If there is one utensil that I could take on an island, it would be my cast iron skillet. I make all the important necessities with this one item: Steak and Pizza. I have been doing pizza in a cast iron for almost a year now. HINT: It turns out good EVERY single time. The crust turns out crisp and is not droopy.
What do I love the most about pizza? The base stays the same and only the toppings change unless you want to get real fancy with your crust. In this recipe, the dough is good for anything savory. I’ve used this dough to make the good traditional cheese, Sweet Potato and Carmalized onion with feta cheese, Buffalo Chicken, Taco, Thanksgiving, and even leftover pizza.
TAKE NOTE* This recipe shows you how I make my Taco pizza. I used leftover refried beans and spicy chicken for the base of my pizza. If you want to make this within the hour time frame, you would have to cook the beans and chicken/beef/protein when the dough is rising.*
What you need for the dough:
2 1/2 t yeast
2 t sugar
1 cup water
2 3/4 cups of flour, extra for counter work
2 T oil
1/8 t salt
Remember this is from scratch. This dough will only take you 30-45 minutes and then the rest of the time is applying your toppings and baking it.
- First, you want to activate your yeast by getting the one cup of warm water. I used 110 degrees water before I put the yeast in. (Water temp should be from 100-115 to activate). You have to add the sugar to “feed” the yeast so it blooms. Wait 5-10 minutes until its all bubbly and activated.
- While your yeast is activating, grab your flour, oil (extra virgin is best, if not, regular canola works great too) and salt. Combine these ingredients into a bowl and wait until you put the yeast in to mix.
- When pouring the yeast mixture into the bowl, I first grab a rubber spatula and mix until it is combined enough for me to knead the dough.
- You only want to knead the dough for 30 seconds.
- *If you don’t know how to knead bread.* Take the dough and fold it in on itself. Turn 90 degrees and do so again. Using the palm of your hand to push the dough into itself. Make sure there is enough flour on the counter to not have the dough stick. Turn the dough over so the folded parts are on the bottom and tuck/round out the top to create a smoothed surface ball.
- Add the dough to an oiled bowl and cover for 15-20 minutes.
Rolling & Start Forming the Pizza:
- At this time you should turn your oven to the highest setting. Mine will only go up to 500 degrees.
- Put your cast iron on the stove, on high, to heat up so it doesn’t take forever to heat up in the oven. Wait until the pan smokes and turn the heat off.
- While heating up your skillet, take the dough out of the bowl and put on the counter. Cover the top with some flour. Split this in half depending on the size of your pan. Put one off to the side.
- Take the dough and push down with your knuckles and stretch the dough out. I use my hands, but if you feel more comfortable using a rolling pin, do so at this time. Stretch the dough until it covers the bottom of the pan.
- BEFORE you put the dough in the pan, make sure the bottom/sides are oiled. Your pan should still be VERY HOT, so please be careful. Add some flour only on the bottom of the cast iron after oiling. (To prevent sticking).
- Next, add your dough to the pan.
This does make two smaller pizzas for me, but once the first one is done cooking, I will repeat the process of adding the second dough to the pan. I will put more oil/flour if needed, and then I will repeat/start new toppings. You can create two of the same pizzas or have two different ones.
- I added leftover refried beans to form the base of the pizza.
- I also added leftover chicken
- *if you are using leftovers* Heat the items up so that pizza will come out nice and hot and not have cold meat on it.
- Add half a packet of taco seasoning sprinkled on top.
- I added the onions here so they would cook a little and not be overpowering.
- I added Mexican shredded cheese on top of all of that.
- USE double pot holders to put your cast iron in the oven for 12-15 minutes until golden brown on the crust.
- When the pizza comes out everything should be nice and melted together
- Add the rest of your toppings: lettuce and tomatoes.
When I take the pizza out, I run the spatula around the edge in case of sticking. I tip the pan and stick the spatula underneath and put the pizza on a cutting board. Cut it into eight pieces and enjoy!
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