Cast Iron skillet Pizza

Pear and goat cheese pizza

CRUST:

1/2 package dry yeast
1/3 cup warm or room temperature water
3/4 cup unbleached or whole wheat flour (you can mix and experiment with this)
3/8 tsp salt
3/4 tsp sugar or 1 tsp honey (honey is a great addition for aiding in rising breads)

This will make a 10-12 inch pizza. I often do a couple of bowls up with this recipe in it so each skillet can have a different kind of pizza in it. Does anyone ever agree on pizza toppings?

Mix yeast into warm water let sit for about 10 minutes. I preheat my oven to a warming temperature to create a warm environment for the dough. Mix salt and flour together and add sugar. Make sure it is thoroughly mixed salt kills yeast so you don't want direct contact. Then pour in water and blend with a spoon. Once mixed place in a warm spot and cover with either a warm damp towel or a clean towel. Let rise for at least 45 minutes. 2 hours is best but who has the time and it isn't all that different in the last hour. Oil the cast iron skillets - (the amount of oil/time you use will determine how crisp your crust is.  I cover it with a veil of oil and will check on it after 25 minutes to make sure it is crusting up.)

Then turn out dough onto a liberally floured surface knead in the flour and try to keep your dough approximately the shape of your pan. If the dough is a little firm and lost a lot of flexibility let it rest there for a few minutes (10). Make sure the surface is lightly floured for the roll out and use a pin to gently roll out your dough to the size of your pans bottom and or the sides as well. This dough wont be stiff enough to stay along the side of the pan but if you leave it a little thick it will make a "handle" crust.

Cover in your sauce, top with choice of toppings bake at 425 for about 20-30 minutes depending on your oven and your taste preferences.

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