Cast-Iron Pizza with Crispy Cheese Edges

Ingredients

• 300 g bread flour (Estimated amount for one 12-inch pizza; use a strong bread flour if possible.)
• 225 g water (Estimated amount; lukewarm or room temperature.)
• 7 g fine sea salt (Estimated amount.)
• 2 g instant yeast (Estimated amount.)
• 15 g olive oil (For coating the dough and pan; additional oil may be needed for the pan.)
• 170 g whole-milk mozzarella (Shredded or torn; place mainly in the center of the pizza.)
• 115 g part-skim mozzarella (Shredded; use around the edges to create the fried cheesy crust.)
• 150 g pizza sauce (Estimated amount; add on top of the cheese.)
• 85 g pepperoni (Use generously, as shown in the video.)
• 15 g Parmigiano-Reggiano (Finely grated, for finishing.)
• 10 g fresh basil (For finishing.)
• 14 g butter (Optional alternative to oil for coating the pan before the final bake.)

Steps

1. 1

   Combine the bread flour, fine sea salt, and instant yeast in a mixing bowl. Stir until the dry ingredients are evenly distributed.

2. 2

   Add the water and olive oil to the dry ingredients. Mix until no dry flour remains and a rough, sticky dough forms. The dough does not need to be smooth yet.

3. 3

   Cover the bowl and let the dough rest at room temperature for 30 minutes. This rest allows the flour to hydrate before folding.

4. 4

   Wet your hands to prevent sticking. Lift and fold the dough over itself repeatedly, or use stretch-and-fold or slap-and-fold motions, until it begins to develop strength.

5. 5

   Cover the dough again and repeat the folding process every 30 minutes until the dough becomes elastic and can pass the windowpane test: a small piece should stretch thin enough to let light through without tearing. Depending on the dough and room temperature, this may take several rounds.

6. 6

   For a longer fermentation, cover the dough and refrigerate it for up to 3 days. Otherwise, proceed immediately once the dough has developed strength.

7. 7

   Pour enough olive oil into a 12-inch cast-iron pan to coat the bottom generously. Transfer the dough to the pan and use oiled or wet fingertips to press it outward toward the edges without tearing it.

8. 8

   Cover the pan and let the dough rest for 1 hour. It should relax and spread more easily.

9. 9

   Press and dimple the dough thoroughly a second time, working it evenly to the edges. This helps create an even bottom and distributes the dough across the pan.

10. 10

    Cover the pan and let the dough rise at room temperature for 3 to 5 hours, until it is visibly puffy and aerated.

11. 11

    Preheat the oven to 500°F (260°C). Bake the dough in the oiled cast-iron pan for 8 to 10 minutes, until the crust is set and the underside has begun to brown.

12. 12

    Carefully remove the partially baked crust from the pan and place it upside down on a cooling rack. Let it rest for 20 to 30 minutes so steam can escape and the bottom can remain crisp.

13. 13

    Oil the cast-iron pan again, or coat it with butter. Return the rested crust to the pan right-side up.

14. 14

    Add the whole-milk mozzarella to the middle of the crust. Arrange the part-skim mozzarella around the outer edge, where it can fry in the oil and form the crispy cheesy perimeter.

15. 15

    Spread the pizza sauce over the cheese, leaving the cheese-filled edge visible. Add the pepperoni generously over the top.

16. 16

    Bake the assembled pizza at 500°F (260°C) for another 8 to 10 minutes, until the cheese is fully melted and bubbling, the pepperoni is browned, and the crust edge is deeply golden and crisp.

17. 17

    Let the pizza rest in the pan for about 5 minutes. This allows the cheesy edges to firm up enough to release cleanly.

18. 18

    Transfer the pizza to a cooling rack and let it sit for a few additional minutes so the bottom remains crunchy rather than steaming in the pan.

19. 19

    Finish with grated Parmigiano-Reggiano and fresh basil. Slice and serve hot.

Notes

The transcript refers to an ingredient recipe shown on screen, but that on-screen recipe and its exact quantities were not provided. Ingredient amounts are therefore estimates for one 12-inch pizza. The dough may be refrigerated for up to 3 days before being pressed into the pan. Use caution when handling the extremely hot cast-iron pan and when turning out the partially baked crust.

Nutrition per serving

• main
• pizza
• cast-iron
• baked
• pepperoni
• cheesy crust
• make-ahead dough
• comfort food