Cast Iron Pan Pizza
This Cast Iron Pan Pizza Recipe isn't just any Pan Pizza Recipe, it is a pretty amazing recipe and is good enough to skip ordering pizza out. Super crispy crust, great flavorful dough, the perfect amount of sauce and hot, gooey melted cheese combined together make this recipe a winner. The cast iron pan creates the crispiness in the oven and takes it up a notch on the stovetop. AMAZING.
A quick cast iron pan pizza can be made, but for an even better, tastier version allow the dough to spend the night in the refrigerator. Besides the cast iron pan and a hot oven, what makes this recipe special? Grated mozzarella cheese and sliced provolone, with just the right amount of pizza sauce. Homemade pizza sauce is an option but store-bought, if it's thick enough, and tasty enough, works very for me.
Website: www.SweetSpotKitchen.com
Facebook: / sweetspotkit. .
Thank you King Arthur Baking Company for the original cast iron pan pizza recipe inspiration (Crispy Cheesy Pan Pizza).
Recipe:
- Water - ¾ C - 100 degrees and not hotter
- Yeast - ½ tsp - active dry or instant
- Flour - 240g / 2 C - all-purpose, bread or a combo
- Salt - ½ tsp - table or kosher
- Olive Oil - 1 Tbsp - extra virgin is you wish (for the dough)
- Olive Oil - 3 or 4 Tbl - (for the pan)
- Mozzarella - 200g / 2 C grated
- Provolone - 4 slices
- Pizza Sauce - 3 or 4 ounces - not too watery, applied lightly
- Warm water, sprinkle in yeast, let rest a minute
- Add the flour, salt ant 1 Tbl of olive oil
- Mix with a spoon and/or your hands, combining all of the flour into a clump (official term)
- Cover, rest for 5 minutes
- Stretch, fold, quarter turn - 4 times. Flour your hands as necessary.
- Cover and rest 5 minutes
- Repeat Stretch, fold, quarter turn process 3 additional times (stretch, fold, quarter turn 4 times, rest --- repeat that process at total of 4 times)
- After the final stretch, fold, cover and rest for 45 minutes
- Place the covered bowl in the fridge overnight or for a couple days
OR proceed for a slightly less delicious crust. I HIGHLY recommend overnight in the fridge.
- Grab the dough from the fridge
- Stretch it to a roundish shape and place into a well-oiled cast iron pan (12” or so). No cast iron? - Substitute an equivalent OVEN-SAFE 450 degree vessel. Cake pan, pie plate. The heavier the bottom, the better the crust!
- Stretch the dough to the edges. Flip it, so both sides are oiled. If it pulls back, give a 10 or 15 minute rest. Do NOT tear the dough.
- Once stretched to the edges, cover it and let it rest 2 hours.
- With 30 minutes to go (or 90 minutes into this rest), preheat your oven 450 with an oven rack in the lowest position.
- Dough will be puffy. Pop any large bubbles to prevent subsequent burning.
- Cover with desired amount of grated mozzarella, edge to edge.
- Sauce it, thinly (my preference)
- More cheese! Provolone? Mozz? Both!
- Bake for 18 minutes or until cheese is bubbly and starting to turn brown.
- Remove from the oven, check the bottom. If it’s not a delicious, crispy dark brown AND you have a stovetop safe cooking vessel, throw it on the stove, medium-high to high heat for a couple minutes or until the bottom crust is the crispy brown that you want.
- Remove from the pan and cool slightly before cutting.
- Enjoy!
#pizza #castironpanpizza #castiron
Music by Joakim Karud / joakimkarud
Sound effects obtained from www.zapsplat.com
9 мар 2021
