Cast Iron Skillet Pizza

Growing up pizza was a staple in our house. We had our favorite pizza place on Long Island (Gino’s in Ronkonkoma. . . yes that is the name of the town I grew up in) and then when we moved to Plano it took us years to find a pizza place that reminded us of home. During the dark years when we couldn’t find a pizza place my mom got really good at making homemade pizza. My family would have pizza every Friday night during Lent since we are Catholic and you abstain from meat every Friday during that time.

I’ve tried making homemade pizza a few times but it never turned out right. The crust would be too hard but the middle would be too soft. It just never came out right until I found a pizza recipe that is cooked in a cast iron skillet. It is a serious GAME CHANGER. Whenever I make it, I pick up dough from Trader Joe’s but you can go to your local pizza place and they usually sell raw dough. Brandon and I pick out the usual suspect of toppings; good mozzarella, sauce, prosciutto or some other type of meat. We don’t get too creative because why change a good thing?

A few tips:

Make sure your cast iron skillet is properly seasoned so your pizza slides out easily
Once you start seeing the dough bubble, it’s time to put your toppings on
Have a few oven mitts handy, as the cast iron skillet gets extremely hot in a 500 degree oven
Have a large appetite as the pizza is very filling and tastes so good that you don’t want to stop eating it.

  You can find the recipe I used here.

Now after seeing these pictures, I might have to make this pizza again over the weekend. At least the Sunday morning spin class will help balance it out right? At least that is what I’m going to tell myself.

Have a great weekend and thank you for stopping by!

Xo, Heather

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