For some years now we have tried to eat out less. Because the price of everything going up we are happy to have found recipes that we can tweak or combined with others so we can eat out at home. Pizza has always been favorite. This great cast iron skillet pizza is consequently one of those recipes .
Sausage, browned and drained
245g warm water (86F/30C)
20g olive oil
4g instant yeast
375g bread flour
9g or 1 1/2tsp salt
Combine water, olive oil, yeast, sugar, sugar, salt into a stand mixer with dough hook.
Mix on low for 3 minutes. Increase speed to med-high & continue mixing 4 more minutes until dough clears sides of bowl.
Transfer dough to oiled bowl and proof covered at room temp, 45 minutes. Do 4-5 stretch and folds then fold and form into ball. Divide into two and form dough ball.
Cover and refrigerate for 6-72 hrs.
About an hour before baking pizza, remove the dough balls from refrigerator and let warm to room temperature (30 – 60 min).
Put dough ball on floured board and using fingers stretch to about 11″ in diameter. Grease a 12″ cast iron skillet with 2 tablespoons olive oil. Place stretched dough into skillet and press dough to edges. Spread 1/4 -1/2 cup pizza sauce on dough. Sprinkle on Mozzarella cheese. Place pepperoni and sausage as desired and finally sprinkle with Parmesan cheese. How much you put on your pizza is such a personal choice.
Set skillet over med-high head and cook until the edges are set and the bottom starts to brown in spots, 2-4 minutes. Place skillet in a 500 degree oven and bake until golden brown and cheeses are melted, 7-10 minutes. Remove from oven and slide pizza onto a wire rack to cool.
I do have to confess that instead of browning my own sausage and making sauce from scratch, I purchase sliced pepperoni, sauce and precooked sausage from the deli and the grocery store.