Sicilian Cast-Iron Pizza

How to Make Sicilian Cast-Iron Pizza

1. 1

   Step 1: Bloom the yeast

   Combine the warm water and sugar in a small bowl, sprinkle the active dry yeast over the surface, and stir gently to combine. Let sit 5–10 minutes until foamy and fragrant; if it doesn't foam, discard and start with fresh yeast.

   For this step

   • 1 1/4 cupsWarm water (about 105–115°F / 40–46°C)
   • 3/4 tablespoonsActive dry yeast
   • 1 tablespoonSugar
   
2. 2

   Step 2: Mix and knead the dough

   In a large bowl, whisk the bread flour and fine salt, make a well, then pour in the yeast mixture and 2 tablespoons of the olive oil. Stir until a shaggy dough forms, then turn onto a lightly floured surface and knead 5–7 minutes until smooth and slightly elastic (or use a stand mixer with a dough hook on medium-low for 4–5 minutes). Place the dough in a lightly oiled bowl, cover, and proceed to the first rise.

   For this step

   • 3 cupsBread flour
   • 1 1/2 teaspoonsFine salt
   • 4 tablespoonsExtra-virgin olive oil (for dough and pan)
   
3. 3

   Step 3: First rise

   Cover the bowl with plastic wrap or a damp towel and let the dough rise at room temperature until doubled in volume, about 60–75 minutes depending on warmth. This long, gentle rise builds the airy interior characteristic of Sicilian pizza.
   
4. 4

   Step 4: Preheat pan and shape dough

   Place a 10–12-inch cast-iron skillet in the oven and preheat to 500°F (260°C) with a rack in the lower third for at least 15 minutes so the pan is very hot. Meanwhile, oil the hot pan with 1–2 tablespoons of olive oil (use tongs to remove the pan briefly if needed), gently deflate the dough, transfer it to the oiled pan, and press or stretch it to the edges; let rest 15–20 minutes to puff slightly.

   For this step

   • 1 1/2 cupsCanned crushed tomatoes
   • 2 cupsShredded low-moisture mozzarella
   • 1 teaspoonDried oregano
   
5. 5

   Step 5: Top and bake

   Spread the crushed tomatoes over the dough in an even layer, sprinkle with dried oregano and a pinch of salt, then top with shredded mozzarella and a final drizzle of olive oil. Slide the pan back into the oven and bake 18–22 minutes until the cheese is bubbling and the crust is deep golden-brown and crisp on the bottom.
   
6. 6

   Step 6: Finish and serve

   Remove the skillet from the oven and let the pizza rest 3–5 minutes so the cheese sets slightly, then scatter fresh basil leaves over the top and slice. Serve hot straight from the cast iron for the crispiest crust; leftovers reheat well in a hot skillet to refresh the bottom crispness.

   For this step

   • 8 leavesFresh basil leaves (for finishing)
   

1. Combine the warm water and sugar in a small bowl, sprinkle the active dry yeast over the surface, and stir gently to combine. Let sit 5–10 minutes until foamy and fragrant; if it doesn't foam, discard and start with fresh yeast.
2. In a large bowl, whisk the bread flour and fine salt, make a well, then pour in the yeast mixture and 2 tablespoons of the olive oil. Stir until a shaggy dough forms, then turn onto a lightly floured surface and knead 5–7 minutes until smooth and slightly elastic (or use a stand mixer with a dough hook on medium-low for 4–5 minutes). Place the dough in a lightly oiled bowl, cover, and proceed to the first rise.
3. Cover the bowl with plastic wrap or a damp towel and let the dough rise at room temperature until doubled in volume, about 60–75 minutes depending on warmth. This long, gentle rise builds the airy interior characteristic of Sicilian pizza.
4. Place a 10–12-inch cast-iron skillet in the oven and preheat to 500°F (260°C) with a rack in the lower third for at least 15 minutes so the pan is very hot. Meanwhile, oil the hot pan with 1–2 tablespoons of olive oil (use tongs to remove the pan briefly if needed), gently deflate the dough, transfer it to the oiled pan, and press or stretch it to the edges; let rest 15–20 minutes to puff slightly.
5. Spread the crushed tomatoes over the dough in an even layer, sprinkle with dried oregano and a pinch of salt, then top with shredded mozzarella and a final drizzle of olive oil. Slide the pan back into the oven and bake 18–22 minutes until the cheese is bubbling and the crust is deep golden-brown and crisp on the bottom.
6. Remove the skillet from the oven and let the pizza rest 3–5 minutes so the cheese sets slightly, then scatter fresh basil leaves over the top and slice. Serve hot straight from the cast iron for the crispiest crust; leftovers reheat well in a hot skillet to refresh the bottom crispness.