Cast Iron Pizza - Technique Series with Michael Ruhlman
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FREE SHIPPING OFFER DETAILS

Free Ground Shipping on all orders over $50.00 for a limited time. Does not apply to rush shipping. Cannot be applied to prior purchases. Applies to orders placed online at www.lecreuset.com. Offer not available in Le Creuset Signature or Outlet stores. Must use promo code EASTER in checkout. Offer ends April 20, 2014 at 11:59 p.m. PST.

Le Creuset Technique Series with Michael Ruhlman

Cast Iron Pizza

Anyone can make a homemade pizza, but how do you replicate that crispy restaurant-style crust at home? Michael reveals his secret to making some of the best pizza around – it starts with just a handful of high-quality ingredients and one versatile, heat-retaining cast iron skillet.

 
Cast Iron Pizza
Cast Iron Pizza

Makes 2 pizzas. Each pizza serves 2.

  • Ingredients
  • 1 Spanish onion, diced
  • 2 tablespoons butter
  • Kosher salt to taste
  • 1 (28-ounce) can whole peeled tomatoes, or 2 pounds Roma tomatoes
  • 1 bunch fresh oregano or 1 tablespoon dried oregano
  • 2 bay leaves
  • 1 recipe bread dough
  • 2 plum tomatoes, stem ends removed, cut into 1/4-inch slices and salted
  • 8 ounces grated mozzarella, divided
  • Olive oil
  • 1/2 cup basil, cut into chiffonade
  • 2 ounces sliced salami

Instructions

Preheat oven to 450 F. Place the skillets into the oven and heat 30–40 minutes before making pizza.

While the skillets are heating, make the tomato sauce. Saute the onion in the butter over medium heat. Add salt to taste.

In a blender, puree the tomatoes with their liquid (if using fresh tomatoes, roast them at 425 F for 20 minutes, then blend). Add to the onions and bring to a simmer. Reduce heat to low. Add oregano and bay leaves. Cook 1 hour. Be sure to remove the bay leaves when the sauce is finished cooking.

After the dough has risen, knead it and divide into three equal pieces. Wrap and freeze any dough you won’t be using.

Stretch or roll the remaining dough into two 6-inch disks, cover with a towel and let rest 10 minutes. After this second rising, stretch or roll the dough into two 12-inch pizza crusts.

Remove the skillet from the oven and place a crust in it, stretching the dough to cover the bottom of the pan if necessary.

For pizza margherita, spread the sliced plum tomatoes across the dough, leaving a 1-inch rim. Cover with half the mozzarella. Lightly brush the rim of the crust with olive oil for a nice golden finish

Return the skillet to the oven, reduce heat to 375 F, and cook 20–30 minutes, until dough is cooked and cheese is melted. Remove the pizza to a cutting board and top with the basil. Cut into 4 or 6 pieces.

For salami pizza, place remaining dough in the skillet. Spread pizza sauce on the dough, leaving a 1-inch rim. There will be sauce left over, but you can freeze it for later use. Lightly brush the edge of the crust with olive oil. Spread most of the cheese over the sauce, then cover with salami slices. Sprinkle with the rest of the cheese.

Return the skillet to the oven, reduce heat to 375 F, and cook 20–30 minutes, until dough is cooked and cheese is melted. Remove pizza to a cutting board and cut into 4 or 6 pieces.

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