Here’s the latest Le Creuset technique video: pizza. So easy and delicious. Make a big batch of dough ahead of time, then portion it and freeze it so you can make pizza whenever the whim strikes! (Note: technique begins at 1:11 of the video.)

And even better, Le Creuset is giving away three—count ’em, THREE!—of these pans! To enter you need to leave a comment with your most original idea for homemade pizza, or tell me your favorite pizza to make at home, or the one, after watching the video, you most want to try. Right this minute I’m hankering for a bacon and egg pizza! (Be sure to leave an email that works so I can contact you; U.S. entries only, alas.)

And here’s the link to the potluck entry page.

All the technique videos are archived on the Le Creuset site here.


  • 1 recipe bread dough from Ruhlman’s Twenty (see below)
  • 2 plum tomatoes, stem ends removed, cut into ¼-inch slices and salted
  • 8 ounces grated mozzarella
  • ½ cup basil chiffonade
  • tomato sauce (see below)
  • 2 ounces sliced salami
  1. Put your pan into the oven and preheat the oven to 450°F/232°C 30 to 40 minutes before making the pizza.
  2. After the dough has risen, re-knead it and divide it into two or three equal pieces (two will give you a thicker crust). Shape each into a disc and wrap and freeze any dough you won’t be using.
  3. Stretch or roll one piece of dough into a 6-inch disc, cover with a towel, and let rest for 10 minutes more.
  4. Stretch or roll it into a 12-inch thin pizza crust.
  5. Remove the pan from the oven and put your dough into it, spreading it out if necessary so that it covers the bottom of the pan.
  6. For the first pizza, pizza margherita, spread the sliced tomatoes across the dough, leaving a 1-inch rim. Cover with half of the mozzarella.
  7. Return the pan to the oven, reduce the heat to 375°F/190°C, and cook until the dough is cooked and the cheese is melted, 20 to 30 minutes. Remove the pizza to a cutting board and top with the basil. Cut into four to six pieces.
  8. For the second pizza, salami pizza, spread 2 to 4 ounces of tomato sauce on the dough when it’s in the pan, leaving a 1-inch rim. Spread most of the remaining cheese over the sauce. Cover the cheese with the salami. Sprinkle with the rest of the cheese.
  9. Return the pan to the oven, reduce the heat to 375°F/190°C, and cook until the dough is cooked and the cheese is melted, 20 to 30 minutes. Remove the pizza to a cutting board. Cut into four to six pieces.

Makes two pizzas; each pizza serves two

Pizza Dough

  • 4 cups flour
  • 1½ cups water
  • 1 teaspoon active dry yeast
  • 2 teaspoons kosher salt or coarse sea salt
  1. Combine the flour, water, yeast, and salt in the bowl of a stand mixer fitted with a dough hook. Mix on medium speed until the dough is smooth and elastic, 5 to 10 minutes. Depending on the size of the bowl, you may need to stop the mixer and remove the dough from the dough hook if the dough is not developing thoroughly. When the dough looks smooth, cut off a piece and stretch it. If it stretches to the point of transparency, it’s mixed enough. If not, continue mixing until it will.
  2. Remove the bowl from the mixer and cover it with a pot lid or plastic wrap. Allow the dough to rise until it has doubled in size and does not spring back when you push your finger into it, 2 to 4 hours.
  3. Turn the dough out onto a work surface and knead it to release the gas and redistribute the yeast. Cut the dough in 2 pieces and press each half into a disk. Cover the disks with a towel and allow to stand for about 15 minutes.

Tomato Sauce

  • 1 Spanish onion, diced
  • 2 tablespoons butter
  • kosher salt
  • 1 (28-ounce can) whole peeled tomatoes or 2 pounds Roma tomatoes


  • 1 bunch fresh oregano or 1 tablespoon good-quality dried oregano
  • 2 bay leaves
  • 1 tablespoon fish sauce
  1. Sauté the onion in the butter over medium heat until translucent, hitting it with a four-finger pinch of salt as you to.
  2. Puree the tomatoes using a blender (if using fresh tomatoes, roast them at 425°F/218°C for 20 minutes). You can puree them in the can using a hand blender if you first pour some of the tomato juice into the pan with the onions.
  3. Add the tomatoes to the onions and bring to a simmer. Reduce the heat to low and cook for 1 hour. Add any or all of the optional aromatics.
  4. Remove the oregano stems and/or bay leaves before using.

Makes about 2½ cups of sauce

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© 2013 Michael Ruhlman. Photo © 2013 Donna Turner Ruhlman. All rights reserved.


161 Wonderful responses to “Le Creuset Cast Iron Pizza & Giveaway!”

  • MaryOK

    I love a light coating of pesto, thinly sliced raw yellow squash, carmelized onions, a little bit of browned sausage (mild!) and topped with Manchego and Asiago cheese.

  • Allen

    I eat and love many different kinds of pizza, but my favorite to make is brushed with olive oil and crushed garlic.
    Bake to set the crust.
    Top with lightly dressed arugula, a little bit of chopped gaunciale or bacon and a soft poached egg on top with a little shaved parmesean and pepper

  • Trevor M.

