Cast Iron Pizza

Jan. 17

Ingredients

250g room temperature pizza dough (we got ours from the Italian Centre because we’re lazy, but you can easily make it at home. Here’s a recipe from our favourite YouTuber)
2 tbsp canola oil
3-4 tbsp of pizza sauce or puréed canned tomatoes
Low moisture mozzarella cheese (how much you want is completely up to you)
Italian pepperoni, 5-6 thin slices (the one we used is made in Edmonton!)
1 jalapeño, sliced and de-seeded

(Toppings are optional—the point of this recipe is HOW you cook your pizza)

Have a 10-inch cast iron skillet ready. Add canola oil and spices (I used seasoning salt, pepper & garlic powder) and spread the oil & spices evenly around the skillet with your hands. With your hands is important!
With your oily hands, grab your dough from the top with both hands and let gravity pull the dough to stretch. Move your hands around the dough until it is a similar thickness all around, and is about 11 inches in diameter (a tiny bit larger than the cast iron skillet)
Put your dough in your oiled skillet, adjusting the dough to ensure that it’s touching each edge of the skillet
Let sit for 30 minutes to rise and get fluffy
Put the skillet over medium heat for 7-8 minutes (no preheat necessary) and ensure the dough is starting to bubble before taking it off the heat
- This step is to get the bottom crispy. If you skip this step, your pizza will be chewy. You can take a spatula and check the underneath of your dough to see if it is browning and a bit charred
- At the same time, set your oven to a high broil. Set rack to the highest level in your oven
1 minute before taking the dough off the stovetop, add your sauce and toppings. No need to keep a crust—spread your toppings to the edges
Move your pizza to the oven. Broil for 6-8 minutes (depending on your desired crispness) but ensure the edges of your pizza are golden brown
Remove your pizza from the oven and let cool for 5 minutes
Move to cutting board, slice and enjoy!