Cast Iron Pan PizzaDec 27, 2021
pizzatoday a super cheesy pizza on top of a crunchy crunchy crust made crispy and crunchy using a
ironskillet in a very hot oven and you're in luck because this recipe is stolen borrowed definitely borrowed definitely borrowed from king arthur the dough for the pizza crust is made with only four ingredients based on the water count because of the water count so there are definitely five ingredients okay five ingredients let's start with the dough a large enough bowl will help make mixing easier let's move this water three quarters cup it's just the perfect temperature for just a moment perfect temperature 100 warm very warm but not hot not hot pizza dough needs yeast only half a teaspoon don't use a full packet active dry instant doesn't really matter a cheap kitchen scale that measures in grams is a life saver or a time saver pizza dough needs flour and that would be this flower all purpose or combo bread flour not really m After this recipe is flexible don't scoop don't level just add topping until you reach your target weight just a little bit of salt half a teaspoon i want to use your scale google how much does half a teaspoon of salt weigh? exactly about a tablespoon, stir this over and over and then when the spoon isn't working so well, switch to your fingers and squish the dough together so you end up with a cohesive clump on all the little flowery bits. one minute it's an ugly group of a group everything is fine don't worry plastic wrap that was great i want to see it again cover the bowl wait five minutes touch your fingers pass the time after five the dough will have started to hydrate hydrate that means how to get wet Now we want to roll out the dough, it's much more relaxed, gently pull it out until it's twice its length, then fold it back on itself, quarter turn it, roll it out, fold it back on itself, sticky flower fingers little extra flower no it will hurt quarter turn stretch fold and again quarter turn stretch fold stretch fold cover five minutes idle hands fast five minutes stretch fold quarter turn stretch fold quarter turn cover wait another five do all four stretches that's a total of four times of four stretches each cover one more time and allow dough to rest 45 minutes dough is now fully hydrated and recovers as the pillsbury dough we have a choice to make if you are a planner the dough will be much better letting it rest in the fridge overnight or even let it rest for a couple of days but if you are impatient you will end up with a pretty good crust.
You can make a pizza now overnight with a slow proof. the batter will have developed a much more complex flavor something magical happens overnight uh we need our well seasoned pan better than non stick because this can also be used in the oven on high heat on a stovetop smoo like butter drizzle in three to four tablespoons of oil stir it around use your fingers we need this to be well lubricated tap the edge tap the sides the dough in the pan after stretching it out a bit pry it out towards the edges but don't let it tear flip over to grease the other side if it shrinks again let it rest 10 or 15 minutes this time we'll let the gluten relax a bit much more relaxed and easier to work with we don't want to stress our dough push it to the edges one last long rest so the dough really rises about two more hours than that and you'll end up with a dough that is too puffy and too cloudy, each of those large bubbles is more likely to burn a full half hour sooner After this last rise is complete, place an oven rack on the lowest level of the oven and preheat oven to 450 degrees.
A lot of people may not realize this, but 450 degrees is actually 100 degrees hotter than 350. after two hours the dough has risen significantly it smells very yeasty yeast is that word that smells yeasty s let's cover our dough with two cheeses and freshly grated mozzarella sauce quite traditional use a larger grater no need to mess around with a fine grate we want to cover the whole dough from edge to edge this could be embarrassing if i can't open this our sauce be stingy here spread it as thinly as you can probably a little push to me instead of making my own i have been lucky to find a local brand that is really good just tomatoes olive oil onion garlic salt basil and spices just the good spices if you buy sauce or make your own avoid anything too watery if you want more bite to your pizza instead of more sauce finely dice some tomatoes and add them c when i make this pizza if you want more sauce add more sauce it's all yours more cheese go for it slice provolone pretty traditional i barely cover the sauce with this layer it hardly shows sauce i don't know why but it doesn't show sauce and a little more motts i grated it i ' I'll use it probably should have put this in a bowl ok good enough bottom rack plus 18 minutes or until top is bubbly loosen edges if needed check bottom you're looking for a crispy bottom a little too blonde here so on the burner it's
ironand it's already 450 degrees so go pretty high but keep it in check just a couple of minutes and we've hit our maximum deep round crisp the pizza should slide out and by the way this pan will burn the dicks of you careful cut kitchen the internet's latest craze for cutting thick pizza you might want to let the pizza cool e a little before you cut it look at this steaming slice nice thick crust air let's try that again nice thick crust airy did I mention a heat and a plate hold that a plate a piece of cheese a nice brown bottom and a slice of hot pizza bye roof of my mouth this pizza is a real winner full recipe in youtube description below and sweetspotkitchen.com if you are not a subscriber now is the perfect time to subscribe click the subscribe button subscribe below until next time, this is for you
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