Entree: United States – Italian-American – Upside Down Cast Iron Pizza

Serving Size: 4

Approximate Time

Prep 25 min

Cook 20 min

Additional 1 hr 30 min

Total 1 hr 50 min

Ingredients

- 2 1/4 tsp (7 g) active dry yeast
- 1 tbsp (12 g) granulated sugar
- 1 1/4 cups (300 ml) warm water (about 105–110°F / 40–43°C)
- 3 tbsp (45 ml) olive oil, plus 2 tbsp (30 ml) more for skillet
- 3 cups (360 g) all-purpose flour
- 1 1/2 tsp (9 g) fine salt
- 1 tbsp (15 g) cornmeal (for dusting skillet)
- 8 oz (225 g) low‑moisture mozzarella, shredded
- 20 slices pepperoni, approx. 4 oz (115 g) total
- 1 cup (240 ml) pizza sauce or seasoned tomato sauce
- 1/4 cup (25 g) grated Parmesan or Pecorino Romano
- 1/2 tsp (1 g) dried oregano
- Fresh basil leaves
- Red pepper flakes (optional)

Instructions

1. Step 1: Make the dough — whisk yeast and sugar into warm water and let sit 5–10 minutes until foamy. Stir in 3 tbsp (45 ml) olive oil, then add flour and salt and mix until a shaggy dough forms. Turn onto a lightly floured surface and knead 6–8 minutes until smooth and elastic. Place in a lightly oiled bowl, cover, and let rise in a warm spot until doubled, about 1 to 1 1/2 hours.
2. Step 2: Preheat oven — place a rack in the upper third of the oven and preheat to 475°F (245°C). Place a 12‑inch (30 cm) cast‑iron skillet in the oven to heat for 10–15 minutes (or heat on stovetop briefly then place in oven).
3. Step 3: Prepare skillet and cheese layer — remove hot skillet carefully, add 2 tbsp (30 ml) olive oil and swirl to coat. Sprinkle 1 tbsp (15 g) cornmeal across the bottom. Scatter the shredded mozzarella evenly over the bottom of the skillet to create the protective cheese layer.
4. Step 4: Add toppings upside‑down — arrange the pepperoni slices over the cheese, sprinkle 1/2 tsp (1 g) dried oregano and a pinch of red pepper flakes if using, then spoon the pizza sauce in an even layer over the pepperoni (this is the upside‑down layer that will end up on top).
5. Step 5: Shape and top with dough — punch down risen dough and stretch or roll into a roughly 12‑inch (30 cm) round. Drape the dough over the sauce and tuck the edges down around the inside rim of the skillet to form a sealed edge.
6. Step 6: Bake — return the skillet to the oven and bake 18–22 minutes until the exposed crust is deep golden and the bottom (which will become the top) is crisp. If the top browns too quickly, tent loosely with foil.
7. Step 7: Invert and finish — remove skillet and let rest 2–3 minutes. Place a large cutting board or serving platter over the skillet, invert quickly and carefully so the pizza releases with the crust down and the cheese and toppings on top. If any cheese sticks, use a spatula to coax it free.
8. Step 8: Garnish and serve — sprinkle grated Parmesan (1/4 cup / 25 g) and scatter fresh basil leaves over the top. Slice into wedges and serve hot.