Cast Iron Pizza
Focaccia base
Ingredients
Dough
- 150g bread flour
- 100g warm water
- 4g instant yeast
- 3g salt
- 4g sugar
- 5g olive oil
- sesame seeds
Toppings
- Low-moisture Mozzarella cheese, shredded
- Passata
- Meat of your choice (cooked Italian sausage, pepperoni etc)
- Stracciatella, garnish
- Basil, minced for garnish
Instructions
- Dough: In a stand mixer, add in all your 'Dough' ingredients, except for the sesame seeds, and turn your machine onto medium speed. Mix until the mixture turns into a ball, away from the sides. Transfer dough onto a lightly floured surface and continue kneading until it no longer sticks to your hand and bench.
- Place dough ball into a lightly oiled bowl, cover and let it rest for 30 minutes. After 30 minutes, do your first stretch-and-fold. Essentially, lift up one side of the dough until it's fully stretched and then fold it onto itself. Turn your bowl 90 degrees and repeat for all 4 sides. Cover and let it rest for another 30 minutes. Repeat the stretch-and-fold 3 more times with 30 minutes of rest in-between. After the stretch-and-folds are done, let the dough rest either in the fridge overnight or if you don't have time, for 90 minutes.
- Overnight option: in the morning or 2.5 hours before you're ready to eat, remove the dough from the fridge and let it come to room-temperature for 90 minute. Non-overnight option: move onto step 4.
- Sprinkle your sesame seeds onto a plate in an even layer. Gently stretch out your dough ball into a round circle and place your dough on top of the sesame seeds to coat the base. Transfer your coated dough into an oiled cast iron skillet and let it proof for another 60 minutes.
- Pre-heat your oven to 250C/480F. Drizzle olive oil onto your proofed pizza dough and dimple the top of the dough. Par-bake the dough for 15 minutes. Remove from oven and add on your toppings and continue baking for another 10-15 minutes. Top with Stracciatella and basil.