No-Knead Cast-Iron Pan Pizza (Kenji)
Kenji Lopez-Alt's beginner-friendly pan pizza: a wet, no-knead, no-stretch dough at about 69% hydration with a little olive oil. Mix, rest, then let it slack and rise in an oiled cast-iron pan before a hot bake for crisp, fried edges.
Kenji Lopez-Alt's beginner-friendly pan pizza: a wet, no-knead, no-stretch dough at about 69% hydration with a little olive oil. Mix, rest, then let it slack and rise in an oiled cast-iron pan before a hot bake for crisp, fried edges.
Ingredients
Method
Stir the flour, yeast, salt, water, and oil together into a shaggy dough with no dry flour remaining.
Cover and let the dough rest at room temperature for 8 to 24 hours to ferment and develop flavor.
Divide into two pieces, place each in a generously oiled cast-iron pan, and turn to coat.
Let proof in the pan for about 2 hours, pressing and stretching to the edges and popping any large bubbles.
Top and bake in a very hot oven (about 500 to 550 F) until the cheese is browned and the bottom is crisp; finish on the stovetop briefly if more browning is wanted.
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