The Perfect Cast-Iron Pizza Recipe

best cast iron pizza recipe

Fluffy, olive-oily crust with a crunchy bottom.  Perfect size for a meal for one or two.  Interchangeable toppings for breakfast, lunch, or dinner. No pizza stone required.
Don't forget to add high-quality cheese!

The Pizza Dough Recipe

Adapted from Gourmet
  • 1 package active dry yeast (2.25 teaspoons)
  • 1 cup unbleached all-purpose flour
  • 3/4 cup 00 flour
  • Additional all-purpose flour for kneading
  • 3/4 warm water (105 to 115 degrees F)
  • 1.5 teaspoons salt
  • 1.5 teaspoons olive oil
1) Stir together yeast, 1 tablespoon AP flour, and 1/4 cup warm water in a bowl and let stand for 5 minutes, until the surface looks creamy.
2) Stir together 3/4 cup 00 flour, 1/2 cup AP flour, and salt in a large bowl. Add yeast mixture, oil, and remaining 1/2 cup warm water. Stir in enough remaining AP flour (1/2 cup approximately) so dough comes away from sides of the bowl. The dough will still be a little wet.
3)Knead dough on floured surface with lightly floured hands and continue to re-flour hands if the dough becomes too sticky.  Knead for approximately 8 minutes until dough is smooth, soft, and elastic. 
4) Form into two balls for two nine-inch cast iron pies
5) Loosely cover with plastic wrap and let rise in a draft free place until doubled, about 1.25 hours

brunch pizza recipe

Spring Brunch Burrata Pizza with Kale Pesto, Ramps, Baked Egg, Balsamic Reduction, and Shaved Parm


Burrata Cheese
  • 1 8oz ball of burrata cheese, hand-shredded into 1-inch shreds
Kale Pesto
  • 1 bunch kale - washed and cut into 1-inch pieces (option to de-stem here - if you keep the stems it'll make for a crunchier pesto)
  • 4 oz walnuts, almonds, or pine nuts - toasted
  • 4 oz parm, grated
  • 1 cup extra-virgin olive oil
  • juice and zest of one lemon
  • 1 teaspoon salt

Ramps

  • 4 ramps, clean thoroughly sliced in half length-wise and width-wise with roots removed

Eggs

  • 4 eggs at room temperature

Balsamic Reduction

  • 1 cup balsamic vinegar
  • 3 T sugar
Asparagus
  • 1 bunch of asparagus, washed and with the fibrous bottoms trimmed

Parmigiano-Reggiano Cheese

  • 4 oz, shaved to retain flavor

Instructions

Add two well-oiled nine-inch cast iron pans to the oven as it pre-heats to 500 degrees F. As the pans and oven come up to temperature, prepare the other ingredients.

For the kale pesto. Blend the kale, toasted nuts, grated cheese, salt,  lemon juice and zest in a food processor until broken down.  Slowly add olive oil to the mix until fully emulsified and blended.

For the balsamic reduction. In a small saucepan, stir the balsamic vinegar and 3 T sugar until dissolved. Boil until reduced to the point where you can run a spoon along the bottom of the pan and see it.  You don't want it to be too thick because it will firm up even more as it cools.  This process usually takes about 5 to 10 minutes and benefits from the use of a stovetop fan and an open window (the vinegar will get into the air, so take care of your eyes!).

Shaping the dough. Hold the dough by one edge and move in a circle around the edge of the dough as it stretches into an even circle, at 10 inches in diameter.  Remove the hot cast-iron pans from the oven and place the dough in the pans.

Assembling the pizzas. Spread 2 T kale pesto on each pizza. Lay down the ramps and asparagus, then the shredded burrata. Make two nests with the cheese for the eggs to sit in after they bake.  Place the pizzas back into the oven and bake for 10 minutes.  Then remove from the oven and crack the eggs into their cheesy nests.  Bake for approximately 10 minutes more, until the bottom of the pizza is crispy and golden brown. When ready, transfer to a cutting board with a metal spatula.  Finish with shaved parm and drizzles of balsamic reduction.  

Enjoy!

best cast iron pizza recipe

Classic Cast Iron Pizza with Tomato Sauce, Bell Pepper, Caramelized Shallots, Fresh Mozzarella, and Basil

 Mozzarella

8 oz ball of mozzarella, torn into 1 inch pieces

Caramelized Shallots

8 shallots, sliced

1 Tablespoon EVOO

Tomato Sauce

1 28oz can of whole, peeled tomatoes, tomatoes roughly chopped and sauce reserved

4 cloves garlic, chopped

1 medium yellow onion, sliced

1/2 cup red cooking wine

1 Tablespoon EVOO

Salt

Fresh Pepper

Red Bell Pepper

1 red bell pepper, cleaned and cut into 1/2 inch pieces

2 teaspoons EVOO

Basil

4 sprigs basil leaves, cleaned and plucked

Instructions

Add two well-oiled nine-inch cast iron pans to the oven as it pre-heats to 500 degrees F. As the pans and oven come up to temperature, prepare the other ingredients.

Tomato Sauce. Heat the EVOO in a medium saucepan until warm (but not hot) and add the yellow onion.  Cook for 5 minutes on medium heat until they are translucent and begin to caramelize.  Add the garlic and cook for 3 minutes longer.  Pour the chopped tomatoes and their sauce into the pan with the red cooking wine and allow all the simmer for 20 minutes.  Season with salt and fresh pepper.  Optional: Blitz in the blender for a smoother sauce.  For a chunkier sauce, leave as is.

Shallots. Heat EVOO in small pan on medium heat.  Add shallots and stir frequently for 20 minutes until shallots are caramelized.  Optional: add a dash of balsamic vinegar at the end for additional flavor.

Bell Pepper. Dress the pepper with the olive oil and salt and place in a small roasting dish in the oven while it's heating.  Roast for approximately 10 to 15 minutes, stirring halfway through.

Shaping the dough. Hold the dough by one edge and move in a circle around the edge of the dough as it stretches into an even circle, at 10 inches in diameter.  Remove the hot cast-iron pans from the oven and place the dough in the pans.

Assembling the pizzas. Spread 3 to 4 Tablespoons of tomato sauce on each pizza.  Add the roasted bell pepper and shallots, then finish with the fresh mozzarella. Bake for 20 to 25 minutes, until bottom is crispy and golden brown. When ready, transfer to a cutting board with a metal spatula.  Tear basil leaves and scatter atop the pizzas. Optional: Finish with shaved parm!

best cast iron pizza recipe


Leave a comment

Please note, comments must be approved before they are published