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Pizza — Cast-Iron Hybrid Method (RizzieFarms)

A reliable home-oven pizza method that combines stovetop cast-iron heat with a hot oven finish. The crust sets quickly on the pan, preventing sogginess, then finishes under high heat and a brief broiler for proper top browning. Ideal for regular pizza dough made with bread flour, olive oil, and a touch of honey — no pizza oven required.

Servings: Makes 1 × 10–12-inch pizza
Total Time: 25 min
Pan: 10–12 inch cast-iron skillet

Ingredients

Pizza Base
  • 1 ball pizza dough (240–280 g), stretched very thin
  • 1/2–1 teaspoon neutral oil (avocado, canola, or grapeseed)
Toppings (use modest amounts)
  • Pizza sauce or smooth tomato sauce
  • Mozzarella, shredded or torn
  • Additional toppings of choice (pre-cooked if watery)
  • Optional finish: grated Parmesan, red pepper flakes, olive oil
Pizza — Cast-Iron Hybrid Method (RizzieFarms)

Instructions

  1. Preheat the oven Preheat oven to 500°F with a rack in the upper-middle position. Keep the broiler OFF for now.
  2. Heat the cast-iron skillet Place a cast-iron skillet on the stovetop over medium-high heat. Add 1/2–1 teaspoon neutral oil and wipe into a very thin film. Heat the pan to a surface temperature of about 375–425°F (400°F is ideal). Do not exceed this range — cast iron continues heating even after the burner is reduced.
  3. Load the dough Stretch the dough very thin before it hits the pan. Carefully lay it into the hot skillet and immediately press outward so it makes full contact. You should hear a gentle sizzle, not aggressive frying.
  4. Set the bottom Cook the bare dough on the stovetop for 60–90 seconds until the dough turns opaque and small bubbles form. Do not allow dark browning. If a large bubble forms, prick once in the center with a fork.
  5. Top the pizza Working directly in the skillet, add a thin layer of sauce, followed by cheese and a modest amount of toppings. Work efficiently — the crust is already set.
  6. Bake in the oven Transfer the skillet to the oven and bake at 500°F for 5–7 minutes, until the cheese is melted and the rim has puffed. The bottom should be fully cooked but not blackened.
  7. Broiler finish Turn the broiler ON and broil for 30–60 seconds to spot-brown the top. Rotate the skillet if needed. Remove when the cheese is evenly browned but not burnt.
  8. Rest and serve Rest the pizza for 2–3 minutes, then slice and finish with optional Parmesan, red pepper flakes, or a drizzle of olive oil.

Notes

  • This method works especially well with doughs containing olive oil or honey, which brown faster in a home oven.
  • If the bottom browns too quickly, lower stovetop heat or shorten the stovetop set time.
  • If the center is bready, stretch the dough thinner and reduce toppings.
  • If the top needs more color, extend broiler time rather than oven bake time.

Tags

pizza cast iron home oven stovetop hybrid method