    Arugula and prosciutto sure seem a popular combination. Still, no one else seems to be combining them with apples and a balsamic reduction drizzle.

  • Judie B.

    How about painting the pizza crust with basil oil and then placing well drained marinated arthichoke hearts all over it. Top with a mixture of fontina, mozzarella and parmesan.

  • Aaron

    A particular favorite of mine is made with a garlic cream sauce instead of tomato sauce. It’s topped with fontina and mozzarella cheese, chicken and pan fried potatoes. Delicious!

  • Abigial M.

    i love making a roasted veggie pizza with pesto and goat cheese. top it off with a drizzle of olive oil. so good!

  • Duke

    I still have a few left so I’m going for sliced dove breast with basil & red onion. Or, take the dove popper idea and add some thin sliced jalapeno.

  • Kellen

    Great Idea using salami, I much prefer it to pepperoni. Can’t wait to try making a salami and cheese pizza!

  • Lisa Wilson

    I wanted a white sauce for my pizza making one evening, but didn’t have any ricotta on hand. I tossed a cup of cottage cheese into the blender with some grated mozzarella and parmesan, a couple cloves of garlic, a few red pepper flakes, a twist or two of black pepper, fresh parsley, basil and a bit of olive oil…topped it with some garden fresh tomatoes, red pepper and broccoli. Simple, yet was very tasty!

  • Beth

    Enjoy just about all pizzas and love making them at home. I’m on a “Mexican” kick right now. My last one was a crust brushed with garlic oil and seasonings, then topped with sliced tomatoes, olives, and cotija cheese. Then topped with chopped cilantro and red onions just before serving. Husband’s a traditionalist – his was marinara sauce, beef pepperoni, mozzarella, some mounds of ricotta, and green peppers.

  • Ryan Bailey

    My favorite pizza to make at home is my mom’s pizza; deep dish style, with all the toppings, and corn meal sprinkled on the crust to make it crunchy! This was like an extra special growing up since it took all day to make.

  • Jason Logsdon

    There’s something about BBQ pizza that I really love. Some good homemade dough and BBQ sauce with cheddar, mozzarella, and smoked gouda cheeses. Then char some onions, red peppers, and poblano peppers on the grill for toppings, along with some grilled chicken and bacon. Just can’t beat it!

  • terri

    I don’t think I can pick a favorite pizza–but with pizza bianca, you can’t use toppings to disguise a mediocre crust.

  • Meg

    Love to make a BBQ chicken pizza. whole wheat crust, BBQ sauce, chopped up chicken, thinly sliced red onion, a little mozzarella cheese. Bake it off and top with some fresh chopped cilantro. Also a big fan of 3 meat-za! Pizza with sausage, pepperoni and Canadian bacon. Yum

  • Sam

    Some crushed tomato, capers, a little anchovy, and some good quality whole olives. Top with just a little fresh oregano. Have plenty of hot pepper oil nearby to sprinkle on while eating! My other favorite is to top with Spanish chorizo and padron peppers.

  • jen

    Been a while since I made homemade pizza – just the plain cheese or cheese/pepperoni for me.

  • Suzanne

    We discovered a recipe online for homemade margherita pizzas, and they are easily our favorite pizza to make now. The whole family loves them. We use fresh mozzarella di bufala and San Marzano DOP tomatoes when we can find them. YUM!

  • Dana Martin

    Lately, I have been making a white pizza- ricotta, garlic, mozzarella with spinach. Very filling. If I am not in the mood for something that heavy, I go for the traditional margherita. I use high-gluten flour for my crust.

  • Julia

    my favorite pizza to make at home is taco pizza! take leftovers from taco night (seasoned ground meat, chopped tomatoes, cilantro, onions) and slap them on a homemade crust with some cheese. sounds weird but it’s totally delicious.

  • eric graeser

    My favorite pizza I make at home is mashed sweet potatoes mexican chorizo and queso fresco

  • Laura Z

    When she was 7, my daughter asked for a roasted garlic, feta, and bacon pizza, which turned out to be delicious!

  • Oanh Nguyen

    My favorite pizza to make is one with an alfredo sauce, caramelized onions, bacon and potato. I thinly slice the potato, toss in olive oil and roast in oven.

  • jabbett

    When you’re using canned tomatoes, I find Peter Reinhart’s no-cook sauce recipe is superb. Plus, leaving the garlic raw before it cooks with the pizza maintains a nice bite.

    My favorite pizza is blue cheese and figs, very light tomato sauce and fontina instead of the traditional mozzarella… dough stretched thin for a crisp cornicione… mmm!

  • kcc

    i love that reinhart sauce recipe too! but we eat a lot of pizza here without sauce , garlic oil instead. then mozz, artichoke hearts, capers (lots!) and speck.

