timing ❤
Indeed. Thanks for commenting.
Wow how do you get your pans to look so slick. Great vid. Keep them coming thanks
For the cast iron, after every use, I wipe it with a little oil then burn it off on the stovetop. When it stops smoking, turn off the burner.
Thanks for your comments.
Old is gold, like our man says, used it often and keep oiling it. I like to make a slice of think bacon in mine each weekend and after years of use its blacker than the ace of spades and as slick as a wet linoleum floor.
Goooood pizzzza!!!!
Oh indeed! Thanks for the feedback.
After discovering this recipe, I've made this pizza nearly every week. It's that good! And, the crust turns most magical after letting the dough spend a night in the fridge. It's still pretty darn good if you don't bother with that extra time.
Mozzarella, provolone? How do you top yours?
Monterey Jack on the outside edges, Motz in the middle with bacon and garlic.
@@stewescapes9514 precooked bacon?
@@SweetSpotKitchen Never! I oven bake my bacon every time on a wire rack with aluminum under it. I made this last night with garlic, bacon, onion, green pepper. I forgot to add the breakfast sausage I had thawed. It was ridiculously amazing. I fermented the dough in the fridge for 24 hours as well.
@@stewescapes9514 I meant pre-cook the bacon, not buy precooked bacon.
Yup, same, I use the oven to make my bacon, on a rack. Messy cleanup, but not worse than a fry pan.
Your pizza sounds amazing.
Anchovies.
I used another recipe for a cast iron skillet pizza last week and it turned out great. But that one had the stove top heat at the beginning, which seems more iffy than doing it at the end. This looks easier to handle.
I’ve tried it the other way around also. I definitely prefer using the stovetop afterwards because there is more control since sometimes no extra heat is needed, all is perfect right out of the oven.
Yum Fun ❤
For sure!
It's Christmas Eve and that pizza looks so good. Couldn't wait overnight for the dough to rise so I cooked it today. It is in the oven right now. I will let you know how it turned out. Wanted to know if you can tell me where you got that lovely large cutting board and what are the dimensions. Thanks
Enjoy the pizza!
John Boos Block RA03 Maple Wood... www.amazon.com/dp/B00063QBDQ?ref=ppx_pop_mob_ap_share
Lots of chuckles
Glad you enjoyed. Pretty good recipe, too.
@@SweetSpotKitchen of course! Dairy allergy here and this is absolutely the best pizza recipe! I used Follow Your Heart vegan cheese and it melted perfectly (for any fellow allergy friends or vegans).
Im going to try this.
Enjoy! Let us know what you think.
Can you use a stainless steel or plastic bowl or must it be a glass bowl? Love the video, love your style, I subscribed right away 😊 many thanks 😊
Any type of bowl. Thanks for your kind words!
😅😅😮😂😊😊😊😊😊😊
Your "exact" measuring is my way of cooking. Funny stuff
Ha! Thanks for being a fan!
wit that warm water and the yeast. How long will it take for the yeast to be active/bloom?
Warm water - yes, 100 degrees F works well. We’re doing a slow rise, no need to bloom, just make sure to whisk the yeast into the water. It won’t hurt to let the yeast rest in the water if you’d feel more comfortable.
I can’t believe you put your cheese on first before the sauce,oh mama Mia!😱
Heresy, I know. Try it. Live on the edge.
Sauce on first makes easier spreading no? Looks great though!
Definitely easier to spread but the cheese/sauce/cheese makes a nice melty goodness without a soggy crust. No doubt it’s personal preference.
Can I use the stove to make a thin crust I using less of the dough ball
Sure thing!
Looks great! Does he ever say what temperature he bakes it at? Found it: preheat your oven 450 with an oven rack in the lowest position.
Yup 450. Thanks, I’ll make that standout a bit more in the notes.
What size skillet are you using, please? Thank you.
I’m using an 10 1/2” or 11”. There is probably enough dough to stretch if yours is a little larger.
Foccacci dough!
Not sure that is a bad thing.
Theme music for perfection
Wait, what? You like the music? Plenty of haters.
@@SweetSpotKitchenI’m one of the haters lol. 😂 Like fingernails on a chalkboard. But I loved the video so much I saved it to my favorites and I’m making this as soon as I have the time. I’m a thin crust lover. But I remember the early days of Pizza Hut (in my area of the world anyway) and the buttery “thick & chewy” crust - before they called it pan pizza. And oh how I loved that! I’m hoping this tastes similar. It sure looks like it!
