Cast Iron Pizza

When it comes to cooking for a crowd, pizza is always successful. I love being able to get the dough, sauce, and toppings prepared in advance so all of the focus can be on having fun assembling together. Not everyone has a pizza oven or a pizza stone, but it’s usually pretty easy to find a cast iron somewhere. 

For toppings? Pick your favorites! I made two pies. I love to rummage through my fridge and pantry for things like roasted garlic, red peppers, olives, and deli meats + then hit the herb garden for fresh basil and parsley. 

A red pie- pizza sauce, mozzarella, pepperoni, more mushrooms and touch of Runamok Chipotle Morita Honey. A white pie- ricotta, garlic, black truffle salt base with prosciutto, and mushroom. 

Makes 2 medium pizzas

Ingredients:

• 3 cups Bread Flour
• 1 1/4 cups water 
• 1/2 teaspoon yeast 
• 2 teaspoons salt 
• 1 teaspoons sugar
• 1 tablespoon olive oil + more for cooking
• 1/2 cup coarse cornmeal or panko breadcrumbs, optional

Directions:

1. Measure out warm water, ensuring it’s not too hot to the touch. Add it to a large bowl with your sugar and yeast. Set aside for 5 minutes or until foamy.
2. Add flour, salt, and olive oil to water and mix until dough begins to form.
3. Knead dough for 5-6 minutes or it’s transformed into a smooth, slightly tacky ball.
4. Transfer dough to a lightly greased bowl or tray and cover with plastic. Allow to rise 1 hour or until doubled in size. 
5. After 1 hour, punch air out of the dough. Divide in two, and reshape.
6. Transfer dough to a lightly greased tray and cover. Chill overnight.
7. Remove dough from fridge 1 hour before ready to cook, allow to rise and come to room temperature.
8. Stretch doughs one at a time, either by hand or rolling pin into the cornmeal. This will provide texture and prevent sticking. 
9. Once you've gotten it  as big as your cast iron, lightly coat the pan with olive oil and lay dough.
10. Spread with desired sauce, sprinkle with cheese and finish with  toppings. 
11. Brush crust with oil and bake for 15-20 minutes or until evenly golden. 
12. Allow to cool in pan for 2-3 minutes, then slice + enjoy! You can never go wrong with fresh basil + grated parmesan to finish. 

Sauce recipes linked here.