12 Inch Cast Iron Pan Pizza
How to make a delicious 12 inch cast iron Pan Pizza, with an unbelievably crispy Frico cheesy crust and base. easy step by step instructions, from start to finish.
Ingredients
Method
- Pizza Dough:
- 250g / 9oz Strong white bread flour
- 165g / 165mls Lukewarm water
- 6g / 1tsp Sugar
- 4g / 1tsp Instant dried yeast
- 4g / ½tsp Salt
- Pizza Topping:
- Sauce (see sauce ingredients) →
- 300g / 11oz Grated Mozzarella Cheese
- 100g / 3.5oz Cheddar cheese
- 12 Pepperoni slices (optional)
- Tomato Sauce:
- One / 400g tin/can Chopped Tomatoes
- 1tbls Tomato Puree
- 1 Medium size onion (diced)
- 3 cloves of Garlic (chopped)
- ½tsp Dried Basil
- ½tsp Dried Oregano
- ½tsp Salt
- 30g / 2tbls Olive oil
- A few fresh Basil leaves (chopped)
- Making the Pizza Dough:
- Add the sugar to the warm water and stir, once dissolved, add the yeast and stir it in thoroughly, set it aside until it activates.
- Add the salt to the flour and mix together.
- Once activated, add the yeast mixture to a bowl.
- Add the flour and salt, on top of the liquid.
- Mix the ingredients together until you have a shaggy dough.
- Lift it up slightly and oil the bowl, put it back in the bowl, now form the dough into a ball, cover it and allow it to proof for 1 hour.
- After the first proof, turn out the dough onto a flour free worktop, and with lightly oiled hands, knock the dough back.
- Form it into a ball again, get it back in the bowl, cover, and proof for 45 minutes this time.
- Making the Tomato Sauce:
- In a saucepan, fry the onions in the olive oil, until soft.
- Add the chopped garlic, and the dried herbs, and mix.
- Add the large can of chopped tomatoes, the salt, and the basil leaves, stir well and simmer, for 5 minutes, set it aside, and allow to cool.
- Back to the Pizza Dough:
- Oil a 12-inch frying pan with 1 tablespoon of olive oil, and spread it out.
- Once the second proof is done, turn the dough out onto the work surface, flatten it out and form it into a flat dick, move it into the oiled pan.
- Continue stretching it out a little at a time, until it covers the whole pan.
- At this point, pre heat your oven to 190°C / 375°F / Gas mark 5.
- To make the Frico crust, add the grated cheddar cheese from the recipe, all around and slightly underneath the edge of the dough, see the video if you are not sure.
- Cover the surface of the pizza dough with the tomato sauce, staying ½ an inch shy of the edge.
- Cover the pizza with the mozzarella cheese, keeping it a little thick near the middle.
- Arrange your peperoni equally over the surface of the pizza.
- Get it into the preheated oven and set your timer for 25 minutes.
- Once the time is up, carefully remove the pan from the oven and place it on the stove top, on a medium heat, allow the base of the pizza to cook for 2 minutes, this will colour and crisp up the base of the pizza.
- Carefully remove the pizza from the pan using a couple of large spatulas, and transfer it to a cutting board.
- Slice and serve while still piping hot.
- Enjoy.
Equipment & products used in my kitchen and videos
