Cast Iron Pizza

Serves 1
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Directions

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