Natively constructed rich, thick and chewy pizza mixture heated in a cast iron skillet.
Natively constructed pizza in a cast iron skillet with sweet frankfurter and caramelized onionsSave
Subsequent to making the Blueberry Skillet Pie (which was the best darn pie!) I chosen to make pizza in this flawless Lodge Cast-iron skillet?! The outcomes, stunning. Superbly cooked hull and layers of flavor. I’m actually dependent on utilizing solid metal with both exquisite dishes and treats.
Pizza dough :
- 1 cup warm milk
- 1/2 cup lukewarm water
- 2 1/4 teaspoons dry yeast
- 2 large eggs room temperature
- 2 tablespoons honey
- 4 tablespoons extra virgin olive oil
- 5 to 5 1/2 cups all-purpose flour
- 1 teaspoon kosher salt
- In either a saucepan or in the microwave, warm the milk. Just slightly warmer than lukewarm.
- Pour the warmed milk into a large mixing bowl of a stand-mixer. Add the lukewarm water, yeast and honey and stir with a spoon or whisk. Let sit for 3 or 4 minutes. Then add the eggs and olive oil and stir.
- Add the flour and salt, mix using the beater attachment. Scrape the bottom and sides of the bowl occasionally with a rubber spatula or rubber table scraper. Beat on medium to high speed for 4 to 5 minutes.
- Turn out onto a lightly floured work surface. Knead the dough gently for 5 minutes or so. Shape the dough into a round. Spray the mixer bowl with cooking spray or coat with a touch of olive oil. Place the dough back into the bowl. Cover with plastic wrap and let rise in a warm kitchen for 1 hour or until doubled. Punch down and let rise again, another hour.
- Turn the dough out onto a lightly floured work surface and cut into 4 even pieces. Shaped into rounds and let rest for 10 to 15 minutes. Cover loosely with plastic wrap. Gently roll out a one piece of dough using a rolling pin into a sphere slightly larger than the bottom of your skillet. Try and keep the edges of the dough slightly thicker than the center. Grease a 10-inch cast-iron skillet with a tablespoon of extra virgin olive oil. Place the rolled out dough into the cast-iron skillet. Use your fingers to gently gather the edges and form a crust edge. Cover loosely with plastic wrap and let rise for 1 hour. Gently brush the edges of the crust with an egg wash before baking.
- Spoon sauce in the center and spread out towards the crust edges with the back of a tablespoon. Sprinkle with cheese and any toppings you desire. Bake in a preheated 500 degree F oven for 18 to 20 minutes or until the crust is golden brown and the cheese is bubbly.
- (If saving the dough for another day, simply spray a large zip-style bag with cooking spray and place 1 or 2 rounds in each bag. Place them in the fridge for up to 3 days.)