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Cast Iron Pizza




Now I can't take the credit for this creation, I saw it on Jeff Mauro's instagram (From The Kitchen on the Food Network!) it looked sooo good and I had to try! I'm so glad I did, it will be our new go to cast iron pizza recipe. 

 Ingredients: 

  • ¾ Cup 1% Milk
  • 2 teaspoons granulated sugar
  • 1 package Instant Yeast
  • 3 Tablespoons Olive Oil
  • 2 and 1/3 cup AP Flour
  • 1 tsp salt
  • 4 more Tablespoons olive oil 
  • 3 Cups whole milk mozzarella, from a block, cut into cubes
  • We also added some Colby jack cheese 
  • 2-3 cups of pizza sauce
  • Tons of pepperoni
  • Whatever other toppings you'd like, Joe did olives on his side and I did red onion and banana peppers on mine.

Directions: 
  1. Heat oven to 200 hundred and once reached, immediately shut off. 
  2. Measure milk in a microwave safe measuring cup and microwave for about 40 seconds or until temp reaches 110 degrees on instant read thermometer. 
  3. Add in yeast and sugar and let it bloom for about 5 minutes or until bubbly. 
  4. Meanwhile, in a stand mixture with DOUGH HOOK Attachment, add in flour and salt. Quick give it a spin to incorporate. 
  5. Add in 3 Tablespoons of olive oil to milk mixture and whisk together. Turn on mixer to medium/low and slowly add milk mixture into flour until a rough ball forms, scraping down with rubber spatula to get it all in there. 
  6. Mix on medium/low for 5 minutes. 
  7. Turn out to a board and form into a tight ball. 
  8. Place in well oiled bowl and cover in plastic wrap. 
  9. Put in warmed yet SHUT OFF oven for 20 minutes, or until it doubles in size. 
  10. Preheat oven to 400. 
  11. Take out dough ball, split in half and place in well oiled (2 tablespoons olive oil in each) cast iron skillet or cake pans. This is enough for two 9-10 inch sized pizzas. (We used 10 inch).
  12. Shape dough to fit to the sides of the pan. 
  13. Cover lightly and proof for another 20-30 minutes or until puffy. 
  14. Cover in desired pizza sauce, cheese and toppings. If you want that caramelized cheese sauce effect, take the cheese to the very edge of the dough, up agains the walls of the pan. 
  15. Bake for about 20 minutes or until golden and bubby.

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