Cooking pizza in a hot cast iron skillet gets the edges deeply golden brown and crackling.
Simply Recipes / Alison Bickel
Pizza night is a Friday tradition in my house.
Though, really, I dont think my husband would be too upset ifeverynight was pizza night.
Simply Recipes / Alison Bickel
This recipe proves its simpler to make pizza from scratch than you might think.
Keep it classic with sauce and lots of melty mozzarella, or jazz it up with your favorite toppings!
A note about store-bought pizza dough:Feel free to use regular or whole-wheat, refrigerated, or frozen.
Simply Recipes / Alison Bickel
Itll be easier to stretch.
The Best Pan for Skillet Pizza
For this recipe, I recommend a 10-inch cast iron skillet.
If you dont have a cast iron skillet, make the pizza in an ovenproof skillet.
Simply Recipes / Alison Bickel
The crust might not be quite as crisp, but itll be tasty.
Any more will make the pizza too heavy, dense, and potentially soggy.
A few combinations to try:
Leftover Red Sauce?
Simply Recipes / Alison Bickel
Heat the oven to 475F.
Coat the inside of a 10-inch cast iron or ovenproof skillet with olive oil.
Lightly dust your kitchen counter or a large cutting board with flour.
Simply Recipes / Alison Bickel
Place the dough on it and use your hands to stretch it into an 8-inch disc.
Transfer it into the prepared skillet and use your fingers to stretch the dough to fit the skillet.
Use your fingertips to gently dimple the surface of the dough.
Simply Recipes / Alison Bickel
Sprinkle half of the cheese over the dough.
Spoon the pizza sauce over the cheese and evenly spread it with the back of the spoon.
Some spots without sauce are okay.
Simply Recipes / Alison Bickel
Sprinkle the remaining cheese over the sauce.
Switch the oven to broil on high and transfer the skillet to the top rack.
Out of the oven, sprinkle the pizza with Parmesan cheese, and let it cool for 5 minutes.
Simply Recipes / Alison Bickel
Run a spatula around the edges of the pizza to release it from the skillet.
Gently lift and transfer it to a cutting board.
Tear and sprinkle the basil leaves on top.
Simply Recipes / Alison Bickel
Cut into wedges and serve.
