Ingredients
Scale
- 2 cups all-purpose flour (or whole wheat flour for a nuttier flavor)
- 1 teaspoon active dry yeast
- 1 teaspoon sugar
- 3/4 cup warm water (about 110°F)
- 1 tablespoon olive oil, plus extra for brushing
- 1/2 teaspoon salt
- 1 cup pizza sauce (store-bought or homemade; Mama Lou’s tomato basil sauce is my favorite)
- 1 1/2 cups shredded mozzarella cheese
- 1/2 cup sliced pepperoni or cooked sausage (optional)
- 1/2 cup sliced mushrooms, bell peppers, or spinach (optional veggies)
- Cooking spray or butter, for greasing the pie iron
If you’re short on time or prefer a shortcut, store-bought pizza dough works beautifully here. For a dairy-free option, swap mozzarella for a plant-based cheese or omit it entirely, adding extra veggies or seasoned tofu instead. The key is to keep the fillings balanced so the dough seals well and cooks evenly.
Instructions
- Start by activating your yeast: Mix warm water, sugar, and yeast in a bowl. Let it sit for 5-10 minutes until frothy. This step reminds me of watching Mama Lou’s patience as she waited for her dough to rise, knowing that good things take time.
- In a large bowl, combine the flour and salt. Add the yeast mixture and olive oil. Stir until a shaggy dough forms.
- Knead the dough on a floured surface for about 8-10 minutes until smooth and elastic. If you’re like me and Ouma, you might sneak a few bites of the dough—it’s part of the fun!
- Place the dough in a lightly oiled bowl, cover with a damp towel, and let it rise in a warm spot for 1 to 1.5 hours until doubled in size. This pause gives you time to prep your fillings—slice veggies, shred cheese, and get sauce ready.
- Once risen, punch down the dough and divide it into 6 equal pieces. Roll each into a ball, then flatten into a 6-inch circle using a rolling pin.
- Preheat your pie iron over medium heat, and lightly grease both sides with cooking spray or butter. This step is crucial to prevent sticking, a trick Mama Lou always emphasized.
- Place one dough circle on the pie iron. Spoon 2 tablespoons of pizza sauce onto the center, add 1/4 cup cheese, and your choice of toppings. Be careful not to overfill to avoid leaks.
- Top with another dough circle. Seal the edges by pressing firmly around the perimeter, ensuring the dough sticks together.
- Close the pie iron and cook over your heat source (campfire coals or stovetop) for about 4-5 minutes per side. Open carefully to check for a golden brown crust. If needed, cook a little longer, but watch closely to prevent burning.
- Remove the pockets using tongs and let cool for a few minutes before enjoying. I always remind Ouma (and myself) to be patient here—the cheese inside is molten hot!
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
