CAST IRON PIZZA
A customer told us about this pizza technique, and to be honest, we were skeptical. Everything about this pizza recipe is wrongheaded: dough that is neither kneaded nor rested; sauce and cheese spread to the edge of the dough and allowed to slip beneath; no preheating of the cast iron. But in the end, this pizza is quite fantastic. The crust is crisp. The sauce and cheese carmelize on the edges. And it stays hot for quite a while in the cast iron. If this pizza is wrong, we don’t want to be right.
- Time: 45 min
- Servings: 2
Source: Red Stick Spice Recipes
Ingredients
- bread flour
- quick acting yeast
- Fleur de Sel
- Tbl Garlic Extra Virgin Olive Oil
- hot water
- Tbl Spaghettata Blend
- Tbl Garlic Extra Virgin Olive Oil, divided
- can crushed tomatoes
- shredded mozzarella cheese
- Your choice of toppings: pepperoni, veggies, shrimp, etc