Cast Iron Grill Pizza

This is HANDS DOWN my favorite way to make pizza!  When I lived in Chicago, my favorite pizza place was Pequod’s.  I still get the craving for the crunchy crust and robust sauce.  This is the closest I have come to replicate it.  The next pizza night you want to try something fun and not heat up your kitchen- give this a go!

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Cast Iron Grill Pizza

Prep Time10 minutes mins

1 hour hr

Course: dinner, lunch

Cuisine: American

Keyword: cast iron, grill, Pizza, pizza dough

Servings: 1 large pizza

Equipment

• 1 large mixing bowl
• 1 medium cast iron skillet

Ingredients

Pizza Dough

• 2 cup all purpose einkorn flour
• 1 tbsp extra virgin olive oil
• 1 tbsp organic honey
• 1 cup warm water between 100-110 f
• ¾ tsp pink Himalayan salt
• 1½ tsp dry yeast
• ¼ all purpose einkorn flour (for rolling out the dough)

Toppings

• 1½ cup Monterey Jack Cheese shredded from the block
• 1½ cup Mozzarella cheese shredded from the block
• 1 cup organic pizza sauce
• Favorite toppings uncured pepperoni, ham, bacon etc.

Seasoning

• ⅛ tsp organic garlic powder
• ⅛ tsp pink Himalayan salt or sea salt

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Instructions

• In a large mixing bowl, combine 1 tbsp extra virgin olive oil, 1 tbsp organic honey, 1 cup warm water, 1½ tsp dry yeast. Whisk and let rest 5-10 minutes until it starts to bubble. Be sure the water is between 100-110 f. This is what helps activate the yeast.
• Once bubbly, add in the 2 cup all purpose einkorn flour and ¾ tsp pink Himalayan salt. Stir with a wooden spoon just until combined. You don't want to overmix einkorn flour.
• Cover with a tea towel in a warm area about an hour until dough has almost doubled.
• Flour the countertop surface and pour the dough onto the floured surface. Sprinkle with ¼ all purpose einkorn flour Cover your hands in flour before working with the dough.
• Knead a few times- adding flour to your hands as needed. Don't overwork the dough. You don't want to knead like you do a normal pizza dough.
• Preheat the grill to 425 ℉
• Heavily grease a cast iron (about ⅛ to ¼ cup of olive oil).
• Sprinkle about 2 tbsp of the shredded cheese around the edges.
• Sprinkle the ⅛ tsp organic garlic powder and ⅛ tsp pink Himalayan salt around the bottom of the cast iron. You can skip this step if you aren't big into salt.
• Place the ball of dough in the center of the cast iron and press the dough out. The oil should ooze over the edge a little bit.
• Evenly spread 1 cup organic pizza sauce onto the dough.
• Sprinkle 1½ cup Monterey Jack Cheese and 1½ cup Mozzarella cheese evenly on top.
• Add your Favorite toppings.
• Place in the center of the grill and bake about 10-15 minutes. The crust should caramelize and the center cooked through with the cheese fully melted.
• Remove and let rest about 5 minutes. Cut and serve

Notes

Einkorn flour is more delicate in pizza dough than normal flour.  The trick is to not over knead the dough.  You don't want to work the flour all the way through when kneading. 

You can stick a knife along the edge of the cast iron between the pizza and the cast iron and gently pry up to check and see how done the crust is.  You don't want to be black, but you want it a nice golden brown with the cheese along the edges darker and a little burnt. 

If you don't like your crust caramelized, skip the 2 tbsp. of cheese. 

Always shred the cheese from the block- pre shredded has anti caking agents and it doesn't melt as well.