Spicy Vodka Cast Iron Pan Pizza

Serves 1
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Directions

  1. 1Mix the wet and dry ingredients for the dough.
  2. 2Mix the wet and dry ingredients for the dough.
  3. 3Mix the wet and dry ingredients for the dough.
  4. 4Knead the dough.
  5. 5Knead the dough.
  6. 6Knead the dough.
  7. 7Rest the dough for 30 minutes for the first rise.
  8. 8Rest the dough for 30 minutes for the first rise.
  9. 9Rest the dough for 30 minutes for the first rise.
  10. 10Perform three rounds of stretch-and-folds with a 30-minute rest in between each.
  11. 11Perform three rounds of stretch-and-folds with a 30-minute rest in between each.
  12. 12Perform three rounds of stretch-and-folds with a 30-minute rest in between each.
  13. 13After the last stretch-and-fold, let the dough rest for an hour and a half for the long rise.
  14. 14After the last stretch-and-fold, let the dough rest for an hour and a half for the long rise.
  15. 15After the last stretch-and-fold, let the dough rest for an hour and a half for the long rise.
  16. 16Sprinkle sesame seeds on a baking sheet.
  17. 17Sprinkle sesame seeds on a baking sheet.
  18. 18Sprinkle sesame seeds on a baking sheet.
  19. 19Roll the edges of the dough in the sesame seeds to create a sesame crust.
  20. 20Roll the edges of the dough in the sesame seeds to create a sesame crust.
  21. 21Roll the edges of the dough in the sesame seeds to create a sesame crust.
  22. 22Drizzle olive oil into a cast iron pan.
  23. 23Drizzle olive oil into a cast iron pan.
  24. 24Drizzle olive oil into a cast iron pan.
  25. 25Place the dough into the cast iron pan.
  26. 26Place the dough into the cast iron pan.
  27. 27Place the dough into the cast iron pan.
  28. 28Let the dough rest for another hour and a half for the final rise.
  29. 29Let the dough rest for another hour and a half for the final rise.
  30. 30Let the dough rest for another hour and a half for the final rise.
  31. 31While the dough rests, prepare the vodka sauce by sautéing shallots in olive oil.
  32. 32While the dough rests, prepare the vodka sauce by sautéing shallots in olive oil.
  33. 33While the dough rests, prepare the vodka sauce by sautéing shallots in olive oil.
  34. 34Add garlic to the shallots and cook.
  35. 35Add garlic to the shallots and cook.
  36. 36Add garlic to the shallots and cook.
  37. 37Stir in tomato paste.
  38. 38Stir in tomato paste.
  39. 39Stir in tomato paste.
  40. 40Add vodka and flambé to burn off the alcohol.
  41. 41Add vodka and flambé to burn off the alcohol.
  42. 42Add vodka and flambé to burn off the alcohol.
  43. 43Add crushed tomatoes and oregano, then simmer.
  44. 44Add crushed tomatoes and oregano, then simmer.
  45. 45Add crushed tomatoes and oregano, then simmer.
  46. 46Stir in heavy cream and salt.
  47. 47Stir in heavy cream and salt.
  48. 48Stir in heavy cream and salt.
  49. 49Once the dough is proofed, dimple it with your fingers.
  50. 50Once the dough is proofed, dimple it with your fingers.
  51. 51Once the dough is proofed, dimple it with your fingers.
  52. 52Partially bake the dough at 500°F (260°C).
  53. 53Partially bake the dough at 500°F (260°C).
  54. 54Partially bake the dough at 500°F (260°C).
  55. 55Grate low-moisture part-skim mozzarella cheese.
  56. 56Grate low-moisture part-skim mozzarella cheese.
  57. 57Grate low-moisture part-skim mozzarella cheese.
  58. 58Spread a layer of vodka sauce on the par-baked crust.
  59. 59Spread a layer of vodka sauce on the par-baked crust.
  60. 60Spread a layer of vodka sauce on the par-baked crust.
  61. 61Top with grated mozzarella cheese.
  62. 62Top with grated mozzarella cheese.
  63. 63Top with grated mozzarella cheese.
  64. 64Add more vodka sauce on top of the cheese.
  65. 65Add more vodka sauce on top of the cheese.
  66. 66Add more vodka sauce on top of the cheese.
  67. 67Load up the edges with more cheese to create crispy edges.
  68. 68Load up the edges with more cheese to create crispy edges.
  69. 69Load up the edges with more cheese to create crispy edges.
  70. 70Arrange pepperoni slices on top of the pizza.
  71. 71Arrange pepperoni slices on top of the pizza.
  72. 72Arrange pepperoni slices on top of the pizza.
  73. 73Bake for another 15 minutes or until golden brown.
  74. 74Bake for another 15 minutes or until golden brown.
  75. 75Bake for another 15 minutes or until golden brown.
  76. 76Finish under the broiler to get a well-done look for the pepperoni and crust.
  77. 77Finish under the broiler to get a well-done look for the pepperoni and crust.
  78. 78Finish under the broiler to get a well-done look for the pepperoni and crust.
  79. 79Remove the pizza from the cast iron pan.
  80. 80Remove the pizza from the cast iron pan.
  81. 81Remove the pizza from the cast iron pan.
  82. 82Add dollops of ricotta cheese.
  83. 83Add dollops of ricotta cheese.
  84. 84Add dollops of ricotta cheese.
  85. 85Sprinkle with grated Parmigiano Reggiano cheese.
  86. 86Sprinkle with grated Parmigiano Reggiano cheese.
  87. 87Sprinkle with grated Parmigiano Reggiano cheese.
  88. 88Garnish with fresh basil.
  89. 89Garnish with fresh basil.
  90. 90Garnish with fresh basil.
  91. 91Slice and serve.
  92. 92Slice and serve.
  93. 93Slice and serve.

Ingredients

  • 300 g Bread Flour
  • 300 g Bread Flour
  • 300 g Bread Flour
  • 210 g Warm Water (100F)
  • 210 g Warm Water (100F)
  • 210 g Warm Water (100F)
  • 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
  • Olive oil
  • Olive oil
  • Olive oil
  • 1 Shallot
  • 1 Shallot
  • 1 Shallot
  • 3 cloves garlic
  • 3 cloves garlic
  • 3 cloves garlic
  • 0.5 tube tomato paste
  • 0.5 tube tomato paste
  • 0.5 tube tomato paste
  • 0.5 cup Vodka
  • 0.5 cup Vodka
  • 0.5 cup Vodka
  • 1 cup crushed tomatoes
  • 1 cup crushed tomatoes
  • 1 cup crushed tomatoes
  • 1 tsp oregano
  • 1 tsp oregano
  • 1 tsp oregano
  • 1 cup heavy cream
  • 1 cup heavy cream
  • 1 cup heavy cream
  • salt
  • salt
  • salt
  • Sesame seeds
  • Sesame seeds
  • Sesame seeds
  • Low-moisture part-skim mozzarella
  • Low-moisture part-skim mozzarella
  • Low-moisture part-skim mozzarella
  • Pepperoni
  • Pepperoni
  • Pepperoni
  • Ricotta
  • Ricotta
  • Ricotta
  • Parmigiano Reggiano
  • Parmigiano Reggiano
  • Parmigiano Reggiano
  • Basil
  • Basil
  • Basil

Equipment

bowlcast iron panpizza cuttergraterovensaucepanwooden spoon

Tips

  • The stretch and folds take about one minute to do, making this a great recipe if you're working from home.
  • The crispy edges are what make this style of pizza so good.
  • This is one of the easiest styles of pizza to make at home.