Cast iron pizza

Updated at: Wed, 16 Aug 2023 21:12:05 GMT

Step 1

Mix the yeast, sugar and warm water together in a bowl and let sit for 5

Step 2

minuets. If the yeast float to the top and start to go foamy, that means

Step 3

they're alive and you're good to proceed. Put in one cup of flour and the

Step 4

1/2 teaspoon of salt, mix until it comes together, flour your hands and

Step 5

start kneading. Keep adding flour as needed to keep the dough from

Step 6

being untenably sticky, but don't add too much; it should be pretty wet

Step 7

and sticky at the end. Knead until you can stretch it out thin without it

Step 8

tearing. Form the dough into a smooth ball, coat it and the inside of the

Step 9

bowl with olive oil, cover, and let rise - either for at least 24 hours in the

Step 10

fridge, or 1-2 hours at room temperature - until doubled in size.

Step 11

In a 10-inch cast iron pan (or 10-inch Teflon pan), pour in enough olive oil

Step 12

to coat the bottom well. Put in a pinch of cornmeal, a little oregano, lots

Step 13

of black pepper and a small pinch of salt. Mix that together with your

Step 14

fingers and spread the seasoned oil around the bottom, corners and

Step 15

edges of the pan. Before you wash your hands, grab the risen dough ball

Step 16

and stretch it out a little wider than the pan. Put it in the pan, and let ir

Step 17

proof in there for a half hour, until puffy.

Step 18

Put the pan on your largest burner. Turn the burner on medium and your

Step 19

oven's broiler (grill) on high. Spoon the sauce onto the dough and spread

Step 20

it edge to edge. After the heat has been on for about 5 minutes, sprinkle

Step 21

the pizza with parmesan and then the mozzarella, edge to edge. Put on

Step 22

the jalapeño slices (or any other toppings, or not), and get ready to

Step 23

transfer the pizza to the oven. It's hard to tell when the right moment is

Step 24

in my cast iron pan, 7-8 minutes from the time I turn on the burner is the

Step 25

perfect time, but it takes practice. The best indicator may be your nose

Step 26

the second you smell something starting to burn, move the pizza. Broil it

Step 27

on a high rack until the top is brown to your liking, 4-5 minutes.

Step 28

Remove the pizza and let it cool in the pan until firm. Use a butter knife to

Step 29

release the rim of browned cheese from the pan, and then pull the pizza

Step 30

out with tongs. The bottom may stick a bit - you can either try to scrape

Step 31

under there to release it, or simple tear it off with the tongs, it should be

Step 32

solid enough after cooling down to come out intact.

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