The Iron Secret of the Best Homemade Pizza – AgriNews

Most pizza lovers agree: what separates a pizzeria pizza from a homemade pizza is the great crispy, crispy crust.

This is because commercial pizza ovens cook at 700 to 800 degrees. Yes, in most home kitchens this does not happen.

But we can achieve a similar effect using a cast iron skillet. This will act like an oven inside your oven, providing just the right temperature for that irresistible crispy yet tender crust – serve up a choir of angels.

Security Warning! This technique is not for kids or the faint of heart. We’re going to heat up this cast iron skillet. Be careful and protect skin and surfaces from heat.

The ingredients I used are here, but feel free to make substitutions. Use this rule: no more than 2 cups of grated cheese and 1 1/2 cups of various toppings – vegetables and meats – or you risk your pizza getting soggy and not cooked through the center.

Pizza night just got a lot better. saliva. There is. Repetition.

Cast iron pizza pan

Servings: 2 to 4


1/4 cup olive oil – divided

6 ounces uncased Italian sausage

1/3 cup onion, thinly sliced

1/3 cup bell peppers, green and red, thinly sliced

1/3 cup mushrooms, thinly sliced

12 to 16 oz pizza dough – store bought or homemade equivalent

1 1/2 cups grated mozzarella cheese

8 oz Pizza Sauce – Buy or Recipe Here

2 tablespoons olives, sliced


Bring the dough to room temperature, cut and prep the ingredients before you begin. If you are using my pizza sauce recipe, make it now. Prepare the dough by placing it on a lightly floured surface and forming a 14-inch diameter circle.

Preheat oven to 475 degrees. Heat a 12-inch cast iron skillet on the stovetop over medium heat. Add one tablespoon of olive oil to the pan and fry the sausage, turning it into a crumb. Drain onto paper towel and set aside. Place the onions, peppers, and mushrooms in the skillet, cooking just enough to make them soft. Postpone.

Now add 2 tablespoons of olive oil, using a brush to spread the oil along the sides of the pan. Carefully place the dough into the mold. The dough begins to cook the moment it hits the hot pan, so work quickly so the bottom doesn’t burn.

Sprinkle half the cheese evenly over the entire crust. It will act as a barrier to keep the sauce from seeping into the crust, making it soggy. Spread the sauce over the cheese layer, using the back of a spoon to spread it out. It’s ok if it’s not perfect.

Then add sausage, onion, pepper and mushrooms. Sprinkle the remaining cheese and olives on top. Brush any exposed crust with the remaining olive oil.

With care and heavy oven mitts, place the skillet in the hot oven. Bake for 12 to 14 minutes. The cheese should be bubbling and lightly browned, and the crust should be golden.

Remove the skillet from the oven with extreme care and place on a heat-resistant surface. Run a knife around the outside edge of the pizza to keep the cheese from sticking. Post a photo to impress your friends. Let cool for 10 minutes before eating.

Pizza sauce for small portions


1 (8 oz) can of tomato sauce

1 teaspoon garlic powder

1 teaspoon Italian seasoning

2 teaspoons of sugar


Strain the tomato sauce through a coffee filter set in a strainer over a bowl for 15 minutes to remove excess liquid from the sauce. Add the garlic powder, Italian seasoning and sugar to the drained sauce.


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