The kid was determined to eat round for March 14th.
We’d already made a pair of fruit dessert pies for later, but she decided that pizza was on the menu. What better way to make use of one of those specialty cast iron pieces that doesn’t otherwise see much day-to-day use: the 14 inch pizza pan.
Sadly I didn’t give myself enough runway to make use of my sourdough pizza crust recipe.
Some recipe research and light modification produced the following, which actually turned out fairly awesome from a “reminds me of that time in New York” slice perspective.
450 g all purpose flour
1 tablespoon olive oil
1 tablespoon sugar
1 teaspoons salt
1 teaspoon active dry yeast
1 1/4 cups tap water
1 cup tomato sauce
blend of pizza spices, to taste
2 cups grated mozzarella cheese
assorted pizza toppings
We blended the flour, salt, sugar, and yeast in a food processor, then drizzled in the water and oil until a shaggy dough ball formed. This was kneaded on the floured countertop to a smooth consistency, then divided into two smaller portions, rolled until smooth. We oiled these up and let them rest and rise on the counter for a couple hours.
I heated up the tomato paste in my small cast iron melting pot, stirred in the spice mix, and let it bubble away for about fifteen minutes until everything was nicely blended.
The proofed dough balls were hand-shaped to two fourteen inch crusts, docked, and baked at 450F for about ten minutes (or until I noticed they were starting to brown on the top.) Ideally you should crank your oven a little hotter, but I need to clean mine and 550F would have smoked us out of the house.
The pizza crusts were topped and then baked back in the still-hot oven for about 12 minutes until the cheese was bubbly.
She missed out on a school trip to New York city last fall thanks to pandemic lockdowns, but with a recipe like this… well it smoothed out the rough edges a little bit.