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Cast Iron Pan Pizza

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Rating: 4.5; Vote: 2

My fool-proof recipe for a pan pizza with a deeply caramelized rim. RECIPE 10-inch Cast Iron Pan Pizza Serves two if you want to feed more people, you need more pans 1/4 teaspoon active dry yeast 1 teaspoon sugar 1/2 cup warm water 1-1. 5 cups flour (bread or all purpose) 1/2 teaspoon salt olive oil cornmeal oregano additional salt pepper 1/3 cup canned pureed tomatoes (I like Pastene Kitchen Ready ground tomatoes) additional sugar fresh basil grated parmesan 4 ounces whole milk, low moisture mozzarella, grated and kept cold 1 jalapeo pepper (optional, thinly sliced Mix the yeast, sugar and warm water together in a bowl and let sit for 5 minuets. If the yeast float to the top and start to go foamy, that means they're alive and you're good to proceed. Put in one cup of flour and the 1/2 teaspoon of salt, mix until it comes together, flour your hands and start kneading. Keep adding flour as needed to keep the dough from being untenably sticky, but don't add too much; it should be pretty wet and sticky at the end. Knead until you can stretch it out thin without it tearing. Form the dough into a smooth ball, coat it and the inside of the bowl with olive oil, cover, and let rise either for at least 24 hours in the fridge, or 1-2 hours at room temperature until doubled in size. In a 10-inch cast iron pan (or 10-inch Teflon pan, pour in enough olive oil to coat the bottom well. Put in a pinch of cornmeal, a little oregano, lots of black pepper and a small pinch of salt. Mix that together with your fingers and spread the seasoned oil around the bottom, corners and edges of the pan. Before you wash your hands, grab the risen dough ball and stretch it out a little wider than the pan. Put it in the pan, and let ir proof in there for a half hour, until puffy. For the sauce, combine the tomatoes with a glug of olive oil, a pinch of sugar, and a few torn leaves of fresh basil. Make sure your cheese is ready and kept cold in the fridge. Put the pan on your largest burner. Turn the burner on medium and your oven's broiler (grill) on high. Spoon the sauce onto the dough and spread it edge to edge. After the heat has been on for about 5 minutes, sprinkle the pizza with parmesan and then the mozzarella, edge to edge. Put on the jalapeo slices (or any other toppings, or not, and get ready to transfer the pizza to the oven. It's hard to tell when the right moment is in my cast iron pan, 7-8 minutes from the time I turn on the burner is the perfect time, but it takes practice. The best indicator may be your nose the second you smell something starting to burn, move the pizza. Broil it on a high rack until the top is brown to your liking, 4-5 minutes. Remove the pizza and let it cool in the pan until firm. Use a butter knife to release the rim of browned cheese from the pan, and then pull the pizza out with tongs. The bottom may stick a bit you can either try to scrape under there to release it, or simple tear it off with the tongs, it should be solid enough after cooling down to come out intact
Date: 2019-09-05

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Comments and reviews: 10

Suparockr
I have grown disenchanted with San Marzano tomatoesI never got the appeal at first about them either. The only ones that I could find on shelves were Cento (the brand you showed) and they don't have any actual DOP certification. In fact, they were in some legal hot water not too long ago about the actual authenticity. It might not be San Marzano tomatoes, it might just be you getting lied to.
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Bailey Hanley
Hi Adam, where do you get your cast iron pans? my father has been wanting one for a while but we can't find any in stores specifically one with a lid. Anyone else know of a store or website perhaps that sells them? any help would be appreciated
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PrimyFritzellz
I usually just preheat my cast iron, then take it out smoking hot, put on some hoil, put the dough on and then sauce and everything in. Leave it on the highest setting i have on the stove, then wait a couple of minutes. Perfect pizza
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Sir Ego Hanson
Lmao I could taste how much you hated the meme comments when you said 'grab your meme machines, ' the sarcasm was that palpable. Great video as always Adam, will be trying this next week
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rpm773
I've always thought using (unfinished) cast iron on a glass top range resulted in a one-way ticket to hell for the perpetrator. Can I get away with it if I'm careful. or if I just don't care?
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Kosze Drzewa
There's one thing that entered my mind while I'm drooling and watching your video. Should we add oil/olive oil when cooking pasta? I think you're perfect person to find it out, sir.
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Aaron Ghena
Hey Adam. Will this work with store bought pizza dough? Trader Joe's sell ready to go dough. Will the dough rise the same and get the same crust or do you have to make it homemade?
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Dylan Harris
I am a new student at Indiana University and just went to Mother Bears for the first time recently and shortly after you posted this video. Are you stalking me Adam?
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seneca savoie
The things you like about this style of pizza are even more intensely so in Detroit style with the blue steel angled pans and brick cheese
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Mozata
R E V U P T H E M E M E M A C H I N E B O I SBut seriously great video Adam. Memes aside, I use a lot of your tricks on a regular basis nowadays
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