Whether you want a pizza for one or a pie for a crowd, our adaptable recipes have you covered. Try one or all of the recipes below, and don’t forget to check out our tips for how to ensure a perfect pizza crust in cast iron.
- ⅓ cup warm water (105° to 110°)
- ½ teaspoon active dry yeast
- 1 cup all-purpose flour
- ¼ teaspoon kosher salt
- ⅔ cup warm water (105° to 110°)
- 1 teaspoon active dry yeast
- 1¾ cups all-purpose flour
- ½ teaspoon kosher salt
- 1 cup warm water (105° to 110°)
- 1½ teaspoons active dry yeast
- 2½ cups all-purpose flour
- ¾ teaspoon kosher salt
- 1⅓ cups warm water (105° to 110°)
- 2 teaspoons active dry yeast
- 3¼ cups all-purpose flour
- 1 teaspoon kosher salt
- In a medium bowl, stir together warm water and yeast. Let stand until mixture is foamy, about 5 minutes.
- Reserve ¼ cup flour; add remaining flour and salt to yeast mixture, stirring until a soft dough forms. Turn out dough onto a floured surface, and knead until smooth and elastic, about 5 minutes, adding enough reserved ¼ cup flour to keep dough from sticking to hands.
- Brush a medium bowl with oil. Place dough in bowl, turning to grease top. Cover and let rise in a warm, draft-free place (75°) until doubled in size, 45 minutes to 1 hour.
Basil takes the place of lettuce in this BLT-inspired pizza. It’s also a great way to use early summer tomatoes.
Inspired by the iconic New Orleans sandwich, this pizza is the perfect combination of savory meats, melty cheese, and sharp olive salad.
Order a side of coleslaw when picking up the brisket from your local barbecue shop for a quick and easy topping.
We took the classic shrimp boil out of the pot and made it into a pizza for a slice of Lowcountry culture.