Lead image for recipe Pan Pizza

Pan Pizza

Pizza made in a cast iron pan with a crispy yet soft and bready crust

This recipe is designed to cook in a 10-inch cast iron pan to make 2 servings. A 12-inch pan can be used for 3 servings. Add 50% more of all ingredients for a 12-inch pan.

The recipe makes a cheese pizza but other toppings can be added as desired.

Pepperoni

  • Thinly slice a high quality pepperoni stick for greasy curled pepperoni cups.

Bacon & Pimento Cheese

https://www.lodgecastiron.com/recipe/bacon-pimento-cheese-pizza

  • Replace Jack cheese with pimento cheese
  • Top with crumbled crispy bacon
  • Yield
    2 servings
  • Prep Time
    PT30M
  • Cook Time
    PT60M
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Required Equipment

Equipment icon Oven Equipment icon Stovetop Equipment icon Stand Mixer Equipment icon Immersion Blender Equipment icon Cast-Iron Skillet

Dough

  • Staples
    • 140 grams of water
    • 8 grams of olive oil 0
    • 200 grams of bread flour 0
    • 6 grams of salt (1 teaspoon)
    • 4 grams of rapid rise yeast (1 teaspoon, about half a packet) 0
    • Vegetable oil spray

Pizza Assembly

  • Eggs & Dairy
    • Beecher’s Just Jack Cheese 0
    • Block of low moisture mozzarella 0
    • Block of parmesan 0
  • Staples
    • Olive oil 0

Pizza Sauce

  • Produce
    • 3 to 4 cloves of garlic 0
    • Fresh basil to taste 0
  • Pantry
    • 28 ounce can of whole peeled tomatoes 0
    • 2 tablespoons of tomato paste 0
  • Spices & Seasonings
    • 1 teaspoon dried oregano 0
  • Staples
    • 2 tablespoons of olive oil 0
    • 1 tablespoon of sugar 0
    • 1 teaspoon of salt

Start Dough One Day Early

  • Mix Dry Ingredients
    In stand mixer bowl stir together flour, salt, and yeast.
    • 200 grams of bread flour
    • 6 grams of salt (1 teaspoon)
    • 4 grams of rapid rise yeast (1 teaspoon, about half a packet)
  • Mix Dough
    Warm water between 105°F to 110°F and mix into dough along with olive oil using a spatula until just combined.
    • 140 grams of water
    • 8 grams of olive oil
  • Knead Dough
    Knead the dough with a stand mixer using the dough hook for one to two minutes until it forms into a rough ball. Sprinkle in small amounts of flour as needed if the dough is too sticky while kneading.
    • Vegetable oil spray
  • Rest Dough
    Spray oil into a bowl. Place the rough dough ball into the bowl. Cover with a lid or plastic wrap and let sit at room temperature for 30 minutes. Put in refrigerator for 12 to 24 hours.

    Prepare Dough in Pan

    • Warm Dough
      About three hours before cooking remove dough from the refrigerator and let sit for 30 minutes.
      • Form Dough
        Place the dough on a lightly floured surface. Form dough into a tight ball. Put back in bowl covered for another 30 minutes.
        • Prepare Pan
          Coat cast iron pan with a lot of olive oil. Make sure the sides are coated and there is a thin pool of oil on the bottom.
          • Olive oil
        • Press Dough in Pan
          Place dough in the pan and spread towards edges with fingers as far as possible. Cover with plastic wrap and let sit 10 minutes.
          • Flatten Dough to Edges
            Press the dough with your fingers to the edges of the pan. Cover with plastic wrap and rest 90 minutes.

            Make Pizza Sauce

            • Mince or Press Garlic
              Mince or press cloves of garlic to get 1 tablespoon.
              • 3 to 4 cloves of garlic
            • Blend Tomatoes
              Use an immersion blender to blend canned tomatoes until smooth.
              • 28 ounce can of whole peeled tomatoes
            • Cook Garlic
              Heat olive oil in a saucepan. Cook garlic for about a minute.
              • 2 tablespoons of olive oil
            • Cook Spices
              Add in basil and oregano, cook for a few seconds then add tomato paste. Cook until paste has darkened.
              • Fresh basil to taste
              • 1 teaspoon dried oregano
              • 2 tablespoons of tomato paste
            • Simmer Sauce
              Add in blended tomatoes. Stir in salt and sugar. Simmer for about 30 minutes until thickened. Use the immersion blender again to smooth the sauce if needed.
              • 1 teaspoon of salt
              • 1 tablespoon of sugar

            Prepare Pizza

            • Preheat Oven
              Put rack low in the oven. Set oven to pizza setting if available. Preheat oven to 500°F while resting the dough for another 20 minutes.
              • Shred Cheese
                Shred a 50/50 mix of mozzarella and Just Jack cheese.
                • Beecher’s Just Jack Cheese
                • Block of low moisture mozzarella
              • Remove Air Bubbles
                Use your fingers to remove any large air bubbles from the dough. Lift the edges of the dough to release air trapped underneath.
                • Add Toppings
                  Add a thin layer of pizza sauce, being sure to go all the way to the edges. Add a thick layer of shredded cheese and press to edges. Add toppings but don’t overload the pizza.

                  Cook Pizza

                  • Bake
                    Bake the pizza in the oven. Rotate halfway through. Don’t worry about crust browning at this point. Remove when the top is browned.
                    • Brown Crust
                      Let cool for a few minutes to make it easier to separate the pizza from the sides of the pan. Check the crust with a spatula. Use a table knife if needed to gently separate the pizza from the pan. It will almost always need more browning. Put on stovetop on high heat and cook until crust reaches desired browning.

                      Serve

                      • Cool
                        Remove the pizza from the pan and cool on a wire rack.
                        • Cut & Serve
                          Cut the pizza into 6 slices and serve. Grate fresh parmesan cheese on top.
                          • Block of parmesan