Pizza

The trick to this recipe is to use a cast iron pan to cook the pizza and a scale to weigh the flour.


Pizza dough

2 tsp. yeast (check expiration date)

420ml lukewarm purified water

625 grams bread flour

2 tsp. kosher salt

2 tbsp. olive oil



Dissolve yeast in water. Let sit a few minutes then add salt, olive oil and flour.

Divide the dough into 4 balls and place each ball in the fridge to rise for 2 to 3 days.


Pizza

Whole Foods part-skin shredded mozarella

Dave's Gourmet organic red heirloom tomato sauce

fresh basil

kalamata olives

fresh finely chopped garlic

cornmeal (for dusting cast iron pan)


Preheat the cast iron pan at 475 degrees F (or as hot as oven will go). Be gentle with the dough and don't over handle it. Put dough in pan then slather with sauce, cover with cheese and garlic. Bake for 12-15 minutes.