Cast Iron Skillet Italian Pizza
Prep Time 45 minutes
Cook Time 8 minutes
Total Time 53 minutes
Servings 1
Ingredients
- 1 loaf pizza dough about 7-9 oz - 200-250 gr
- 100 - 125 gr mozzarella
- 4-5 tablespoons tomato paste - passata
- olive oil
- salt
- 3-4 basil leaves - fresh
Instructions
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Dice the mozzarella into small pieces, place it in a colander or a fine-mesh sieve in the sink or over a bowl to collect liquids. Let it release the extra milk for at least half an hour.
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Preheat the oven to the maximum, mine arrives at 482°C (250°C), and place the rack on the upper level.
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Place the tomato paste in a bowl and season it with half a teaspoon of olive oil and a pinch of salt. Mix well, and set aside.
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Clean the basil leaves and set them aside.
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Take the pizza dough loaf and place it on a lightly floured surface. With your hands greased with a few drops of olive oil, work the dough with your fingertips, gently, to form a pizza base the shape, or almost, of your skillet.
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Place the cast-iron skillet on the stovetop, high heat, and wait until it becomes scorching - about five minutes.
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Delicately and carefully, transfer the pizza base to the skillet with both hands. Cook one minute. You'll see the dough puffing all around the surface.
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Add the tomato sauce, a spoonful at the time, and spread it, with the back of the spoon, all over the surface - but not the edges.
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Transfer the skillet to the oven and bake the pizza for one minute.
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Take it back, scatter the mozzarella evenly on the surface, and immediately return the skillet to the oven.
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Bake it for four to six minutes. With the help of a spatula, lift the pizza and check the bottom; when golden, your pizza is ready. With time you'll get to know your oven and know exactly the time needed.
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Take the pizza out of the oven and garnish it with the basil leaves.
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Repeat for all your pizzas.
Recipe Notes
We usually eat all from the same pizza once out of the oven, while the following is baking.