Updated: Jan 20, 2020
Cast Iron Pizza is a family favorite in our house. Everybody gets to make their own pizza and the flavor is unmatched, unless you happen to have a wood fired pizza oven (We will post a complete recipe for that another time). In the mean time, here is Aaron's pizza dough recipe. We've tried many different dough versions over the years, and this is by far our favorite. We hope you enjoy it as much as we do. One important side note in this recipe is in regards to the Olive Oil. You can use regular Olive Oil or to take it up a few levels you can use a flavored, co-milled Olive Oil. Our personal favorite is the Mediterranean Olive Oil available from The Quail and Olive. (Click on the name to link to the listing and get your own).
THE McFAM PIZZA DOUGH
.25 ounce active dry yeast
1 teaspoon white sugar
1 cup warm water 110°
2.5 cups bread flour + some for dusting
2 tablespoons olive oil plus extra for brushing the crust
1 teaspoon salt.
Combine the sugar, salt, yeast and warm water. Whisk with a fork until blended. Let sit for ten minutes.
Add flour then olive oil. I try to drizzle the olive oil along the sides of the bowl. This makes it easier to remove the dough once it’s risen.
Mix well with a dough hook. Dough should pull away from the sides of the bowl easily and fall of the dough hook when lifted. I prefer a wetter dough to dry. Cover with a tea towel and let sit in a warm room for an hour.
Rub a second bowl down with olive oil and transfer dough. Fold the dough over a few times to make sure the entire outside of the dough is again coated in olive oil. Cover and leave for one hour or more.
Remove dough and place on floured surface. Work the dough to desired size and thickness. Note: at this point the less handling the better. Try not to overwork the dough.
Transfer to cast iron pan. Paint the outside crust with olive oil. Add sauce cheese and toppings that you want. Place in oven at 500° for 12 minutes in center of oven. Check pizza and once the top looks to your preference you can remove for a softer crust or move to a lower rack for two minutes for a crispier bottom.