Cast Iron Roman Pizza. Making homemade from scratch cast iron pizza is easy. Cast iron cooking is bringing old fashioned goodness back into the kitchen. Great toppings for Cast Iron Skillet Pizza: Italian sausage links, cut into pieces, sweet sausage, hamburger, and various sliced vegetables such as onions and peppers.

But there is something so magical and gratifying about a homemade pizza that tastes as good as one you might get at a great pizzeria that I had to. No specialized pizza stone or pans needed here, just your trusty cast-iron skillet - which is a sustainability all-star for its humble nature, versatility, and If you don't have a trusty cast-iron skillet, you can also use a cake pan. It Reveals the Tricks for Crispiness. You can cook Cast Iron Roman Pizza using 20 ingredients and 14 steps. Here is how you achieve that.

Ingredients of Cast Iron Roman Pizza

Prepare of Pizza Dough.
It's 3.5 cups of flour.
You need 0.5 cup of olive oil.
It's 1 tablespoon of salt.
Prepare 1 packet of yeast.
Prepare 1.5 cup of water.
It's 2 tablespoon of sugar.
Prepare of Sauce.
Prepare Half of onion chopped.
Prepare 4 cloves of chopped garlic.
It's of Red pepper flake.
Prepare 28 ounce of San Mariano tomato can.
It's 3 leaves of basil.
Prepare 1 tablespoon of dried parsley.
Prepare Half of can of water.
Prepare of Thyme.
Prepare of Toppings.
Prepare Half of a cup of shredded mozzarella.
You need 5 of basil leaves torn.
It's of Drizzle of olive oil.

To ensure an assertively crisp edge. To get authentic pizzas, the cast iron pizza pans are considered to be the best. Having a traditional feel, these pans come pre-seasoned and aids in producing healthy pizzas. Thus, the cast iron pizza pans review highlights on every necessary detail that a common user may fail to notice.

Cast Iron Roman Pizza step by step

Add yeast to 95F to 100F water. Add sugar to activate for 15min..
Combine the flour and salt in separate bowl..
Once yeast mixture blooms. Create a well in the dry mix then add with olive oil..
Mix bowl until it comes together. Pull together and knead on a lightly floured counter top for 5 to 10 minutes or until no clumps remain..
Roll it into a ball and place into a lightly oiled bowl to proof at room temp for 6 hours minimum or overnight..
After proofing, lightly knead to punch out air and divide dough into 8 pieces. Proof for an hour at room temp. For best results, cold proof in the fridge for three days.
For sauce, add oil to a pan an add garlic, onion, and pepper flakes. Cook until garlic and onion are translucent..
To a blender, add canned tomatoes with half its can in water with basil. Add the lightly roasted onion, garlic, and pepper flakes. Add dried parsley. Season to taste being mindful to slightly under salt to account for the cheese and dough..
Blend for a few minutes or until completely pureed. Then simmer the sauce over the stove for 30 minutes..
Preheat oven to 500 degrees..
Roll out dough on a lightly floured counter until roughly 11in or just short of the diameter of your cast iron skillet..
Heat up skillet before adding some olive oil. Then add the flattened dough..
Once the bottom of the dough starts to brown. Add pizza sauce and some shredded mozzarella (with pre ove toppings) then place in oven for 15 to 20 minutes or until the outside of the crust browns..
Remove after 15 or 20 minutes. Remove from skillet and add hand torn basil and a drizzle of olive oil (or whatever post oven toppings you want) before the pie cools..

Margherita pizza made in a cast iron skillet, with marinara sauce, fresh mozzarella, sausage, fresh basil and tons of parmesan! Remember a few weeks ago when I shared this barbecue chicken pizza recipe? And I mentioned that we love to make homemade pizza in a cast iron skillet? See great recipes for Rosemary Roman Polenta/Grits Cakes, Cast Iron Roman Pizza too! While pizza is loved by many, fans of the food often have particular tastes when it comes to things like the crispness of the dough or the thickness of.