Coat the bottom of a 12-inch cast iron pan with a ¼ cup of olive oil.It can also be added to the pan right away, but allowing it to come to room temp will make it easier to stretch. After 1 day, the dough will be ready to use and can be removed from the refrigerator about 30 minutes prior to using.Refrigerate for at least 12 hours, but preferably 1 day before using. Pinch the seam side and place the dough ball seam-side-down into an oiled bowl and cover tightly with plastic wrap. After 40 minutes, pull the dough toward its end repeatedly to form a smooth ball. Return to kneading (be sure to knead for at least a total of 5 minutes), then place the bowl over the dough once more and allow it to sit for 30-40 minutes before forming the dough ball.If the dough is too sticky, place a clean inverted bowl over the dough and wait 30 minutes before resuming. Place the rough shaggy dough onto a work surface. Pour 1 tablespoon (14g) of olive oil over the dough and mix again to scrape off any residue stuck to the side of the bowl.
Add the dry ingredients to the water a little at a time and mix thoroughly to form a dry, rough mass.
In a separate bowl, add 3 ¼ cups (406g) of bread flour, ½ teaspoon (2 g) of instant yeast, 1 ½ teaspoons (8g) of fine sea salt, and 1 teaspoon (4g) of sugar and mix until combined. Place 9 ounces (260g) of water into a bowl large enough to hold both the water and the dry ingredients with room to spare.
#CAST IRON DEEP DISH PIZZA HOW TO#
How to make cast iron pizza First, make the doughĮach number corresponds to the numbered written steps below. Like all our pizza recipes, this one is great with a side of garlic knots and a salad to round it out. This recipe is far easier and doesn't require the stretching and launching that a classic New York pie requires, and since it uses the same cold-fermented dough, it still has excellent flavor.Īnd while we love a plain cheese cast iron pizza with some fresh basil, the fact that it's cooked in a deep cast iron pan makes it an excellent base for toppings, like pepperoni, anchovy, mushrooms, olives, sausage, etc. This recipe uses our classic New York pizza dough, plum tomatoes, block mozzarella, and Pecorino Romano cheese, and since it's made in a cast iron pan, it holds up well to adding any additional toppings you'd like!Ĭast iron pizza is such an easy and great alternative to New York round pizza, which we cook on our pizza steel. Jump to Recipe Jump to Video Print RecipeĬast iron pan pizza is a tasty alternative to pizzas made on a steel, or in a pizza-specific pan.
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