| Level: | Intermediate |
| Total: | 3 hr 30 min |
| Active: | 1 hr |
| Yield: | 4 to 6 servings |
Ingredients
- 2 cups bread flour, plus more if needed
- 2 cups 00 flour (see Cook’s Note)
- 1 tablespoon kosher salt
- 2 teaspoons active dry yeast
- 1 2/3 cups warm water (about 115 degrees F)
- 2 teaspoons honey
- 2 tablespoons extra-virgin olive oil
- Nonstick cooking spray, for greasing the bowl
- 2 tablespoons extra-virgin olive oil
- 1/2 teaspoon dried chile flakes
- 2 cloves garlic, sliced
- 2 cups San Marzano tomato puree
- 3 sprigs fresh basil
- Kosher salt and freshly ground black pepper
- 3 tablespoons extra-virgin olive oil
- All-purpose flour, for rolling the dough
- 8 ounces smoked mozzarella, skin removed, cut into 2-by-1/2-inch strips
- 1 cup torn smoked mozzarella (skin removed)
- 1 cup kalamata olives, sliced in half
- 12 leaves fresh basil, torn
- 1/2 cup very thinly sliced red onion
Instructions
- For the dough: Combine the bread flour, 00 flour, salt and yeast in a mixer with a hook attachment. Whisk together the water and honey. Turn the mixer to medium speed and slowly add the honey-water mixture and olive oil. The dough will come together when a ball is formed and pulls cleanly from the sides of the mixing bowl. If the dough is too wet, simply add a touch more flour until it pulls cleanly.
- Grease the inside of a large bowl or deep container with cooking spray. Add the dough to the bowl and cover with plastic wrap. Place in a warm area until the dough doubles in size, 60 to 90 minutes. The dough can be refrigerated until ready to use, with a damp cloth over it.
- For the sauce: In a medium saucepan, heat the olive oil over medium heat. Add the chile flakes and garlic and cook until the garlic softens, about 1 minute. Add the tomato puree and basil sprigs. Bring to a simmer and cook for 5 minutes. Season with salt and pepper. Let cool completely in the fridge. Remove the basil from the sauce before using.
- For the crust: Preheat the oven to 500 degrees F. Prepare a 12-inch cast-iron pan by greasing the interior with 2 tablespoons of the olive oil.
- Divide the dough into 2 portions and roll out 1 portion on a floured surface, making a round sheet roughly 14 inches wide. (Wrap the other dough portion in plastic wrap and freeze for another use.) Place the dough sheet over the greased pan, lightly pressing the interior corners into the pan to prevent pockets. Place the strips of smoked mozzarella around the interior of the pan, making a circle with the strips along the entire edge. Cut the dough approximately 1 inch above the level of the cheese. Roll the dough over the cheese, lightly tucking the edges underneath to form a stuffed crust. Brush the stuffed crust with the remaining 1 tablespoon olive oil.
- For the toppings: Ladle the sauce into the center of the pizza, creating a thin layer that barely covers the pizza. Finish by topping with the torn mozzarella, olives, and onions.
- Place the pizza pan over medium heat and cook until the bottom of the crust begins to brown lightly, 2 to 3 minutes. Transfer to the oven and bake until the crust is golden brown and the center is bubbly, about 20 minutes.
- Use a large metal spatula to remove the pizza, then top with the torn basil and a drizzle of olive oil. Allow it to cool for 10 minutes, then cut into portions and serve.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 1351 |
| Total Fat | 95 g |
| Saturated Fat | 14 g |
| Carbohydrates | 99 g |
| Dietary Fiber | 6 g |
| Sugar | 7 g |
| Protein | 25 g |
| Cholesterol | 45 mg |
| Sodium | 1006 mg |
Reviews
Absolutely delicious! Used store bought dough.
We make this ALL the time. The only change I’ve made is we use whole wheat dough. It gives it a great nutty flavor.
Thanks GZ, another amazing recipe!
Perfect!
I loved this!! I buy my pizza dough from trader joes, cheap and so good. I use my usual pepperoni and mozzarella cheese. Love the pizza
I changed a lot but the use of the cast iron was perfect! Used refrigerated pizza dough and my homemade pizza sauce. Filled crust with pepperjack, colby jack and havarti and all were good! Topped with onion, pepperoni, Italian sausage, fresh and shredded mozzarella. 20 minutes was just a little too long. Topped with fresh basil and olive oil. Yum!!!!
We bought the dough balls from a local pizza joint, as suggested, and the sauce, too. Then stuffed the crust with string cheese instead (we have small children so wanted to flavor to be kid friendly). We will never order take out again! Best. Pizza. EVER!!! Making pizza in our cast iron is such and easy and delicious technique that we will do it this way every time. Way cheaper than ordering out, too.
WORST PIZZA CRUST EVER! Although it was crunchy, on the outside, it was chewy and tough inside. Followed directions to a tee. Never again!
I made this twice & it is really a fantastic method for making at-home pizza. I do make my own pizza dough using half 00 (pizza flour) & half all-purpose flour to get the best consistency. I also make my own Marinara sauce & used just enough to add a thin layer to the dough like the recipe describes. I used fresh mozzarella the first time & the second time used smoked & both came out well. I added a little crumbled cooked Italian sausage & some sliced cremini mushrooms. Thanks GZ, you recipes are consistently terrific!
Life changing
Amazing!