Pizza Dough and Sauce

Name: Pizza Dough and Sauce
Prep time: 300 min
Cook time: 45 min
Total time: 345 min
Yield: 3
Cuisine: Italian
Ingredients: 225 g bread flour; 160 g warm water; 4.5 g salt; 4.5 g sugar; 4.5 g active dry yeast; 3 tbsp olive oil; 1 can whole peeled tomatoes; 1 tbsp extra-virgin olive oil; 1 tbsp unsalted butter; 2 clove garlic; 1 tsp dried oregano; 1 pinch red pepper flakes; 1 dash kosher salt; 1 medium yellow onion, halved; 2 sprigs fresh basil; 1 tsp sugar; Low-Moisture Mozzarella (or vegan mozzarella - I'd suggest the liquid mozzarella from Miyoko's); Hot Honey; Freshly Grated Parm Cheese (I'd actually straight up suggest the Follow Your Heart vegan parm here, it is amazing); Basil Chiffonade

Akash (@food4mygirlfriend)

Italian Main Course Baking Vegetarian Nut-Free Vegan Option

Homemade Cast Iron Pan Pizza (Recipe derived from @rafifronz on Instagram)

Prep Time

5hr 0min

Cook Time

45min

Total Time

5hr 45min

How to make Pizza Dough and Sauce

For Pizza Dough

Step 1
Making the Dough -
Step 2
Whisk together all the dry ingredients in a large bowl (bread flour, salt, sugar, dry yeast).
Step 3
Add warm water and 3-5 tbsp of olive oil. Mix with hand (or wooden spoon, but that's no fun) until combined fully.
Step 4
Knead till dough gets slightly smooth.
Step 5
Cover and rest for 30 minutes.
Step 6
**Stretch and Folds **-
Step 7
After 30 minutes, grab one side of the dough, stretch it upwards, then fold over the dough, and repeat for all 4 sides.
Step 8
Cover and rest for 30 minutes.
Step 9
Repeat the stretch-and-folds 2 more times, with 30 minute intervals in between each one.
Step 10
After the third one, cover and let it rest for 1.5 hours. The dough will get puffy during this time.
Step 11
Rest in Pan -
Step 12
Coat a 12" cast-iron skillet generously with oil.
Step 13
Transfer the dough into the pan, coat it with the oil and gently press it into the edges.
Step 14
Place it in the oven (just turn on the light, nothing else), for another 75 minutes.

For Pizza Sauce

Step 1
**Prep **-
Step 2
Crush the tomatoes in a food processor, or with an immersion blender until mostly puréed. Chunks can be there, but try not to have them too big.
Step 3
Peel an onion, and chop it into two halves. You do not need to chop it further.
Step 4
Making the Sauce -
Step 5
Melt butter (or vegan butter) with olive oil in a pan on low-medium heat. One melted, add garlic, oregano, red pepper flakes, and cook for 3 minutes. Do not burn the garlic.
Step 6
Add in the puréed tomatoes, onion halves, basil sprigs, salt and a pinch of sugar.
Step 7
Once the sauce is simmering, reduce the heat to the lowest setting, and cook for 45 minutes, stirring occasionally.
Step 8
Once completed, remove the onions and basil, and transfer to a secondary container for storage/use. Do not use plastics -.-

For Pizza

Step 1
Preparing the Base -
Step 2
Remove the pan from the oven(!!!), then preheat the oven to 500°F.
Step 3
Once preheated, par-bake the dough for 10 minutes. Since the dough is so thick, it would need to be par-baked before making the pizza.
Step 4
Toppings -
Step 5
Once par-baked, top the dough with sauce. Lightly cover the base, do not overload with sauce. The pan will sizzle, do not be scared!
Step 6
Cover the sauce with mozzarella cheese (vegan or otherwise), and make sure it touches the edges (this will create the brown crust during the cook).
Step 7
Add dollops of sauce on top of the cheese.
Step 8
**Final Bake **-
Step 9
Place in the oven for 10 minutes again, till the cheese bubbles.
Step 10
Turn on the broiler for 1-2 minutes to crisp the tops.
Step 11
Remove the pan from the oven, scrape the pizza off the pan and lift the pizza out of the pan.
Step 12
Place on wire rack to cool for 2-5 minutes.
Step 13
Post-Prep -
Step 14
Top with toppings of your choice. I suggest basil chiffonade, hot honey (THIS IS SO GOOD), and some salt flakes and VEGAN parm.

Nutrition (per serving)

Calories

361.5kcal (18.07%)

Protein

10.3g (20.54%)

Carbs

38.4g (13.96%)

Sugars

4.5g (9%)

Healthy Fat

16.1g

Unhealthy Fat

3.4g

% Daily Value based on a 2000 calorie diet

Tips & Tricks

Ensure the water for the dough is lukewarm to activate the yeast effectively.
Make the sauce when your dough is resting in the oven. This will save you some time.
USE AN OVEN MITT AND BOTH YOUR HANDS, CAST IRON PANS ARE HEAVY.
Once you finish cooking, let your pan cool down before washing. Do NOT let it rest in water, this will oxidize the pan. Just use a wire mesh scrub and don't be afraid to be rough to clean the pan

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