Making a cast iron pan pizza is easy and requires less than 20 minutes of hands-on time. This recipe is also great for those who have a hectic morning. You can make the dough the night before and cook it in the morning. The dough should be at least an inch thick but can be a little more if you use more cheese. Whether you use aged cheddar, mozzarella, or provolone, you can make a mixture of both.
The crust is the most important part of a cast iron pan pizza. If it’s too thin, it will be too soft. So, prepare an extra thin crust and add more cheese to it. You can also make it a day in advance and then bake it when you are ready to serve it. However, you should make sure you have enough time to cook the crust.
The dough should be covered with plastic wrap or wax paper for about 15 minutes. After that, place it on a cooling rack to rest for at least 2 hours. This will help keep the bottom from getting soggy and trapping the steam. The crunchier the bottom, the better! So, make sure you’ve covered the pan before baking. Now, it’s time to cook the crust!
After putting the dough in the oven, you should let it cool completely. Then, cover the pan and leave it overnight in the refrigerator or on a counter. After two hours, you should be able to remove the pan from the oven and slice the pizza. The crust should be crispy and jiggly. For the best crust, you should allow the crust to rest at room temperature.
After transferring the baked pizza to a cooling rack, it is important to place it on the top rack of the oven. The bottom should be slightly browned and crisped. If the crust is not, it will not be cooked properly. Afterwards, transfer it to a cutting surface or cooling rack. Ensure that the crust is not soggy when you place it on the cooling rack.
After baking the pizza in the oven, it is time to cut it. A good quality crust is incredibly crisp and will hold the cheese perfectly. If you make it in advance, it is best to prepare it a day ahead. It should be slightly chilled to prevent sogginess. It should be served at room temperature. Once it is cooked, it can be cut into pieces.
For best results, you should pre-make the dough the day before. The dough should be warm to medium and should be easily able to smush into the pan edges. After the crust has been baked, it is time to sprinkle the cheese. Then, cut the pizza into pieces with a large pair of kitchen scissors or a sharp knife. If you plan on making the pizza the day before, it is better to make the dough the day before.
You should also prepare the dough the day before. If you want the crust to be extra crispy, you should make it the day before. If you want to bake it the same day, you can thaw it in the fridge the next day. If you are making a large pizza, it is best to make two different pans. After the dough has been baked, you should give it a 15-minute rest and let it sit at room temperature for two hours.
It is best to make the pizza the day before. It will be hard to cut it when it is still warm. You should also avoid using sharp knives or a rocker blade pizza cutter for this task. In addition, it is important to use a sturdy spatula to lift the pizza. The bottom of the pizza will be sturdy, so you should use a sharp knife to cut it.