Homemade cast iron pizza and dough

Homemade pizza in less than 2 hours from start to finish? Absolutely. This dough recipe is fool-proof and results in the most delicious, fluffy, soft, and reminiscent of the old Pizza Hut pizza days vibe.

Make pizza night a family affair and enjoy your home-baked cast iron pizza (it can be cooked on a pizza stone or in any other oven-proof dish if you don’t have a cast iron pan), while saving you some money. Plus, the intoxicating smell of pizza baking in your oven is just as good as a freshly baked loaf of bread!

DOUGH

2 c lukewarm water (100-110 degrees)
2 ¼ tsp active quick-rising dry yeast (usually 1 package)
3 tbsp granulated sugar or honey
¼ c lukewarm milk
2 tbsp yogurt
2 tbsp The Olive Junction Robust Koroneiki Extra Virgin olive oil
5 c (740 g) all-purpose flour
2 tsp salt

INSTRUCTIONS

In your stand mixer, put water, yeast, sugar or honey, 1 cup of flour, and milk into the bowl
Give the mix a quick whisk to incorporate all the ingredients
Set aside and allow the yeast to activate for 10 minutes
Add the yogurt, Extra Virgin Olive oil, and then the remaining flour, and then the salt – salt kills yeast so make sure it is the last ingredient that gets added to the bowl
With the dough hook attachment on your mixer, mix the dough on low for 2 to 3 minutes
While the dough is mixing, take a large bowl and add about a tablespoon of oil to the bowl. This bowl will house the dough when it’s rising
Once the dough is thoroughly mixed, use either a dough scraper, stiff spatula, or an oiled hand, and move the dough to your oiled bowl – this dough can get very, very sticky and that’s ok. I’ve had this dough come out super sticky and well incorporated and either way, I’ve never had an issue with it (foolproof!)
Cover the bowl with plastic wrap and place in a warm area to proof until it’s doubled in size
Remove dough once it’s proofed onto a well-floured surface
Sprinkle flour on the top of the dough to reduce the tacky/stickiness
Form your dough enough so that you can easily divide it into however many portions you need
Once you have your dough portioned out, in a well-oiled cast iron pan or whatever dish you are using, place the dough inside and shape
Preheat your oven with the rack in the middle position to 400-425 degrees
You are now ready to start adding your toppings
Once your pizza is ready to be baked, place it in the oven for between 10-15 minutes or until the top is nicely browned, the edges are cooked and the underside is nice and golden (everybody’s oven is different and times will vary). If the top is cooked but the underside is still a few minutes away, you can do 1 of 2 things: either cover the top with loose foil so that it doesn’t burn, or remove the cast iron pan from the oven, place it on the stovetop, turn it on, and continue cooking the crust until your desired doneness is reached.
With a pizza cutter, cut the pizza into slices and serve – be careful, it will be very hot
ENJOY!!!

TIPS

If your dough is extra sticky and well, sticking to everything including your fingers, rub them with flour – this will remove the excess dough from your hands and will also work with any of your kitchen equipment that has dough stuck to it, such as the dough hook and bowl
Do not let the leftover wet bits of dough go down the kitchen drain – it will not break down and will gum up your pipes. Put any bits of dough in the garbage.
Try swapping out the salt and Olive oil for flavored salts and oils. I’ve made dough with The Salt Cellar Mais Oui blend and The Olive Junction Tuscan Herb Olive oil and wow, what a huge difference a small change makes.
Don’t have tomato sauce? Don’t worry. Our absolute favorite sauce to use on pizza is Salsa Verde. You could use a Butter Chicken sauce, regular Salsa, Bbq sauce, Alfredo sauce, or whatever – don’t be afraid to experiment!
If using vegetables as your toppings that naturally contain a lot of water, such as mushrooms, tomatoes, zucchini, etc, try adding them on the top layer, not as the first layer. This will allow the heat to help some of that water evaporate so your pizza won’t get soggy. Also, try sauteing your mushrooms before adding them. That little bit of caramelization adds to the flavor!
Try using different cheeses, not just Mozerella. Goat feta melts better than Cow feta and isn’t as sharp. Monterey cheese has an amazing melt to it. Even Brie and Camembert cheese are delightful on a pizza and melt very well (these both pair well with fresh figs and then finish with arugula once pulled from the oven).
Have fun and even make it a family affair. This dough can be portioned into individual pizzas and everyone can then choose their own toppings
If you are adding meats to your pizza such as chicken, beef, pork, etc, make sure they are all pre-cooked
Sliced deli meats are a great option – pepperoni, salami, and ham, are all great options