ATK Cast Iron Pan Pizza Recipe
Made this last night and it was excellent. You need to plan ahead a bit as the dough needs a 12 to 24 hour rest in the fridge and then needs to be removed from the fridge 2 hours before cooking. I only had 10" pans which worked alright, though some oil overflowed and there was cheese stuck around the outside of the pan. When I do this again, I'll do it in the 12" pans I've ordered. :-) Also, the recipe only calls for oil on the bottom of the pan, next time I'll also oil the sides.
Ingredients
Dough
2 cups (11 ounces) bread flour
1 teaspoon table salt
1 teaspoon instant or rapid-rise yeast
1 cup (8 ounces) warm water (105 to 110 degrees)
Vegetable oil spray
Sauce
1 (14.5-ounce) can whole peeled tomatoes
1 teaspoon extra-virgin olive oil
1 garlic clove, minced
¼ teaspoon sugar
¼ teaspoon table salt
¼ teaspoon dried oregano
Pinch red pepper flakes
Pizza
3 tablespoons extra-virgin olive oil
4 ounces Monterey Jack cheese, shredded (1 cup) 7 ounces whole-milk mozzarella cheese, shredded (1¾ cups)
Directions
FOR THE DOUGH: Using wooden spoon or spatula, stir flour, salt, and yeast together in bowl. Add warm water and mix until most of flour is moistened. Using your hands, knead dough in bowl until dough forms sticky ball, about 1 minute. Spray 9-inch pie plate or cake pan with oil spray. Transfer dough to prepared plate and press into 7- to 8-inch disk. Spray top of dough with oil spray. Cover tightly with plastic wrap and refrigerate for 12 to 24 hours.
FOR THE SAUCE: Place tomatoes in fine-mesh strainer and crush with your hands. Drain well, then transfer to food processor. Add oil, garlic, sugar, salt, oregano, and pepper flakes and process until smooth, about 30 seconds. (Sauce can be refrigerated for up to 3 days.)
FOR THE PIZZA: Two hours before baking, remove dough from refrigerator and let sit at room temperature for 30 minutes.
Coat bottom of 12-inch cast-iron skillet with oil. Transfer dough to prepared skillet and use your fingertips to flatten dough until it is â…› inch from edge of skillet. Cover tightly with plastic and let rest until slightly puffy, about 1½ hours.
Thirty minutes before baking, adjust oven rack to lowest position and heat oven to 400 degrees. Spread ½ cup sauce evenly over top of dough, leaving ½-inch border (save remaining sauce for another use). Sprinkle Monterey Jack evenly over border. Press Monterey Jack into side of skillet, forming ½- to ¾-inch-tall wall. (Not all cheese will stick to side of skillet.) Evenly sprinkle mozzarella over sauce. Bake until cheese at edge of skillet is well browned, 25 to 30 minutes.
Transfer skillet to stovetop and let sit until sizzling stops, about 3 minutes. Run butter knife around rim of skillet to loosen pizza. Using thin metal spatula, gently lift edge of pizza and peek at underside to assess browning. Cook pizza over medium heat until bottom crust is well browned, 2 to 5 minutes (skillet handle will be hot). Using 2 spatulas, transfer pizza to wire rack and let cool for 10 minutes. Slice and serve.
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Ingredients
Dough
2 cups (11 ounces) bread flour
1 teaspoon table salt
1 teaspoon instant or rapid-rise yeast
1 cup (8 ounces) warm water (105 to 110 degrees)
Vegetable oil spray
Sauce
1 (14.5-ounce) can whole peeled tomatoes
1 teaspoon extra-virgin olive oil
1 garlic clove, minced
¼ teaspoon sugar
¼ teaspoon table salt
¼ teaspoon dried oregano
Pinch red pepper flakes
Pizza
3 tablespoons extra-virgin olive oil
4 ounces Monterey Jack cheese, shredded (1 cup) 7 ounces whole-milk mozzarella cheese, shredded (1¾ cups)
Directions
FOR THE DOUGH: Using wooden spoon or spatula, stir flour, salt, and yeast together in bowl. Add warm water and mix until most of flour is moistened. Using your hands, knead dough in bowl until dough forms sticky ball, about 1 minute. Spray 9-inch pie plate or cake pan with oil spray. Transfer dough to prepared plate and press into 7- to 8-inch disk. Spray top of dough with oil spray. Cover tightly with plastic wrap and refrigerate for 12 to 24 hours.
FOR THE SAUCE: Place tomatoes in fine-mesh strainer and crush with your hands. Drain well, then transfer to food processor. Add oil, garlic, sugar, salt, oregano, and pepper flakes and process until smooth, about 30 seconds. (Sauce can be refrigerated for up to 3 days.)
FOR THE PIZZA: Two hours before baking, remove dough from refrigerator and let sit at room temperature for 30 minutes.
Coat bottom of 12-inch cast-iron skillet with oil. Transfer dough to prepared skillet and use your fingertips to flatten dough until it is â…› inch from edge of skillet. Cover tightly with plastic and let rest until slightly puffy, about 1½ hours.
Thirty minutes before baking, adjust oven rack to lowest position and heat oven to 400 degrees. Spread ½ cup sauce evenly over top of dough, leaving ½-inch border (save remaining sauce for another use). Sprinkle Monterey Jack evenly over border. Press Monterey Jack into side of skillet, forming ½- to ¾-inch-tall wall. (Not all cheese will stick to side of skillet.) Evenly sprinkle mozzarella over sauce. Bake until cheese at edge of skillet is well browned, 25 to 30 minutes.
Transfer skillet to stovetop and let sit until sizzling stops, about 3 minutes. Run butter knife around rim of skillet to loosen pizza. Using thin metal spatula, gently lift edge of pizza and peek at underside to assess browning. Cook pizza over medium heat until bottom crust is well browned, 2 to 5 minutes (skillet handle will be hot). Using 2 spatulas, transfer pizza to wire rack and let cool for 10 minutes. Slice and serve.
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