Lopez-Alt Cast Iron Pizza

Ingredients

Dough:

• 200 g (1¼ cup) bread flour
• 1 tsp (5 g) kosher salt, plus more for sprinkling
• ¼ tsp (2 g) instant yeast
• 138 grams (69%, 1 cup + 1 tbsp + 1 tsp) water
• 4 grams (1 tsp) extra-virgin olive oil

Toppings:

• ¾ cups pizza sauce
• 6 oz full-fat, dry mozzarella cheese (grated)
• Toppings as desired
• Small handful torn fresh basil leaves (optional)
• 1 ounces grated parmesan or pecorino Romano cheese (optional)

Brief Recipe

• Make dough
• Rest at room temperature for 8-24 h.
• Bake at 550°F for 12-15 min.

Recipe

1. Combine flour, salt, yeast, water, and oil in a large bowl. Mix with hands or a wooden spoon until no dry flour remains. The bowl should be at least 4 to 6 times to volume of the dough to account for rising.

2. Cover bowl tightly with plastic wrap, making sure that edges are well- sealed, then let rest on the countertop for 8-24 hours. The dough should rise dramatically and fill the bowl.

3. Shape the dough into a ball on a well-floured work surface.

4. Pour 1 to 2 tbsp of oil in the bottom of a 10-inch cast iron skillet. Place the dough in the pan and turn to coat evenly with oil. Using a flat palm, press the dough around the pan, flattening it slightly and spreading oil around the entire bottom and edges of the pan. Cover tightly with plastic wrap and let the dough sit at room temperature for two hours.

5. An hour before baking, adjust an oven rack to the middle position and preheat oven to 550°F.

6. After two hours, dough should be mostly filling in the pan up to the edges. Use your fingertips to press it around until it fills in every corner, popping any large bubbles that appear. Lift up one edge of the dough to let any air bubbles underneath escape and repeat, moving around the dough until there are no air bubbles left underneath and the dough is evenly spread around the pan.

7. Top the dough with pizza sauce, spreading the sauce all the way to the edge of the pan. Spread evenly with mozzarella cheese and any other toppings, again going all the way to the edge.

8. Transfer pan to oven and bake until top is golden brown and bubbly and bottom is golden brown and crisp when you lift it with a thin spatula, 12 to 15 minutes. Immediately sprinkle with grated parmesan or pecorino Romano cheese. Using a thin spatula, loosen pizza and peek underneath. If bottom is not as crisp as desired, place pan over a burner and cook on medium heat, moving the pan around to cook evenly until it is crisp, 1 to 3 minutes.
   Remove the pizzas and transfer to to a cutting board. Cut each one into six slices and serve immediately.

Reference

• http://slice.seriouseats.com/archives/2013/01/the-pizza-lab-the-worlds-easiest-pizza-no-knead-no-stretch-pan-pizza.html