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!”

  • sillygirl

    Every so often I must make a pizza with a topping of cauliflower, anchovy paste, garlic, currants, capers, red pepper flakes, cilantro and mozzarella – so tall it must be eaten with knife and fork. Yum!!!

  • Chad

    My favorite: from-scratch dough (no-knead recipe with a little olive oil added), red sauce, pepperoni, sausage, caramelized onion, banana pepper, fresh mozzarella, and very high heat.

  • Patrick

    My favorite pizza to make at home is a pepperoni pizza with broccoli cut super small. It brings a lot of flavor to the party as it ends up roasted.

  • MD

    Roll out the dough thin. Brush some olive oil over the dough, top with thinly-sliced prosciutto and pear slices, and sprinkle with Gorgonzola cheese (not too much!). The prosciutto crisps, the pear softens, and the thin crust will get crispy too. My favorite!

  • Jake Klehe

    Jim Lahey’s pizza dough recipe topped with Bechamel sauce, crumbled Italian sausage, prosciutto, salami, baked garlic, and asiago cheese.

  • E. Nassar

    Homemade pizza is a typical Friday night dinner for the family at least twice a month. I usually make 10 or 12 inch ones for each of us, so they can be as personalized as we like. My favorite usually includes thinly sliced home-cured pancetta, plenty of crushed red pepper flakes and an egg cracked in the middle. Just recently however, I finally removed my lardo from the cure and had a plain pizza dough topped (after baking) with the thin lardo, a few rosemary leaves and sprinkled with white truffle salt. That was heavenly.

  • kristin

    this time of year, i cook the dough, rub it with a garlic clove and then dump a caprese salad on top. Yum!

  • Allen

    One I used to get at a place that’s closed up long ago, a fruit pizza with white sauce, that had strawberries, banana, dates, pineapple, topped with whole milk mozzarella.
    They worked great together, sounds strange, but very good.

  • Allen

    A shaved pepperoni, topped with sunflower seeds, the seeds get a little charred. Simple and easy.

  • Greg

    Bacon, fresh jalapeno, and Monterey jack cheese, with just a wisp of marinara sauce. Simple, but compelling.

  • Andrew

    Mexican: black beans, jalapeno, queso fresco, tomato, top with cilantro after cooking.

  • Erik

    Curry shrimp with spinach. At a restaurant I used to work at I often made this for myself and other cooks. Deep fry the dough a little first for a little crunch and so it doesn’t have to bake long enough to over cook the shrimp or wilt the spinach to nothing.

    The curry shrimp was more of a curry laced, spicy bechamel, with some mozzarella added.

    Bake HOT and fast so it gets bubbly and slightly browned on top.

  • Margaret

    My favorite at home is the dough recipe from Peter Berley’s everyday bread book, and the toppings done from the “breakfast” pizza recipe in Nancy Silverton’s Mozza. (Full disclosure: I use fake bacon, horrors…)

  • Chappy

    My wife and I have three go to pizza’s. I use the no knead dough method to make my crust. Making it a few days ahead and refrigerating gives it the most flavor.

    Pizza #1: mozzarella tomato sauce, with some cherry tomatos mixed in. After it is done, top it off with arugula that has been lightly dressed in truffle oil (or olive oil and truffle salt).

    Pizza #2: mozzerella, tomotato sauce with olives and Calabrian peppers. (OK, this is really a rip-off of Nate Appleman’s pizzia diavialo, but everyone, even non-spice lovers, love this salty-spice of this pizza).

    Pizza #3: mozzerella, tomotato sauce with mushrooms and bacon.

  • Marc B

    Whole wheat dough, spinach, feta and red onion. drizzle with fennel vinaigrette at plate. Have with beer, family and friends.

  • SD

    Top homemade pizza dough with a sauce made from broccoli, olive oil, and garlic (and a splash of broccoli-cooking water). Add some crumbled cooked sausage, a few shakes of red pepper flakes, and a little more parmesan.

  • Jeff

    home cured and smoked bacon,miatake ‘shrooms from out back,plum tomatoes from the garden,buffalo mozzarella,topped with paper thin slices of fresh garlic. Awsome !!

