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.
Makes 2 medium pizzas
- 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
- 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.
- Add flour, salt, and olive oil to water and mix until dough begins to form.
- Knead dough for 5-6 minutes or it’s transformed into a smooth, slightly tacky ball.
- Transfer dough to a lightly greased bowl or tray and cover with plastic. Allow to rise 1 hour or until doubled in size.
- After 1 hour, punch air out of the dough. Divide in two, and reshape.
- Transfer dough to a lightly greased tray and cover. Chill overnight.
- Remove dough from fridge 1 hour before ready to cook, allow to rise and come to room temperature.
- Stretch doughs one at a time, either by hand or rolling pin into the cornmeal. This will provide texture and prevent sticking.
- Once you've gotten it as big as your cast iron, lightly coat the pan with olive oil and lay dough.
- Spread with desired sauce, sprinkle with cheese and finish with toppings.
- Brush crust with oil and bake for 15-20 minutes or until evenly golden.
- Allow to cool in pan for 2-3 minutes, then slice + enjoy! You can never go wrong with fresh basil + grated parmesan to finish.