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Cast Iron Skillet Pizza

Makes 1 10” skillet pizza


550°F - 600°F

Cook Time

15 minutes


Yeast pizza dough or sourdough pizza dough


300g (2 1/2 cups) bread flour
8g (2 tsps) fine sea salt
7g active dry yeast (1 packet)
206g (3/4 cup plus 2 TBSPs) water
10g (2 tsps) extra-virgin olive oil, plus more to coat pans

Tomato sauce of choice
Shredded mozzarella


FOR THE DOUGH: Place water in a large bowl, then add yeast and let bloom for 5 minutes. Add olive oil and then the flour. Mix well. Add the salt and mix. Turn the dough out onto a lightly floured surface and knead for 4 minutes. Place dough in an oiled bowl, cover and refrigerate overnight.

The next day, take the dough out of the refrigerator and let come to room temperature for about 2 hours.

Fire up your Cru.

Generously drizzle olive oil in your cast iron skillet. Place dough ball into the cast iron skillet and gently press the dough to spread around the pan.

Spread pizza sauce onto the dough. Sprinkle a generous amount of mozzarella on top of the sauce, then dot the top with pepperoni.

When your Cru is at the right baking temperature, bake in your Cru oven for 15-20 minutes, rotating every 5 minutes, until the sides are browned and the crust has come away from the sides.




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