Cast Iron Pizza

Foreword

Cast iron pans are versatile tools in your kitchen; over the years we’ve made many pizzas, experimenting with different techniques and different kinds of cast iron pans. Almost every flavor of topping is welcome, and in absolutely dire straits (as we did during the lockdown) you can play topping roulette. Chris is team red sauce, and recommends sausage, bell pepper, onion, and jalapeño. Ida is team white sauce, and recommends lemon and Cajun seasoning. She does not under any circumstances recommend peanut butter.

This recipe makes two 10 to 12 inch pizzas. The sauce recipes each cover two pizzas. The fresh basil at the end is not optional.

Special Equipment

• Cast iron pan (at least 10 inches wide at the base)

Ingredients

Dough:

• ¾ cup (~177g) lukewarm water
• 1 tsp active dry yeast
• 240g (2 cups) all-purpose flour
• ¾ tsp salt
• 2 tsp olive oil

Red Sauce:

• 2 28 oz cans whole peeled tomatoes
• ½ tsp salt
• ½ tsp red pepper flakes
• 2 Tbsp olive oil

White Sauce:

• ½ cup (120g) sour cream
• 2 tsp herbs parisienne
• ½ tsp tarragon
• ½ tsp rosemary

Finishing:

• 200g fresh mozzarella cheese
• Toppings of your choice
• Cornmeal
• Fresh basil
• Optional: 2 tsp sesame seeds

Directions

Dough:

1. In the bowl of a stand mixer, add the water and yeast and allow to bloom for 3 to 5 minutes.
2. Add the rest of the ingredients in order.
3. Mix the dough on medium speed for ~5 minutes, until it becomes smooth and tacky and begins to form a ball.
4. Cover and allow to rise for at least 30 minutes.

Red Sauce:

1. Open both cans of tomatoes. Leaving behind the liquid, scoop the tomatoes into a blender.
2. Blend the tomatoes to liquefy.
3. Use a strainer to capture the tomato solids. This should result in ~1 cup of tomato paste.
4. In a small sauce pan over medium-high heat, combine the tomato paste, salt, red pepper flakes, and olive oil.
5. Stirring regularly, bring the sauce to a boil and then remove from the heat.

White Sauce:

1. Combine all the ingredients, mixing together with a fork.

Finishing:

1. Preheat the oven to 500°F with cast iron pan inside, allowing the pan to come up to temperature with the oven. A large flat griddle is optimal (see notes below for other options).
2. Prepare cheese and other toppings. To prepare fresh basil, stack and roll up the leaves. Then cut them into strips with scissors.
3. Split the dough into two and repeat the following instructions with each.
4. Prepare a large, flat working surface with a dusting of cornmeal, and a no-lip baking sheet (or pizza peel) with a light dusting of cornmeal.
5. Roll the dough into a ball in the cornmeal to help prevent sticking. Gently flatten and massage from the center outward with your fingers. Apply another dusting of cornmeal and flip after each pass until the dough is 10 to 12 inches across.
6. Flip the dough over again. Before applying a final dusting of cornmeal, optionally sprinkle with 1 tsp of sesame seeds, pressing the sesame seeds into the dough.
7. Transfer the dough to the baking sheet, with the sesame seed side facing down.
8. Spread half the sauce on the pizza, spreading it out to just cover the dough. (Depending on how much the dough spread out, you may end up with extra sauce at the end.)
9. Apply half of the mozzarella cheese and other toppings (but not the fresh basil).
10. Test that the pizza will slide off the backing sheet by gently shaking it and seeing if it moves. If it’s stuck, peel back the dough and apply more cornmeal (but only just enough - if you use too much cornmeal it can start to smoke in the oven).
11. In the oven, slide the pizza off of the baking sheet and onto the cast iron pan.
12. Bake for ~6 minutes, or until the crust and cheese begin to brown.
13. Remove the pizza using the baking sheet and a heat-safe spatula. Place the spatula on top of or behind the pizza to prevent it from moving, and then slide the baking sheet under the pizza.
14. Top with fresh basil, slice, and serve.

Notes

The dough setting of a bread maker can also be used. It is also okay for the dough to proof extra long. The dough can also be made in advance and either frozen or refrigerated in a sealed container. Be prepared for the dough to more than double in size in storage.

If using a cast iron pan with a large lip, put it in the oven upside down and bake the pizza on the bottom side of the pan. You may want to put a tray under the cast iron to catch anything that misses.

The best pizza tastes great cold the next day - the best way to save pizza is wrapped in aluminum foil and refrigerated. In you must reheat your pizza, open the top of the aluminum foil and bake in a toaster oven at 350°F for 5 minutes.

This dough is based on the excellent recipe by Emma Christensen on Kitchn.