  • Debby

    Use chicken schmaltz in the crust, then no cheese (I’m kosher), but home made tomato sauce, charred onions, mixed mushrooms and pulled chicken

  • Tim Donahue

    Jim Lahey’s no-knead dough, a good bottled spaghetti sauce–which I define as one without sugar or corn syrup–, crumbled hot Italian sausage, and mozzarella, preferably fresh. When cooked, a little dried oregano on top. Sorry. I like the American classic.

  • Dave

    Jalapeño popper pizza: A layer of cream cheese, layer of bread crumbs (don’t skip this one, it’s a key layer), sliced fresh jalapeños, top with shredded cheddar. Delicious.

  • Lauren G

    A local pasta purveyor also sells pizza dough, which is lots better than mine. I replace the tomato sauce with a carrot sauce – roast the carrots and process them and use instead of canned tomatoes. Toppings… farmers cheese, black olives, grilled onions, and fresh dill.

  • Santo

    figs, balsamic vinegar, blue cheese, cream sauce (like a bechamel with parmesan, used less than you would a tomato sauce) and a little bit of honey.

  • DALE

    Pizza Margharita is the pizza to be judged at any venue. It is the one to make at home, too. No craziness or silliness. Just the real thing.

  • Hector

    Your video left me craving a simple pizza with Canadian bacon, figs and blue cheese. I would love to win to make it with the Le Creuset. Thank you for the giveaway!

  • Daniel

    Tomatoes ripe from the garden and fresh mozzarella cheese is the starter. Any seasonal veggies also from the garden, and a light sprinkle of some pork product. And then crack an egg on the top at the very end of cooking – every pizza is better with a runny yolk.

  • BDW

    Fresh tart Michigan wild blueberries, smoked duck, and goat cheese on a thin crust with a tomato sauce made with a bit of fresh rosemary. Top with a little bit of aged provolone. This is by far my favorite pizza, and the tart, tiny wild blueberries are the key. It’s just not the same with the big sweet conventional type.

  • Drew @ Willpower Is For Fat People

    I do crustless. Put a circle of grated parmesan on parchment paper, cover with provolone, and bake until bubbly and slightly browned. Top with tomato sauce and finely-diced pepperoni. Broil until the pepperoni is lightly browned.

    Slide the parchment off the baking pan, let cool until the cheese sets up, then slice. Yum.

  • Elina Toole

    white pizza: organic bacon, goat cheese on top of bacon and top with roasted onions (take some time roasting the onions w/ a wee bit of salt and sugar)

  • Lori Hogenkamp

    Pizza French Fries: Bake fries in olive oil, salt, pepper. Use a mix of fresh roasted tomoatoes (w/fresh herbs, honey, balasamic, OO, red pepper flakes) pureed with vinegar and honey and ketchup. Sprinkle with parmesan.

  • Scott

    Im all about a nice light olive oil only (no sauce) basil, buffalo moz, maybe pine nuts and BIG FULL cloves of roasted garlic…. I can almost taste it now…

  • Kirk Samuels

    I have two favorite pizza creations. The first is a German-style pizza with a caraway rye crust, grilled bratwurst, sharp mustard, sauerkraut and Emmenthaler cheese. The second is a standard thin white crust topped with roasted garlic in olive oil, duck confit, arugula, and Parrano cheese.

  • Matt Krantz

    BLT pizza: Light spread of mayonnaise (sometimes mixed 50% with Sriracha), halved cherry or grape tomatoes, and crumbled crisp bacon. Top with arugula as soon as it is out of the oven.

  • John S.

    Pepperoni, mushrooms, caramelized onions, a little Gorgonzola (to balance the sweetness of the onions) on top with the moz/provolone blend.

  • Kevin

    This is sad, but I’ve never actually made a homemade pizza. I am just now starting to get into cooking, so I can’t wait to try it!

  • Robert Bigot

    Home cured pepperoni and mushroom. Just crush San Marzano tomatoes in your hand, strain out juice, spread on the dough add cheese and the pepperoni and mushrooms. Also 00 flour seems to work best but AP flour also really good.

  • Anurag Mehrotra

    Two favorites: one is grilled eggplant and feta topping. The other is a butter chicken sauce with chicken tikka/ tandoori chicken.

  • Roberto Chubello

    When we were kids, homemade pizza was a birthday treat and alot of the toppings were canned – now it’s a common weekday meal, cooked on the grill with whatever sounds good and is already on hand.

  • Sharon

    italian and tuscan sausage with spinach and thin-sliced tomatoes is one of my favorites.

