Cast-Iron Pan Pizza, Where Have You Been All Our Lives?


What if we told you there existed a pizza recipe that was so easy, so fast, and so insanely delicious it would change your life? It’s true! It’ll at least change your weeknight-cooking life. Enter: this pan pizza from BA test kitchen manager Brad Leone. It’s ready in fewer than 30 minutes, just like a certain pizza delivery service—but you don’t have to answer the doorbell in your pajamas. It cooks up in a cast-iron skillet, which gives it a crust with an absolutely perfect crispy and chewy texture. It’s ooey, gooey, and just the right amount of messy. Ready to make every night pizza night? Here we go.

First, you’ll need to preheat the oven to 525˚—or as hot as it’ll go. (Don’t broil it, though, as that would burn the cheese in a heartbeat.) Then, get out one 1-pound package of store-bought dough. If your local pizzeria sells it fresh, get that stuff. If not, the grocery store variety is totally fine. Remove it from the packaging and stretch the dough out, working it into a flattened round.

Then, set a 9-12″ cast-iron pan over a burner set to medium-high. You want to preheat the pan so it’s hot but not smoking (just watch your hands—and don’t grab the handle!). Although any size pan is really fine, keep in mind that the smaller the pan, the thicker the crust will be. If deep dish-style pizza is your jam, go for the 9″. If you want a crispier crust, use a larger pan. Sprinkle the hot pan with cornmeal and flour, and set the dough snugly in the pan (again, watch your digits). Pull the sides of the dough up the sides of the pan so it doesn’t slump back down, being sure to distribute the dough evenly for no …read more

Source:: Bon Appetit