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2024-11-06 09:35:30
Cast Iron Pan Pizza - Americas Test Kitchen
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By Lan Lam
Appears in Cook's Illustrated January/February 2020, America's Test Kitchen TV Season 21: Cook It in Cast Iron
WHY THIS RECIPE WORKS
We started with a simple stir-together dough of bread flour, salt, yeast, and warm water; the warm water jump-started yeast activity so that the crumb was open and light. Instead of kneading the dough, we let it rest overnight in the refrigerator. During this rest, the dough's gluten strengthened enough for the crust to support the toppings but still have a tender crumb. Baking the pie in a generously oiled cast-iron skillet “fried” the outside of the crust. We also moved the skillet to the stove for the last few minutes of cooking to crisp up the underside of the crust. For the crispy cheese edge known as frico, we pressed shredded Monterey Jack cheese around the edge of the dough and up the sides of the skillet. For the sauce, we crushed canned whole tomatoes (which are less processed and therefore fresher-tasting than commercial crushed t
Appears in Cook's Illustrated January/February 2020, America's Test Kitchen TV Season 21: Cook It in Cast Iron
WHY THIS RECIPE WORKS
We started with a simple stir-together dough of bread flour, salt, yeast, and warm water; the warm water jump-started yeast activity so that the crumb was open and light. Instead of kneading the dough, we let it rest overnight in the refrigerator. During this rest, the dough's gluten strengthened enough for the crust to support the toppings but still have a tender crumb. Baking the pie in a generously oiled cast-iron skillet “fried” the outside of the crust. We also moved the skillet to the stove for the last few minutes of cooking to crisp up the underside of the crust. For the crispy cheese edge known as frico, we pressed shredded Monterey Jack cheese around the edge of the dough and up the sides of the skillet. For the sauce, we crushed canned whole tomatoes (which are less processed and therefore fresher-tasting than commercial crushed t
Ingredients
- subheading: Dough:
- 2 cups (11 ounces) bread flour
- 1 teaspoon table salt
- 1 teaspoon instant or rapid-rise yeast
- 1 cup (8 ounces) warm water (105 to 110 degrees)
- Vegetable oil spray
- subheading: Sauce:
- 1 (14.5-ounce) can whole peeled tomatoes
- 1 teaspoon extra-virgin olive oil
- 1 garlic clove, minced
- ¼ teaspoon sugar
- ¼ teaspoon table salt
- ¼ teaspoon dried oregano
- Pinch red pepper flakes
- subheading: Pizza:
- 3 tablespoons extra-virgin olive oil
- 4 ounces Monterey Jack cheese, shredded (1 cup)
- 7 ounces whole-milk mozzarella cheese, shredded (1¾ cups)
Note: Ingredients may have been altered from the original.
Steps
Directions at americastestkitchen.com
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