Cast Iron Pizza

DSCN0018*** This recipe is made up of actually three separate recipes, I will post all three here with the links back to where I got them from. I made this last night for the first time and it came out amazing!***

Fail-Proof Pizza Dough is found here at Lauren’s Latest. It is pretty easy and it does never fail! I have made this recipe many times and honestly it has worked out every.single.time. I love those kinds of recipes!

Pizza Dough

Ingredients:

1 cup warm water

2 1/4 tsp. active dry yeast

1 TBS honey or sugar

2 tsp. salt

2 TBS olive oil

3 cups of bread flour (give or take a 1/2 cup due to heat and humidity)

Directions:

In a large mixing bowl, preferably that of a stand mixer, stir yeast and honey into the warm water.

Let sit for 5-10 minutes or until bubbles form and mixture starts to foam. This tells you that the yeast is alive and kicking. 

Pour in the salt, oil, and half the flour and mix.

Once the flour is totally incorporated, start adding flour bit by bit until you get the dough as you want it. It should be slightly tacky and does not stick to your hands.

Once you reach this stage, knead for 6 minutes. Turn on a timer and walk away. The dough should be smooth and easy to work with after that. DO NOT stop before 6 minutes.

Put the dough in a slightly greased bowl and cover with plastic, let rise for 1-2 hours.

THIS RECIPE MAKES 2 DOUGHS!

 

Cook’s Notes: I did not have any bread flour on hand and  used regular self rising flour last night and it came out great! Also, when she talks about using a stand mixer and kneading, I turn mine on high and let it knead for 6 minutes. I always keep an eye on it because my stand mixer does ‘walk’ on my counters. You can also do this by hand, but it takes more work.

 

Pizza Sauce

Ingredients:

15 ounce can of crushed tomatoes

To this I add garlic powder, Italian seasonings, oregano, salt and pepper to taste.

 

Cook’s Notes: You can put what ever you want in with the crushed tomatoes to your own taste. That is why there are no amounts. I just throw stuff in and do not measure it at all. I also do not cook this. I put it on the dough and when the pizza cooks so does the sauce. I like crushed tomatoes because there are some pieces of tomato you can also use tomato sauce if you do not like the pieces of tomato.

 

Cast Iron Pizza

Not really sure where I got the recipe for the cast iron pizza. So, here is the recipe as it is written.

Cast Iron Pizza

Ingredients

I batch of pizza dough and one batch of pizza sauce

8 ounces of mozzarella

pizza toppings as desired

Directions:

Preheat oven to 450 degrees

If you want more of a hand tossed crust style, lightly coat the cast iron skillet with olive oil. If not place the cast iron skillet into the oven for 30 minutes to preheat.

Divide the pizza dough into 2 equal halves. Spread the dough out to roughly the size of your cast iron skillet.

If using the skillet pre heated be careful when placing the dough into the skillet as it will be hot! Spread out in the pan making a lip around the edge.

Smear about 1/4 to 1/2 cup of sauce on the dough.

Top with cheese and toppings of your choice. Bake for 20-25 minutes depending on your oven.

Repeat with the other piece of dough.

Cook’s Notes: I did not preheat the skillet, I used it like the hand tossed style and it was great! I know it seems like a lot in this recipe, but it is really not that difficult.  

DSCN0017

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Pineapple Upside Down Cake

IMG_0172
This was my first attempt at a cake, any cake from scratch. It smelled divine and came out great! You could also use a box mix if you desire.

Pineapple Upside Down Cake

Ingredients:

1 1/3 cups of butter

1 cup brown sugar

1 (20 oz) can pineapple slices

1 1/2 cups sugar

1 tsp. vanilla

2 cups all purpose flour

2 tsp. baking soda

1/2 tsp salt

1/2 tsp cinnamon

1/2 tsp nutmeg

1 cup buttermilk

Directions:

Preheat oven to 350 degrees. Melt 2/3 cup butter, stir in brown sugar.

Spread in bottom of 12-inch cast iron skillet or a 12x9x2 pan. DO NOT GREASE

Arrange pineapple slices over sugar mixture.

In large bowl, cream sugar and remaining butter; beat in eggs and vanilla

Combine all dry ingredients; add alternately with the buttermilk, mixing well after each addition

Pour carefully over sugar mixture

Bake at 350 degrees for 50-60 minutes or until toothpick tests say its done. Immediately invert onto serving platter.

 

** I like to use the juice from the pineapple to replace some or all of the water. If you are using a box mix the juice can easily replace the water in the recipe and it makes the taste more tropical.**