When we visited Ines Glaser, the pizzaiola behind Lupa Cotta, she made cast iron pizza two ways—one in a pizza oven, one in a home oven—to prove that good pizza doesn’t require fancy equipment. Just a well-made dough, in-season produce, and a hot skillet. Read more about our time with her here.
Ines swears by her 3-day slow-fermented dough. You can find her full method here, or use your favorite recipe (or our go-to cast iron dough).
A handful of chanterelles (or any mushrooms you love), cleaned
Butter + olive oil
Shallots, thinly sliced
Local goat cheese or fresh ricotta
Mixed greens and herbs (arugula, parsley, radish tops, basil)
Radishes, thinly sliced
Lemon juice or bergamot zest
Parmesan, shaved
Ines’ Magic Pizza Dust (or a mix of chili flake, salt, fennel pollen)
No.10 Field Skillet or No.12 Field Skillet
Our go-to Cast Iron Pizza Tips and Dough Recipe
Field Tested: Ines of Lupa Cotta
Preheat your skillet:
Place your Field Skillet (No.10 or No.12) in the oven at 500°F (or as hot as it gets) for at least 20–30 minutes.
Sauté the mushrooms:
In a separate pan or over live fire, cook the chanterelles in butter, olive oil, and a pinch of salt until golden and tender. Add the shallots and cook until soft.
Assemble the pizza:
Carefully remove your hot skillet from the oven. Lightly oil the bottom, then stretch your dough to fit. Add a thin layer of goat cheese or ricotta, then top with sautéed mushrooms and shallots.
Bake:
Bake in the oven for 10–12 minutes until the crust is crisp and golden.
Top with salad:
Once the pizza is out of the oven, finish with fresh greens, herbs, radishes, lemon or bergamot zest, shaved parmesan, and Magic Pizza Dust.
Slice and eat immediately.
Preferably outside, with wine.
When you preheat your skillet until it’s piping hot, then add oil and dough, you’re creating ideal conditions for seasoning: the high heat helps the oil bond to the cooking surface, forming a stronger, smoother nonstick layer over time.
Because pizza dough covers the full surface of the pan, it also promotes more even seasoning than smaller-scale recipes. Just make sure your skillet is properly preheated and generously oiled before the dough goes in. If any cheese or crust sticks behind, a quick scrub with your chain mail will do the trick—then finish with the Field Method to keep your pan in peak condition.
Best—These dishes are the best options for building resilient seasoning, and surefire choices for getting tricky pans back on track.
Better—The best way to keep your skillet in great shape is to cook frequently, and cast iron-friendly dishes like these are your bread and butter.
Safe—These recipes won't strip seasoning away from your pan, but won't really add any, either.
OK—Be sure to clean up promptly. Recipes with this rating might feature acidic ingredients which can affect seasoning if not washed soon after cooking.
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