1. Prove your yeast is viable. Mix in bowl:
- 50ml water (38c/100f, up to ~45c is okay)
- 1 yeast packet (7 or 8g)
- 1 tsp sugar
Wait 10 mins and it should be a nice puffy mess.
2. If yeast is good, mix in:
- 250ml of water (room temp)
- 500g flour
- 1/4 tsp salt
Mix all together into a dough.
3. Put in the fridge and wait until tomorrow
1. Roll 1/2 of the dough into a circle bigger than your cast iron pan
Rolling it out with a little polenta gives a nice little something extra, but flour is fine.
2. Pre-heat cast iron pan in 400 degree oven
3. Take cast iron pan out of oven, switch oven to high broiler
4. Coat pan (carefully!) with:
- A nice bit of butter or oil
5. Put the dough (carefully) in the pan
It should be coming up the sides of the pan and maybe cresting the side a little.
6. Layer on your sauce + toppings
7. Broil on high until cheese is browned
Should only take a few minutes so keep a close eye.
- Obviously this recipe is for construction. The toppings will depend on what you want. There are other recipes coming for sauces.
- For cheese, a low moisture (< 55%) mozza is the classic way to go. You can get them even lower in moisture if you want to blend it with a wetter cheese.
- This is a fraction of the salt that pizza dough normally has, but cheese is also a salty B so it's worth cutting it down in the dough. But if you're only having small slices or don't care, you can add a full teaspoon of salt.