Crispy Pizza Without a Pizza Oven
Make fresh pizza easily at home – no stone oven, no special equipment. With a cast iron pan, you can achieve wonderfully crispy pizza on the grill, in the oven, or even directly on the stovetop.
Thanks to cast iron's optimal heat retention, the crust becomes wonderfully crispy while the toppings remain juicy. The size and shape of the pan don't matter – the main thing is that it can withstand a lot of heat.
Ingredients (for 4 small pizzas)
Dough:
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320 g flour
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180 ml lukewarm water
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½ cube fresh yeast
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2 tsp olive oil
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1 tsp salt
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1 pinch of sugar
Tomato Sauce:
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400 ml strained tomatoes
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1 clove garlic (finely chopped)
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1 tsp oregano
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1 tsp basil
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½ tsp sugar
Toppings of your choice:
Mozzarella, grated cheese, salami, onions, tuna, corn, bell peppers, zucchini, arugula, and much more.
Preparation
1. Prepare the dough
Dissolve yeast in lukewarm water with a pinch of sugar and let stand for 5–10 minutes.
Add flour, salt, and olive oil to a bowl, add the yeast water, and knead everything into a smooth dough (approx. 5–8 minutes).
Cover and let rise in a warm place for about 60 minutes, until the volume has significantly increased.
2. Mix the tomato sauce
Mix strained tomatoes with garlic, oregano, basil, sugar, salt, and pepper.
Let steep briefly.
3. Bake the pizza
Divide the dough into 4 portions and roll out thinly or flatten with your hands.
Lightly oil a cast iron pan and preheat over medium heat.
Place the dough in the hot pan and bake for approx. 2–3 minutes until the bottom is golden brown.
Carefully flip the pizza.
Now spread with tomato sauce and add desired toppings.
Reduce heat and continue baking with a lid until the cheese is melted.
Alternatively:
After flipping, place the pan in the preheated oven (220°C) or in the grill over indirect heat and finish baking.
4. Serve
Remove pizza from the pan, let rest briefly, and enjoy.
Optionally garnish with fresh basil or a little olive oil.
A big thank you to Goodfoodpirates for the inspiration and photos!
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