Super Cheesy Cast Iron Pan Pizza

Ingredients

• 11 oz Bread Flour (high‑protein bread flour, weighed)
• 1 tsp Salt (kosher or table salt)
• 1 tsp Instant Yeast (rapid‑rise or active dry yeast)
• 8 oz Water (warm, 105‑110°F)
• 3 tbsp Extra Virgin Olive Oil (for skillet coating)
• 1 tsp Extra Virgin Olive Oil (for sauce)
• 7 oz Whole Milk Mozzarella (shredded, about 1 3/4 cups)
• 4 oz Monterey Jack Cheese (shredded, for cheese wall)
• 14.5 oz Canned Whole Tomatoes (drained, no‑cook sauce base)
• 1 tbsp Frozen Garlic Cloves (pre‑peeled, thawed slightly)
• 0.25 tsp Table Salt (for sauce)
• 0.25 tsp Sugar (balances acidity)
• 0.25 tsp Dried Oregano (for sauce)
• 1 pinch Red Pepper Flakes (adjust heat to taste)
• 1 spray Vegetable Oil Cooking Spray (for pie plate and skillet prep)

Instructions

1. Measure Dry Ingredients

   Weigh 11 oz bread flour, add 1 tsp salt and 1 tsp instant yeast to a mixing bowl and stir briefly.

   Time: PT5M

2. Add Warm Water and Knead

   Pour 8 oz warm water (105‑110°F) into the bowl, stir with a wooden spoon, then knead by hand in the bowl for about 1 minute until the dough comes together and is slightly sticky.

   Time: PT2M

3. First Fermentation (Cold Rise)

   Transfer the dough to a lightly oiled 9‑inch pie plate, spray the top with cooking spray, cover with plastic wrap, and refrigerate for 12‑24 hours (recommended 18 hours).

   Time: PT18H

4. Bring Dough to Room Temperature

   Remove the dough from the fridge and let it sit uncovered on the counter for 30 minutes to warm slightly.

   Time: PT30M

5. Preheat Oven

   Preheat the oven to 400°F (200°C) and position the rack on the lowest shelf.

   Time: PT10M

   Temperature: 400°F

6. Oil the Cast‑Iron Skillet

   Swirl 3 tbsp extra virgin olive oil in the 12‑inch cast‑iron skillet until the bottom is fully coated.

   Time: PT2M

7. Transfer and Shape Dough

   Oil your hands lightly, then lift the dough from the pie plate and place it in the skillet. Stretch and press outward to within 1/8‑inch of the pan edge, gently flattening large bubbles.

   Time: PT5M

8. Second Fermentation (Room‑Temp Rise)

   Cover the skillet with plastic wrap and let the dough rise at room temperature for 1 hour 30 minutes until puffy.

   Time: PT1H30M

9. Prepare No‑Cook Tomato Sauce

   Drain a 14.5‑oz can of whole tomatoes, crush the solids in a strainer, then combine with thawed frozen garlic (≈1 tbsp), 1 tsp olive oil, 1/4 tsp salt, 1/4 tsp sugar, 1/4 tsp dried oregano, and a pinch of red pepper flakes in a food processor. Pulse until smooth (≈30 seconds).

   Time: PT5M

10. Shred Cheeses

    Shred 7 oz whole‑milk mozzarella and 4 oz Monterey Jack using the large holes of a box grater.

    Time: PT5M

11. Assemble Pizza – Sauce

    Spread ½ cup of the no‑cook sauce evenly over the dough, stopping about ½‑inch from the pan edge.

    Time: PT2M

12. Create Cheese Wall (Frico)

    Sprinkle the shredded Monterey Jack around the perimeter, pressing it up ¼‑½ inch to form a tall cheese wall.

    Time: PT2M

13. Add Mozzarella Center

    Evenly distribute the shredded mozzarella over the sauced center.

    Time: PT1M

14. Bake Pizza

    Place the skillet on the lowest oven rack and bake for 25‑30 minutes, or until the crust is golden and the cheese wall is browned.

    Time: PT30M

    Temperature: 400°F

15. Rest After Baking

    Remove the skillet from the oven and let the pizza sit for 3 minutes to allow the sizzling to stop and the cheese to set slightly.

    Time: PT3M

16. Finish on Stovetop

    Place the skillet on a medium burner for up to 5 minutes, checking every minute, until the underside of the crust reaches a deep golden brown.

    Time: PT5M

17. Cool and Slice

    Transfer the pizza to a wire rack, cool for 10 minutes, then slice starting from the center outward.

    Time: PT10M

Nutrition Facts

Calories

350

Protein

15 g

Carbohydrates

40 g

Fat

15 g

Fiber

2 g