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Cast Iron Pizza
by
Stephanie
Текущий рейтинг: 4.0
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Правила использования
%20flops%20with%20yeast.%20Now%20that%20I%20use%20the%20oven%20trick%20(preheat%20the%20oven%20to%20%22warm%22%20or%20the%20lowest%20setting%20your%20oven%20offers,%20turn%20it%20off,%20then%20put%20your%20dough%20in%20the%20turned%20off%20oven%20to%20rise)%20I%20am%20more%20inclined%20to%20use%20yeast%20because%20I%20typically%20am%20more%20successful.%20So%20when%20this%20recipe%20came%20across%20my%20radar%20I%20was%20reluctant,%20but%20excited.%3C/p%3E%3Cp%3EYou%20see,%20I%20had%20just%20bought%20this%20beautiful%20Le%20Creuset%20skillet%20from%20my%20friend%20Natalie%20who%20is%20a%20bit%20of%20a%20Le%20Creuset%20enthusiast,%20and%20I%20was%20dying%20to%20use%20it.%20Pinterest%20decided%20to%20toss%20this%20beauty%20of%20a%20recipe%20on%20my%20lap%20on%20the%20exact%20day%20my%20beautiful%20skillet%20arrived,%20so%20I%20knew%20it%20was%20meant%20to%20be.%3C/p%3E%3Cp%3EI%20have%20to%20say%20this%20was%20so%20unbelievably%20amazing.%20The%20recipe%20was%20easy%20to%20follow,%20the%20dough%20was%20perfect%20(no%20really-%20perfect-%20I%20am%20using%20this%20pizza%20dough%20recipe%20from%20now%20on),%20and%20the%20end%20results%20were%20unreal.%20It%20was%20thick%20with%20a%20perfectly%20crisp%20crust.%20It%20was%20sturdy,%20perfect%20for%20a%20nice%20hearty%20pizza,%20and%20so%20easy%20to%20make.%20I%20really%20can't%20say%20enough%20about%20this.%20If%20you%20have%20the%20time%20to%20devote%20to%20making%20the%20dough%20and%20you%20have%20a%20good%20cast%20iron%20skillet,%20try%20this.%20Soon.%20It%20was%20divine!%3C/p%3E%3Cp%3ESource:%20Adapted%20from%20%20Macheesmo%3C/p%3E%3Cp%3EIngredients:%3C/p%3E%3Cp%3ECrust:%3C/p%3E%3Cp%3EToppings%20of%20your%20choice%3C/p%3E%3Cp%3EDirections:%3C/p%3E%3Cp%3E1-%20For%20the%20dough,%20mix%20together%20water,%20sugar,%20salt,%20and%20yeast%20in%20a%20bowl.%20Stir%20it%20together%20and%20let%20it%20sit%20for%20a%20few%20minutes%20until%20yeast%20is%20dissolved%20and%20foaming%20a%20bit.%20Then%20add%20in%20your%20flour%20and%20stir%20it%20together.%3C/p%3E%3Cp%3E2-%20Use%20a%20hand%20dipped%20in%20water%20to%20vigorously%20work%20the%20dough%20into%20a%20ball.%20Knead%20for%208%20minutes.%20If%20your%20dough%20is%20too%20dry,%20add%20a%20bit%20of%20water.%20If%20it's%20too%20sticky,%20add%20a%20bit%20of%20flour.%3C/p%3E%3Cp%3E3-%20Place%20in%20an%20oiled%20bowl,%20cover,%20and%20allow%20to%20rise%20for%20at%20least%202%20hours%20(I%20let%20mine%20go%204).%3C/p%3E%3Cp%3E4-%20Punch%20the%20dough%20down,%20reroll,%20and%20set%20in%20the%20fridge%20for%20at%20least%202%20hours.%3C/p%3E%3Cp%3E5-%20Be%20sure%20to%20set%20your%20dough%20on%20the%20counter%20for%20an%20hour%20or%20more%20before%20shaping%20so%20it's%20not%20too%20elastic.%3C/p%3E%3Cp%3E6-%20When%20shaping,%20roll%20your%20dough%20into%20a%20circle.%20Place%20inside%20your%20skillet.%3C/p%3E%3Cp%3ETrim%20off%20any%20excess%20dough.%20Fold%20down%20the%20dough%20around%20the%20edges%20to%20form%20a%20crust.%20Top%20your%20pizza%20with%20sauce,%20cheese,%20and%20toppings.%3C/p%3E%3Cp%3E7-%20In%20order%20to%20get%20a%20nice%20crust,%20place%20the%20skillet%20on%20the%20stove%20over%20a%20high%20flame%20for%203%20minutes.%20This%20will%20allow%20the%20bottom%20to%20start%20browning.%3C/p%3E%3Cp%3E8-%20Transfer%20to%20a%20heated%20425%20degree%20oven.%20Bake%2015-18%20minutes.%3C/p%3E%3Cp%3E9-%20Remove%20from%20the%20oven.%20Slide%20the%20pizza%20out%20of%20the%20skillet%20and%20slice.%3C/p%3E){kind=link}