May 12, 2022 - 1:10pm
Pizza, 05/12/2022. Cast iron pan. ~Ragusea.
May 12, 2022. 5" pizza.
My take on Adam Ragusea's cast iron pan pizza from his video here: https://www.youtube.com/watch?v=uYxB4QBlrx4
Dough, enough for 4 pizza crusts, 5" mini-personal size, cooked in a 6.5" Lodge cast iron skillet. Dough is divided into 4 portions of about 50 grams each.
- 40 g Bob's Red Mill stone-ground WW.
- 80 g Gold Medal bread flour.
- 2.0 g salt.
- 1/8 tsp instant dry yeast, Fleischmann's.
- 1/4 tsp guar gum. See: https://www.thefreshloaf.com/node/70534/guar-gum-reduce-glycemic-index-white-flour
- 80 g spring water.
Sauce: tomato paste, chopped fresh tomato, pizza spice (Dangold Pizza Palooza, from Tuesday Morning).
Toppings: mozzarella cheese, Alef brand beef dry salami, sliced fresh mushrooms.
Procedure:
Share
Comments
Nice energy efficient method with minimal preheat. String cheese to boot a real MacGyver 🍕
Guar gum! I think they use that stuff in ice cream.
Don
This is my secret to portion control when eating pizza -- Make the pizza the size of my desired portion... cuz no matter what size I make the pizza, 5", 6", 8" to 12", I'm going to eat the whole thing.
(Btw, the mozza cheese was in brick form. I was too lazy to grate it, or cut it finer. It's easier to wash a knife than a cheese grater. And for some reason, the Kroger brand gated mozza cheese hasn't been melting right or tasting right. I suspect too much anti-caking agent.)
No need to dirty any utensils if you just use your fingers and tear it into small pieces. It really works best with fresh mozzarella but not sure about the Kroger brick.
I have no problems with portion control because I always make enough for leftovers the next day;-)
Looks delicious Dave, great idea on portion control. Eating it on a small plate also helps.
Benny