Cast iron pan pizza from Cook's Illustrated Magazine, Jan/Feb 2020 (page 7)

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Tweedles81 on April 22, 2026

    This is a family favorite! The last time I made it, I only let the crust sit in the fridge for about 9 hours instead of the 12-24 recommended, and it still turned out delicious! The weakest component of the dish is the sauce. I may just do store-bought pizza sauce next time.

  • KCKB on January 16, 2022

    This is our favorite homemade pizza recipe! It’s best when the dough is made the night before and can sit overnight in the fridge, but if you don’t plan far enough in advance, it will still work to make the dough in the morning and let it sit at room temperature.

  • anya_sf on February 03, 2020

    Adding pepperoni on top boosted the flavor. Otherwise it was more like pizza bread, even when made in a 12" skillet. My family enjoyed it (it's pizza after all), but didn't love it as much as some other pizzas. It was easy to make.

  • Kinhawaii on January 11, 2020

    We enjoyed this - crust was easy to make, cheese formed a nice crunchy edge. We did only have diced tomatoes but since they go into the processor, they were fine. Also only have a 10 inch pan so it was more like bread with cheese but obviously that was due to the pan size, but if that’s what you like - cook time was the same. Our thick crust was still light & chewy. Also couldn’t find just Monterey jack in the market & only found it mixed with cheddar - but we still liked the taste with the mozzarella. Made this again using 3/4 recipe of dough & was much better in our 10 inch pan.

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