Pizza for dinner is always a favorite around my house, and while I’ve tried it every which way: classic margherita, deep dish, hand tossed, and grilled, it had been awhile since I’ve made a stovetop version. Our Artisan Pizza and Flatbreads in Five Minutes A Day book has a great recipe for pizza made in a cast iron skillet, and after making it quite often this past week I remembered how easy and tasty this method is. It’s perfect for dinner, but especially for lunch; pizza is ready quickly without even turning on the oven.
Start by heating an 8-inch cast iron skillet over medium heat on the stovetop. Cut off a quarter-pound piece of dough and shape into a ball. I used our master recipe, but if you swap out a quarter-cup (or a third-cup) of the water for olive oil, you’ll have an olive-oil pizza dough. We test our recipes with Gold Medal All-Purpose Flour, and for yeast we’ve been using the new Platinum product from Red Star with great results.
Flatten the dough with your hands or a rolling pin, and roll into a 1/8 inch thick round.
Carefully transfer the dough to the preheat pan, and quickly spread the tomato sauce over the dough, then the cheese and whatever other toppings you are using. Cover the skillet and cook for about 4 minutes without lifting the lid (unless, of course, you smell scorching).
When your bottom crust is browned to your liking, remove the lid, turn on the broiler, and toast the pizza for 1-2 minutes to get a crisp top crust. Remove the skillet from the oven, then take the pizza out of the pan with a spatula. Allow the pizza to cool slightly on a wire cooling rack. Cut into wedges and serve.
For the Mushroom Garlic Thyme Pizza:
Top the pizza with 2-3 thinly sliced button mushrooms, 2 thinly sliced garlic cloves, mozzarella cheese, and a sprinkling of fresh thyme.