Cast Iron Classic Pizza Dough
By Russell SelanderPublished on July 7, 2017
Time
15 minutes, plus 1 hour rising
Yield
Makes 1 pound
Ingredients
2 cups (11 ounces/312 grams) plus 2 tablespoons bread flour 1 ⅛ teaspoons instant or rapid-rise yeast ¾ teaspoon salt 1 tablespoon olive oil ¾ cup warm water (110) degrees
Before You Begin
This recipe can easily be doubled.
Instructions
- Pulse flour and yeast together in food processor to combine, about 5 pulses. With processor running, add water, and process until rough ball forms, 30 to 40 seconds. Let dough rest for 10 minutes. Add salt and oil and process until dough forms satiny, sticky ball that clears sides of work bowl, 30 to 60 seconds.
- Transfer dough to lightly oiled countertop and knead briefly by hand until smooth, about 1 minute. Place dough in large, lightly greased bowl, cover tightly with greased plastic wrap, and let rise until doubled in size, 1 to 1½ hours. (Alternatively, dough can be refrigerated for at least 8 hours or up to 16 hours.)
Time
15 minutes, plus 1 hour risingYield
Makes 1 poundIngredients
2 cups (11 ounces/312 grams) plus 2 tablespoons bread flour
1 ⅛ teaspoons instant or rapid-rise yeast
¾ teaspoon salt
1 tablespoon olive oil
¾ cup warm water (110) degrees
Ingredients
2 cups (11 ounces/312 grams) plus 2 tablespoons bread flour
1 ⅛ teaspoons instant or rapid-rise yeast
¾ teaspoon salt
1 tablespoon olive oil
¾ cup warm water (110) degrees
Ingredients
2 cups (11 ounces/312 grams) plus 2 tablespoons bread flour
1 ⅛ teaspoons instant or rapid-rise yeast
¾ teaspoon salt
1 tablespoon olive oil
¾ cup warm water (110) degrees
Why This Recipe Works
Getting a crispy-crusted pizza from a home oven can be a challenge. We wanted a dough that was designed to do just that. We used warm water to give the yeast a head start for a quicker rise, and a tablespoon of olive oil added richness.
Before You Begin
This recipe can easily be doubled.
Instructions
- Pulse flour and yeast together in food processor to combine, about 5 pulses. With processor running, add water, and process until rough ball forms, 30 to 40 seconds. Let dough rest for 10 minutes. Add salt and oil and process until dough forms satiny, sticky ball that clears sides of work bowl, 30 to 60 seconds.
- Transfer dough to lightly oiled countertop and knead briefly by hand until smooth, about 1 minute. Place dough in large, lightly greased bowl, cover tightly with greased plastic wrap, and let rise until doubled in size, 1 to 1½ hours. (Alternatively, dough can be refrigerated for at least 8 hours or up to 16 hours.)
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