I had never made a cast iron skillet pizza before and wanted to use my new stand mixer. I was incredibly surprised how good this came out. I’ll probably never order pizza again and it only costs $3.47 per pizza! The crust is like the pan pizzas from the Pizza Hut of the '90s, my favorite!
I baked the pizza in my 11" skillet at 450F for around 20 min. After checking the bottom crust I cooked 5 more minutes on the stove, medium heat.
I used this recipe for the dough.
Dough (makes two balls)
- 4.25 cups Bread Flour = $0.93
- 2.25 tsp Rapid-rise Yeast = $1.00
- 1.5 tsp Salt = $0.02
- 2 tbsp Extra Virgin Olive Oil = $0.36
- 1.75 cup Warm Water = Free
Total = $1.16 ($2.31 for two dough balls)
Toppings
- 3 tbsp Pizza Sauce = $0.27
- 1.5 cup Mozzarella Cheese = $1.42
- 1 oz Pepperoni = $0.47
- 1 Jalapeno Pepper = $0.15
Total = $2.31
Total for everything = $3.47 per pizza.
Great looking pie!
Another good recipe with ingredients in volumetric and gram measurements is here: https://www.seriouseats.com/foolproof-pan-pizza-recipe
His quantities are for 2x 10-inch skillets. A 12-inch skillet is roughly 44% larger area, so I scale it up 1.44x for two 12-inch pizzas. Or more often half that, 0.72x for a single pizza. This is where grams on a scale make things easier and more reliable.
I particularly like how much detail Kenji goes into on the procedure and the impact of different changes to the approach. It can help with troubleshooting problems, or just with tweaking to make a good pizza even better next time.