10Perform 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.
11Perform 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.
12Perform 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.
13After the third stretch and fold, let the dough rise for an hour and a half.
14After the third stretch and fold, let the dough rise for an hour and a half.
15After the third stretch and fold, let the dough rise for an hour and a half.
16Place 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.
17Place 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.
18Place 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.
19In the meantime, make the sauce with crushed tomatoes, dried herbs, and salt.
20In the meantime, make the sauce with crushed tomatoes, dried herbs, and salt.
21In the meantime, make the sauce with crushed tomatoes, dried herbs, and salt.
22Grate the mozzarella (low moisture part-skim).
23Grate the mozzarella (low moisture part-skim).
24Grate the mozzarella (low moisture part-skim).
25Par bake the thick dough for 15 minutes before adding any toppings.
26Par bake the thick dough for 15 minutes before adding any toppings.
27Par bake the thick dough for 15 minutes before adding any toppings.
28Load up the edges of the par-baked dough with cheese.
29Load up the edges of the par-baked dough with cheese.
30Load up the edges of the par-baked dough with cheese.
31Add sauce on top of the cheese.
32Add sauce on top of the cheese.
33Add sauce on top of the cheese.
34Bake for another 10 minutes or so.
35Bake for another 10 minutes or so.
36Bake for another 10 minutes or so.
37Finish the pizza for a few minutes under the broiler.
38Finish the pizza for a few minutes under the broiler.
39Finish the pizza for a few minutes under the broiler.
40Scrape the cheesy crust off and it should come out of the skillet easily.
41Scrape the cheesy crust off and it should come out of the skillet easily.
42Scrape the cheesy crust off and it should come out of the skillet easily.
Ingredients
wet ingredients
wet ingredients
wet ingredients
dry ingredients
dry ingredients
dry ingredients
extra virgin olive oil
extra virgin olive oil
extra virgin olive oil
crushed tomatoes
crushed tomatoes
crushed tomatoes
dried herbs
dried herbs
dried herbs
salt
salt
salt
low moisture part-skim mozzarella
low moisture part-skim mozzarella
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.