Cast-Iron Skillet Pizza

Discover the irresistible magic of a Cast-Iron Skillet Pizza, a delightful blend of flavors and textures that marries the best of Chicago deep-dish and Sicilian styles with a touch of Detroit. This pizza is a result of my culinary journey, where I had the honor of tasting Connie’s signature cast-iron skillet pies and the famous Pequod’s skillet pizza in Chicago. Inspired by those experiences, I have crafted a hybrid that pushes the boundaries of taste and texture. The key to this masterpiece lies in the unique combination of a deep-dish dough, pushed out in the pan and baked partway to create a lighter and puffier crust. The addition of a crispy almost burnt cheese rim, reminiscent of Detroit-style, adds another layer of indulgence. The result is a pizza that transcends pizza-making traditions and delivers a symphony of flavors with each bite. Join me on a culinary adventure as we explore the art of making this extraordinary Cast-Iron Skillet Pizza!

INGREDIENTS:

• 1 (22-ounce/625-gram) ball Chicago Deep-Dish Dough
• Medium-grind cornmeal, for dusting
• 2 teaspoons (9 grams) lard or vegetable shortening, at room temperature
• 2 tablespoons (28 grams) extra virgin olive oil
• 1 ounce (30 grams) provolone cheese, sliced (1 slice)
• 4 ounces (115 grams) Sweet Fennel Sausage (optional)
• 1 teaspoon finely chopped garlic
• 6 ounces (170 grams) part-skim mozzarella cheese, shredded (1½ cups)
• 3 ounces (85 grams) white Cheddar, preferably Cabot, shredded (scant 1 cup)
• 2 ounces (55 grams/¼ cup) whole-milk ricotta cheese, preferably New York–style Polly-O or Ricotta Cream, at room temperature
• ⅓ cup (55 grams) Sautéed Red Peppers
• ½ cup (115 grams) Deep-Dish Tomato Sauce, warm
• Grated Pecorino Romano cheese, for dusting
• Dried oregano, for dusting
• Red pepper flakes, for dusting (optional)
• Garlic Oil, for drizzling

PREPARATIONS:

1. Remove the dough ball from the refrigerator and leave wrapped at room temperature until the dough warms to 50°F to 55°F. This should take about 1 hour.
2. Smear the lard on the bottom and sides of a 12-inch cast-iron skillet and spread the olive oil over the lard.
3. Dust the work surface with a generous amount of cornmeal, then transfer the dough to the surface. Coat both sides of the dough with cornmeal and put the dough in the prepared pan.
4. Push the dough outward from the center to fill the bottom of the pan evenly. Set the uncovered pan in a warm spot for 1 to 1½ hours, until the dough has risen slightly.
5. Meanwhile, set up the oven with two pizza stones or baking steels and preheat to 500°F for 1 hour.
6. Place the skillet on the bottom stone and bake for 10 minutes until golden brown.
7. Remove from the oven and let the baked dough sit in the pan for up to 3 hours.
8. Tear the provolone into 8 pieces and arrange them on the pizza, leaving a ½-inch border. Distribute nickel-size pieces of the sausage evenly over the cheese. Scatter the garlic over the top and sprinkle the mozzarella evenly over the sausage. Stack the Cheddar around the edge of the dough, slightly rising up the sides of the pan.
9. Place the skillet on the top stone for 7 to 10 minutes, until the top is golden brown.
10. Put the ricotta in a pastry bag with a ¼-inch opening or plain tip.
11. Remove the skillet from the oven, quickly scatter the red peppers over the pizza, and place it on the bottom stone. Bake for 3 to 6 minutes, until the cheese around the edge of the pan is charred.
12. Remove from the oven and use a long metal spatula to loosen the pizza from the pan. Carefully lift the pizza from the pan and transfer it to a cutting board.
13. Using a rocking cutter or a serrated knife, cut the pizza into 6 large wedges, leaving them in place. Spoon dollops of the tomato sauce around the pizza, then pipe quarter-size dollops of ricotta on each slice. Finish with a light dusting of pecorino, oregano, and pepper flakes, and a drizzle of garlic oil.

YIELD:

• Makes one 12-inch round skillet pizza; 6 large slices

SPECIAL INSTRUCTIONS:

• Parbake the crust before topping to achieve the unique and airy texture of the pizza.
• To make a vegetarian version, substitute vegetable shortening for the lard in both the pan and the dough, eliminate the sausage, and add more sautéed vegetables of your choice.

TIPS:

• Let the parbaked crust sit out at room temperature for up to 3 hours before topping it for a convenient and time-saving option when entertaining guests.

The Cast-Iron Skillet Pizza is a true testament to the creativity and innovation that characterize the world of pizza-making. Born from a fusion of Chicago deep-dish, Sicilian, and Detroit styles, this masterpiece elevates the humble pizza to new heights of taste and texture. Every bite offers a delightful contrast of light and airy crust with a crispy and slightly burnt cheese rim, showcasing the harmonious combination of cheeses, meats, and sautéed red peppers.

As with any culinary adventure, the key lies in the skillful execution of techniques and the careful selection of ingredients. Parbaking the dough and letting it rise in the skillet result in a crust that is nothing short of perfection—a balance of puffiness and crispiness that keeps diners coming back for more.

This versatile pizza lends itself to creative variations, making it an excellent choice for vegetarians. By substituting vegetable shortening for lard and exploring a variety of sautéed vegetables like spinach, eggplant, or mushrooms, a delightful meat-free version emerges that is sure to impress any guest.

The success of this pizza is evident not only in its taste but also in its recognition on the international stage. As seen with Chef Matt Molina’s award-winning cast-iron skillet pizza, The Dillinger, the possibilities are endless. From unique cheese combinations to delectable toppings, the Cast-Iron Skillet Pizza opens a world of culinary exploration.

As you embark on your journey to create this masterpiece, remember the joy of experimentation. Play with flavors, textures, and ingredients to craft your own signature cast-iron skillet pizza—a reflection of your culinary vision. Gather your loved ones, preheat the oven, and let the magic of this extraordinary pizza take center stage at your dining table.

In conclusion, the Cast-Iron Skillet Pizza is more than just a dish—it’s a celebration of culinary artistry and innovation. So, put on your apron, wield your skillet with pride, and savor the magic of a pizza that transcends traditions to create a one-of-a-kind dining experience.