Don’t ya hate those recipe-sharing blogs that make you scroll through dozens of pictures when all you want are the ingredients? Today I share a recipe for Pizza which I bake in a cast iron skillet. Photos at the end of the post.
1-3/4 to 2-1/4 cups all-purpose bread flour
1 envelope Fleischmann’s® Yeast
1/2 teaspoons sugar
3/4 teaspoon salt
2/3 cup very warm water (120° to 130°F)
3 tablespoons Olive Oil
2 teaspoons crushed rosemary
½ teaspoon onion powder
½ teaspoon garlic powder
Yield: (2) 10-inch pan pizzas
Combine 1 cup flour, undissolved yeast, sugar, herbs, and salt in a large bowl. (Sugar is required to “feed” the yeast. If you’d like, replace sugar with ½ teaspoon of honey). Add warm water and oil; mix until well blended, about 1 minute. I use the dough hook while mixing. Gradually add enough remaining flour to make a soft dough. Finished dough will be slightly sticky.
Form in a ball and let dough rest.
While dough is resting, heat oven to 400 degrees and place cast-iron skillet in oven. Preheating the skillet works to quickly form a crust once the dough is ready. Chop veggies and other toppings for pizza.
Cut dough in half. Sprinkle dough with flour to prevent sticking. Using a roller, press the dough flat and place in skillet (careful not to burn yourself on the hot skillet). Press dough and prick dough with a fork. Drizzle with olive oil (which promotes browning). Return the dough to the skillet and bake for 2-3 minutes. Baking the dough for a few minutes prevents it from being soggy.
Remove dough from oven. Increase the temperature to 450 degrees. Add the toppings. Bake for ten minutes or until cheese has melted and bubbly.
This dough can be made ahead and stored in a plastic bag in a container overnight. To do so, drizzle a bit of olive oil in the bag, add the dough ball and wrap a rubber band around the dough to prevent it from rising inside the bag. Refrigerate and use the next day.
Important News Herbs: I add crushed rosemary, onion, and garlic powder to the dough because they provide a healthy balance to the pizza. Most of us know the medicinal value of garlic and onions, but do you know that rosemary helps improve memory, is a liver detox, and increases gallbladder function? I highly recommend adding rosemary to your pizza dough.
Renea Winchester is the author of Farming, Friends, and Fried Bologna Sandwiches. Firefly Southern Fiction will release her debut novel, Outbound Train, in 2020.