Cooking Pizza In Cast Iron Is Perfect For Crispy Crust!

I Love Cooking Pizza In Cast Iron

Pizza and cast iron! What’s not to love about these two? Each one has been around for many, many years and, when combined, makes something that is pure heaven!

Cast iron has existed since before Christ. One source says the Chinese produced cast iron as early as the 6th century BCE and that it was produced sporadically in Europe by the 14th century.

Pizza is not quite as old as cast iron, but some believe it dates as far back as the 7th century AD. The term “pizza” wasn’t until 1000 AD, though.

Why Cast Iron is Perfect for Pizza

Cast iron and pizza are a perfect combination. So, why cook a pizza in a cast iron skillet? It’s simple, really. Cast iron skillets distribute heat evenly, are very versatile, and last a lifetime. But that’s not all there is to it. Here’s our a beginner’s guide that will ensure you have a great pizza or anything else you choose to cook.

Heat Retention and Distribution

Cast iron’s ability to hold and evenly distribute heat ensures that the pizza crust cooks uniformly. Because of this, you avoid any soggy or undercooked spots so that you get the perfect thin crust and crispy texture we all love.

Versatility in Cooking Methods

Whether you cook it on a stovetop, bake it in the oven, roast it on a firepit, or even use an outdoor grill, cast iron easily adapts to the various heat sources, giving you flexibility in how you prepare and enjoy your pizza.

Durability and Longevity

Cast iron is virtually indestructible. It can be damaged, but with proper care and maintenance, it will be a long-lasting kitchen tool that will continue to produce great pizzas for years to come.

So, with that being said, let’s look at a few simple steps
that will help you make a great pizza experience.

Step-by-Step Guide to Cooking Pizza in Cast Iron

Here are three easy steps that I have used and will help you, too.

Preheating the Skillet

Preheating your cast iron skillet will achieve a crispier and better crust overall. I even do this with my sweet cornbread! As a word of caution, though, if you decide to do this, just be careful when placing the uncooked dough into the preheated skillet. We sure don’t want to hear of anyone getting burned because, as you know, cast iron retains heat, and it gets hot all the way around—handle and all! So please be careful!

Preparing the Dough and Toppings

The next step is preparing the dough and toppings. The dough is pretty straightforward. Whether you make your own or use store-bought dough is fine. That decision is a matter of choice and how much time you have. Either one works fine.

Now, it’s topping time. Toppings can be as simple as sauce and cheese. But if you are like me, you want more than that on your pizza. I’m more of a Supreme or Meat-Lovers kind of guy.

But this is your pizza; you can add as little or as much of what you desire. Keep in mind that the more ingredients you add, the more cooking time you may require.

Next, let’s discuss some cooking techniques.

Cooking Techniques

Traditionally, pizza is baked in an oven, but it can also be made on the grill or firepit.

Tips for Achieving the Best Results

Here are a few tips I’ve used to make things much easier when making homemade pizza.

Using Parchment Paper

Parchment paper is a trick that saves you a lot of time when it comes to cleaning up. It can also help keep the dough from sticking and make transferring it from skillet to plate so easy.

Avoiding a Soggy Crust

I hate a soggy pizza, and I’m sure you do, too. To prevent this as much as possible, dry your ingredients and toppings, especially mushrooms and tomatoes, before placing them onto the crust.

Another little trick is to add a little cornmeal to the bottom of the cast iron skillet before adding the crust. This seems to keep the crust from getting soggy and also helps to keep it from sticking to the pan.

Experimenting with Crust Thickness and Toppings

My wife loves an extremely thin crust, almost like a flatbread type. I do, too, at times, but I also like a little more pan-crust. So, depending on what you like, you will have to experiment and make the necessary adjustments for dough thickness.

Toppings can also change the texture and taste of your pizza. Choose your favorites. Try new combinations. But for me, and hopefully you, too, customizing is what makes cooking pizza in cast iron so much fun.