Detail Information
Prep Time 20 minutes (active) + 15 minutes (shaping)
Fermentation Time 18–24 hours (cold, hands-off)
Proof Time (in pan) 2 hours
Cook Time 15 minutes
Total Time ~24 hours (mostly inactive)
Servings 4 slices (as a meal) or 8 slices (as an appetizer)
Skill Level Intermediate (requires patience for dough)
Effort Intensity Medium (20 min hands-on; long wait)
Mess Intensity Medium (one bowl, one pan, one cutting board)
Why This Recipe Works
Traditional pizza stones can’t compete with a cast iron pan. The heavy metal retains intense heat, while the generous pool of olive oil underneath the dough fries the bottom into a golden, crunchy shell. Meanwhile, the tall sides trap steam, creating a focaccia-like crumb. No peel, no steel, no stress.
Ingredients
For the Dough (makes two 10-inch pizzas or one 12-inch)
300g (2½ cups) bread flour (high protein, 12-14%)
6g (1 tsp) instant dry yeast
7g (1¼ tsp) fine sea salt
200g (¾ cup + 1 tbsp) lukewarm water (90°F/32°C)
10g (2 tsp) extra virgin olive oil (plus more for the pan)
For the Toppings
4 tbsp olive oil (for the pan – don’t skimp)
150g (1½ cups) low-moisture mozzarella, shredded
50g (½ cup) provolone or fontina, shredded
30g (¼ cup) grated Parmesan
1 medium zucchini, sliced into thin rounds
1 red bell pepper, thinly sliced
½ small red onion, thinly sliced
4 oz cremini mushrooms, sliced
2 cloves garlic, thinly sliced
½ cup cherry tomatoes, halved
2 tbsp fresh basil, torn (for finish)
Red pepper flakes (optional)
Intensity Legend
💪 Effort (Low/Med/High): Med (mostly waiting, but technique matters)
🧠 Skill (Low/Med/High): Med (dough handling requires practice)
💥 Mess (Low/Med/High): Med (oil can splatter; flour dusts the counter)
Step-by-Step Instructions
Phase 1: The Dough (Intensity: Low Effort, High Patience)
Time: 10 minutes active + 24 hours cold ferment
Mix dry ingredients – In a large bowl, whisk flour, yeast, and salt.
Add wet – Pour in water and 10g olive oil. Stir with a wooden spoon until a shaggy dough forms (no dry flour bits).
Knead briefly – Turn out onto a clean surface. Knead for 3–4 minutes until smooth. It will be slightly sticky – that’s correct.
Bulk ferment – Place in a lightly oiled bowl, cover with plastic wrap, and refrigerate for 18–24 hours. The dough will double slowly, developing flavor.
Phase 2: Pan Proofing (Intensity: Low Effort)
Time: 2 hours (mostly waiting)
Bring to room temp – Remove dough from fridge 2 hours before baking.
Oil the pan heavily – Pour 4 tbsp olive oil into a 12-inch cast iron skillet. Swirl to coat bottom and 1 inch up the sides.
Transfer dough – Place dough ball into the oil. Turn once to coat both sides.
Let it relax – Cover with a towel. Over 2 hours, gently press and stretch the dough to the edges every 30 minutes. It will resist at first; let it rest between stretches. By the end, it should cover the whole pan.
Phase 3: Prep Vegetables (Intensity: Medium Effort, Medium Mess)
Time: 10 minutes
Slice thin & even – Using a mandoline or sharp knife, slice zucchini, bell pepper, onion, and mushrooms into ⅛-inch pieces. Thin slices prevent a soggy pizza.
Salt zucchini – Lay zucchini slices on paper towels, sprinkle with salt, and let sit for 10 minutes. Pat dry. This removes excess water.
Phase 4: Assemble (Intensity: Low Effort)
Time: 5 minutes
Preheat oven to 500°F (260°C) – Place rack in the lower-middle position.
Dock the dough – Poke all over with a fork to prevent giant bubbles.
Layer cheese first – Evenly sprinkle provolone and mozzarella all the way to the edges. Cheese directly on the dough seals in moisture.
Arrange vegetables – Distribute zucchini, peppers, onion, mushrooms, garlic, and tomatoes in a single layer. Don’t overpack.
Finish with Parmesan – Sprinkle over the top.
Drizzle – A final tiny drizzle of olive oil over the veggies.
Phase 5: Bake (Intensity: Medium Mess – oil may splatter)
Time: 15 minutes
Stovetop start (critical!) – Place the skillet on a burner over medium-high heat for 2 minutes. You should hear sizzling. This jump-starts the crispy bottom.
Transfer to oven – Bake on the lower rack for 12–15 minutes until the cheese is bubbly and browned, and the edges are deep golden.
Check the bottom – Carefully lift with a spatula. It should be dark brown and cracker-crisp. If not, return to stovetop over medium heat for 1 more minute.
Phase 6: Finish & Serve (Intensity: Low)
Time: 2 minutes
Cool in pan – Let rest for 2 minutes (this sets the cheese).
Release – Slide a spatula around the edge. The pizza should slide out easily onto a cutting board.
Top with fresh basil and red pepper flakes.
Slice – Use a serrated knife or pizza cutter. Serve immediately.
Pro Tips for Peak Performance
No cast iron? Use a heavy 12-inch cake pan or oven-safe nonstick. Double the oil.
Dough too sticky? Wet your hands, don’t add flour.
Want more crisp? After baking, put the pan back on a medium flame for 1 minute while rotating.
Make ahead: The dough can cold-ferment up to 3 days. Flavor improves.
Nutrition Information (per 1 slice – ¼ of the pizza)
Calculated using standard ingredients; homemade variations will change values.
Nutrient Amount
Calories 495 kcal
Protein 18g
Total Fat 26g
– Saturated Fat 9g
– Trans Fat 0g
Cholesterol 35mg
Carbohydrates 47g
– Fiber 4g
– Sugars 5g
Sodium 780mg
Potassium 410mg
Vitamin A 22% DV
Vitamin C 85% DV
Calcium 32% DV
Iron 15% DV