- 2 1/2 cups bread flour
- 1 tsp instant dry yeast
- 2 tsp salt
- 1 1/4 cup water
- 2 tsp olive oil
- 1 1/2 cups pizza sauce
- 1 1/2 cups shredded mozzarella
- Handful of pepperoni, sliced mushrooms, broccolini spears
- Tip the flour, yeast, salt, water, and olive oil into a large bowl. Stir together until everything is combined and no dry bits remain. Cover the bowl tightly with plastic wrap and allow it to rest overnight in the fridge. If your kitchen is cool (under 70F/20C), you can leave it on the counter overnight but no more than 24 hours.
- After the overnight rest, flour your hands and divide the dough into two equal pieces. Shape each piece into a ball.
- Pour 2 tablespoons of oil each into two 10 or 12-inch cast iron skillets. If you don’t have two cast iron pans, you can place the other dough into a 10-inch cake pan but the results won’t be quite the same.
- Place the dough into the prepared pans and turn it once to coat it with oil. Press the dough flat so it is a disc. Cover the pans with plastic wrap and allow to rise on the counter for 2-ish hours or until it nearly fills the pan to the edges. Uncover the dough and lightly press the dough from the center outwards to the edges of the pan so it is evenly spread.
- Preheat the oven to 550F/290C. Top each dough with equal amounts of pizza sauce and mozzarella, taking it to the edges. Add the pepperoni, mushrooms, and broccolini (or whatever toppings you desire).
- Bake for 15 minutes or until the bottom is crisp golden brown and the cheese is bubbling. Remove from the oven. Transfer the pizza to a cutting board and cut into slices.
Keywords: cast iron pizza