Cast Iron Pan Pizza

mozzarella cheese

🥗Healthier: part-skim mozzarella

💰Cheaper: cheddar cheese

Part-skim mozzarella reduces fat, while cheddar is often less expensive.

pepperoni

🥗Healthier: turkey pepperoni

💰Cheaper: salami

Turkey pepperoni is lower in fat, while salami can be more affordable.

pizza sauce

🥗Healthier: homemade tomato sauce

💰Cheaper: canned tomatoes

Homemade sauce can be fresher, while canned tomatoes are budget-friendly.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil is healthier, while vegetable oil is often cheaper.

In a large mixing bowl, add 3/4 cup of warm water at a perfect temperature of 100 degrees.

Add 1/2 teaspoon of active dry yeast to the warm water.

Using a kitchen scale, add all-purpose or bread flour until it reaches the target weight (exact weight not specified).

Add 1/2 teaspoon of salt to the mixture.

Pour in 1 tablespoon of extra virgin olive oil.

Stir the mixture until it becomes a clump, then switch to using your fingers to combine the ingredients.

Cover the bowl with plastic wrap and let it rest for 5 minutes.

After 5 minutes, stretch the dough gently to about twice its length and fold it over onto itself, then do a quarter turn and repeat the stretch and fold process four times in total, covering the dough each time for 5 minutes in between stretches.

After the final stretch and fold, cover the dough and let it rest for 45 minutes.

Decide whether to let the dough rest in the fridge overnight for better flavor or to use it immediately.

Prepare a well-seasoned cast iron pan by adding 3 to 4 tablespoons of oil and swirling it around to coat the sides.

Coax the dough into the pan, stretching it to the edges without tearing it, and flip it to oil the other side.

If the dough shrinks back, let it rest for 10 to 15 minutes to relax the gluten.

Push the dough to the edges and let it rise for about 2 hours, checking that it doesn't become too puffy.

Preheat the oven to 450 degrees, placing an oven rack on the lowest level.

After 2 hours, the dough should have risen significantly and smell yeasty.

Cover the dough with freshly grated mozzarella cheese, spreading it edge to edge.

Spread sauce thinly over the cheese, using a local brand or homemade sauce that is not too watery.

Add sliced provolone cheese over the sauce, ensuring it covers the sauce without showing through.

Bake the pizza on the bottom shelf for 18 minutes or until the top is bubbly.

Check the bottom of the pizza for crispiness; if it's too blond, place it on the burner for a couple of minutes to achieve maximum crispiness.

Carefully slide the pizza out of the pan, using kitchen shears to cut it if desired.

Let the pizza cool slightly before cutting and serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens