Makes 1 (tall, bready) pizza. This is the one we made after Halloween at History San Jose in 2022. It does a bit better in a non-convection oven, so that the cast iron gets more direct heat.
| Ingredients | Step |
|---|---|
| 240 g. (2 c.) AP flour 3/4 t. salt 1/2 t. yeast 170 g. (3/4 c.) water, lukewarm 1 T (13 g.) olive oil |
Stir together to make a shaggy dough with no dry patches. Gather into a ball, and cover for 5 minutes. After 5 minutes, fold every direction one time (first fold). Recover. After 5 minutes, fold every direction one time (second fold). Recover. After 5 minutes, fold every direction one time (third fold). Recover. After 5 minutes, fold every direction one time (fourth fold). Recover. Let sit undisturbed on counter for 40 minutes. Transfer to refrigerator. Chill for 12-72 hours. |
| 1.5 T. olive oil | About 3 hours before serving time, pour oil into a 10" cast iron pan. Tilt to cover the entire bottom, and spread oil up the edges as well. |
| Transfer dough to pan. Turn it to coat both sides. Press into pan with dimples (resting 15 minutes between attempts if needed). Cover the crust. Let it rise 2 hours at room temperature. | |
| Arrange 1 rack near bottom and one near top. Preheat oven to 450. Non-convection ovens may deliver better heat for this recipe. | |
| scant 1 cup mozzarella (~4.5 oz) | Sprinkle evenly on crust, no bare dough showing. |
| 1/3 c. to 1/2 c. pizza sauce 1/4 c. mozzarella (~1.5 oz) |
Dollop sauce atop, then sprinkle remaining mozarella. |
| Bake on bottom rack for 18-20 minutes, until cheese is bubbling and bottom and edges are rich golden brown (use spatula to check bottom). Continue for another 2-4 minutes on either top or bottom rack depending on its needs. | |
| Remove from oven and immediately run a spatula between the pizza and the pan so it won't stick. As soon as you're comfortable, transfer it to a cooling rack so it doesn't get soggy. |
Source: King Arthur Flour