Imagine sinking your teeth into a pizza with a crust so crispy, so perfectly golden, it'll make your taste buds dance with joy! This Iron Skillet Sourdough Pizza isn't just another pizza recipe – it's a revolutionary cooking technique that transforms your home kitchen into a gourmet pizzeria. By using a scorching hot cast iron skillet and tangy sourdough starter, you'll create a pizza that's crispy on the outside, soft on the inside, and bursting with flavor that will make restaurant pizzas pale in comparison.
Prep Time: 20 mins
Cook Time: 25 mins
Total Time: 45 mins
Cuisine: Italian
Serves: 2 pizzas
Ingredients
- 2 cups sourdough starter
- 1 cup all-purpose flour
- 1 teaspoon salt
- 1 tablespoon olive oil
- 1 cup marinara sauce
- 2 cups mozzarella cheese, shredded
- Assorted toppings (pepperoni, vegetables, etc.)
Instructions
- In a large mixing bowl, combine the sourdough starter, all-purpose flour, and salt. Mix thoroughly until a shaggy dough forms, ensuring all ingredients are well incorporated.
- Knead the dough on a lightly floured surface for about 5-7 minutes until it becomes smooth and elastic. The dough should feel soft and slightly tacky but not sticky.
- Lightly oil a clean bowl with olive oil and place the dough inside. Cover with a clean kitchen towel or plastic wrap and let it rest at room temperature for 2-3 hours to allow fermentation and rise.
- Preheat your oven to 475°F (245°C). Place a 10-inch cast iron skillet inside the oven during preheating to ensure it gets extremely hot.
- Once the dough has risen and become puffy, divide it into two equal portions for two pizzas.
- Carefully remove the hot skillet from the oven using thick oven mitts. Drizzle a small amount of olive oil into the skillet to prevent sticking.
- Stretch one portion of the dough to fit the size of the skillet, gently pressing it into the hot pan. The dough will immediately start to sizzle and begin cooking.
- Quickly spread a thin layer of marinara sauce over the dough, leaving a small border around the edges. Sprinkle generously with shredded mozzarella cheese.
- Add your preferred toppings evenly across the pizza. For best results, use pre-cooked meats and thinly sliced vegetables.
- Transfer the skillet back into the hot oven and bake for 12-15 minutes, or until the crust is golden brown and the cheese is melted and bubbly.
- Remove the skillet from the oven and let the pizza rest for 2-3 minutes. Use a spatula to carefully transfer the pizza to a cutting board.
- Repeat the process with the second portion of dough to make the second pizza.
- Slice the pizzas into wedges, serve hot, and enjoy your crispy sourdough skillet pizza!
Tips
- Ensure your sourdough starter is active and bubbly before beginning for the best rise and flavor.
- Allow sufficient time for dough fermentation – patience is key to developing complex sourdough flavors.
- Use a well-seasoned cast iron skillet for the best non-stick surface and incredible heat retention.
- Preheat your skillet thoroughly to achieve that coveted crispy bottom crust.
- Don't overload your pizza with toppings – a light touch ensures even cooking and a crisp crust.
- Pre-cook meats and moisture-heavy vegetables to prevent a soggy pizza base.
- Let the pizza rest briefly after cooking to allow the cheese to set and make slicing easier.
- Experiment with different toppings, but respect the delicate balance of your sourdough crust.
Nutrition Facts
Calories: 280kcal
Carbohydrates: 30g
Protein: 12g
Fat: 14g
Saturated Fat: 7g
Cholesterol: 35mg
