Basic pizza for cast iron pot
Ingredients
- High-gluten flour 250g
- Salt 3 grams
- Olive oil 10g
- Instant dry yeast 3g
- Water 160 grams
- Tomato sauce Appropriate amount (spread all over the bottom of the cake)
- Mushroom (optional) 2 flowers*2
- Grated mozzarella cheese 100g*2
Steps
1. Put the first five ingredients into the bread machine barrel.
2. Start a dough kneading process (about 15 minutes).
3. Cover the lid and let it sit for 15 minutes, then start the dough kneading process (about 15 minutes).
4. Cover and ferment at room temperature until doubled in size. It's winter here now, the room temperature is 5 degrees Celsius, and it took 3 or 4 hours.
6. Sprinkle some dry flour on the work surface.
7. Pour out the dough, knead slightly to deflate and divide into two.
8. Wrap one portion in plastic wrap, freeze it, and use it within a month.
9. Use a rolling pin to roll out the portion into a six-inch round piece.
10. Spread on the bottom of the cast iron pot.
11. Spread tomato sauce (I made my own, I will post the recipe next time).
12. Place sliced mushrooms on top.
13. Sprinkle with grated cheese.
14. On a gas stove, turn on medium heat.
15. After seven or eight minutes, if the bottom of the cake can be lifted easily and is slightly yellow, you can turn off the heat.
16. Place in the preheated oven and bake at 220 degrees for eight minutes.
17. Bake until the cheese melts and shows beautiful golden brown spots, then turn off the heat.
18. Take it out and let it cool for ten minutes, then you can eat it!
Tips
- Take full advantage of the cast iron pot's excellent heat preservation properties (similar to the function of a pizza stone).
- If you use a 10-inch pan, you can use the same amount and roll it thinner, and it will become a thin crispy pizza^_^
- The amount of yeast used in winter is slightly more than in summer, and it can be adjusted to 2.8 grams in summer.
