CaseT
TVWBB Platinum Member
To wrap up the long weekend we decided that a good cast iron pizza was in order!
Made the dough up yesterday. It’s a simple recipe. I weigh out the ingredients but here’s the cup and spoon recipe.
2 cups flour
3/4 tablespoon kosher salt
1/2 teaspoon yeast
3/4 cup warm water (90-93f)
1 tablespoon olive oil
Mix dry ingredients in a mixing bowl.
You can mix by hand but I prefer the stand mixer with paddle blade on.
Put on medium speed slowly add water then oil. Mix until everything is incorporated about 45 seconds to 1 minute.Cover bowl and let sit 5 minutes. With wet hands grab dough ball and stretch up. The back down rotate 99 degrees repeat stretch. Do this 2 more times. Cover let rest. Repeat the stretching process every 5 minutes3 more times. Let dough rest 45 minutes to 1 hour covered in a warm spot. Put covered dough into the fridge a minimum of 12 hour maximum 72.
3 hours prior to cooking pizza remove dough from fridge. In a 12” cast iron skillet add 1 1/2 tablespoons of olive oil. Spread around bottom and sides. Place dough into skillet. Flip dough over. Using finger tips press dough out to the sides. Cover and let sit 15 minutes. If dough has receded from sides repeat pressing out. Cover let sit until cooking.
Preheat oven or smoker to 450.
Prep pizza. Cover entire surface of dough with shredded mozzarella. Dollop sauce on top of cheese. Put on toppings you desire. Top with mozzarella and Parmesan.
Bake for 18-20 minutes with rack in lower portion of oven. Move pizza to upper portion of oven and bake for 4-5 minutes longer.
Remove from oven. Run knife around edge. Let cool slightly. Carefully remove pizza from from cast iron and let rest on rack or cutting board for 5 minutes. Enjoy.
Made the dough up yesterday. It’s a simple recipe. I weigh out the ingredients but here’s the cup and spoon recipe.
2 cups flour
3/4 tablespoon kosher salt
1/2 teaspoon yeast
3/4 cup warm water (90-93f)
1 tablespoon olive oil
Mix dry ingredients in a mixing bowl.
You can mix by hand but I prefer the stand mixer with paddle blade on.
Put on medium speed slowly add water then oil. Mix until everything is incorporated about 45 seconds to 1 minute.Cover bowl and let sit 5 minutes. With wet hands grab dough ball and stretch up. The back down rotate 99 degrees repeat stretch. Do this 2 more times. Cover let rest. Repeat the stretching process every 5 minutes3 more times. Let dough rest 45 minutes to 1 hour covered in a warm spot. Put covered dough into the fridge a minimum of 12 hour maximum 72.
3 hours prior to cooking pizza remove dough from fridge. In a 12” cast iron skillet add 1 1/2 tablespoons of olive oil. Spread around bottom and sides. Place dough into skillet. Flip dough over. Using finger tips press dough out to the sides. Cover and let sit 15 minutes. If dough has receded from sides repeat pressing out. Cover let sit until cooking.
Preheat oven or smoker to 450.
Prep pizza. Cover entire surface of dough with shredded mozzarella. Dollop sauce on top of cheese. Put on toppings you desire. Top with mozzarella and Parmesan.
Bake for 18-20 minutes with rack in lower portion of oven. Move pizza to upper portion of oven and bake for 4-5 minutes longer.
Remove from oven. Run knife around edge. Let cool slightly. Carefully remove pizza from from cast iron and let rest on rack or cutting board for 5 minutes. Enjoy.
