Some say that a pizza stone is the best way to get a nice crisp crust. The reason being that, along with regulating moisture, the properties of a pizza stone allow heat to be evenly distributed across the pizza base.
However, Making homemade pizza does not require investing in a dedicated pizza stone. A cast iron skillet and a pizza stone work the same way and you can use the cast iron pan for any number of other recipes. Saving space and money . . . who doesn’t like that?
For the pizza crust you need:
This quick pizza crust you can make in 15 minutes – it makes one 12-inch pizza crust so adjust the recipe according to the size pizza you’re making.
- 2 & 1/2 Cups All-Purpose Flour
- 1 Cup Almost Hot Water
- 1 Pkg Quick Rise Dry Yeast
- 1 Tsp Each Salt & Sugar
- 2 Tbsp Olive Oil
Mix the yeast and water until the yeast is dissolved and let stand for 5 minutes. Add the salt and oil to the yeast water, mix, then add the flour, and knead for a couple minutes.
Preheat the oven to 450 degrees F.
Then, preheat a 10- to 12-inch cast iron skillet by placing it over medium heat for 6 to 8 minutes. You'll know it's ready when a drop of water dances and sizzles as soon as it hits the pan.
Place the pizza dough onto a floured work surface. Using a rolling pin, roll the dough into a circle that is the same diameter as the bottom of the cast iron skillet.
When the skillet is hot, take it off the burner and place it upside down on a wooden or bamboo cutting board. You will be baking the pizza on the flat bottom of the upside down skillet (not on the inside of the skillet).
Sprinkle 1 tbsp. of cornmeal evenly over the bottom of the skillet. Place the circle of pizza dough onto the bottom of the upside-down skillet, making sure the dough does not hang down the sides of the skillet. Brush the entire crust with olive oil - I used the hot pepper oil I made previously.
Add whatever toppings you like. The only rule with toppings is to leave a 1-inch border of crust. This pizza I made with a tomato sauce, mozzarella cheese, sausage, hot sliced cherry peppers, garlic and hot pepper oil.
Place the skillet on the middle oven rack and bake until the crust rises and turns golden brown, about 15 to 20 minutes, depending on the oven. When the pizza is ready, take the skillet out of the oven and slide the pizza onto a cutting board. Slice the pizza and serve immediately.
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