Spicy Vodka Cast Iron Pan Pizza
Directions
- 1Mix the wet and dry ingredients for the dough in a bowl, then knead it and rest it for 30 minutes for the first rise.
- 2Perform three rounds of stretch-and-folds on the dough, with a 30-minute rest in between each round.
- 3After the last stretch-and-fold, let the dough rest for an hour and a half (long rise).
- 4Prepare a baking sheet with sesame seeds and roll the edges of the dough in it to create a sesame crust.
- 5Transfer the dough to a cast iron pan and let it rest for another hour and a half (final rise).
- 6While the dough is rising, prepare the vodka sauce by sautéing shallots and garlic in olive oil, adding tomato paste, vodka, crushed tomatoes, oregano, and heavy cream.
- 7Once the dough is nicely proofed, parbake it in the oven at 500°F (260°C).
- 8Grate your own low moisture part-skim mozzarella cheese.
- 9Remove the parbaked dough from the oven, spread a layer of vodka sauce, then a layer of mozzarella cheese, and then another layer of vodka sauce.
- 10Load up the edges with more cheese and top with pepperoni.
- 11Bake for another 15 minutes, or until the edges are crispy and the cheese is bubbly.
- 12Finish the pizza under the broiler to get a well-done look.
- 13Add dollops of ricotta cheese, a drizzle of hot honey, fresh basil, and grated Parmesan cheese.
- 14Slice and serve.
Ingredients
- 300 g Bread Flour
- 210 g Warm Water (100 F)
- 6 g Salt
- 6 g Sugar
- 6 g Instant Yeast
- 10 g Olive oil
- Olive oil
- 1 Shallot
- 1 clove Garlic
- 0.5 Tube tomato paste
- 0.5 cup Vodka
- 1 cup Crushed tomatoes
- 1 tsp Oregano
- 1 cup Heavy cream
- Salt
- Sesame seeds
- Low moisture part-skim mozzarella
- Pepperoni
- Ricotta cheese
- Parmesan cheese
- Fresh basil
Equipment
Mixing bowlCutting boardDough scraperPlastic wrapKitchen towelBaking sheetCast iron panSaucepanChef's knifeWooden spoonOvenGraterPizza rocker
Tips
- Use low moisture part-skim mozzarella for best results.
- Bake sauce on the bottom and top of the pizza for extra flavor.
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