*** 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!
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)
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.
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
I batch of pizza dough and one batch of pizza sauce
8 ounces of mozzarella
pizza toppings as desired
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.