12" Cast Iron Pan Pizza (No-Knead)

Ingredients

• 250 g Strong white bread flour
• 5 g Salt (approx. 1 tsp)
• 3 g Instant yeast (approx. 1 tsp)
• 185 ml Warm water
• 1 tbsp Olive oil (for the pan)
• 0.5 cup Pizza sauce (or to taste)
• 175 g Mozzarella cheese (grated, divided)
• Dried oregano (for sprinkling)

Steps

1. 1

   In a large mixing bowl, combine the flour, salt, and instant yeast. Whisk together to distribute evenly.

2. 2

   Add the warm water to the dry ingredients. Mix with a spoon or spatula until a shaggy dough forms and no dry flour remains.

3. 3

   Cover the bowl with plastic wrap or a damp cloth and let the dough rest at room temperature for about 2 to 3 hours, or until it has doubled in size and looks bubbly.

4. 4

   Pour 1 tablespoon of olive oil into a 12-inch cast iron skillet. Use your fingers or a brush to coat the bottom and the sides of the pan thoroughly.

5. 5

   Gently transfer the risen dough into the center of the skillet. Do not knock the air out. Using oiled fingertips, gently press the dough toward the edges of the pan. If it resists, let it rest for 10 minutes and try again until it reaches the edges.

6. 6

   Cover the skillet and let the dough rise again for 30 to 45 minutes until slightly puffed.

7. 7

   Preheat your oven to 500°F (260°C) or its highest setting.

8. 8

   Spread the pizza sauce evenly over the dough, leaving a small border at the very edge.

9. 9

   Sprinkle about three-quarters of the mozzarella cheese over the sauce. Take the remaining cheese and spread it specifically around the very edge of the pan, touching the cast iron; this will create the crispy 'frico' crust.

10. 10

    Sprinkle with dried oregano and any other desired toppings.

11. 11

    Place the skillet in the preheated oven and bake for 12 to 15 minutes, or until the cheese is bubbling and the edges are dark golden brown and crispy.

12. 12

    Carefully remove the skillet from the oven. Use a spatula to check the bottom; if it needs more crisping, place the skillet on the stovetop over medium heat for 1-2 minutes.

13. 13

    Slide the pizza out of the skillet onto a wire rack to rest for 5 minutes before slicing to keep the crust crispy.

Notes

The key to the frico crust is ensuring the cheese makes direct contact with the hot cast iron walls. Use a high-quality mozzarella for the best melt and flavor.

Nutrition per serving

• main
• pizza
• no-knead
• cast iron
• baked
• vegetarian
• dinner