Cast Iron Pan Pizza

Name: Cast Iron Pan Pizza
Cuisine: Italian
Ingredients: wet ingredients; dry ingredients; extra virgin olive oil; crushed tomatoes; dried herbs; salt; low moisture part-skim mozzarella

Serves 1

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Cast Iron Pan Pizza

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Serves 1

Directions

1Mix the wet and dry ingredients for the dough.
2Knead the dough for a few minutes.
3Let the dough rest for 30 minutes.
4Perform three rounds of stretch and folds on the dough, with 30 minutes of rest in between each round, pulling the dough as far as it will go without breaking and folding it over itself.
5After the third stretch and fold, let the dough rise for an hour and a half.
6Place the dough in the cast iron pan with a ton of extra virgin olive oil and let it rise again, resting it in the oven with the light on.
7In the meantime, make the sauce with crushed tomatoes, dried herbs, and salt.
8Grate the mozzarella (low moisture part-skim).
9Par bake the thick dough for 15 minutes before adding any toppings.
10Load up the edges of the par-baked dough with cheese.
11Add sauce on top of the cheese.
12Bake for another 10 minutes or so.
13Finish the pizza for a few minutes under the broiler.
14Scrape the cheesy crust off and it should come out of the skillet easily.

Ingredients

wet ingredients
dry ingredients
extra virgin olive oil
crushed tomatoes
dried herbs
salt
low moisture part-skim mozzarella

Equipment

cast iron panovengrater

Tips

Do three rounds of stretch and folds with 30 minutes of rest in between to build up the gluten in the dough.
Rest the dough in the oven with the light on.
Par bake the dough for 15 minutes before adding toppings due to its thickness.
Load up the edges with cheese for a cheesy crust.
Finish the pizza under the broiler for a few minutes.

Cast Iron Pan Pizza

Serves 1

facebook.com

Cast Iron Pan Pizza

facebook.com

Serves 1

Directions

1Mix the wet and dry ingredients for the dough.
2Knead the dough for a few minutes.
3Let the dough rest for 30 minutes.
4Perform three rounds of stretch and folds on the dough, with 30 minutes of rest in between each round, pulling the dough as far as it will go without breaking and folding it over itself.
5After the third stretch and fold, let the dough rise for an hour and a half.
6Place the dough in the cast iron pan with a ton of extra virgin olive oil and let it rise again, resting it in the oven with the light on.
7In the meantime, make the sauce with crushed tomatoes, dried herbs, and salt.
8Grate the mozzarella (low moisture part-skim).
9Par bake the thick dough for 15 minutes before adding any toppings.
10Load up the edges of the par-baked dough with cheese.
11Add sauce on top of the cheese.
12Bake for another 10 minutes or so.
13Finish the pizza for a few minutes under the broiler.
14Scrape the cheesy crust off and it should come out of the skillet easily.

Ingredients

wet ingredients
dry ingredients
extra virgin olive oil
crushed tomatoes
dried herbs
salt
low moisture part-skim mozzarella

Equipment

cast iron panovengrater

Tips

Do three rounds of stretch and folds with 30 minutes of rest in between to build up the gluten in the dough.
Rest the dough in the oven with the light on.
Par bake the dough for 15 minutes before adding toppings due to its thickness.
Load up the edges with cheese for a cheesy crust.
Finish the pizza under the broiler for a few minutes.