IRON PAN PIZZA RECIPES

Steps:

• 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 1/4 cup 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.
• While dough is resting, heat a skillet over medium heat; cook and stir bulk sausage until browned and crumbly, about 5 minutes. Transfer cooked sausage to a bowl with a slotted spoon, retaining drippings in the skillet. Fry Italian sausage link in drippings until browned and no longer pink in the center, about 10 minutes. Slice sausage.
• 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 bulk sausage, half the sliced sausage, and half the pepperoni over cheese. Repeat the layers of 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. Brush crust with 1 tablespoon butter; season with Italian seasoning and garlic powder. Remove pizza from skillet and let rest for 3 to 5 minutes before slicing.

Steps:

• Make tangzhong: In a small pot over medium-low heat, continuously whisk together 3 tablespoons flour and ? cup water until mixture is thickened and begins to bubble, 3 minutes. Let cool to room temperature. In a large bowl, whisk together water, sugar, and yeast and let sit until frothy, about 15 minutes. Add to bowl remaining flours, the cooled tangzhong, and salt. Using a spatula, mix ingredients until a wet, soft dough forms. Cover bowl and let rest 30 minutes to 1 hour. With dampened hands, going around the bowl, pick up one edge of the dough, stretch it upwards and fold it toward the opposite edge. Repeat this stretch and fold motion around the dough, then flip dough upside down so that the smooth side is facing up. Cover and rest at room temperature for 3 to 4 hours, performing a stretch-and-fold every 45 minutes to 1 hour, for a total of four sets of stretch and folds.  After the final stretch and fold, halve dough and shape each half into a smooth boule. Grease two small bowls with olive oil, then place a boule into each bowl, seam-side down. Cover and rest overnight in the refrigerator, up to 4 days. (The longer the rest, the more flavorful the dough!) Make the sauce: In a medium bowl, stir together all sauce ingredients until well combined. Refrigerate until ready for assembly. To assemble the pie: Remove dough from refrigerator and let come to room temperature for 1 hour. When dough has become more pliable, coat bottom of a 10” cast-iron skillet with olive oil and sprinkle evenly with sesame seeds. On a lightly floured surface, using the pads of your fingers, flatten dough starting at the center of the ball, working your way outward. Gently stretch dough until it is about 8” wide, then place into prepared skillet and continue to press dough outward to reach ½” up the sides of the skillet. Let dough rest and proof until puffy, about 1 hour to 1 hour 30 minutes.  30 minutes before you are ready to bake, preheat oven to 500°. Place your skillet on medium heat and cook until edge of dough begins to sizzle and top of dough begins to puff, 4 to 5 minutes. Top dough evenly with cheeses, then dollop on sauce by the spoonful. Remove from heat and transfer to preheated oven. Bake until cheese is bubbly and lightly golden, sauce is mostly set, and edges are caramelized, 11 to 14 minutes. Let pie cool briefly in skillet, then transfer to a cooling rack before serving.