Cast Iron Pan Pizza

Ingredients

• Water

  Plain, clean water

  1 ⅓ cup or 316g

• Yeast

  Leavening agents, baker's, active dry

  1 packet or 7g

• Sugar

  White, granulated sugar

  1 tbsp or 13g

• Olive oil

  Salad or cooking

  2 tbsp or 27g

• Salt

  Table

  1 tsp or 6g

• Wheat flour

  White, all-purpose, unenriched

  3 ½ cup or 438g

• Olive oil

  Salad or cooking

  1 tbsp or 14g

• Garlic

  Raw

  1 clove or 3g

• Tomato sauce

  Canned

  2 cup or 490g

• Crushed red pepper flakes

  1 tbsp or 1g

• Salt

  Table

  ½ tbsp or 9g

• Pepper

  Spices, black

  ½ tbsp or 3g

• Sugar

  White, granulated sugar

  2 tsp or 8g

• Basil

  Fresh

  1 leaf, whole or 0.5g

• Mozzarella cheese

  Low sodium

  1 cup, shredded or 113g

• Mozzarella cheese

  Low sodium

  ½ cup, diced or 66g

Directions

1. Pizza dough: Whisk yeast and sugar into lukewarm water. Let sit for 5 minutes while the yeast blooms. Add in olive oil and salt and then fold liquid mixture into flour. Mix until dough is shaggy. Knead in bowl with floured hands. Then knead on board until smooth. Put in oiled bowl and coat. Cover with saran wrap and let rest at room temperature until doubled in size, 1-2 hours. (after dough has finished rising it can be stored in the freezer for up to 3 months)
2. Sauce: Cook garlic in olive oil. Add red pepper flakes. Once garlic is golden add in tomato sauce. Add in salt, pepper, sugar, and basil and cook down, 8-10 min. (sauce can be stored in freezer for 3-4 months)
3. Cut dough into quarters and gently stretch. Put into cast iron pan that has been painted with brown butter. Add tomato sauce to top of dough, and add some behind crust around the edges. Paint crust with brown butter. Add cheese to top and around edges. Finish with basil on top and salt on crust. Bake at 450 for 10-15 min. Add some fresh basil and slice.