Wednesday, September 22, 2010

Make A Deep Dish Pizza In A Cast Iron Skillet

pizza cooked in a heated cast iron skillet

I made a deep dish pizza in my cast iron frying pan (this is a pic I found on the internet) at the time I didn't think to take a picture of 'my' pizza. Anyway, I needed to replace 2 of my frying pans because the Teflon coating was peeling off and that's suppose to be really, really bad stuff to ingest so I decided to get cast iron so I'd never have to replace them again.  While I was standing in line to pay (with my son's money) a woman who was in line ahead of me mentioned how much she loves her cast iron pans and that she makes Deep Dish Pizzas in her cast iron fry pan.  I thought that was a wonderful idea so the following day I made a White Spinach-Feta pizza. My son David whom I live with was quit dubious about the idea but after tasting it he was sold! Now he request pizza 2-3 times a week. 

NOTE: Below is a recipe of no-knead pizza dough. I have not tried this recipe yet so I can not comment on it, however it sounds good so I do plan to try it this weekend.

No Knead Pizza Dough
(Olive Oil Dough Master Recipe)

This recipe is easily doubled or halved
2 - Loaf Recipe
1 3/8 C (11 oz.) Lukewarm water
3/4 T (.38 oz.) granulated yeast
3/4 T Salt
½ T Sugar
1/8 C (2 oz.) Extra virgin olive oil
3 1/4 C (16.25 oz.) Unbleached all purpose

1. Mix the yeast, salt, sugar and olive oil with the water in a 5-qt bowl, or a lidded
(not airtight) food container
2. Mix in the flour without kneading, using a large wooden spoon.
3. Cover (not airtight) and allow to rest at room temperature for about 2 hours.
You can use the dough at this point, or refrigerate and use over next 12 days. If
you refrigerate at least overnight, you'll develop better flavor in the dough. You can freeze the
dough as well.

NOTE: If you hate making dough you can buy the frozen bread dough in the freezer isle.

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