Cast Iron Pan Pizza (overnight) Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: Dough:
11 oz bread flour (weigh it out)
1 tsp. salt
1 tsp rapid rise yeast
8 oz water (105-110º)
Sauce (no cook)
14 1/2 oz can of whole tomatoes packed in juice
1 clove of garlic (minced or grated)
1 tsp extra virgin olive oil
1/4 tsp. table salt
1/4 tsp. sugar
1/4 tsp. dried oregano
pinch of red pepper flakes
Putting it together:
7 oz shredded whole milk mozzerella (1 3/4 cups)
4 oz shredded monterey jack cheese
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Directions: |
Directions:Weigh out flour in a large bowl. Add yeast and salt. Mix. Then add water
Stir with a wooden spoon then knead lightly with hands until the dough just comes
together , about 1 minute. Dough will be sticky.
Transfer to a pie pan sprayed with cooking spray. Spray the top of the dough, cover
with plastic wrap and refrigerate for 12 to 24 hours.
When ready to use, sit on counter from approx. 30 minutes.
Add 3 TBSP olive oil to a cast iron pan and spread around.
Transfer the dough into the skillet and coax the dough to the edges.
Cover with plastic wrap and let sit for about 1 1/2 hours.
Meanwhile make sauce:
Drain the can of whole tomatoes then smash them and discard juice.
Add to food processor along with the rest of the ingredients.
Process until smooth (about 30 seconds)
Putting the Pizza together
Add about 1/2 cup of the pizza sauce and spread out evenly
Take the monterey jack cheese and make a "wall" around the perimeter of the pizza
touching the sides
Add the Mozzerella in the center and spread to the edge of the monterey jack
cheese.
bake in a 400º on the lowest rack for 25-30 minutes
when the top looks done remove from the oven.
let sit for about 3 minutes until the sizzling stops and run a butter knife around the
edge.
Use a spatula to look at the bottom. If not brown enough put the skillet on the burner
at a medium heat for a couple minutes.
When it is done, remove from the pan and let sit for about 10 minutes.
Cut (starting from the middle and moving out) |
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