Cast Iron Skillet Pan Pizza with Garlic-Herb Oil
A deep-dish style pan pizza featuring a crisp, golden crust and a soft, airy interior. This version uses a no-knead dough base and is finished with an aromatic garlic-herb infused olive oil for a vibrant, professional-grade flavor profile.
Prep: 120 min · Cook: 20 min · Yield: 4 · Method: Oven
Ingredients
- 3 cups all-purpose flour
- 1 tsp instant yeast
- 1.5 tsp salt
- 1.25 cups water
- 4 tbsp olive oil
- 0.75 cups marinara sauce
- 8 oz mozzarella cheese
- 2 cloves garlic
- 0.5 tsp dried oregano
Cooking instructions
- In a large bowl, whisk together the flour, yeast, and salt. Add the water and 2 tablespoons of olive oil, stirring until a shaggy dough forms. Cover and let the dough rise at room temperature until doubled in size, about 90 minutes. (about 90 min)
- Pour the remaining 2 tablespoons of olive oil into a 10-inch cast iron skillet. Place the dough in the center and turn to coat with oil. Gently stretch the dough to fill the bottom of the pan. If the dough snaps back, let it rest for 10 minutes then stretch again. (about 10 min)
- Preheat your oven to 450°F. While the oven heats, mince the garlic. In a small bowl, mix the minced garlic with the dried oregano. (about 15 min) — 450°F
- Spread the marinara sauce over the dough, leaving a small border for the crust. Sprinkle the mozzarella cheese evenly over the sauce. Top with the garlic-oregano mixture.
- Bake the pizza on the center rack until the crust is deep golden brown and the cheese is melted and bubbling, about 18 to 20 minutes. Let the pizza rest in the pan for 5 minutes before slicing. (about 20 min) — 450°F