Americans alone consume an enormous amount of pizza every year, with most of it coming from restaurants, chains, or the frozen food section at Trader Joe’s. Very little pizza is made from scratch.
Well we’re here to teach you how.
With this method, you will start the pizza off in a searing hot cast iron skillet with olive oil and finish it off in the oven to get perfect pizza crust. This is the basis to making pizza at home. From here you take the reigns. Feel free to switch it up and add your favorite sauces and flavorful additions. Because that’s the beauty of cooking pizzas at home – no one can judge you by your toppings.
- 1 package active dry yeast (2 1/4 teaspoons)
- 1 cup warm water (110 degrees F.)
- 3 cups of bread flour
- 1 1/2 teaspoons salt
- 1 1/2 tablespoons extra-virgin olive oil
- 1/2 cup of your favorite jarred or homemade marinara sauce
- 10-11 slices or chunks of mozzarella
- Fresh Basil
In a large bowl, combine yeast with the warm water and stir well to get rid of any lumps. Allow it to sit for 5 minutes and then add in the olive oil and salt. Sift flour into a large bowl and create a well in the middle. Pour in the yeast mixture and combine with your hands. Transfer the dough to a lightly floured clean surface and knead the dough for about 7 minutes, adding enough of the remaining 1/2 cup of flour as necessary to make it smooth and elastic. Transfer the dough to a large, lightly oiled bowl and cover with a damp towel. Let it rise at room temperature for 1-2 hours or until doubled in size.
Preheat your oven to 500 degrees, or max it out to its highest setting.
Divide the dough into 2-3 balls (2 balls for medium thick crust, 3 balls for thin crust.) Get an idea of the size of your pan and roll the dough out so that it is no bigger than the pan. Place the cast iron pan over high heat. Once smoking, coat the pan with a tablespoon or so of olive oil and carefully transfer the dough to the pan, laying it away from you. With a spoon, gently push the dough to the edges of the pan. Once the dough begins to bubble and puff up, add about a half a cup of tomato sauce and spread evenly over the crust. Next, add the chunks of mozzarella. Rip off a few sprigs of your fresh basil and sprinkle on top of the cheese.
Transfer to the oven and cook until the crust is lifting up and the cheese is slightly golden. Let it rest three minutes before slicing.