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Cast Iron Pan Pizza

Ingredients

DOUGH

  • 2 cups bread flour
  • 1 tsp salt
  • 1 tsp instant yeast
  • 1 cup lukewarm water 105 to 110 degrees

Sauce

  • 1 cup tomato sauce

PIZZA

  • 3 Tbsp olive oil
  • 4 oz Monterey Jack Cheese shredded (1 cup)
  • 7 oz Mozzarella cheese shredded 1 ¾ cup

Instructions

DOUGH

  • 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.

PIZZA

  • 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.