  • Danger

    I haven’t made pizza at home lately because of some upsetting dough experiences, but the most madcap thing I ever made was something like an okonomiyaki pizza. I minced shrimp and flash fried them with ginger garlic and a little plum sauce and made a sauce consisting of peanut butter, soy sauce and sriracha. Spread the sauce on, standard Mozzarella, top with shrimp and fresh slivers of carrot and a ton of green onion.

    It was wonderfully strange.

  • GH

    Homemade marinara, fresh mozzarella, and Rock Barn Italian sausage with an olive oil brushed crust and grated Parmesan after it comes out of the oven.

  • EightPondFarm

    This time of year, my favorite is a BLT pizza. Found some uncured Black Forest Ham bacon at TJ’s, pick some mixed greens and tomatoes out of the garden. Little olive oil on the way to the table.

  • Ryan J.

    Using good salami in place of pepperoni is a really good idea. I’ll have to try that sometime soon.

  • Tags

    Fry peppers, onions, and mushrooms in the pan until caramelized. Put the dough (after it spent a couple days in the fridge, thanks Peter Reinhart) on top of the mixture and bake. Turn it over and serve.

  • Vicky

    I love making plain old homemade pepperoni pizza on whole wheat crust. I can’t wait to give this recipe a try!

  • Anthony

    We love grilling our pizzas, and recently made a “Maine Event” pizza, which was the best pizza we’ve ever made. Cream sauce as the base, topped with cooked lobsters and corn, along with chopped chives and shaved pectorino romano cheese. I’m salivating just thinking about it, and it’s 6:45 in the morning!

  • Jasper

    I LOVE clam and bacon pizza with red pepper flakes. I let my dough sit in the fridge for 2-3 days to get extra sour before I use it.

  • Chris L

    I’d like to try this with a St. Louis style pizza. I wonder whether the pan would help me get the ultra-thin crust to that nice “cracker” consistency. I’ll just have to find some Provel cheese (or break out the mozzarella, provelone and liquid smoke and make my own!).

  • Patty

    Spread the dough with fig jam, scatter crumbled goat cheese and thinly sliced red onion on top, bake. When the pizza comes out of the oven, drape it with thin slices of prosciutto. Let it rest for a few minutes and then serve.

  • Matt

    Spread carmelized onions over the dough and then add some sauteed chard, goat cheese, and sausage.

  • Joe

    Roasted garlic and crumbled, browned Italian sausage with a simple red pizza sauce on crust using Todd English’s “Figs” pizza dough. When we have a pizza/cocktail party I’ll make 15-20 pizzas and this is the one that gets the most comments, though I like spinach and ricotta white pizza a little better. Don’t forget to heat up the heavy duty pizza stones for that crispy, thin crust.

  • Maxine

    I want a salt-bomb pizza with all the moldy things in my fridge, which are pizza-perfect except for their aged condition: broccoli rabe, speck, ricotta salata, sundried tomatoes…and an egg? Yes, let’s egg it too.

  • Jeffrey

    I make pizza at home quite often using the same dough recipe from about 10 years ago that I “perfected for my palate”. The crowd favorite here is a pizza with an olive oil base, fresh crushed garlic, leafy baby spinach, sundried tomatoes, roasted pine nuts, feta cheese, a bit of mozzarella and a sprinkling of chopped basil.

  • Sandra

    I don’t think I have a “best” pizza – so often it’s a “what looks good from the fridge” pizza (or “what needs to be used up from the fridge”). Even the use-it-up pizzas are good, if not always great.

  • Skip

    One of our favorite pizzas that I make is my pizza sauce with crumbled gorgonzola, a lesser amount of shredded mozzarella, crumbled crisp bacon and plumped raisins. Sauce the crust, then strew the plumped raisins around, then the cheeses, and finally the bacon. The raisins go under the other toppings because they can burn easily when too exposed to the heat. Love the sweet, salty, spicy, rich feel of this pizza.

  • Tatyana

    Proscuitto, fig and gorgonzola cheese. Drizzled with aged balsamic vinegar and olive oil.

  • Gabe Haman

    This summer our biggest experiment was pizza with squash blossoms stuffed with ricotta and then drizzled with basil oil — yum!

  • Bob

    Make one with chicken marinated as for paper-wrapped chicken. If you want veggies, then broccoli/onions might work.

  • RebeccaK

    My favorite pizza at home is the kind where you mix up some dough and put some toppings on it. I especially like it when it is served with wine.

  • Caitlin

    I love a pizza with olive oil, garlic, sauteed mushrooms and spinach, and cheese.

  • Jim

    You make it look so easy, because it is!! I like my pizza made with homemade Italian sausage and slices of garlic!

  • Timo

    My 8 year old daughter has been topping her own pizza (using the same dough recipe from ratio) since she was 4 with olive oil, shaved carrot, felino salami, and goat cheese. Sweet, savory and creamy.

  • Demetrius

    During the school year my daugthers and I engage in making pizza for dinner. Sometimes we take advantage of leftovers in the frig (roasted chicken, olives, etc…). Other evenings might be sauce, basil and cheese.

  • Linda B.

    I like making ricotta, mozzarella and parmesan pizza, then topping it with arugula when it comes out of the oven.


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