Pizza Crust (Cooking in a Cast Iron)

So we are constantly trying new pizza crust recipes. There are a lot out there and let's face it, most make you want to just put your flour and yeast away and order delivery, or "take-aways" as they say in South Africa, my husband's home country. But anyway, I was chatting with Ellie, my sweet sister in law (who lives in Australia) and she shared with me a recipe for pizza crust that was pretty simple and good. So the next day I was going to make it when she messaged again (thank God for free international messaging) saying she found an EVEN BETTER pizza crust recipe. And it was SO simple. Just mix it up, roll it out, wait a few minutes, AND THERE YOU HAVE IT. No rise time and hardly any rest time, for the dough that is, us moms gotta keep hustlin', even when the dough gets to rest.

What you will need:
a kitchen scale, measurements are weighed (as it is much more accurate to weigh). But I will put rough estimates for those of you without a kitchen scale, just remember, they are rough!
1 kilogram of flour (7-8 cups of flour)
20 grams of dry yeast (7 teaspoons of dry yeast)
10 grams of salt (2 teaspoons of salt)
10 grams of sugar (2 teaspoons of sugar)
600ml of water (20oz of water)

Combine all ingredients in a stand mixer (Kitchen Aid) with dough hook and mix for 10 minutes.
You can divide the dough into 8 pieces, roughly a personal size pizza. or 4 pieces that will make 4 crusts each the size of a cookie sheet.
If this is too much dough for your dinner plans, wrap up the balls of dough you won't need and freeze. When you are ready to use it just make sure you take it out of freezer and let it defrost in the fridge the day before.


Roll dough out and either put onto cookie sheet (for thin crust) or into a 12" cast iron skillet (for pan crust) and let rest for ten minutes then add toppings.

Cookie sheet/thin crust pizza bake at 450 for 10-12 minutes, watching it carefully so it doesn't burn.

To cook pizza in the cast iron, turn the oven on to broil then set cast iron skillet with pizza in it on the large stove top burner and cook for 5 minutes on medium high, watching that it doesn't burn. Adjust heat accordingly. Check the bottom and see that it is browning nicely. Turn off stove top and carefully move cast iron pizza to middle rack of oven. Broil for 5-7 minutes, allowing  the pizza to continue to cook and getting the top nice and golden. Cooking the pizza in the cast iron skillet is my favorite method of cooking pizza, but it is a bit of a process and can be touchy, so make sure you have plenty of time and be careful not to burn yourself!