Cast-Iron Pizza
We started with a simple mixed dough made of bread flour, salt, baking powder and lukewarm water; the yeast activity started with lukewarm water so that the crumb was open and light. Instead of kneading the dough, we let it sit overnight.
Equipment
- Lodge 17 '' Cast Iron Skillet
- Lodge 12-inch Double Handle Skillet
Ingredients
Pizza dough:
- 2 tablespoons of honey
- 2 1/4 teaspoons dry yeast
- 1 teaspoon of kosher salt
- 4 tablespoons extra virgin olive oil
- 1 cup of hot milk
- 1/2 cup lukewarm water
- 2 large eggs at room temperature
- 5 to 5 1/2 cups all-purpose flour
Instructions
First, in a saucepan or in the microwave, heat the milk. Just a little hotter than lukewarm.
Then, pour the hot milk into a large mixing bowl with a stand mixer. Add lukewarm water, yeast and honey and stir with a spoon or whisk. Let stand 3 to 4 minutes. Then add the eggs and olive oil and stir.
Add the flour and salt, mix with the mixer. Scrape the bottom and sides of the bowl occasionally with a rubber spatula or a rubber table scraper. Beat on medium to high speed for 4 to 5 minutes.
Unmold on a lightly floured work surface. Gently knead the dough for about 5 minutes. Shape the dough into a circle. Spray the food processor bowl with cooking spray or coat it with a touch of olive oil. Return the dough to the bowl. Cover with plastic wrap and let rise in a hot kitchen for 1 hour or until doubled. Knock and let rise again, another hour.
Turn the dough onto a lightly floured work surface and cut it into 4 equal pieces. Shaped into slices and let stand 10 to 15 minutes. Cover loosely with plastic wrap. Gently roll out a piece of dough using a rolling pin into a sphere slightly larger than the bottom of your pan. Try to keep the edges of the dough slightly thicker than the center. Grease a 10 or 12 inch cast iron skillet with a tablespoon of extra virgin olive oil. Place the rolled dough in the cast iron pan. Use your fingers to gently bring the edges together to form an edge of the crust. Cover with plastic wrap and let rise for 1 hour. Gently brush the edges of the crust with an egg before baking.
Pour the sauce in the center and spread towards the edges of the crust with the back of a tablespoon. Sprinkle with cheese and any toppings you desire. Bake in preheated 500-degree F oven for 18 to 20 minutes or until crust is golden brown and cheese is bubbling.
(If you are saving the batter for another day, simply spray a large zip-up bag with cooking spray and place 1 or 2 turns in each bag. Refrigerate for up to 3 days.) Happy Cooking Time.
