Cast Iron Focaccia Pizza

It’s always pizza time.

Normally I’m an NYC-style, thin crust kind of gal, but I tried a good Detroit-style recently and had to take a stab.

I had trouble finding a single recipe written for handmade focaccia dough destined for cast iron pizza, without the use of a bread machine.  So here’s one for the do-it-by-hand-i-don’t-need-no-machine-to-knead type o’ people.

Cast Iron Focaccia Pizza

For the Dough:
3/4 cup warm water
1.5 tbsp active dry yeast
2 cups flour
1 tsp salt
3tbsp + 3tbsp extra virgin olive oil
1.5 tbsp Italian seasoning


For the sauce:
3/4 cup fire roasted diced tomatoes (make ’em yourself or buy a can)
1.5 tbsp tomato paste
1-2 tbsp extra virgin olive oil
2 tbsp cup warm water
3 tsp sugar
2 cloves garlic, minced
1 tsp Italian seasoning
dash of crushed red pepper flakes







  1. Combine water and yeast. Let sit 5-10 minutes until foamy.
  2. Combine Flour and salt in a large bowl. Stir well. Remove about 3/4 cup of the mixture.
  3. Pour water/yeast mixture into flour/salt. Stir to combine. Slowly add in remaining flour/salt combo little by little. Add in EVOO and Italian seasoning as you go. Knead until well combined. Dough should not be too sticky.
  4. Grease bowl for dough to rise in. Cover and set in a warm space for about 1hr, until dough has doubled in size.  This is a good time to prep the sauce – just combine all the ingredients!
  5. Dust a clean surface with flour. Place dough ball in the center of floured area. Pull from each side out and fold back on to center. Flip the ball and repeat.
  6. Grease bottom and sides of 9-10in cast iron pan. Spread dough out to fill the bottom of pan.
  7. Cover and leave to rise in a warm place for 20 minutes.
  8. Remove cover, lightly drizzle or coat top of dough with  EVOO. Place in oven, and heat to 375. Bake for 20 minutes.
  9. Remove pan from oven and top pizza to your liking.
  10. Cook for an additional 10-12 minutes. Remove from oven and allow to cool 3-4 minutes before serving.







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