Want thin crust? Use half of the half of dough (or 1/4 or 1/3 of the recipe). Thanks for your comments and feedback!
Where did my invitation go to, must have gotten lost in the mail. Looks scrumptious. Lynn, Dodge City, KS
Yup, I'm blaming the mail service, too, about your lost invitation. Thanks for *wanting* to be invited.
Can I make this in a thin crust by using less of the dough
For sure! Makes an awesome pizza.
I have used a recipe for cast iron pizza from Nancy's kitchen. It turns out good
I’m not familiar with Nancy’s kitchen.
@SweetSpotKitchen Sorry I got the UA-cam channel wrong. It is Noreen's Kitchen not Nancy kitchen.
Cute and fun.....not to much talking very good..
Glad you enjoyed.
I have talked to many people who have worked in pizzerias and they have all said that you do not have to use yeast to make the dough and they don't let the dough rise for 24 hours because they sell so many pizzas a day that they don't have time to use yeast dough. That being said your pizza looked good
Um, not so true for this recipe since it’s not thin crust in any sense. But go for it.
Do you have a link of the pan you are using
I have two pans, both very old - one is probably 60+ years.
This one, preseasoned, with great reviews, should do the trick: a.co/d/7qjYbZn
Let me know how yours turns out.
00 flour is my favorite for pizza crust.
I’ve never tried it. Could be the time. What effect does it have?
No meat sacralidge! AAAAA Looks yummy though
I think I've mentioned in other comments that I judge a pizza, homemade or from a restaurant, based on how good it is without the extra fat and flavor. This one is a winner. Go ahead, the second one, pepperoni, sausage, bacon. Bacon!
Christ!!!!! Jock strap just went up 10X in size. WOW!!!! Great recipe.
No sugar in the dough mix for the yeast?
No sugar.
Use a pizza cutter, but start from the middle. Much easier/better results. Thanks for the vid!
Yea, scissors weren’t a smart idea. Starting in the middle, yea, sounds like a great idea.
The ad libs kill me 😂
Thanks for the comment! Glad you enjoyed.
Watching this at 0200 AM your voice triggered my Google Home speakers set to hi volume and my wife woke up from the sound and she was mad. XD
Do I say “hey google“? Umm, I don’t know what to say. Thanks for being a fan. Enjoy your pizza!
@@SweetSpotKitchen Yes, at 1.45mins. :D
@@Kookbob - oh my gosh. Sorry about that!
@@robknee4640 no worries here mate!
like how he calls a burnt bottom...brown.
😏
I pre cut my dijourno supreme either frozen or room temp then put 2 to 3 slices in an oiled cast iron skillet. Cover w. Glass top. Then watch u tube while pizza comes up. If you like charcoal bottoms youl love this pizza. Nice and crispy rustic pizza and its all done on a single toastmaster elec. Burner. A boon danza!😅
I think you’ve figured out your pizza. No pre-planning or measuring required. And, cleanup must be a breeze.
Add meat, hot peppers, mushrooms, GROWL!!!!!!
Something tells me this guy is already all about the meat...
Hey, when seasoned how long does it take for the pan to start collecting rust? I'm debating myself on whether I should buy one since I don't cook too often.
It should never rust when seasoned. Pretty sure about that. If it rusts, it’s not seasoned.
@@SweetSpotKitchen Thank you!
You can buy preseasoned ones if ya dont wanna hassle. I dont always use mine, but steaks, burgers etc, theyre a must. Plus cook in the oven ability is great. Wash like normal, dry really good. I use spray cooking oil on it before putting it away rust isnt an issue
@@mikes6961 thanks. I bought one a few weeks ago and I am pretty happy with it! I mainly use it for making fried rice and burgers. In my eyes it was a great purchase! Also, thanks for you input.
Watch a couple of videos for seasoning. Your cast iron should not rust. Every now and then add some oil to it and bake it on a low oven. My cast iron skillet was given to me by my grandmother. It is well used.
I’m totally stealing aka borrowing this recipe!
Steal away! Enjoy!
Could pepperoni have been added when it went into the oven?
Sure, pepperoni or any toppings of choice. First time with a new recipe, or even the first time at a new pizza joint, I check out a "plain" pizza to let me know how good the pie stands on its own.
Looks sort of burnt a little……you are so fun to watch!
A bit, yes. I’ll blame the cameraman. He just wasn’t ready for the shot. I’d fire him but the director would probably leave. Same with the writing staff. And the sound guy. And the main personality. Geez.