The pizza you’ve waited your whole life for

pizza, cast iron, iron, skillet, cooking, foodie, food
Your pizza can and will look like this.

Yesterday, we made pizza dough. We made an amazing pizza dough. But we didn’t do anything about it. We just made it, fermented it, and forgot about it. That poor dough.

Today, we’re going to make it into something beautiful. And it’s going to be awesome.

You will need the following (yes, you need ingredients, because your friggin pizza needs SAUCE, moron) :

16 oz no-salt-added tomato sauce

8 oz tomato paste

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon oregano

.5 tsp rosemary

.5 tsp chili flakes

Since all of you already know about my bad heart I won’t need to tell you that I don’t salt to taste, but you totally can. Just feel my judgy eyes bearing down on you while you do.

1. Take your 8 or 12 inch cast iron skillet. Put it in the oven. Turn your oven to 450 degrees. Yep. For serious. Wait 5 minutes.

2. While you’re waiting, you mix all that sauce. You mix it and you like it. Dump everything into a bowl and mix with a fork. Super easy. I didn’t even take a picture because you’d have to be super stupid to screw this up. Plus, it just looks like red goop.

3. Take your skillet out. Give it a nice rub with some bacon grease, some Crisco, some shortening, or just a spray with some good old Pam. It should be seasoned already but a nice shine of oil can never hurt.

4. Now press all that dough in there. Cover the full sides of the skillet. The bottom should be about twice as thick as the sides. Be careful, the pan is extra hot at this point. If you don’t have a fancy handle cloth like we do, you can just use a pot holder or even a hand towel, but for God’s sake,  just make sure it’s dry. There’s nothing worse than a steam burn (except child abuse, I guess) so make sure it’s dry. It should look like this:

cast-iron, iron, skillet, frying pan pizza, pizza
Pizza dough in the cast-iron skillet we got for 8 bucks at Savers. LOVE IT.

5. Now fill it. Fill the whole thing with whatever you want, right up to the top. Onions, mushrooms, pepperonies, sausage, beef, peppers, anything and everything. Fill it right up. With veggies, cook them a little bit in another skillet before to reduce their water, otherwise your crust will get soggy and you’ll want to die. Then fill it up.

6. Top it with some shredded mozzarella or some shredded swiss if you have something to prove. It’s super stellar.

7. Put the whole thing in the oven (minus the potholders) and bake at 450 for a solid ten minutes. After ten minutes, watch closely. When the crust is golden brown, it’s ready.

7.5 If the crust is getting nice and brown but your cheese isn’t bubbly or brown, put your oven close to the top and flip on the broiler for a few minutes. WATCH YOUR PIZZA while you’re doing this, as perfect pizza and burned crap are only about 15 seconds apart.

8. Take it out. Use your potholder. Flip it onto a cutting board and cut. It should look like this when you pull it out:

pizza, cast iron, skillet, thrift, iron, cooking, food
Our finished pizza, still in the skillet.

And it should look like this when you put it on the cutting board:

pizza, cast iron, skillet, thrift, iron, cooking, food
Our finished, whole deep dish pizza.
pizza, cast iron, skillet, thrift, iron, cooking, food
Now I’m just rubbing it in. Make this now. You won’t regret it.

Make this and send me some pictures, if I like your response, I’ll send you something awesome and post it on here! Send it to elchris@theironbuzz.com .

 

 

 

Author: El Chris

I'm full of snark that doesn't always come out. I have a soft spot for kids and people with special needs. I'm a disability advocate by day, and a coffee roasting photographer by night. You'll love me, but your parents will love me more.

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