Cast-Iron Pizza

(salty and sweet, an undefeated combo.)

As my birthday gift this year, I asked for and received my very first cast-iron skillet. Having long heard about the renowned durability and versatility of the pan, I couldn’t have been more excited to add this tool to my now upgraded kitchen.

At the top of the list of things I wanted to use the skillet for first was to make Pizza, and as soon as it arrived I went to work sourcing ingredients based on this recipe from the great Claire Saffitz at Bon Appetit.

Although I went my own direction with the toppings, I matched the rest of her ingredient list, including finding pre-made pizza dough. In order to compensate for skipping the step where the skillet is heated for cooking the sausage, I chose to turn on a flame for a few minutes while I assembled the pizza in the pan. I kept a close eye on the bottom of the dough, looking for the recommended crisp golden-brown underneath, and when I felt it had been achieved, I placed the skillet into the oven.

The other note I want to make about the recipe is that while it calls for 10-14 minutes in the oven at 475 degrees, my oven doesn’t get as hot as the temperature at which I set it, so I left my pizza in there for at least five minutes longer than the recommendation. In general, just use the eyeball test for this step, specifically keeping an eye out for that golden-brown crust on top, and cheese that’s melted and become darker in color.

As for the finished product, my first attempt at a cast-iron pizza came out great (if I do say so myself!), and it disappeared in less than twenty minutes. Nothing beats looking like a pro despite amateur status, and I’m looking forward to impressing more people with this trick in the future.

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