Cast Iron Pizza

Mix the Dough

1. Add the yeast to the water and mix. Add the Caputo "00" Pizzeria Flour and mix until combined, about 5 minutes.
2. Add the salt and continue mixing. Then, add the Olitalia Extra Virgin Olive Oil until fully incorporated.
3. Continue mixing until the dough is smooth and cohesive, about 10 minutes.
4. Ball up the dough and let rest covered on the counter for about an hour.

Ball the Dough

1. Divide the dough into two 800g tight dough balls.
2. Place the dough balls into covered containers and refrigerate overnight, anywhere from 12–18 hours.

Bring to Room Temperature

1. The next day, remove the dough from the refrigerator and allow it to come to room temperature before baking.

Shape the Pizza

1. Generously coat your cast iron pan with Olitalia Extra Virgin Olive Oil.
2. Gently place the dough into the pan and stretch it toward the edges using your fingertips.
3. Work slowly and gently to avoid knocking too much air out of the dough.
4. Let the dough rest in the pan until it relaxes and fills the pan.

Bake

1. Preheat your home oven to 450°F.
2. Bake for approximately 14 minutes, or until the crust is puffed and golden and the bottom is deeply crisp.
3. Remove from the pan, slice, and serve.

Notes

Pro Tip: Turn broil on high for 2 minutes for crispy toppings.