This recipe is sponsored by Target. I am certifiably pizza-obsessed. Several years ago, I went to a pizza school called Verace Pizza Napoletana, whose mission is to “defend the honor of Neapolitan pizza.” To me, there is no pizza better than a Neapolitan pizza margherita. A thin, bubbly crust made of double-zero flour, simple tomato sauce, fresh mozzarella, a drizzle of extra-virgin olive oil, and fresh basil, cooked in 90 seconds in a 900 degrees F (480 degrees C) wood-burning pizza oven. My mouth is watering just thinking about it. Let’s be honest, though, it’s not realistic to make that kind of pizza at home very often, if at all. If you find yourself with a hankering for pizza, and you want to whip up a homemade version without waiting for dough to rise, this is the recipe for you. Homemade pizza dough with just two ingredients—Greek yogurt and self-rising flour—and no wait time for it to rise. It’s food science at its best!

Katie Lee Biegel Easy Cast-Iron Skillet Pizza

Easy Cast-Iron Skillet Pizza

extra-virgin oil

(240 milliliters) Greek yogurt

(125 grams) self-rising flour

1/4 teaspoon kosher salt

ounces (1 cup) (115 grams) grated low-moisture part-skim mozzarella,

Preheat the oven to 425 degrees F (220 degrees C).

Brush a 12-inch (30.5-centimeter) cast-iron skillet with 1 tablespoon of the oil.  

Mix the yogurt, flour and salt together in a medium bowl with your hands until it becomes a ball, then flatten into a disk and press into the skillet.  

Brush the pizza dough with the remaining 1 tablespoon of oil. Spread the pizza sauce over the dough, leaving a 1-inch (2.5 centimeter) border around the sides, for the crust. Sprinkle the cheeses evenly over the sauce. Bake for 18 to 20 minutes, until bubbly and lightly browned, then let cool in the pan for 3 minutes.  

Carefully slide the pizza out onto a cutting board. Top with more grated Parmesan, slice and serve.

This worked great.  I got a crispy crust using a non-preheated cast iron pan - cooked it 18 minutes, 1/2 of which I did on convect, other half not.  The dough was super sticky but I did not add more flour, just wet my hands and smoothed it as best I could.  Once it was time to brush on the pizza sauce, I smoothed it a little more.  I also added toppings.  It's a keeper!

Dough was a sticky mess, like a big drop biscuit, even after adding an additional 1/4 cup flour. <br />Perhaps if I’d oiled a piece of plastic wrap and smoothed the dough into place it would have been easier. <br />Ate with a fork as it was crumbly, but tasted okay. 

I would think you have to heat up the cast iron pan in the oven first to really get a crispy crust.   Has anyone gotten it crispy using a cold pan to start ?

I bet the flavor delicious due to greek yogurt. I'm skeptical and don't like this type of shortcut recipe, it seems sketchy. As a pizza lover, I am excited and willing to give it a chance. I'm concerned about the crust. Why does it look like a dry biscuit or scone instead a nice bubbly pizza crust? Will update my review on taste and texture.

Looks amazing. I don't have a cast iron pan. I've never had any luck with them. Can I do this on a pizza pan or baking sheet? 

easy cast-iron skillet pizza

Cook Time: 10 minutes

Total: 30 minutes

Servings: 5

Author : Katie Lee Biegel

Ingredients

Instructions

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