cast iron pan

an easy deep dish cast iron pizza dough recipe

Deep Dish Stuffed Crust Cast Iron Pizza

¼ teaspoon active dry yeast

granulated white sugar

water (warm)

olive oil

all-purpose flour

salt

6-7 sticks string cheese

pizza sauce

mozzarella (shredded)

In a small bowl, stir together the water, sugar and yeast. Allow this to sit and foam up for 10 minutes. 

In a larger bowl, stir together the flour and salt. 

Now, stir in the yeast, water and oil until a crumbly dough forms. Turn out onto a floured surface and knead until the dough becomes elastic-like (5-6 minutes by hand, less if you use a mixture).

Place in a lightly greased bowl, cover and allow to rise in a warm place for 1 hour.

Once your dough is ready, lightly grease the bottom of your cast iron pan. Roll out the dough (or toss it in the air if you&#39;re talented like that) and place in the pan.The edges of the dough should reach up the sides. Fold cheese sticks into the edge of the crust.

Now, add the sauce toppings and cheese. I typically use about 1/2 cup sauce and 1 cup shredded mozzarella cheese plus whatever toppings I’m using (like mini pepperoni).

Pop the whole pan in the oven at 375°F for 20-22 minutes. Carefully remove from the oven and allow to cool just a little before sliding your pizza onto a cutting board.

From Cooks Illustrated Deep Dish Pizza with crispy edges

Cast Iron Pan Pizza

bread Flour ; (11 ounces)

Salt

Yeast ; instant or rapid rise

Water (105 - 110 degrees)

Whole Peeled Tomatoes ; (14.5 ounces)

Extra virgin olive oil

Garlic ; minced

Sugar

Oregano

Red pepper flakes

Monterey jack cheese ; shredded (1 cup)

Whole milk mozzarella cheese ; shredded (1 3/4 cup)

Mushrooms of choice! Saute' mushrooms

sweet onions, bell

For the dough Start the day before!!!

Using a wooden spoon or spatula, stir flour, salt, and yeast together in bowl. Add warm water and mix until most of flour is moistened. Using your hands, knead dough in bowl until dough forms sticky ball, about 1 minute. Spray 9 inch pie plate or cake pan with oil spray. Transfer dough to prepared plate and press into7 - 8 inch disk. Spray top of dough with oil spray. Cover tightly with plastic wrap and refrigerate for 12 - 24 hours.

For the Sauce (so easy, no cooking. Ok, or use your favorite marinara, it’s okay)

Place tomatoes in fine-mesh strainer and crush with your hands. Drain well, then transfer to food processor. Add oil, garlic, sugar, salt oregano and pepper flakes and process until smooth, about 30 seconds.

For Pizza (You will need to start 2.5 hours before eating time)

Two hours before baking, remove dough for refrigerator and let sit at room temperature for 30 minutes. Coat bottom of 12 inch cast-iron skillet with oil. Transfer dough to prepared skillet and use your fingers to flatten dough until it is 1/8 inch from edge of skillet. Cover tightly with plastic wrap and let rest until slightly puffy, about 1.5 hours.

Thirty minutes before baking, adjust oven rack to lowest position and heat oven to 400 degrees. Spread 1/2 cup sauce evenly over top of dough. Sprinkle Monterey Jack evenly over the border. Press Monterey Jack into side of skillet, forming 1/2 to 3/4 inch tall wall. (Not all cheese will stick to side of skillet). Evenly sprinkle mozzarella over sauce. Bake until cheese at edge of skillet is well browned, 25 - 30 minutes.

Transfer skillet to stovetop and let sit until sizzling stops, about 3 minutes. Run butter knife around rim of skillet to loosen pizza. Using thin metal spatula, gently lift edge of pizza and peek at underside to assess browning. Cook pizza over medium heat until bottom crust is browned, 2 - 5 minutes. Using two spatulas, transfer pizza to wire rack and let cool for ten minutes.

Juicy and flavorful with a perfect sear, this is the best cast iron skillet chicken breast recipe! Not only are these seared chicken breasts simply mouth-watering and tender, but the cook time and ingredients are minimal. An easy meal for a quick dinner any night of the week, yet delicious enough to become a highlight for an at-home date night.

Cast Iron Skillet Chicken Breast Recipe

boneless, skinless chicken breasts

garlic powder

onion powder

rosemary

tsp parsley

paprika

tsp black pepper

Begin by removing two boneless chicken breasts from...

Begin by removing two boneless chicken breasts from the fridge and bring them to room temperature (about 15-20 minutes).

Preheat your oven to 350 degrees.

While you wait, prepare your spice rub. Combine...

While you wait, prepare your spice rub. Combine the 1/2 tsp garlic powder, 1/2 tsp onion powder, 1 tsp paprika, 1/2 tsp dried rosemary, 1/2 tsp parsley, 3/4 tsp salt, and 1/8 black pepper in a small bowl. Use a fork to mix.

Preheat the cast iron pan on the stovetop...

Preheat the cast iron pan on the stovetop to medium heat

On a cutting board, trim off any extra...

On a cutting board, trim off any extra bits on the chicken breasts and pat dry with a paper towel. Generously sprinkle the spice rub on both sides of the chicken breasts.

Pour a little oil to coat the entire...

Pour a little oil to coat the entire bottom of the cast iron skillet (about 1-2 tablespoons)

Sear the first side of the chicken breast...

Sear the first side of the chicken breast in the hot oil for 5 minutes (Leave it be! Allow it to cook untouched to get that nice sear on the chicken)

Flip to the other side and cook the...

Flip to the other side and cook the chicken breast for an additional 5 minutes.

Once seared on both sides, finish cooking in...

Once seared on both sides, finish cooking in the oven for another 5-10 minutes (depending on thickness. See notes below)

Remove the cast iron from the oven and...

Remove the cast iron from the oven and let the chicken rest for 5-10 minutes before slicing.

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Top 3 cast iron pan recipes from across the web

The most viewed cast iron pan recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Deep Dish Stuffed Crust Cast Iron P...

Cast Iron Skillet Chicken Breast Re...

The most viewed cast iron pan recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine