How to Make the Crispiest, Cheesiest Cast-Iron Pan Pizza

Summary by Krater

Bridget Lancaster demonstrates how to make a cast-iron pan pizza with a high-hydration dough, no-cook tomato sauce, and a mozzarella and Monterey Jack cheese wall.

From the video

Answers: How do you make cast iron pan pizza at home?

• Cast-iron pan pizza
• High-hydration pizza dough
• No-cook tomato sauce
• Cheese wall pizza technique

Ingredients

• 11 ounces bread flour
• 1 teaspoon salt
• 1 teaspoon instant yeast
• 8 ounces water
• vegetable oil cooking spray
• 14.5 oz can whole tomatoes packed in juice
• garlic cloves
• 1 teaspoon extra-virgin olive oil
• 1/4 teaspoon table salt
• 1/4 teaspoon sugar
• 1/4 teaspoon dried oregano
• red pepper flakes
• 7 ounces mozzarella cheese
• 4 ounces Monterey Jack cheese

What it concludes

• High-hydration dough allows gluten proteins to move and link into a protein mesh without much mixing, developing complex flavors during long refrigerator fermentation.
• Baking the cast-iron pan pizza on the lowest oven rack for 25 to 30 minutes at 400 degrees ensures the bottom of the pan gets close to the heat source for good browning.
• Running a butter knife around the edge of the pan after resting loosens the cheese frico and helps lift the pizza out cleanly.