Sourdough cast iron personal pizzas recipe: Makes 12 (I like to batch make then refrigerate or freeze dough) using 2 breadmaker batches of 6. Per batch add 290 g water at 80-82 F, 18 g olive oil, 120 g active 100% hydration sourdough starter, 480 g bread/pizza flour and 11 g fine sea salt, with salt last. Run DOUGH cycle, rest covered 45 mins, divide into 6 balls about 153 g each, lightly oil, cover and refrigerate. On pizza night, bring dough to room temp 75-90 mins before planning to cook. Heat a cast iron pan on the lower BBQ grate with the middle burner off and outer burners high until grill reaches about 500 F, then preheat pan 20-30 mins. Stretch dough to 6-8 in, place plain dough in pan and cook covered 2-3 mins until bottom starts setting and top is no longer wet. Remove, add sauce and your toppings, finish with cheese, then return to pan for 4-6 mins, checking bottom after 3 mins. Move to upper rack only if bottom finishes before top. Remove when crust is browned and set and cheese is melted.
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Sourdough cast iron personal pizzas recipe: Makes 12 (I like to batch make then refrigerate or freeze dough) using 2 breadmaker batches of 6. Per batch add 290 g water at 80-82 F, 18 g olive oil, 120 g active 100% hydration sourdough starter, 480 g bread/pizza flour and 11 g fine sea salt, with salt last. Run DOUGH cycle, rest covered 45 mins, divide into 6 balls about 153 g each, lightly oil, cover and refrigerate. On pizza night, bring dough to room temp 75-90 mins before planning to cook. Heat a cast iron pan on the lower BBQ grate with the middle burner off and outer burners high until grill reaches about 500 F, then preheat pan 20-30 mins. Stretch dough to 6-8 in, place plain dough in pan and cook covered 2-3 mins until bottom starts setting and top is no longer wet. Remove, add sauce and your toppings, finish with cheese, then return to pan for 4-6 mins, checking bottom after 3 mins. Move to upper rack only if bottom finishes before top. Remove when crust is browned and set and cheese is melted.