Homemade pizza pie dough made in cast iron skillet with fresh pesto, tomato, and spinach toppings. Ready for Friday pizza night with these garden-fresh ingredients.
Author: Melanie Kathryn - Gather for Bread
1 1/4cupswarm water
1packageRed Star Platinum Yeast
1 3/4cupsbread flour
For Prepping Pan
Pour the water in the bowl of a stand mixer fitted with a paddle attachment. Sprinkle the PLATINUM yeast on top and allow it to sit for 5-10 minutes.
Add the all-purpose flour, bread flour, olive oil, and salt. Mix the ingredients until everything comes together.
Switch to the dough hook. Knead until you have a soft, smooth dough. (See video) about 5-6 minutes at medium speed. The dough should clear the sides of the bowl but slightly stick to the bottom of the bowl.
Grease a large bowl with a few drops of olive oil, add the dough, cover the bowl with plastic wrap. Let it rise until doubled, about 1 hour.
Preheat oven to 450. I like to have the oven preheating for about 20 minutes before I bake the pizza.
Using a 12-inch oven safe skillet (I used cast iron), sprinkle with 1 tablespoon of olive oil. Preheat the skillet on the stove over medium-high heat on the stove top.
Split dough in half. (Makes enough for 2 pizza pies.) Pat dough with a bit of flour and shape into a large circle.
Sprinkle flour and cornmeal into the skillet.Place the dough into the greased and floured skillet. Spread it on the bottom of the skillet with your fingers. Pull it up the sides a bit.
Spread pesto over crust. Sprinkle with spinach leaves, tomato slices and mozzarella cheese.
Bake for 10-15 minutes or until cheese is bubbly and crust is golden brown.
Important to note: This recipe makes enough for 2 pies.