Ingredients: |
Ingredients: Dough:
2 C bread flour
1 tsp salt
1 tsp instant or rapid-rise yeast
1 C warm water (105-110 degrees)
Sauce:
14 oz can whole peeled tomatoes
1 tsp extra-virgin olive oil
1 garlic clove, minced
1/4 tsp sugar
1/4 tsp salt
1/4 tsp dried oregano
Pinch red pepper flakes
Pizza:
3 Tbs extra-virgin olive oil
4 oz Monterey Jack cheese, shredded
7 oz whole-milk mozzarella cheese, shredded
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Directions: |
Directions:Dough:
In medium bowl, whisk together flour, salt, and yeast together. Add warm water and mix until most of flour is moistened. Using hands, knead dough in bowl until dough forms sticky ball, about 1 minute. Spray 9-inch pie plate or cake pan with nonstick cooking spray. Transfer dough to prepared plate and press into 7-8-inch disk. Spray top of dough with nonstick cooking spray. Cover tightly with plastic wrap and refrigerate for 12-24 hours.
Sauce: Place tomatoes in fine-mesh strainer and crush with hands. Drain well, then transfer to food processor. Add oil, garlic, sugar, salt, oregano, and pepper flakes. Process until smooth, about 30 seconds.
Pizza: Two hours before baking, remove dough from refrigerator and let sit at room temperature for 30 minutes.
Coat bottom of 12-inch cast-iron skillet with oil. Transfer dough to prepared skillet and flatten until it is 1/8 inch from edge of skillet. Cover tightly with plastic and let rest until slightly puffy, about 1 1/2 hours.
Preheat oven to 400º. Adjust rack to lowest position. Spread 1/2 cup sauce evenly over top of dough, leaving 1/2 inch border (save remaining sauce for another use). Sprinkle Monterey Jack evenly over border. Press Monterey Jack into side of skillet, forming 1/2-3/4 inch wall. Sprinkle mozzarella over sauce. Bake until cheese at edge of skillet is well browned, 25-30 minutes.
Transfer skillet to stovetop and let sit until sizzling stops, about 3 minutes. Run knife around rim of skillet to loosen pizza. Using thin metal spatula, gently lift edge of pizza and peek at underside to assess browning. Cook pizza over medium heat until bottom crust is well browned, 2-5 minutes. Using 2 spatulas, transfer pizza to wire rack and let cool for 10 minutes. Slice and serve. |
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