Cast Iron Skillet Pizza (Print Version)

# Ingredients:

→ Crust

01 - 1 cup warm water plus 2 tablespoons
02 - 1 1/2 teaspoons quick-rise yeast
03 - 1 1/2 teaspoons kosher salt
04 - 1 tablespoon sugar
05 - 2 tablespoons olive oil
06 - 4 tablespoons melted butter
07 - 3 tablespoons yellow cornmeal
08 - 3 1/4 cups all-purpose flour

→ Sauce

09 - 1 12-ounce can tomato paste
10 - 3/4 cup water
11 - 1 teaspoon salt
12 - 1 1/2 tablespoons sugar
13 - 1 tablespoon dried basil
14 - 2 teaspoons dried oregano
15 - 2 teaspoons garlic powder
16 - 1 teaspoon paprika
17 - 1/2 teaspoon red pepper flakes

→ Toppings

18 - 2 cups mozzarella cheese
19 - 12-14 slices pepperoni
20 - 1/2 lb cooked Italian sausage
21 - 1/2 cup sliced olives
22 - 1/4 cup sliced green peppers
23 - grated Parmesan cheese (optional)

# Instructions:

01 - In a large bowl, mix the warm water and yeast. Whisk in the salt, olive oil, melted butter, sugar, and 2 tablespoons of cornmeal until combined. Gradually add 2 cups of flour and then the remaining flour. Knead until a smooth dough ball is formed.
02 - Cover the bowl with plastic wrap and allow the dough to rise in a warm place for 60 minutes.
03 - In a small bowl, combine all sauce ingredients and mix well. Add additional water if a thinner consistency is preferred. Set aside.
04 - Preheat the oven to 450°F (232°C).
05 - Lightly flour a smooth surface. Roll out the dough into a 15-inch circle.
06 - Warm a 12-inch cast-iron skillet on the burner for 1-2 minutes. Sprinkle 1 tablespoon of cornmeal into the skillet.
07 - Place the rolled-out dough into the skillet, pressing it against the edges to form a rim. Add sauce, cheese, pepperoni, sausage, olives, and green peppers. Optionally sprinkle Parmesan cheese on the edges.
08 - Bake the pizza for 18-25 minutes until the crust is golden and the cheese is bubbly.

# Notes:

01 - If a 12-inch cast-iron skillet is unavailable, an oven-safe skillet or pizza pan can be used.
02 - Store-bought pizza sauce can be substituted for homemade sauce.
03 - Any leftover sauce can be frozen for future use.

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