Skillet Pan Pizza


Here's a new recipe we tried in our 12" Lodge Cast Iron Skillet. Delicious!

2 cups flour
1 tablespoon instant yeast
2 teaspoons sugar
1 teaspoon salt
3/4 cups warm water
4 tablespoons Extra Virgin olive oil, divided
1 clove garlic
2 tablespoons cornmeal
1 cup of your favorite marinara sauce
8 oz. mozzarella cheese, grated
4 oz. Gouda cheese, grated
toppings of your choice: sausage, pepperoni, onions, peppers, black olives, etc.

In a large mixing bowl, mix together flour, yeast, sugar, and salt. Add water and 2 tablespoons olive oil. Knead until it forms a nice ball, 3-5 minutes. Place in a greased bowl and cover. Allow to rise for 30-40 minutes until double. 

Meanwhile, prepare toppings and have everything at your fingertips to make your pizza. 

Place skillet on the stove over medium heat with a tablespoon olive oil. Rub garlic clove over bottom of the pan to flavor. Sprinkle cornmeal on counter or work space and form dough into a flattened circle, pressing dough into the cornmeal. Place in bottom of skillet, pressing dough against the sides of pan with a spoon or spatula. (Be careful not to burn your fingers, as the skillet will be hot.) Brush remaining olive oil over dough. Allow to cook until the dough begins to bubble. 

Cover bottom of dough with marina sauce, then layer with cheese, meats, and veggies of your choice. Place in preheated 425 degree convection oven and allow to bake 12-15 minutes until the edges are golden and cheese has melted. Remove from oven and allow to cool 10 minutes before slicing and serving. Serves 4.