Cast-Iron Pizza #dinnerrecipe #ideaspizza

In the wake of making the Blueberry Skillet Pie (which was the best darn pie!) I chosen to make pizza in this dazzling Lodge Cast-iron skillet?! The outcomes, astounding. Consummately cooked covering and layers of flavor. I'm genuinely dependent on utilizing solid metal with both exquisite dishes and pastries.

I additionally love Lodge's two handle search for gold this pizza and custom made pies. I have both the 12-inch for little pizzas and typical size pies AND the 17-inch one that is ideal for a substantial pizza! Have you at any point cooked a pie in solid metal? Gracious it is so great!

Natively constructed pizza is so easy to make. Use fixings you have available for your garnishes.
Cast-Iron Pizza #dinnerrecipe #ideaspizza
Also try our recipe Melt In Your Mouth Chicken Breasts #dinner #chickenrecipe


  • Pizza dough:
  • 1 cup warm milk
  • 1/2 cup lukewarm water
  • 2 1/4 teaspoons dry yeast
  • 2 large eggs room temperature
  • 2 tablespoons honey
  • 4 tablespoons extra virgin olive oil
  • 5 to 5 1/2 cups all-purpose flour
  • 1 teaspoon kosher salt


  1. In either a saucepan or in the microwave, warm the milk. Just slightly warmer than lukewarm.
  2. Pour the warmed milk into a large mixing bowl of a stand-mixer. Add the lukewarm water, yeast and honey and stir with a spoon or whisk. Let sit for 3 or 4 minutes. Then add the eggs and olive oil and stir.
  3. Add the flour and salt, mix using the beater attachment. Scrape the bottom and sides of the bowl occasionally with a rubber spatula or rubber table scraper. Beat on medium to high speed for 4 to 5 minutes.
  4. Turn out onto a lightly floured work surface. Knead the dough gently for 5 minutes or so. Shape the dough into a round. Spray the mixer bowl with cooking spray or coat with a touch of olive oil. Place the dough back into the bowl. Cover with plastic wrap and let rise in a warm kitchen for 1 hour or until doubled. Punch down and let rise again, another hour.
  5. Turn the dough out onto a lightly floured work surface and cut into 4 even pieces. Shaped into rounds and let rest for 10 to 15 minutes. Cover loosely with plastic wrap. Gently roll out a one piece of dough using a rolling pin into a sphere slightly larger than the bottom of your skillet. Try and keep the edges of the dough slightly thicker than the center. Grease a 10-inch cast-iron skillet with a tablespoon of extra virgin olive oil. Place the rolled out dough into the cast-iron skillet. Use your fingers to gently gather the edges and form a crust edge. Cover loosely with plastic wrap and let rise for 1 hour. Gently brush the edges of the crust with an egg wash before baking.
  6. Spoon sauce in the center and spread out towards the crust edges with the back of a tablespoon. Sprinkle with cheese and any toppings you desire. Bake in a preheated 500 degree F oven for 18 to 20 minutes or until the crust is golden brown and the cheese is bubbly.
  7. (If saving the dough for another day, simply spray a large zip-style bag with cooking spray and place 1 or 2 rounds in each bag. Place them in the fridge for up to 3 days.)

Read more our recipe Spanish Chicken And Rice #BestArroz #ConPollo

Source :

Posting Komentar

0 Komentar