Spicy Vodka Cast Iron Pan Pizza

270 mins
Serves 1
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Directions

  1. 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.
  2. 2Mix the wet and dry ingredients for the dough in a bowl, then knead it and rest it for 30 minutes for the first rise.
  3. 3Mix the wet and dry ingredients for the dough in a bowl, then knead it and rest it for 30 minutes for the first rise.
  4. 4Perform three rounds of stretch-and-folds on the dough, with a 30-minute rest in between each round.
  5. 5Perform three rounds of stretch-and-folds on the dough, with a 30-minute rest in between each round.
  6. 6Perform three rounds of stretch-and-folds on the dough, with a 30-minute rest in between each round.
  7. 7After the last stretch-and-fold, let the dough rest for an hour and a half (long rise).
  8. 8After the last stretch-and-fold, let the dough rest for an hour and a half (long rise).
  9. 9After the last stretch-and-fold, let the dough rest for an hour and a half (long rise).
  10. 10Prepare a baking sheet with sesame seeds and roll the edges of the dough in it to create a sesame crust.
  11. 11Prepare a baking sheet with sesame seeds and roll the edges of the dough in it to create a sesame crust.
  12. 12Prepare a baking sheet with sesame seeds and roll the edges of the dough in it to create a sesame crust.
  13. 13Transfer the dough to a cast iron pan and let it rest for another hour and a half (final rise).
  14. 14Transfer the dough to a cast iron pan and let it rest for another hour and a half (final rise).
  15. 15Transfer the dough to a cast iron pan and let it rest for another hour and a half (final rise).
  16. 16While 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.
  17. 17While 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.
  18. 18While 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.
  19. 19Once the dough is nicely proofed, parbake it in the oven at 500°F (260°C).
  20. 20Once the dough is nicely proofed, parbake it in the oven at 500°F (260°C).
  21. 21Once the dough is nicely proofed, parbake it in the oven at 500°F (260°C).
  22. 22Grate your own low moisture part-skim mozzarella cheese.
  23. 23Grate your own low moisture part-skim mozzarella cheese.
  24. 24Grate your own low moisture part-skim mozzarella cheese.
  25. 25Remove 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.
  26. 26Remove 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.
  27. 27Remove 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.
  28. 28Load up the edges with more cheese and top with pepperoni.
  29. 29Load up the edges with more cheese and top with pepperoni.
  30. 30Load up the edges with more cheese and top with pepperoni.
  31. 31Bake for another 15 minutes, or until the edges are crispy and the cheese is bubbly.
  32. 32Bake for another 15 minutes, or until the edges are crispy and the cheese is bubbly.
  33. 33Bake for another 15 minutes, or until the edges are crispy and the cheese is bubbly.
  34. 34Finish the pizza under the broiler to get a well-done look.
  35. 35Finish the pizza under the broiler to get a well-done look.
  36. 36Finish the pizza under the broiler to get a well-done look.
  37. 37Add dollops of ricotta cheese, a drizzle of hot honey, fresh basil, and grated Parmesan cheese.
  38. 38Add dollops of ricotta cheese, a drizzle of hot honey, fresh basil, and grated Parmesan cheese.
  39. 39Add dollops of ricotta cheese, a drizzle of hot honey, fresh basil, and grated Parmesan cheese.
  40. 40Slice and serve.
  41. 41Slice and serve.
  42. 42Slice and serve.

Ingredients

  • 300 g Bread Flour
  • 300 g Bread Flour
  • 300 g Bread Flour
  • 210 g Warm Water (100 F)
  • 210 g Warm Water (100 F)
  • 210 g Warm Water (100 F)
  • 6 g Salt
  • 6 g Salt
  • 6 g Salt
  • 6 g Sugar
  • 6 g Sugar
  • 6 g Sugar
  • 6 g Instant Yeast
  • 6 g Instant Yeast
  • 6 g Instant Yeast
  • 10 g Olive oil
  • 10 g Olive oil
  • 10 g Olive oil
  • Olive oil
  • Olive oil
  • Olive oil
  • 1 Shallot
  • 1 Shallot
  • 1 Shallot
  • 1 clove Garlic
  • 1 clove Garlic
  • 1 clove Garlic
  • 0.5 Tube tomato paste
  • 0.5 Tube tomato paste
  • 0.5 Tube tomato paste
  • 0.5 cup Vodka
  • 0.5 cup Vodka
  • 0.5 cup Vodka
  • 1 cup Crushed tomatoes
  • 1 cup Crushed tomatoes
  • 1 cup Crushed tomatoes
  • 1 tsp Oregano
  • 1 tsp Oregano
  • 1 tsp Oregano
  • 1 cup Heavy cream
  • 1 cup Heavy cream
  • 1 cup Heavy cream
  • Salt
  • Salt
  • Salt
  • Sesame seeds
  • Sesame seeds
  • Sesame seeds
  • Low moisture part-skim mozzarella
  • Low moisture part-skim mozzarella
  • Low moisture part-skim mozzarella
  • Pepperoni
  • Pepperoni
  • Pepperoni
  • Ricotta cheese
  • Ricotta cheese
  • Ricotta cheese
  • Parmesan cheese
  • Parmesan cheese
  • Parmesan cheese
  • Fresh basil
  • Fresh basil
  • 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.
Spicy Vodka Cast Iron Pan Pizza | Clip Recipe