pizza is a food that we usually order out for, unless there’s a certain topping combination that we know we can only get if we do it ourselves. even then, we typically cheat & buy our dough somewhere, instead of making it.
we’ve just never really found a recipe for dough that we’ve loved enough to dedicate the time to make it from scratch.
this week’s food matters project recipe may have changed that.
it’s based on jim lahey’s no knead method, which is awesome, because you mix up all the ingredients & then just leave it alone for 6-10 hours. then when it’s time to bake, you simply turn the dough over in the bowl a few times. it really couldn’t be easier.
for this pizza, we skipped the pizza stone & opted for a well greased cast iron skillet because the dough stays pretty sticky. we topped it with a few tablespoons of basil pesto that we had stashed in the freezer, shredded mozzarella, sautéed mushrooms, a handful of baby spinach leaves, a sprinkling of feta & a few strategically placed pickled jalapeños… just like my favorite magical mystery tour from mellow mushroom. the end result was a perfectly done pizza with a crisp bottom & edges, chewy interior & all of our favorite toppings.
this recipe made enough dough for 2 pizzas made in a 12″ cast iron skillet. thanks to niki for choosing this awesome recipe! be sure to check out her blog, salt & pepper, for the full recipe & the food matters project for the all of the amazing topping possibilities.
My fiance would love the pickled jalapenos (or the fresh ones), and I love the cast iron skillet idea, perfection!
the pickled jalapeños really make this pizza! something about that spicy vinegary taste is so, so good.
Love the use of a cast iron skillet! I need to invest in one.
you will love it! once you get it seasoned, it works so well!
I love the use of the cast iron skillet too! It’s nice to see another idea of how to use it outside the standard corn bread and berry crumbles I typically see. Since pizza is pretty much one of my favorite foods, this idea earns bonus points in my book.
i think it really was the way to go with this crust. the edges came out perfectly crisp.
So pretty! I baked mine in a 12″ cast iron skillet as well. I think we made the right choice!