  • Fran

    One of my favorites: spicy chicken. The sauce is cream cheese, thinned with milk, Sun dried tomatoes and red pepper flakes. Layer sauce, canned chopped green chilies, cooked sliced chicken breast and top with sliced provolone.

  • Jenny

    Pizza has to be Margherita. Right now the garden is full of tomatoes and basil. Fresh mozzarella from the farmers market and we are good to go!

  • Elaine

    This time of year, my favorite pizza is brie, fig & prosciutto with a drizzle of balsamic reduction at the end. It sounds super twee, but is in fact quite delicious.

  • Stephen Falko

    Olive oil, buffalo mozzarella, roasted red bell peppers, duck prosciutto, and a little fresh thyme.

  • Timmie Smith

    After watching the video a salami pizza is in my future. That looks fantastic.

  • Andria

    roasted garlic and roasted red pepper, then half roasted eggplant and half anchoives.

  • Emil Gercke

    Two favorite things with pizza; a sauce made of roasted butternut squash instead of tomato , and caramelized eggplant with any other favorite toppings.

  • Cheryl K

    Your pizza dough recipe made w/whole wheat pastry flour, homemade pulled chicken and Lake Erie Goat Cheese.

  • Ed

    I put big pies of chopped basil and oregano from the garden on my homemade pies. A St. Louis native, I’m a fan of Provel “cheese,” a processed concoction that probably sounds disgusting to others, but since I moved to Hawaii I’m unable to buy it. American cheese is a good stand-in.

  • Matthew

    I love to make taco pizza. Buy or make seasoned ground beef and line the pizza crust with the mixture. Layer on cheese, jalapenos, tomatoes, black olives, etc and bake as you would a traditional pizza. I like making a wet, slack dough and use very hot oven to produce a light and crispy crust. When the baking is done, finish with fresh onions, shredded lettuce and taco sauce. Enjoy!

  • Eve

    I would do this secretly since everyone I know would make fun of me: the usual mozzarella and tomato sauce with grilled pineapple, smoked ham, and lots of red pepper flakes. I love the salty/sweet/sour/spicy combo.

  • kevin

    light red sauce, mushroom blend, fresh mozz, light truffle oil and lots of crushed red pepper.

  • Karen

    I feel like kimchi pizza could be amazing, perhaps with some very thin slices of tongue? (KBBQ style)

  • JoP

    I’ve heard others praise potato pizza. I’ve never had potato pizza, it seems like carb overload, but one of these days, I’m going to make one and see for myself..

  • Marc Johnson

    I use pizza as a way to get my 9 year old to try new foods. So far we are up to peppers, onions, garlic, sun dried tomatoes, mushrooms, asparagus and broccoli rabe on pizza and she loves it (in addition to the pepperoni of course).

  • Heidi P.

    My go to pizza is my local pizza shop’s dough topped with shredded mozzarella, sweet sausage, thinly sliced green peppers, and a little tomato sauce. Baked as high as the oven will go, it usually only takes 5 minutes to cook. And it has to have a little char on it too!

  • Kellin Moore

    Pesto, Garden Tomatoes and good cheese with olive oil drizzled over the top

  • Phil

    My favorite homemade pizza is brussels sprouts and bacon with a white sauce or just olive oil and garlic, and whatever cheese is on hand.

    I dont usually have good canned tomatoes on hand so i will also make thai-style pizza “sauce” by grinding up ginger, garlic, sesame oil, and a little peanut with one or two kaffir lime leaves. Comes out in a nice paste that keeps your dough from getting wet and gummy and tastes awesome.

  • Tim Wiesch

    I like to make a white pie with fresh mozzarella, taleggio, shaved asparagus, tarragon, and some preserved meyer lemon. Drizzle a small amount of nice olive oil on after baking and you have got one fantastic, light little pizza.

  • Holly Gault

    First of all, I use the gluten free focaccia recipe from the Gluten Free Girl and the Chef for my dough. This gives me the first pizza crusts that I’ve had in fifteen years that have some chew.
    Second, I like traditional pizza toppings because it’s been fifteen years since… [see above].
    Third, I do like a breakfast pizza with some sundried tomatoes, ham or sausage and cheese. I haven’t tried the eggs, but I have a frozen crust ready.

