Family Pizza Night at Its Most Crispy & Cheesy

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.

Place a 2-quart container on a scale and zero it out.

Add 2 cups (240 g) of all-purpose flour to the container.

Add 1/2 teaspoon of instant yeast to the flour.

Add 3/4 teaspoon of salt to the mixture.

Pour in 170 g of lukewarm water and about 1 tablespoon of olive oil.

Mix the ingredients with a wooden spoon until combined; the dough will be soft and sticky.

Cover the container and let the dough rest for 5 minutes before the first fold.

After 5 minutes, with a wet hand, perform a bowl fold by stretching and pressing the dough from the outside to the center.

Cover the container again and let it rest for another 5 minutes before the second fold.

After 5 minutes, perform the second fold, checking for smoothness and elasticity.

Cover the container and let it rest for another 5 minutes before the third fold.

After 5 minutes, perform the third fold, noting the dough's strength and elasticity.

Cover the container and let it rest for another 5 minutes before the fourth fold.

After 5 minutes, perform the fourth and final fold, ensuring the dough is smooth and elastic.

Cover the container and let the dough rise at room temperature for 40 minutes.

After 40 minutes, place the dough in the fridge for a minimum of 12 hours, up to 72 hours for flavor development.

After the refrigeration period, prepare a cast iron skillet with 1 1/2 tablespoons of olive oil.

Dump the dough into the oiled skillet and invert it to coat both sides with oil.

Gently press the dough out to fill the pan; if it resists, let it rest for another 15 minutes.

Cover the pan and let the dough rise at room temperature for about 3 hours.

Preheat the oven to 450°F towards the end of the proofing time.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens