Cooking with Cast Iron: New York Style Pizza
Cast iron cookware is an excellent kitchen tool used to make flavorful, evenly cooked food. One can cook anything from baking corn bread to pan-seared steak using a 12 inch cast iron skillet. The cast iron skillet is dual use cookware in the sense that one can bake or fry food items in it. Knowing this about my cast iron skillet, I had an epiphany, “If corn bread can be baked in a cast iron skillet and come out tasting great, why not pizza? Better yet, why not New York style pizza?” I then set out to discover how to create a great, authentic tasting New York style pizza in my cast iron skillet. Follow the recipe below and watch the subsequent video to learn how to make your own, great tasting New York style pizza in your cast iron skillet.
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New York Style Pizza Dough Recipe
2 1/4 teaspoon (1 package) instant dry active yeast (11.09007 mL)
1 cup warm water (236.588 mL), between 100-110 degrees Fahrenheit/ 38-43 degrees Celsius
1/2 tablespoon sugar (7.39338 mL)
3 cups flour, or as needed. (709.765 mL)
2 tablespoon olive oil (29.5735 mL)
1 1/2 teaspoon salt (7.39338 mL)
Add water, yeast, sugar, and a 1/2 cup (118.294 mL) flour into a mixing bowl. Stir well and let sit for 20 minutes. Mixture should become foamy, indicating the yeast has activated.
Add olive oil, salt, and 2 cups (473.176 mL) of the flour, and mix with a wooden spoon until it's together enough to turn out on to a lightly floured work surface to knead.
Knead dough approximately 10 minutes, while adding more flour a little at a time, to produce a soft, stretchy and slightly adhesive dough. Ensure only a sufficient amount of flour to keep dough from adhering to the surface as you knead.
Roll dough into ball and place in a large oiled bowl. Pour a few drops of olive oil onto dough ball to coat top and sides; this will prevent the dough from drying out.
Cover with a clean, semi-moist cloth and place in a warm, draft free location for 2 hours, or until the dough doubles in size.
Punch down the dough and divide into 2 balls. Place dough balls in sealable plastic bags and refrigerate overnight. Alternatively, you can use dough straight away to make pizza. One dough ball will make one 10 inch pizza.
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1 6 ounce can tomato paste (177.441mL)
1 1/2 cups water (354.882mL)
1/3 cup extra virgin first cold press olive oil (78.8627mL)
2 cloves garlic, minced
salt to taste
ground black pepper to taste
1/2 tablespoon dried oregano (7.39338mL)
1/2 tablespoon dried basil (7.39338mL)
1/2 teaspoon dried rosemary, crushed (2.46446mL)
Mix well tomato paste, water, and olive oil. Mix remaining ingredients with tomato paste, water and olive oil mixture. Let stand in refrigerator several hours to allow ingredients to self blend. No cooking is necessary. Simply apply to top of uncooked pizza dough, add pizza toppings and cook pizza in 12 inch cast iron skillet on lowest shelf in oven at 475 degrees Fahrenheit (246.111 Celsius) for approximately 10 minutes.