E-mail this page Share on Facebook Share on Pinterest Share on Twitter Print this page Thin Crust Pizza Lodge Cast Iron | July 25, 2024 We wanted to replicate the irresistible crispy, cracker-thin crust that dive-y pizza joints have perfected. From crust to toppings, this pizza has all the nostalgic charm of piling into a booth to share a pie with your friends. We’ll walk you through how to make your own sauce and dough, then top it off with classic toppings. Level Beginner Prep Time 1 hour & 20 minutes Cook Time 20 minutes Serves 2 Cook it With Our Cast Iron Pizza Pan Ingredients Dough 3½ cups bread flour 2 teaspoons instant yeast 1½ teaspoons salt 1 teaspoon honey 1¼ cups warm water 2 tablespoons olive oil Sauce 1 cup San Marzano tomatoes, whole 4 cloves garlic, unpeeled and smashed 1 tablespoon olive oil 1 teaspoon tomato paste 1 teaspoon sugar ¼ teaspoon salt 1 tablespoon finely chopped basil 1 tablespoon oregano Toppings 2 cups mozzarella cheese, shredded ¼ cup Italian blend shredded cheese Pepperoni, to taste Directions To make the dough, combine the yeast, honey, and warm water in a small bowl, set aside. Using a stand mixer fitted with the dough hook attachment, add the flour and salt, then mix briefly to combine. Add the warm water and olive oil to the flour mixture. Mix on low speed until a rough dough forms. Increase the speed to medium-low and knead the dough for about 5 minutes, or until smooth and elastic. Cover the bowl with a clean towel and let the dough rise in a warm place for about 1 hour, or until doubled in size. To make the sauce, blend tomatoes, garlic, olive oil, tomato paste, sugar, salt, basil, and oregano, until smooth. After the dough has risen, divide into thirds using a bench scraper or knife. Shape the dough into balls, covering the two remaining dough balls with plastic wrap. To make the pizza, place a Pizza Pan in the oven and preheat to 500°F Begin to stretch out the dough by hand. Press your fingers into the center of the dough and lightly pull around the edges. Continue to press and pull gently until the dough is approximately 8” in diameter. Using a rolling pin, roll the dough into a large disc about ¼ to 1/8 inch, pressing all the bubbles out of the dough. Sprinkle pizza peel with cornmeal or semolina flour, and place the dough on the peel. Sauce the pizza, leaving a very thin crust around the edges. Sprinkle evenly with mozzarella and add pepperoni to your liking. Gently slide the pizza onto the preheated pizza pan and bake for 10-15 minutes. Remove pizza from oven and repeat with remaining dough. If you aren’t making more pizza, freeze the dough and pizza sauce for your next pizza adventure. Contributed By: Lodge Cast Iron We hope you enjoy our stories and recipes! Follow us on Instagram, Facebook, and Twitter, and tag your Instagram food photos with #lodgecastiron for a chance to be featured on our feed! How would you rate this recipe? Thanks for rating Submit Recommended recipes you might like Orange Pistachio Pound Cake View recipe Dirty Martini Puttanesca View recipe Classic Quiche Lorraine View recipe
E-mail this page Share on Facebook Share on Pinterest Share on Twitter Print this page Thin Crust Pizza Lodge Cast Iron | July 25, 2024 We wanted to replicate the irresistible crispy, cracker-thin crust that dive-y pizza joints have perfected. From crust to toppings, this pizza has all the nostalgic charm of piling into a booth to share a pie with your friends. We’ll walk you through how to make your own sauce and dough, then top it off with classic toppings. Level Beginner Prep Time 1 hour & 20 minutes Cook Time 20 minutes Serves 2 Cook it With Our Cast Iron Pizza Pan Ingredients Dough 3½ cups bread flour 2 teaspoons instant yeast 1½ teaspoons salt 1 teaspoon honey 1¼ cups warm water 2 tablespoons olive oil Sauce 1 cup San Marzano tomatoes, whole 4 cloves garlic, unpeeled and smashed 1 tablespoon olive oil 1 teaspoon tomato paste 1 teaspoon sugar ¼ teaspoon salt 1 tablespoon finely chopped basil 1 tablespoon oregano Toppings 2 cups mozzarella cheese, shredded ¼ cup Italian blend shredded cheese Pepperoni, to taste Directions To make the dough, combine the yeast, honey, and warm water in a small bowl, set aside. Using a stand mixer fitted with the dough hook attachment, add the flour and salt, then mix briefly to combine. Add the warm water and olive oil to the flour mixture. Mix on low speed until a rough dough forms. Increase the speed to medium-low and knead the dough for about 5 minutes, or until smooth and elastic. Cover the bowl with a clean towel and let the dough rise in a warm place for about 1 hour, or until doubled in size. To make the sauce, blend tomatoes, garlic, olive oil, tomato paste, sugar, salt, basil, and oregano, until smooth. After the dough has risen, divide into thirds using a bench scraper or knife. Shape the dough into balls, covering the two remaining dough balls with plastic wrap. To make the pizza, place a Pizza Pan in the oven and preheat to 500°F Begin to stretch out the dough by hand. Press your fingers into the center of the dough and lightly pull around the edges. Continue to press and pull gently until the dough is approximately 8” in diameter. Using a rolling pin, roll the dough into a large disc about ¼ to 1/8 inch, pressing all the bubbles out of the dough. Sprinkle pizza peel with cornmeal or semolina flour, and place the dough on the peel. Sauce the pizza, leaving a very thin crust around the edges. Sprinkle evenly with mozzarella and add pepperoni to your liking. Gently slide the pizza onto the preheated pizza pan and bake for 10-15 minutes. Remove pizza from oven and repeat with remaining dough. If you aren’t making more pizza, freeze the dough and pizza sauce for your next pizza adventure. Contributed By: Lodge Cast Iron We hope you enjoy our stories and recipes! Follow us on Instagram, Facebook, and Twitter, and tag your Instagram food photos with #lodgecastiron for a chance to be featured on our feed! How would you rate this recipe? Thanks for rating Submit Recommended recipes you might like Orange Pistachio Pound Cake View recipe Dirty Martini Puttanesca View recipe Classic Quiche Lorraine View recipe
