17” Cast Iron Pizza

Final product. Keep scrolling to become a pizza master

Dough ingredients shown here. A scale is 100% necessary, you won’t regret buying one. This one was $10 at target.

580g King Arthur Bread flour, 400g of warm water, 12g of olive oil, 15g kosher salt and 6g of instant yeast all in at the same time.

When you first start mixing you’ll be wondering if you measured right...

Just keep at it till it looks like this. If it doesn’t end up like this you measured wrong.

10 hr room temperature covered rise at later

Put a hearty amount of olive oil, maybe 5 tbsp or so into the monstrous pan

Ball up your dough and look at its beauty

Get the pan covered in the olive goodness using the dough as a tool

Flip it around and get both sides greasy

Cover and rest

2 and a half hours later

Dough stretched

Kenji’s Ny pizza sauce works well for this. I like to add thyme and skip the sugar. Spread it all the way to the edges.

16 oz of Kroger mozzarella cheese shredded with a food processor...never claimed this was healthy. Make sure the cheese goes edge to edge.

A pack and 1/2 of Hormel cup n’ char pepperonis

After Baking for 20 minutes or so at 500 degrees. Let your oven preheat for 30-45 minutes before you put the pizza in. Add a little basil and fresh Parmesan if you are feeling extra