Pizza, Cast Iron Skillet Method. 7.30.22

It's nice having an outdoor stove to do this.  It's too hot otherwise to be heating up the kitchen.

First the dough.  I make it in advance and refrigerate until used.  Easy, 3 cups bread flour, 1 1/4 cups water, 1 1/4 tsp salt, 1 tsp yeast.  I add the yeast and salt to the water, plus one cup of flour, mix.  Ket sit a while for the yeast to activate.  Maybe 15 to 30 min.  Then mix in the other two cups flour, knead 7 min using dough hooks.  The original recipe said don't knead but I like it that way.  Cover bowl with plastic wrap, and let it rise until doubled.  I can probably get away with using half as much yeast, it would just take another 30 min to double.  When doubled, put the covered bowl in fridge.  It can be used in one to 14 days.

It's way too hot to make pizza indoors.

Rufus wont even come out to see what the crazy guy (me) is doing out in the heat.

The chilled pizza dough is much easier to roll out, than fresh made.  I divide it in half. I roll out one half larger, to make a thinner crust pizza.  That goes onto a greased cast iron tortilla griddle.  I roll out the smaller, thicker half for the greased cast iron skillet.

The sauce is one cup plain tomato sauce, plus 1/2 tsp salt, 1 tsp minced garlic, 1 tsp Italian herbs, some pepper.  Then mozzarella.  The toppings are mushroom, and paper-thin sliced onions, garlic cloves, summer squash (mandolin and good safety glove).  The garlic cloves and mushrooms are drizzled with olive oil before adding to pizza.  The squash gets a good sprinkling of seasoned salt and pepper, then toss with olive oil and some Parmesan, and add to pizza.

Preheat oven to 500 F, and have tray on top rack,  I start that when rolling out the dough.  Then put the cast iron tortilla griddle and skillet containing the pizzas,  on the burners and cook on medium to high flame.  I use setting 7 out of 10.  After 4 to 5 minutes, transfer to hot oven.    

Bake about 7 minutes.  That's not usually quite enough.  I turn on the broiler then and bake two more minutes.  Then remove from oven.  Hot, hot,  use good mitts!

Then sprinkle on oregano, and those are very good pizzas.  I forgot oregano this time and didn't notice LOL.

If there is left over the next day, heat a cast iron skillet on stove top, lightly oil, fry pizza slices for a crisp crust.  Very tasty.