  • Anthony Guzzaldo

    One of my favorite pizzas to make at home (because it’s my wife’s favorite) is a white pizza with sauteed cremini mushrooms on a bed of fontina cheese. If you want to really get crazy, you can finish the pizza with a drizzle of white truffle oil. It’s simple and decadent.

  • Milt

    My absolute favorite is artichoke heart, garlic (lots), and fresh tomatoes on a mozz – tomato sauce base!

  • Kristin

    My favorite pizza to make has hot Italian sausage and sweet bell peppers on tomato sauce (with lots of garlic) covered with a mixture of Italian cheeses. I bake it on a cold cast iron skillet. I used to use a ripping hot skillet, but I tried it one day on a cold skillet and discovered I prefer it that way.

  • susan

    my favorite pizza to make at home is white bean mash and caramelized onion – really any type of pizza that we can’t get out easily

  • Ashley

    My favorite pizza to make is hands-down prosciutto and arugula. It’s so classic. I love the salty savory taste of the prosciutto and the fresh bite of arugula thrown on top. As a teenager, it was the first pizza that made me like vegetables on a pizza, seriously.

    I’ve only started making my own pizzas at home in the past year, but I’m always trying out veggie combinations (my love for veggies was a slow bloomer so I’m taking advantage of it now). Here’s another current fave: A good tomato sauce, some cubed zucchini, maybe even some mushrooms and spinach, and a sprinkling of strong cheese. YUM.

  • Laura Jane

    Probably not original, but for making good use of seasonal ingredients I made a charred corn and cherry tomato pizza with goat cheese, arugula and (ahem, aged) balsamic vinegar the other night. It was pretty tasty! Otherwise, any pizza with prosciutto or good Italian sausage is a winner in my book.

  • Matt

    Pizza with homemade alfredo sauce instead of marinara, topped with mozzarella, parmasean cheese (shaved from a brick of it with a carrot peeler), followed by broccoli and bacon (cooked very little and finished on pizza in the oven so fat oozes into pizza)!

  • Tony Tax

    Personally, I love making carbonara pizza! I use a basic white cream sauce, pancetta (cooked down), green peas and pecorino romano! It’s fantastic!!!

  • Rich

    For egg on a pizza I like to use quail eggs – they cook quickly and distribute well.

  • paul

    duck prosciutto and a duck egg. serendipity had both of these in my kitchen when making homemade pizza a while back.

  • Joanie

    My current favorite is homemade herbed pizza dough with a light schmear of fresh tomato sauce, fresh spinach, gorgonzola, and mushrooms &/or caramelized onions. Yum!

  • Jen

    I like fresh figs, bacon or prosciutto, and chopped pistachios. Or sauteed onions and goat cheese. Or chorizo and chopped almonds. My son loves “pepper pepperoni”, if only because it’s fun to say. I tried making pizza crust out of cauliflower and parmesan cheese once (lots of blog posts about that floating around)…that tasted interesting but ultimately not like pizza. Glad I tried it once but I won’t be making that again.

  • Phebe

    My go-to these days is caramelized onion, prosciutto, and lots of fresh mozzarella.

  • Merna

    Potato, rosemary, and caramelized onions on whole wheat pizza dough — can’t be beat.

  • Sarah Wishnevsky

    My best pizza is a shrimp scampi pizza–layer of roasted garlic, brushed over with the butter and olive oil in which I have sauteed the shrimp until they are half-done. Then the shrimp, and then fresh mozzarella. It’s amazing.

  • Michael Villar

    I’m not sure how creative it is, but roasted garlic pizza is how I like to make it at home. a little tomato puree with some fresh herbs and a good smear of roasted garlic.

  • Chris

    Bechamel sauce with mozz, shaved asparagus and prosciutto or red sauce with itialian sausage and jalapenos. My two favorites

  • josh astern

    We really love making pseudo chicago style deep dish pizzas at home…in cast iron skillets, to boot. Not totally traditional as we like a little corn meal in our dough, but the deep dish situation leaves lots of room for fantastic ingredients….homemade italian sausage, caramelized veggies, any kind of good melting cheese, homemade gravy….so filling, and a fun project….

  • Josh S

    I like a fruit pizza. Not the dessert kind, but pizza with sweet/acidic citrus fruits–pineapple, orange, kiwi, strawberry, etc–on a bread dough, finished under the broiler for a little caramelization. I use some candied herbs and drizzle honey to finish. Mmmmmm!