Pizza! Pizza!  Get your fresh, hot pizza.  A quick tutorial followed by a recipe for deep-dish homemade pizza. If you can master a few of these tricks, you will be able to make a foolproof pizza any time.  

First things first, the pan…I like to use my 12” cast-iron Lodge pan.  I have had it for YEARS, and it has never let me down.  Season it well, and you can’t go wrong.  For this recipe, I add a couple of tablespoons of olive oil to the bottom of the pan and spread it with a silicon brush.  When the oil heats up in the pan, it basically fries the bottom of the dough, giving it a nice crisp.

Secondly, ensure the dough is of good quality, fresh, thawed if frozen, and has sat on the counter to proof/rise for a couple of hours before using.  Thirdly, stretch the dough properly and do not overwork the dough with your hands.  If needed, add a little flour to the palm of your hand before stretching.  Lastly, the mozzarella. I use whole-milk, low-moisture shredded mozzarella cheese.  You can find it in all grocery stores.  The low moisture content means minimal water retention, and whole milk/full-fat milk helps prevent the crust from getting soggy.

Ingredients:

1 lb pizza dough

2 tbsp olive oil

1/2 cup pizza sauce

1 1/2 cups low-moisture, full-fat shredded mozzarella cheese

Maldon Sea Salt and Oregano

Optional: any topping you would like - pepperoni, sausage

Let’s assemble:

1. Pre-heat oven to 425 degrees.  Ovens vary in temperature.  When you cook pizza, you want the temperature to be hot, so adjust accordingly.
2. Grab the pan and spread oil with a silicone brush.
3. Take the dough out of the bag and stretch it so it is a little bigger than the 12” cast iron pan.
4. Grab your favorite pizza sauce and spread it around the dough to the edges with a spoon.  
5. Sprinkle some garlic powder over the crust of the dough, then press it in with your fingers.
6. Take about 1 1/2 cups of shredded mozzarella cheese (more if you want “extra cheese”) and sprinkle around the entire pizza.  I like to go beyond the traditional crust to the edge of the pan.  Once it bakes, it makes a crispy, crunchy baked cheesey crust.
7. At this point, you can add any toppings you would like. Pepperoni, sausage, mushrooms.
8. Sprinkle a pinch of Maldon Sea Salt and some Oregano on top of the pizza.
9. Bake for 30 minutes, or until the crust is browned and the oil is bubbling.
10. Remove with an oven mitt and transfer to a plate.
11. Let it rest on the cutting board for 5 minutes so the cheese can set up.

Check out some of my product links that I use in Amazon for my perfect pizza every time.

https://linktr.ee/gourmelistaste

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