Print

Crispy Cast Iron Four-Cheese Pizza

cast iron four-cheese pizza - featured image
Print Recipe

This crispy cast iron four-cheese pizza features an unbelievably crunchy crust and a perfect blend of mozzarella, provolone, parmesan, and fontina. Ready in about 30 minutes, it’s faster than delivery and tastes like it came from a wood-fired oven.

Ingredients

Scale
  • 1 pound (about 450 grams) pizza dough, store-bought or homemade, at room temperature
  • 1 cup (about 120 grams) low-moisture mozzarella cheese, shredded
  • ½ cup (about 60 grams) provolone cheese, shredded
  • ¼ cup (about 25 grams) parmesan cheese, freshly grated
  • ½ cup (about 60 grams) fontina cheese, shredded
  • ½ cup (about 120 ml) pizza sauce
  • 2 tablespoons (30 ml) olive oil, plus more for the skillet
  • 1 tablespoon (about 10 grams) cornmeal or semolina, for dusting (optional)
  • Fresh basil leaves, for garnish (optional)
  • Salt and pepper, to taste
  • Flaky sea salt, for finishing (optional)

Instructions

  1. Preheat your oven to 500°F (260°C). Place a 12-inch cast iron skillet on the stovetop over medium-high heat and let it heat up for about 5 minutes, until a drop of water sizzles and evaporates immediately.
  2. On a lightly floured surface, stretch or roll the pizza dough into a 12-inch circle. If the dough springs back, let it rest for 5 minutes and try again.
  3. Carefully drizzle about 1 tablespoon of olive oil into the hot skillet and swirl to coat the bottom. The oil should shimmer immediately.
  4. Transfer the dough to the skillet and gently press it into the edges. It should sizzle on contact. Cook on the stovetop for 2-3 minutes, until the bottom starts to turn golden and the edges puff up.
  5. While the dough cooks, mix the mozzarella, provolone, parmesan, and fontina cheeses together in a small bowl.
  6. Remove the skillet from the heat. Spread ½ cup of pizza sauce over the dough, leaving a ½-inch border for the crust.
  7. Sprinkle about ¾ of the cheese blend over the sauce, then reserve the remaining cheese for the top. Add a little extra parmesan on top for golden-brown finish.
  8. Transfer the skillet to the preheated oven and bake for 12-15 minutes, until the cheese is bubbly and golden brown and the crust edges are deep golden and crispy. For extra browning, broil for the last 1-2 minutes, watching carefully.
  9. Remove the skillet from the oven (the handle will be extremely hot). Let the pizza cool in the skillet for 5 minutes to allow the cheese to set.
  10. Carefully remove the pizza from the skillet using a spatula, or slide it onto a cutting board. Sprinkle with fresh basil and a pinch of flaky sea salt. Slice into 8 wedges and serve immediately.

Notes

Preheating the skillet on the stovetop is crucial for a crispy crust. Use room temperature dough for easier stretching. Don’t overload with toppings. Let the pizza rest for 5 minutes before slicing to allow the cheese to set. For extra browning, broil for 1-2 minutes at the end, watching carefully to avoid burning.

Nutrition

Keywords: cast iron pizza, four-cheese pizza, crispy crust, homemade pizza, easy pizza recipe, skillet pizza

Find it online: https://vexifood.com/crispy-cast-iron-four-cheese-pizza-easy-homemade-recipe/