It’s always pizza time.
Normally I’m an NYC-style, thin crust kind of gal, but I tried a good Detroit-style recently and had to take a stab.
I had trouble finding a single recipe written for handmade focaccia dough destined for cast iron pizza, without the use of a bread machine. So here’s one for the do-it-by-hand-i-don’t-need-no-machine-to-knead type o’ people.
Cast Iron Focaccia Pizza
For the Dough:
3/4 cup warm water
1.5 tbsp active dry yeast
2 cups flour
1 tsp salt
3tbsp + 3tbsp extra virgin olive oil
1.5 tbsp Italian seasoning
For the sauce:
3/4 cup fire roasted diced tomatoes (make ’em yourself or buy a can)
1.5 tbsp tomato paste
1-2 tbsp extra virgin olive oil
2 tbsp cup warm water
3 tsp sugar
2 cloves garlic, minced
1 tsp Italian seasoning
dash of crushed red pepper flakes
- Combine water and yeast. Let sit 5-10 minutes until foamy.
- Combine Flour and salt in a large bowl. Stir well. Remove about 3/4 cup of the mixture.
- Pour water/yeast mixture into flour/salt. Stir to combine. Slowly add in remaining flour/salt combo little by little. Add in EVOO and Italian seasoning as you go. Knead until well combined. Dough should not be too sticky.
- Grease bowl for dough to rise in. Cover and set in a warm space for about 1hr, until dough has doubled in size. This is a good time to prep the sauce – just combine all the ingredients!
- Dust a clean surface with flour. Place dough ball in the center of floured area. Pull from each side out and fold back on to center. Flip the ball and repeat.
- Grease bottom and sides of 9-10in cast iron pan. Spread dough out to fill the bottom of pan.
- Cover and leave to rise in a warm place for 20 minutes.
- Remove cover, lightly drizzle or coat top of dough with EVOO. Place in oven, and heat to 375. Bake for 20 minutes.
- Remove pan from oven and top pizza to your liking.
- Cook for an additional 10-12 minutes. Remove from oven and allow to cool 3-4 minutes before serving.
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