Homemade dough: if you prefer to make the dough at home, this is my favorite easy recipe. You will not need all of that dough for this recipe, so you can weigh out 16 ounces and freeze the extra for another day.

You Need a Cast Iron Pizza Pan | Lodge Cast Iron Why You Need a Cast Iron Pizza Pan | Lodge Cast Iron

Cook the Italian sausage without casings, breaking it up in the pan. This makes it easy to crumble over the pizza in an even layer. You can prepare the sausage in advance and keep it in an airtight container in the refrigerator for a day or two before assembling the pizza. Room Temperature Dough: If your dough is in the refrigerator, let it sit on the counter and come to room temperature for 60 minutes before trying to roll or shape it. The warmer dough is much easier to work with. Different meats: use any combination of meats that you prefer. Good options include diced ham, cooked bacon, or the Italian sausage and pepperoni shown here.Keep it simple! Keep toppings to a minimum and the crust will turn out perfect every time. Try to not use too many wet toppings (think freshly sliced tomatoes), as they can create a soggier crust.

Cast-Iron Pizza Recipe | Ree Drummond | Food Network Cast-Iron Pizza Recipe | Ree Drummond | Food Network

Mix 00-grade flour, yeast, salt, sugar and 325ml water, and knead to a dough. Cover and refrigerate for three days.Garden Veggie: green peppers, red onions, spinach, mushrooms, artichoke hearts More restaurant-quality recipes you'll want to make at home

Cast-Iron Skillet Pizza | Epicurious How to Make Cast-Iron Skillet Pizza | Epicurious

Cover loosely with a piece of plastic wrap and do a long, slow rise in the fridge overnight. Or up to three days. Seriously, this dough can just hang out in the fridge for up to about 72 hours (longer than that and you will want to freeze it). Magic happens as the flavor of the dough develops over time. So I decided to include a Pizza-Hut style cast iron pan pizza recipe in my collection of foods that Kansas is known for as part of my American Eats series. Which was a bit of a risk since, if I'm being totally honest, Pizza Hut hasn't my favorite pizza for a long time. Like, probably since I got the free personal pan pizzas with my book-it coupons as a kid. Be careful not to overload the dough with too many toppings, which can make it difficult for the pizza to cook through.Important cast iron tip: I recommend using only cast iron for this recipe and not a skillet with enameled coating on the cooking surface (but on the outside is fine). I have found that using cast iron with an enameled surface radiates less heat than straight cast iron. We use lodge cast iron skillets or Staub cast iron braiser (which is shallow, a bit larger than a skillet, and has a cast iron surface and is not enameled). Making Homemade Pizza Crust Crispy My local grocery has a store brand pizza dough available in a can, ala Pillsbury biscuits!!! I cut it into two, and it is perfect for my two 10.5″ Lodge cast iron skillets. Assemble pizza in hot skillet: Tip: before you remove skillet, make sure your pizza shapes are prepared and toppings are ready, you do not want your pan to cool down. Carefully remove hot skillet from oven. Very carefully use a wad of paper towels/napkins to spread oil in hot skillet. Carefully place dough circle in pan and adjust to fit edges (picture #2 & #3).