Cast Iron Pizza

Serves 1
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Directions

  1. 1Mix the wet and dry ingredients for the dough in a bowl.
  2. 2Mix the wet and dry ingredients for the dough in a bowl.
  3. 3Mix the wet and dry ingredients for the dough in a bowl.
  4. 4Knead the dough for a few minutes.
  5. 5Knead the dough for a few minutes.
  6. 6Knead the dough for a few minutes.
  7. 7Let the dough rest for 30 minutes for the 1st rise.
  8. 8Let the dough rest for 30 minutes for the 1st rise.
  9. 9Let the dough rest for 30 minutes for the 1st rise.
  10. 10Perform three rounds of stretch and folds on the dough, with 30 minutes of rest in between each round.
  11. 11Perform three rounds of stretch and folds on the dough, with 30 minutes of rest in between each round.
  12. 12Perform three rounds of stretch and folds on the dough, with 30 minutes of rest in between each round.
  13. 13After the third stretch and fold, let the dough rise for an hour and a half for the long rise.
  14. 14After the third stretch and fold, let the dough rise for an hour and a half for the long rise.
  15. 15After the third stretch and fold, let the dough rise for an hour and a half for the long rise.
  16. 16Pour extra virgin olive oil into the cast iron pan and spread it evenly.
  17. 17Pour extra virgin olive oil into the cast iron pan and spread it evenly.
  18. 18Pour extra virgin olive oil into the cast iron pan and spread it evenly.
  19. 19Transfer the dough to the cast iron pan.
  20. 20Transfer the dough to the cast iron pan.
  21. 21Transfer the dough to the cast iron pan.
  22. 22Press the dough to fill the pan, then let it rise for 90 minutes for the final rise.
  23. 23Press the dough to fill the pan, then let it rise for 90 minutes for the final rise.
  24. 24Press the dough to fill the pan, then let it rise for 90 minutes for the final rise.
  25. 25While the dough is rising, prepare the sauce by combining crushed tomatoes, dried herbs, and salt.
  26. 26While the dough is rising, prepare the sauce by combining crushed tomatoes, dried herbs, and salt.
  27. 27While the dough is rising, prepare the sauce by combining crushed tomatoes, dried herbs, and salt.
  28. 28Grate the low moisture part skim mozzarella.
  29. 29Grate the low moisture part skim mozzarella.
  30. 30Grate the low moisture part skim mozzarella.
  31. 31Dimple the dough in the pan.
  32. 32Dimple the dough in the pan.
  33. 33Dimple the dough in the pan.
  34. 34Drizzle olive oil over the dimpled dough.
  35. 35Drizzle olive oil over the dimpled dough.
  36. 36Drizzle olive oil over the dimpled dough.
  37. 37Par-bake the dough in the oven at 500°F (260°C) for 15 minutes.
  38. 38Par-bake the dough in the oven at 500°F (260°C) for 15 minutes.
  39. 39Par-bake the dough in the oven at 500°F (260°C) for 15 minutes.
  40. 40Remove the par-baked dough from the oven.
  41. 41Remove the par-baked dough from the oven.
  42. 42Remove the par-baked dough from the oven.
  43. 43Load up the edges of the pizza with grated mozzarella cheese.
  44. 44Load up the edges of the pizza with grated mozzarella cheese.
  45. 45Load up the edges of the pizza with grated mozzarella cheese.
  46. 46Spoon the prepared tomato sauce on top of the cheese.
  47. 47Spoon the prepared tomato sauce on top of the cheese.
  48. 48Spoon the prepared tomato sauce on top of the cheese.
  49. 49Add pepperoni slices on top of the sauce.
  50. 50Add pepperoni slices on top of the sauce.
  51. 51Add pepperoni slices on top of the sauce.
  52. 52Place the pizza back in the oven for another 10 minutes.
  53. 53Place the pizza back in the oven for another 10 minutes.
  54. 54Place the pizza back in the oven for another 10 minutes.
  55. 55Finish the pizza by broiling it for a few minutes until the crust is cheesy and crisp.
  56. 56Finish the pizza by broiling it for a few minutes until the crust is cheesy and crisp.
  57. 57Finish the pizza by broiling it for a few minutes until the crust is cheesy and crisp.
  58. 58Scrape the cheesy crust off the pan to easily remove the pizza.
  59. 59Scrape the cheesy crust off the pan to easily remove the pizza.
  60. 60Scrape the cheesy crust off the pan to easily remove the pizza.
  61. 61Dollop ricotta cheese onto the pizza.
  62. 62Dollop ricotta cheese onto the pizza.
  63. 63Dollop ricotta cheese onto the pizza.
  64. 64Garnish with fresh basil.
  65. 65Garnish with fresh basil.
  66. 66Garnish with fresh basil.
  67. 67Slice and serve the pizza.
  68. 68Slice and serve the pizza.
  69. 69Slice and serve the pizza.

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
  • 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
  • Pepperoni
  • Pepperoni
  • Pepperoni
  • Ricotta cheese
  • Ricotta cheese
  • Ricotta cheese
  • Fresh basil
  • Fresh basil
  • Fresh basil

Equipment

cast iron panmixing bowlovenpizza cutter

Tips

  • Rest dough in the oven with the light on for the final rise.