“Was It Supposed to Look Like Pizza Hut?”
Well, no. The answer was most definitely no, but the appearance definitely gave me flashbacks to college. I suppose that when you combine cast iron, dough, sauce and cheese, there are a finite number of ways that things can look.
I really like this pizza. It was originally given to me by a friend — hand written on an index card with measurements by volume — and I converted it to gram weights for better consistency.
There’s a lot of waiting, as happens with anything with yeast, but the actual hands-on time is fairly minimal: 10 minutes or so for the first mix, another 15 (if that) to knead, and then 15-20 to prep before sticking it in the oven. If you happen to be home at the right intervals, it’s absolutely doable on a weeknight.
|Prep time||24 hours, 30 minutes|
|Cook time||30 minutes|
|Total time||25 hours|
|Meal type||Main Dish, Snack|
|Misc||Child Friendly, Freezable, Pre-preparable, Serve Hot|
- 400g bread flour
- 10g kosher salt
- 4g instant yeast
- 275g warm water
- 8g extra virgin olive oil
- 1 cup pizza, marinara or pesto sauce
- 340g firm shredded cheese (dry mozzarella and cheddar)
- toppings of choice
- basil leaves
- shredded parmesan cheese (for serving)
|In the bowl of your stand mixer, combine flour, salt, yeast, water and oil. Allow to sit for 5 minutes to let the yeast bloom. Mix thoroughly with the dough hook, about 5 more minutes.|
|Cover the bowl with plastic wrap and set in a warm, dry place for a minimum of overnight, and a maximum of 24 hours. The dough should rise to fill the bowl.|
|Dust the dough with flour and transfer to a floured work surface. Knead the dough, divide into two and roll each until they form a round, tightly tucked ball.|
|Coat cast iron skillets, cake pans or oven-safe skillets with oil. Add the dough to each pan and turn to coat evenly with the oil. Using your palm, press and flatten the dough slightly so it begins to spread out along the pan.|
|Cover tightly with plastic wrap and let the dough rise for 2 more hours.|
|Before proceeding, preheat oven to the hottest setting that your oven can handle.|
|Using your hands, press the dough flat into the pan, trying to stretch and tease the dough into the corners. Like a toddler, it will do everything but what you ask it to, and will gleefully spring back into place. Be patient. Pop any large air bubbles that form.|
|Top the dough with your favorite sauce, grated cheese, toppings of your choice, and basil leaves, if desired.|
|Bake the pizza for 12-15 minutes or until the cheese turns bubbly and golden, and the crust turns golden brown when you lift it with a spatula to check. Note: I struggled to get mine appropriately golden underneath, so I finished mine off for about 60 seconds on the stovetop.|
|Allow the pizza to cool for five minutes before slicing and eating, particularly if you like to retain the skin on the roof of your mouth.|
The pizza is freezable, and easy to reheat on a night that’s just too damned busy with sports or activities to both cook and eat before the kids have to go to bed.