Cast Iron Pan Pizza

Summary by Krater

Adam Ragusea demonstrates how to make a Midwest-style pan pizza in a cast-iron skillet, using no-preheat baking and specific layering techniques to achieve a crispy crust and melted cheese.

From the video

Answers: How do you make a pan pizza in a cast-iron skillet at home?

• pan pizza recipe
• cast-iron skillet pizza
• pizza dough preparation
• canned tomatoes for pizza sauce
• cheese layering technique

Ingredients

• 1/4 teaspoon yeast
• 1 teaspoon sugar
• 1/2 cup warm water
• olive oil
• 1 cup bread flour
• 1/2 teaspoon salt
• black pepper
• oregano
• Cento San Marzano Organic Peeled Tomatoes
• 1/3 cup Pastene Kitchen Ready Ground Tomatoes
• fresh basil
• 4 oz mozzarella cheese
• jalapeno
• parmesan cheese
• a pinch cornmeal

What it concludes

• The wetter the pizza dough is, the better it tastes.
• Pastene Kitchen Ready ground tomatoes are the best widely available canned tomato product in the US for raw pizza sauce.
• Pre-cooking pizza sauce tends to make your pizza taste more like lasagna than pizza.
• Low-moisture mozzarella and whole milk mozzarella combination has the best flavor for pizza.
• Keeping mozzarella cold up until the last possible second prevents it from overheating and splitting its fat in the oven.
• Cooking the pan pizza partially on the stove before putting it in the oven sets the bread structure and compensates for oven spring.