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You can cook this in your cast iron.




Pan Pizza

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DOUGH 4½ cups (22.5 ounces / 637.9 grams) bread flour 1½ cup (12.5 ounces / 354.4 grams) water 2 teaspoons (0.27 ounce / 7.7 grams) active dry yeast 3 tablespoons (0.5 ounce / 14.2 grams) powdered milk 1 teaspoon (0.2 ounce / 5.7 grams) salt 1 tablespoon (0.42 ounce / 11.9 grams) sugar 2 tablespoons (1 ounce / 28.4 grams) vegetable oil All ounce measurements are avoirdupois (by weight not volume) In a stand mixer (KitchenAid) fitted with a dough hook, add the water, yeast and powdered milk. Mix thoroughly until yeast has fully dissolved. Mix the remaining dry ingredients together in a separate container and add them to the mixer. Mix on low (speed 2) until most of the flour and water have mixed, then continue kneading for 10 minutes. The dough will be loose and scrappy at first and will quickly form a moist, smooth cohesive ball (while the dough is still scrappy, add the vegetable oil one tablespoon at a time). While the dough is kneading, add ½ cup (4 ounces) of vegetable oil to a 14" pan style pizza pan making sure that the oil completely covers the bottom. After the dough has been kneaded for 10 minutes, remove it from the mixing bowl and, using a rolling pin, roll it out to approximately ¾" thick and about 12" in diameter. If you have more dough than you need, save the remainder for another time. Place the dough in the pan and cover tightly. Let the dough rise until it has filled the entire pan and is about 1½" thick. Place the pan (still covered) into the refrigerator for at least 4 hours (up to 24 hours). WHEN READY TO MAKE Preheat oven to 500 °F for about 30-45 minutes. Remove dough from the refrigerator and add sauce, cheese, and toppings. Bake at 500 °F on a pizza stone for 14 minutes.