Pizza Is Not a Food Group

oval pizza on a le creuset pan

But maybe it should be.  We like pizza, as do most people. Our favorite is Angelo & Vinci’s in Fullerton, CA. A Z Pizza just opened up around the corner from our house. The Tuscan Mushroom is divine.

However, as I’ve been on my bread making marathon lately, it only made sense to try my hand at pizza. I’ve made it before and it’s fine, but nothing spectacular. I wanted to try baking on a cast iron pan. I read an article a month or so ago in the LA Times about this and thought it would be fun.

My best friend bought me a Le Creuset oval cast iron pan for my birthday last year. It’s a really pretty kiwi color, but I haven’t actually used it much. It’s kind of small for pizza, but I thought it was worth a try.

I made the dough recipe from the KitchenAid manual. It easy and quite tasty. After the dough had risen in my new dough bucket, I oiled the pan, spread some cornmeal and spread the dough onto the cold pan. It made quite a thick crust since the pan was small. I topped it with sauce, mozzarella cheese, veggie sausage and julienned sun-dried tomatoes.

Oh my was it good. I could have preheated the oven with the pan inside, but wasn’t sure how to get the pizza on without burning myself. It worked very well, even without preheating the pan.

With the success of the first experiment, I next tried a double crust pizza since the dough was almost too much for the small pan. Again, this was heaven. Even better, in my husband’s opinion. Now, however the gadget geek in me wanted a real 14″ cast iron pizza pan. The search was on. (To Be Continued..)

Print Recipe
Pizza Dough
oval pizza on a le creuset pan
Course Main Dish
Cuisine American
Prep Time 1.5 hours
Cook Time 20 minutes
Servings
pizza
Ingredients
Course Main Dish
Cuisine American
Prep Time 1.5 hours
Cook Time 20 minutes
Servings
pizza
Ingredients
oval pizza on a le creuset pan
Instructions
  1. Mix 2 1/2 cups of flour with the yeast in a stand mixer fitted with dough hook for 20 seconds at Speed 2. Add salt and mix for 30 more seconds to combine. Combine water, honey and olive oil in a 2 cup measuring cup with spout. With mixer running at speed 2, add liquids slowly at edge of bowl. If more flour is needed, continuing on Speed 2, add remaining flour, 1/2 cup at a time, and mix about 1 1/2 minutes, or until dough starts to clean sides of bowl. You may not need extra flour.
  2. Knead on Speed 2 for 2 – 3 minutes longer. Place dough in greased bowl, turning to grease top. Cover. Let rise in warm place (70 – 80 degrees), free from draft, about 1 hour, or until doubled in bulk. Gently punch dough down.
  3. Brush a 14-inch pizza pan with oil. Sprinkle with cornmeal. Press dough across bottom of pan, forming a collar around edge to hold toppings.
  4. Add toppings, as desired. Bake at 450ºF for 15 to 20 minutes.

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