Cast Iron Pizza

Yield:  1 12-inch pizza

2 ¼ tsp. active dry yeast

½ tsp. brown sugar

1 ¼ C. warm water 110° F

4 C. all-purpose flour

1 tsp. salt

1 tsp. garlic powder

¼ C butter

1 tablespoon grapeseed oil

cooking spray

½ C. pizza sauce

2 C. shredded cheese

Sprinkle yeast and brown sugar over warm water in the bowl of a stand mixer fitted with a dough hook. Let stand 5 to 10 minutes until the yeast softens and begins to form a creamy foam.  Turn mixer to the lowest setting and slowly add 2 cups flour 1/2 cup at a time. Add garlic, salt, and butter. Integrate remaining 2 cups flour and knead until dough is smooth and elastic, 5 to 7 minutes.  Coat a large glass bowl with 1 tablespoon grapeseed oil. Shape dough into a ball and place in bowl, turning to coat all sides with oil. Spray a piece of plastic wrap with cooking spray and loosely cover bowl. Cover bowl with a towel and let rise in a warm area until dough has doubled in size, about 45 minutes. Punch down dough and allow to rest for 20 minutes.

If you are using a meat filling, cook it while dough is resting. If you are making pizza sauce, do it now.  Preheat oven to 400 degrees F (200 degrees C). Grease a 12-inch cast iron skillet with 2 tablespoons grapeseed oil.  Press dough into and up the sides of the prepared skillet. Poke holes in dough with a fork to prevent air bubbles. Spread pizza sauce around the base of the crust. Sprinkle 1/3 cup mozzarella cheese over sauce; layer half the meat filling over cheese. Repeat the layers of cheese and meat. Top with remaining 1/3 cup mozzarella cheese.   Bake in preheated oven on the bottom rack until crust is golden brown, about 25 minutes.  Remove pizza from skillet and let rest for 3 to 5 minutes before slicing.