S_07_#5

This week the weather warmed and our colds waned.

It looks a bit like spring outside. Most likely a late winter melt is underway. Could be a ‘false spring,’ but we’ll take what’s offered.

While winter was losing its grip, we continued homebased projects.

One of those was trying a simple oven baked pizza.

This Cast Iron Pan Pizza features a wall of cheese rimming the edge of the pie

Using a cast iron skillet to magnify the oven’s heat, this was a resounding success. America’s Test Kitchen recipes rarely fail.

By weeks end the day temperatures had moved into the low forties and we headed off to the river for a long awaited escape.

River levels were up . . . putting grass and willow banks under a few inches of water . . . plus the heavy flows brought turbidity.

Fishing wasn’t great, but the weather is supposed to stay clear and warmer so there is hope for next week’s trip.

Cast Iron Pan Pizza

Mix flour, salt and yeast. Add warm water and mix until most of flour is moistened. Using hands knead dough in bowl for 1 minute until dough forms a sticky ball, about 1 minute.
Spray a 9 inch pie plate with oil spray. Transfer dough to prepared plate and press dough into a 7-8 inch disk.
Spray top of dough with vegetable oil spray. Cover with plastic wrap and refrigerate for 12-24 hours.
2 hours before baking, remove dough from fridge and let sit at room temp for 30 minutes.

Coat bottom of cast iron skillet and use your fingertips to flatten dough until it is 1/8 inch from edge of skillet. Cover tightly with plastic wrap and let rest until slightly puffy, about 1 1/2 hours.
30 minutes before baking adjust oven rack to lowest position and heat oven to 400 degrees.
Spread 1/2 cup sauce evenly over top of dough, leaving 1/2 inch border. Sprinkle Monterey Jack cheese evenly over border. Press cheese into side of skillet forming 1/2 inch to 3/4 inch wall. Evenly sprinkle cheese over sauce.
Bake until cheese at edge of skillet is well browned, 25 to 30 minutes.
Transfer skillet to stovetop. Let cool for 3 minutes. Check bottom of pizza crust. Place over medium high heat and cook until crust browned. Transfer to wire rack and let cool for 10 minutes.