Cast Iron Pizza

🥘 Ingredients

• bread flour 400 g
• kosher salt 10 g
• instant yeast 4 g
• water 275 g
• extra-virgin olive oil 8 g
• extra-virgin olive oil 2 tbsp
• pizza sauce ¾ cup
• low-moisture mozzarella cheese 12 oz
• kosher salt
• toppings
• extra-virgin olive oil
• fresh basil leaves
• Parmesan or Pecorino Romano cheese 2 oz

Dough

1. 1

   Combine bread flour , kosher salt , instant yeast , water , and extra-virgin olive oil in a large bowl . Mix with hands or a wooden spoon until no dry flour remains. (Bowl should be at least 4–6 times the volume of the dough.)
2. 2

   Cover tightly with plastic wrap and let rest at cool room temperature (no warmer than 75°F / 24°C) for 8 hours to 24 hours . Dough should rise dramatically and fill bowl.
3. 3

   Sprinkle top of dough lightly with flour, then transfer to a well-floured work surface. Divide into 2 pieces and form each into a ball by tucking the dough underneath itself, rotating until it forms a tight ball.
4. 4

   Pour extra-virgin olive oil in the bottom of two 10-inch cast iron skillets . Place 1 ball of dough in each pan and turn to coat evenly. Using a flat palm, press dough around the pan, spreading oil around the entire bottom and edges. Cover tightly with plastic wrap and let dough sit at room temperature for 2 hours . After the first hour, preheat oven to 550°F (290°C).
5. 5

   After 2 hours, use your fingertips to press dough into every corner, popping any large bubbles. Lift one edge to let trapped air bubbles escape; repeat all around until dough is evenly spread.

Topping and Baking

1. 1

   Top each round with pizza sauce , spreading to the very edge. Sprinkle evenly with low-moisture mozzarella cheese all the way to the edges. Season with kosher salt . Add toppings as desired. Drizzle with extra-virgin olive oil and scatter fresh basil leaves over the top.
2. 2

   Transfer pans to oven and bake until top is golden brown and bubbly and bottom is golden brown and crisp when lifted with a spatula, 12 minutes to 15 minutes . Immediately sprinkle with Parmesan or Pecorino Romano cheese if using.
3. 3

   Using a spatula, loosen pizza and peek underneath. If bottom is not crisp enough, place pan over a burner and cook on medium heat, moving the pan around to cook evenly, 1 minute to 3 minutes .
4. 4

   Remove pizzas, transfer to a cutting board, cut each into 6 slices, and serve immediately.