Burnt, but not forgotten….
This is a recipe loosely based on one presented by Geoffrey Zakarian of Food Network. His recipe was great, but I wanted more toppings to properly fill a 12″ cast-iron skillet. My version is in between a thin-crust and deep dish pizza.
On my first attempt, the kitchen smoke alarm went off six times, the cat hid in the basement, and the crust was slightly burnt. Lesson learned. Every oven cooks differently — and knowing how blistering hot cast-iron gets, my next attempt will be at 475°F for 20 minutes, with no preheat on the crust. I’ll update ya’ll on my progress. Overall, it had great flavor, and an intense, rich, smokey undertone from the gouda cheese. I stressed over making pizza dough from scratch for the first time, but it was easy.
This is a winning recipe. Enjoy!
For the Dough:
2 cups bread flour
1.5 tsp. kosher salt
1 tsp. breadmaker yeast
3/4 cup warm water + 2 tbs. (115°F)
1 tsp. honey
1 tbs. XV olive oil
For the Pizza Sauce:
2 tbs. XV olive oil
1/2 tsp. cayenne chili pepper flakes, to taste
3 large cloves garlic, peeled and minced
1 can 14.75 oz. Contadina tomato sauce
4-5 chopped fresh basil leaves
Kosher salt, and fresh-ground black pepper to taste
For the Crust:
4 tbs. XV olive oil
White flour, for flouring the dough surface
4 oz. smoked Gouda cheese, cut into 2″ x 1/2″ slices
Cornmeal for dusting the pan
1/4 cup crumbled, cooked bacon
1 Johnsonville mild Italian sausage, casing removed, fried until no longer pink, crumbled and drained of fat
Premium pepperoni sausage slices – 12-14, enough to cover the pizza
4 oz. smoked Gouda cheese, 1/4″ cubed
1/4 cup black olives, thinly sliced
1/2 cup thinly sliced red onion
1/2 sliced red bell pepper
6-10 fresh basil leaves rough-chopped
3 large Crimini mushrooms, thinly sliced and sauteed in 2 tbs. XV olive oil for five minutes
4 oz. shredded hard Parmesan cheese
Prepare the pizza dough by adding 2 cups bread flour, kosher salt, yeast, honey and olive oil to a food processor with a dough blade.
Turn on the processor and gradually add the warm water until the dough pulls away from the sides of the work bowl. In my Breville Sous Chef processor, it only takes one minute.
Remove the dough and place on a sheet of nonstick baker’s parchment paper that has been sprinked lightly with flour. Knead gently for one minute. Place in a greased mixing bowl covered with a damp, warm towel, and let stand for one hour. I prefer to let the dough rise in my oven with the oven light on. This is a great technique when temperatures are cooler in the winter.
Preparing the Sauce: In a medium saucepan, heat the olive oil over medium heat and then add the chile flakes and minced garlic. Saute for five minutes, stirring constantly so the garlic doesn’t scorch. Add the tomato puree and basil. Bring to a simmer and cook for five minutes, stirring occasionally. Season with Kosher salt and pepper. Shut off the heat.
Preparing the Pizza Crust: Preheat oven to 475 or 500°F. Grease a heavy, 12″ cast-iron pan with 2 tbs. XV olive oil. Dust the bottom of the pan with a bit of cornmeal to prevent the crust from sticking. When the pizza dough has doubled in size, punch down, then roll out on parchment paper or a floured counter top into a 14″ circle. Carefully place in the cast-iron pan. Press the dough into the corners of the pan to prevent air pockets from forming. Add sliced Gouda cheese around the perimeter of the dough, and then fold and crimp the dough over the cheese, forming a rolled crust. Brush the edges of the crust with the remaining 2 tbs. of olive oil.
Add 2/3 of the pizza sauce to the center of the dough and spread out evenly. DO NOT oversauce, or the crust will be soggy. Layer the toppings, finishing off with the remaining Gouda and grated Parmesan cheese.
Bake as instructed, 475-500°F, for 20 minutes, watching the crust carefully. Remove from heat, let stand for ten minutes in the pan, and then cut and serve.
3/12/16 UPDATE: Made a second pie and cooked it at 475°F for 20 minutes. Crust came out PERFECT. Results shown below. Experiment and have fun!