Imported from Instagram

Cast-Iron Pan Pizza

Name: Cast-Iron Pan Pizza
Prep time: 25 min
Cook time: 30 min
Total time: 300 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 300 g bread flour; 210 g warm water (About 100°F); 6 g salt (For the dough); 6 g sugar (For the dough); 6 g instant yeast; 3 tbsp extra-virgin olive oil (Use a generous amount in the cast-iron pan; the exact quantity was not stated); 1.5 cup crushed tomatoes (For the sauce; exact quantity was not stated); 1 tsp dried herbs (For the sauce; exact herb and quantity were not stated); salt (For the tomato sauce, to taste); 12 oz low-moisture part-skim mozzarella (Grated; exact quantity was not stated)

Recipe by Rafi Fronzaglia @rafifronz · Instagram

Imported by Maria Irfan on SeeMeCook

A thick, airy pizza baked in a cast-iron skillet, with a crisp, cheese-coated edge, crushed-tomato sauce, and low-moisture mozzarella. The dough uses several stretch-and-fold rounds and is par-baked before the toppings are added.

4 servings300 minItalian

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Ingredients

300 g bread flour
210 g warm water (About 100°F)
6 g salt (For the dough)
6 g sugar (For the dough)
6 g instant yeast
3 tbsp extra-virgin olive oil (Use a generous amount in the cast-iron pan; the exact quantity was not stated)
1.5 cup crushed tomatoes (For the sauce; exact quantity was not stated)
1 tsp dried herbs (For the sauce; exact herb and quantity were not stated)
salt (For the tomato sauce, to taste)
12 oz low-moisture part-skim mozzarella (Grated; exact quantity was not stated)

Steps

1
Combine the bread flour, warm water, salt, sugar, and instant yeast to make the dough. Knead the dough for a few minutes, then let it rest for 30 minutes.
2
Perform the first stretch-and-fold: pull the dough as far as it will go without breaking, then fold it over itself. Let the dough rest for 30 minutes.
3
Repeat the stretch-and-fold once more using the same technique, then let the dough rest for another 30 minutes.
4
Complete the third stretch-and-fold. After this final fold, let the dough rise for 90 minutes.
5
Pour a generous amount of extra-virgin olive oil into a cast-iron pan. Transfer the dough to the pan for its final rise. The source suggests resting it in an oven with the light on; the exact final-rise duration was not stated.
6
While the dough rises, make the sauce by combining the crushed tomatoes, dried herbs, and salt. Grate the low-moisture part-skim mozzarella.
7
Par-bake the thick dough in the cast-iron pan for 15 minutes before adding any toppings.
8
Add mozzarella around the edges of the partially baked pizza so the crust becomes cheese-coated.
9
Spread the tomato sauce over the pizza, on top of the cheese-edged crust.
10
Return the pizza to the oven and bake for about 10 minutes, or until the source-stated cooking stage is complete.
11
Finish the pizza under the broiler for a few minutes.
12
Scrape the cheesy crust from the pan if needed, then remove the pizza from the skillet and serve.

Notes

The source does not provide the full detailed recipe linked in the bio. The exact amount of olive oil, crushed tomatoes, dried herbs, mozzarella, final-rise duration, and oven temperature were not legible or stated. The source specifies 15 minutes of par-baking, about 10 additional minutes after topping, and a few minutes under the broiler. Nutrition and weights for ingredients without explicit quantities are estimates.