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Use a brush to brush the tomato sauce over the surface, deflating the dough somewhat, and leaving a ½-inch border around the edges. FTC Disclosure: As an Amazon Associate I earn from qualifying purchases. 1 pound frozen store-bought pizza dough, thawed and risen, Sign up for the Recipe of the Day Newsletter Privacy Policy, Pressure Cooker Pulled Pork with Roasted Brussels Sprouts and Cheese Grits. Yes. Clamors, I tell you. You will also be heating the pan in the oven before putting the dough in, so make sure the oven gets to that high temp. Another nice thing to do is draped the cooked pizza with thin slices of prosciutto. Jack (15 at the time of this writing, and, shall we say, expressive about his likes and dislikes) was effusive about this recipe. The high heat is what makes the dough puff up and develop that lovely chewy crust. Sprinkle the cornmeal, if using, on a cutting board or clean surface and pat the dough into a circle about 8 inches in diameter. Not that the smell of pizza baking is anything to shrug off to begin with. Drizzle two thirds of the olive oil into the skillet, then carefully transfer the dough to the skillet, pressing the dough up the edges. You can of course add whatever pizza topping you like at this point, such as: Add the toppings when you add the cheese (also think about using different cheeses such as provolone or feta), whatever you like. After the dough gets that 3 minutes in the oven, you’ll take it out to top it with sauce and cheese and whatever else you like (see the Fork-in-the-Road for suggestions). The secret to this Cast Iron Pizza is partially baking the dough before the toppings get added – crispy on the bottom, cheesy and not soggy on top. Sprinkle salt, to taste, over the whole pizza, including the edges. is quite frankly, the most helpful and inspiring family-friendly cookbook on shelves today.”. Add fresh basil to a hot pizza not only looks and tastes wonderful, but the smell of the basil as it hits the warm cheese makes the house smell phenomenal. Before you sauce it up, use the back of a spoon or spatula to gently press the puffed dough back down into the bottom of the pan. Remove the skillet again. You can serve it out of the pan, warning everyone to steer clear of the hot pan, or slide it onto a cutting board. Do I make my own sauce? Bake on the bottom rack until golden brown, 12 to 14 minutes. But there is something so magical and gratifying about a homemade pizza that tastes as good as one you might get at a great pizzeria that I had to find a way to take my pizza-making show indoors. You are going to crank that oven high – to 450°F. Cut dough ball in half, use hands to press out dough into even circle. Your email address will not be published. Sign up now and receive my recipe newsletter full of dinnertime inspiration. And by sometimes I mean rarely. Brush the exposed dough with the remaining olive oil. All rights reserved. Cast iron pan pizza—it was time. But I got more, “Mom, this is really good. Return the pan to the oven and bake until the cheese is melty and the edges are golden-brown, another 8 to 10 minutes or so. But sometimes we are not near a grill, or sometimes it’s cold, or rainy, or hailing, and there is no amount of clamoring that will get me to grill a pizza in hail. Let it sit for another 20 to 30 minutes, then stretch it into a 12-inch circle. Remove the pizza from the oven, sprinkle with fresh basil, if desired, and serve hot. A more restrained optioned would be the Light Green Crunchy Salad. Mostly I buy it at the supermarket, or at a pizza joint. All Rights Reserved. Signing up for our newsletter means you agree to our Privacy Policy and Terms of Use. Carefully remove the skillet from the oven. © 2020 Discovery or its subsidiaries and affiliates. Place cast iron skillet in oven while it preheats (the hotter the pan the crispier the pizza!) He was 15. You heat the cast iron skillet in the oven before you add the dough, and then it goes back into the oven for a few minutes before you continue with the toppings. Preheat a cast-iron skillet (Rach usually uses a 12-inch one) over … Spread the sauce over the dough, making sure to get all the way to the edges. Form into … Super Simple Tomato Sauce sauce or store-bought. Do I make my own dough sometimes? I landed on this kind of cool approach where the pizza dough is partially baked in a super-hot pan before the toppings get added, which gives the bottom crust an amazing texture and ensures that the top doesn’t get soggy. And sometimes I open a jar. The un-topped dough will have puffed up either a little or a lot, depending on your dough. Mozzarella is of course the traditional cheese, but you can mix others in if you like. 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