Another recipe done for the new #sourdough #pizza ebook #1percentpizza
This Chicago thick crust cast iron pan pizza is made with all purpose flour and a decent amount of butter which makes the dough so pillowy and soft but a nice hot bake in cast iron gives a little crunch. It’s a great combo.
I still remember the first time I had this style of pizza. It was early high school and me and my buddy Seth went with his family to BJ’s in La Jolla. I still remember my first bite, it was unlike any pizza I had ever had!
This pizza with the sauce on top (nice and chunky with bits of tomato) and pillowy dough took me right back to that booth and my buddy Seth.
It’s amazing how a smell or taste can transport our minds to a different part of the world. The brain is so cool 🤓
I finishing up the last few recipes on the new ebook. Won’t be long now!
For a 9” cast iron:
300g AP flour
Warm ferment for 5 hours. In a buttered then oiled cast iron for 3 more. Baked covered for 20 minutes (no toppings). Top and bake 15 minutes more until desired doneness.
For the final recipe, I’ll advocate for an overnight cold proof as I think the flavor will be better. I also think I should top with warm sauce after baking.
This one had garlic olive oil, shredded mozz, crushed tomato, salt, oregano, granulated garlic, black pepper, and roasted red bell peppers.
This recipe will join a number of other pizza recipes that are all 100% naturally fermented.
All current #bakingwithrosehillsourdough ebook owners will get the pizza ebook for free 👏
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