Cast Iron Pizza
Serves 1
Directions
- 1Mix the wet and dry ingredients for the dough in a bowl.
- 2Knead the dough for a few minutes.
- 3Let the dough rest for 30 minutes for the 1st rise.
- 4Perform three rounds of stretch and folds on the dough, with 30 minutes of rest in between each round.
- 5After the third stretch and fold, let the dough rise for an hour and a half for the long rise.
- 6Pour extra virgin olive oil into the cast iron pan and spread it evenly.
- 7Transfer the dough to the cast iron pan.
- 8Press the dough to fill the pan, then let it rise for 90 minutes for the final rise.
- 9While the dough is rising, prepare the sauce by combining crushed tomatoes, dried herbs, and salt.
- 10Grate the low moisture part skim mozzarella.
- 11Dimple the dough in the pan.
- 12Drizzle olive oil over the dimpled dough.
- 13Par-bake the dough in the oven at 500°F (260°C) for 15 minutes.
- 14Remove the par-baked dough from the oven.
- 15Load up the edges of the pizza with grated mozzarella cheese.
- 16Spoon the prepared tomato sauce on top of the cheese.
- 17Add pepperoni slices on top of the sauce.
- 18Place the pizza back in the oven for another 10 minutes.
- 19Finish the pizza by broiling it for a few minutes until the crust is cheesy and crisp.
- 20Scrape the cheesy crust off the pan to easily remove the pizza.
- 21Dollop ricotta cheese onto the pizza.
- 22Garnish with fresh basil.
- 23Slice and serve the pizza.
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
- Extra virgin olive oil
- Crushed tomatoes
- Dried herbs
- Salt
- Low moisture part skim mozzarella
- Pepperoni
- Ricotta cheese
- Fresh basil
Equipment
cast iron panmixing bowlovenpizza cutter
Tips
- Rest dough in the oven with the light on for the final rise.
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