Why Cast Iron Pizza Is The Best Pizza For Beginners

Today we’re making cast iron pizza two ways. One pie will be on the thinner side and the other a lot thicker, making it great for piling on the toppings. Cast iron pizza is one of the best ways to make pizza, especially if you’re just starting out on your pizza-making journey. We hope you enjoy the recipe! WATCH NY PIZZA: WATCH NY GRANDMA PIZZA: WATCH NY SICILIAN PIZZA: WATCH FROZEN PIZZA TASTE TEST: SUPPORT ON PATREON: MY AMAZON STORE (This is an affiliate link) ****PRINT RECIPE WITH INSTRUCTIONS AND PROCESS SHOTS**** CAST IRON PIZZA PRINT RECIPE: INGREDIENTS WITH GRAM AMOUNTS For the dough 3 ¼ cups (406 grams) bread flour ½ teaspoon (2 grams) instant yeast 1 ½ teaspoons (8 grams) fine sea salt 1 teaspoon (4 grams) sugar 9 ounces (260 grams) cool water 1 tablespoon (14 grams) olive oil For the cast iron pizza 1 24-ounce (695g) dough ball from above 12 ounces (340g) crushed plum tomatoes - drained of excess liquid 10 ounces (283g) low moisture block mozzarella cheese shredded, weight will vary, but use enough to cover the pizza completely 2 tablespoons (16g) Pecorino Romano - grated 6 tablespoons (81g) olive oil - divided 2 cloves garlic - minced ½ teaspoon kosher salt 1/2 teaspoon Sicilian oregano FOLLOW ME ON INSTAGRAM: Disclosure: I am a participant in the Amazon Services LLC Associates Program. As an Amazon Associate, I earn from qualifying purchases.