Cast Iron Roman Pizza. My fool-proof recipe for a pan pizza with a deeply caramelized rim. Thanks to Squarespace for sponsoring this video! Go to Squarespace.com for a free trial.
I see a lot of cast iron pizza posts here, and as someone who exclusively cooks pizza on a pizza stone I'm curious to know if anybody can compare.
The secret to this Cast Iron Pan Pizza is partially baking the dough before the toppings get added - crispy on the bottom, cheesy and not soggy on top!
But there is something so magical and gratifying about a homemade pizza that tastes as good as one you might get at a great pizzeria that I had to.
Believe it or not this is an easy recipe just behind the other ones. I think the hardest share is to find the best ingredients as a result you can enjoy the tasty Cast Iron Roman Pizza for your lunch with your friends or family.
You can cook Cast Iron Roman Pizza using 20 ingredients and 14 steps. Here is how you cook it.
Ingredients of Cast Iron Roman Pizza
- Prepare of Pizza Dough.
- It's 3.5 cups of flour.
- You need 0.5 cup of olive oil.
- You need 1 tablespoon of salt.
- It's 1 packet of yeast.
- You need 1.5 cup of water.
- You need 2 tablespoon of sugar.
- It's of Sauce.
- Prepare Half of onion chopped.
- Prepare 4 cloves of chopped garlic.
- Prepare of Red pepper flake.
- Prepare 28 ounce of San Mariano tomato can.
- It's 3 leaves of basil.
- Prepare 1 tablespoon of dried parsley.
- You need Half of can of water.
- Prepare of Thyme.
- It's of Toppings.
- It's Half of a cup of shredded mozzarella.
- Prepare 5 of basil leaves torn.
- Prepare of Drizzle of olive oil.
Making homemade from scratch cast iron pizza is easy. Cast iron cooking is bringing old fashioned goodness back into the kitchen. Great toppings for Cast Iron Skillet Pizza: Italian sausage links, cut into pieces, sweet sausage, hamburger, and various sliced vegetables such as onions and peppers. Forart Cast Iron Pizza Pan Cast Iron Round Bread Pizza Pan, Farmhouse Wine Barrel Top Serving Tray, Round Platter with Iron Handles.
Cast Iron Roman Pizza instructions
- Add yeast to 95F to 100F water. Add sugar to activate for 15min..
- Combine the flour and salt in separate bowl..
- Once yeast mixture blooms. Create a well in the dry mix then add with olive oil..
- Mix bowl until it comes together. Pull together and knead on a lightly floured counter top for 5 to 10 minutes or until no clumps remain..
- Roll it into a ball and place into a lightly oiled bowl to proof at room temp for 6 hours minimum or overnight..
- After proofing, lightly knead to punch out air and divide dough into 8 pieces. Proof for an hour at room temp. For best results, cold proof in the fridge for three days.
- For sauce, add oil to a pan an add garlic, onion, and pepper flakes. Cook until garlic and onion are translucent..
- To a blender, add canned tomatoes with half its can in water with basil. Add the lightly roasted onion, garlic, and pepper flakes. Add dried parsley. Season to taste being mindful to slightly under salt to account for the cheese and dough..
- Blend for a few minutes or until completely pureed. Then simmer the sauce over the stove for 30 minutes..
- Preheat oven to 500 degrees..
- Roll out dough on a lightly floured counter until roughly 11in or just short of the diameter of your cast iron skillet..
- Heat up skillet before adding some olive oil. Then add the flattened dough..
- Once the bottom of the dough starts to brown. Add pizza sauce and some shredded mozzarella (with pre ove toppings) then place in oven for 15 to 20 minutes or until the outside of the crust browns..
- Remove after 15 or 20 minutes. Remove from skillet and add hand torn basil and a drizzle of olive oil (or whatever post oven toppings you want) before the pie cools..
I preheat it in the oven and this makes for a nice browned crisp crust. No specialized pizza stone or pans needed here, just your trusty cast iron skillet - which is a sustainability all-star for its humble nature, versatility, and If you don't have a trusty cast iron skillet, you can also use a cake pan. It explains the tricks for crispiness. To ensure an assertively crisp edge. Cast-iron cookwares can be used at any temperature and it resists cracking when exposed to sudden changes in temperature.
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