| Level: | Easy |
| Total: | 3 hr 40 min |
| Active: | 30 min |
| Yield: | 4 servings |
Ingredients
- 3/4 cup water at 105 to 110 degrees F
- One 1/4-ounce package dry instant yeast (about 2 1/4 teaspoons)
- 1 teaspoon sugar
- 2 1/2 cups all-purpose flour, plus extra for dusting
- 1/2 teaspoon kosher salt
- 2 tablespoons corn oil
- 8 slices bacon
- 1 1/2 cups pizza sauce (store-bought or homemade)
- 1 pound whole milk low-moisture mozzarella slices, from the deli (see Cook’s Note)
- 1 cup pineapple, fresh or canned, 1/2-inch dice
Instructions
- For the dough: Combine the water, yeast and sugar in a stand mixer fitted with the dough hook and let it bloom until bubbly, about 5 minutes. Add the flour, salt and 1 tablespoon corn oil and mix on medium-low for 5 minutes. Add the remaining tablespoon oil to a 12-inch cast-iron or heavy oven-safe skillet and paint it with a brush all over and up the sides. Place the dough in the center of the skillet and cover in plastic wrap. Let rise until doubled in size, for up to 2 hours.
- For the pizza: Preheat the oven to 400 degrees F. Line a sheet tray with parchment paper.
- Arrange the bacon slices on the lined sheet tray and bake until slightly crisp but still soft in the middle, 5 to 8 minutes. Let cool, then cut into 1-inch strips. Set aside until ready to use.
- Turn the oven up to 500 degrees F.
- Press the dough down lightly in the skillet until it reaches the edge. (If the dough is being temperamental and not stretching, cover with plastic wrap and let it chill out for 10 minutes to let the dough relax, then press it to the edge.) Ladle a layer of sauce on the dough and evenly spread to the edge. Now it’s cheese-shingling time! Start around the edge, letting the cheese go up the inside wall of the skillet and then covering the middle so there is one even layer of cheese on the pizza. Top with an even sprinkling of pineapple and bacon.
- Bake the pizza until both the cheese crust around the edge is golden brown and the toppings are nicely charred and bubbling, 20 to 30 minutes. I like using a fish spatula to gently and carefully lift a portion of the crust to peek underneath and see if it is getting super golden brown. You may need to move the skillet to the top rack or bottom rack depending on whether the top or bottom crust chars first. Let the pizza cool for 10 minutes. Slice and serve!
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 1011 |
| Total Fat | 57 g |
| Saturated Fat | 24 g |
| Carbohydrates | 78 g |
| Dietary Fiber | 5 g |
| Sugar | 11 g |
| Protein | 44 g |
| Cholesterol | 128 mg |
| Sodium | 1429 mg |
Reviews
We’re creating this pizza again & I think as Chicago pizza snobs … this pan pizza could become our Friday night very favorite! I was a bit worried about the dough but after mixing for a full 5 minutes, then proofing – it was perfect! Tonight, we’re mixing it up a bit with fresh pineapple & leftover smoked pulled pork… and the cheesy crust, of course! I’m drooling already!
And May 2022 … we are still making this pizza! In our hot Chicago weather – it’s great for the grill!! Love it
i put the cheese on before the sauce, should of watched video came out ok except all toppings want to separate from base after cooking! decided to make this in 2 – 9 inch cake pans, worked fine, added canned bk olives for color contrast will make again
Amazing!!! I will make my pizzas at home using this method! It makes a little less in the cast iron pan but totally worth it!! So, so good!!
We made 2 of these cast iron skillet pizzas! One just like Jeff’s recipe and other I made into a Philly cheesesteak pizza! It went great with watching football!
Delicious! Love the cheese shingling in the cast iron skillet! Makes fir a super yummy, crisp crust!
Loved this recipe. I followed Jeff’s directions exactly. Will need to tweak for me and my equipment. 500 degrees was way to hot for my oven, by 20 minutes my oven was spewing smoke throughout the house. Will try again at 450. I will also reduce the flour to two cups, as the pizza domed quite high during the bake. The end result however was fabulous. Can’t wait to try other toppings.
This recipe was easy to follow and super delicious. I followed the recipe exactly and my husband and I both loved every bite. I’m looking forward to using this crust, sauce and cheese with different topping combos, as well. We will definitely make it again.
I’ve made this pizza now 3 times. Each time the end result is delicious, but the dough never comes together in the mixer like traditional pizza dough. It’ often requires more kneading by hand to get it to resemble a ball of dough, and even then, it’s never smooth. Am I the only one that experiences this? Tips? Next time I’m going to mix and knead by hand like I do with my Neapolitan pizza dough.
I didn’t have a 12″ cast iron skillet, so I used an enameled cast iron braiser, following the same directions for oiling and raising. While the pizza looked great it stuck to the pan. What more should I have done?
Made this tonight and it was awesome!!!