Cast Iron Pizza

Day 1

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

Day 2

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.

Notes

  • 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.

Last updated 2020-11-09