Cast-iron fire-cooked pizza
Using store-bought pizza dough, this delightful cast-iron fire-cooked pizza makes use of high heat to achieve a crispy crust and perfectly melted cheese. You'll savor it so much you'll want to make it this way at home. Feel free to use your favorite toppings in place of the ones listed here.
Prep Time10 mins
Cook Time10 mins
- one 16 ounce bag of Trader Joe's raw pizza dough or other store-bought pizza dough
- olive oil
- Trader Joe's prepared pizza sauce or your choice of sauce
- one 8 ounce bag of Daiya mozzarella style shreds or dairy mozzarella of choice
- 1 small jar of pitted kalamata olives
- about 4 thinly sliced mini bell peppers
- fresh arugula optional
- sesame chili oil available at Asian food markets; optional
- Salt to taste
Before you begin, you'll want to allow your pizza dough to sit out of the cooler in a shady spot for about 30 minutes. While the dough is resting, place about 30 coals in a fire pit, light them up and get them going so they get really hot. Once the coals turn greyish, place 10 coals on one side of the fire pit and place the skillet on top of these coals. Put the lid on the skillet and place the remaining coals on top of the lid. After the dough has rested, oil your hands generously with olive oil and divide the dough into four balls. Place each ball on an oiled plate.
Take one of the balls and flatten it out evenly between your hands until it reaches desired thickness (I get mine to about 1/4" thickness). Using welding gloves, remove the lid from the skillet and set aside. Place a splash of olive oil in the skillet and give it a swirl so it coats the pan. Place your prepared pizza dough in the pan and cook until the bottom appears golden brown.
Flip the pizza dough and begin adding your toppings to the cooked side, beginning with the sauce.
Place the lid with its coals over the skillet. Most skillets have a pour spout, which is perfect in this case as it will release any steam and prevent the pizza from getting soggy. If your skillet doesn't have a pour spout, angle the lid a little to allow steam to escape. Check the pizza every so often until the cheese has melted. The time will vary based on the temperature of the coals. As soon as the cheese is melted, remove the pizza from the skillet and serve. We finished ours off with spicy arugula and a drizzle of sesame chili oil. Repeat this process with each pizza dough.
As for tools, you'll need a heavy cast iron skillet like this 10-inch one from Barebones Living. You'll also need a lid for the skillet. We used the lid from the 4-quart Barebones Dutch oven to cook the top of the pizza once the toppings were in place. We were fortunate enough to have access to this fire pit by Barebones, but hopefully, you can also look for a campsite with a firepit already in place.
The prep time listed here does not include the time needed to rest the dough or heat the coals. Refer to full recipe.