Thursday, April 30, 2015

Cast Iron Skillet Pizza
















What is it about homemade pizza that we love so much? Is it the soft, yet crisp, made from scratch crust? Is it the ability to pile it sky high with any and all toppings we desire? Is it the love that goes into making and baking this family favorite to perfection? Whatever it is, our hearts, and taste buds, have always had a special spot just for pizza!

It's this great love for this Italian American classic that led to today's recipe. With pizza on our minds, we set out to create the perfect, simple-to-bake recipe that you and your family are sure to enjoy. And, in typical Honeyville fashion, we put a slight twist on this all-time favorite. What type of twist you ask? We baked the whole thing in a Cast Iron Skillet! Prepare your taste buds and grab your BOSCH Universal Mixer, it's time to bake up some Cast Iron Skillet Pizza!

Ingredients (Dough):
2 cups Hot Water
1/4 cup Raw Honey
1/4 cup Olive Oil
1 Tbsp Salt
2/3 cup Honeyville Hard White Wheat, milled (about 1 cup Whole Wheat Flour)
4-6 cups Honeyville Alta Artisan Bread Flour
4 Tbsp SAF Yeast

(Sauce & Toppings):
1/3 cup Honeyville Tomato Powder
1 tsp Chef Tess Romantic Italian Seasoning
2/3 cup Water
1 1/2 cups Honeyville Freeze Dried Mozzarella Cheese
1 cup Honeyville Freeze Dried Sausage
1 cup Honeyville Freeze Dried Bell Peppers

Directions:
First, begin your dough. In your BOSCH Universal Mixer, with your Dough Hook Extender, add the following ingredients in this order: water, honey, olive oil, sat, milled hard white wheat, 3 cups flour, and yeast. Turn mixer to #2 setting and, while ingredients are mixing, add remaining flour, 1 cup at a time, until dough begins to pull away from the sides (you may not need the full 6 cups for this). Knead in machine for 2-3 minutes until dough is smooth. Remove, place in an oiled bowl, cover, and let rise for 1 hour.

tomato-powder-and-seasoning











While dough is rising, make your sauce and re-hydrate your toppings. First, add tomato powder, chef tess seasoning, and water to a bowl, and mix until a thick sauce forms. You can add more or use less water depending on how thick or thin you like your sauce.

re-hydrating-toppings











Next, re-hydrate your toppings by first soaking them in water until soft, then draining any excess liquid.

risen-dough











Once dough has doubled in size, punch it down and remove it from the bowl.

Preheat oven to 500 degrees.

divided-dough











Divide dough in two (this recipe will make two pizza's).

dough-in-skillet











Taking a greased, cast iron skillet, shape one of the dough balls in and around the cast iron. Don't worry about making it perfect in the skillet, just make sure it's round and flat.

sauce-on-dough











Next, add your sauce.

toppings-on-pizza











Then, top with your re-hydrated sausage and bell peppers.

cheese-on-pizza











Finally, sprinkle your re-hydrated mozzarella cheese over the top.

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Place pizza in 500 degree oven and bake for 12 minutes. Remove and allow to cool before slicing and serving.

cast-iron-pizza











This is everything you love about pizza and more! Thanks to the deep skillet, you get a seasoned, deep dish style pie with all the flavors and texture you love in pizza! The toppings bake up to perfection and the sauce is packed full of flavor and taste! This pizza is exactly what your family is looking for tonight, and is a great way to get the kids excited and in the kitchen helping. Trust us, this is a recipe you'll want to make again and again.

skillet-pizza











Yes, we all love homemade pizza, and when that pizza is baked in a cast iron skillet, we're in pure heaven!

6 comments:

Anonymous said...

This looks really yummy. And I can think of other ingredients to add some zest/hot bite to it too.
Whats the recommended range of pan size? I am assuming it's approx 10-12 but having an idea would be helpful. We have very large cast iron skillet and then two rather small ones. I am pretty sure the smaller two would be too small and the large one too large for two. So may need to work out a slight uneven split for dough and ingredients so we can bake both all at once. Also wondering how this might cook in a solar oven this summer camping. A bit longer of course but if the stove hits 400F I think it would work out.

In The Kitchen With Honeyville said...

Great Comment! We actually used a 10 1/2 inch Cast Iron Skillet for this recipe, but you could easily make it with a 12 inch and not have to change the recipe or measurements.

Margaret said...

How about rolling the dough out to maybe 1/2 inch thick and cook on a pizza stone?

In The Kitchen With Honeyville said...

Hi Margaret! That's a great idea, and you can totally do that! This recipe is pretty versatile and works on a stone, pan, or skillet.

Anonymous said...

We cook for only two, and we have a convection microwave. How would we go about baking this? Can part of the dough be refrigerated and used later? Betty Horn
maddmombetty@yahoo.com

In The Kitchen With Honeyville said...

I'm not sure how you would cook it in a convection microwave, but yes, you can definitely store any unused dough in the refrigerator to be used at a later date.