Cast Iron Pizza with Soppressata and Hot Honey
Makes 1 12 inch pie (dough makes enough for two!)
- Large Bowl
- Plastic wrap
- 12“ cast iron pan
- Pizza stone optional
- 500 g bread flour
- 380 g room temperature water
- 10 g kosher salt
- 2 g instant yeast I like SAF instant brand
- Olive oil for coating
- 1 28 oz can whole peeled tomatoes
- Kosher salt to taste
- Olive oil
- 8 oz whole milk low moisture mozzarella shredded (you can really add as much cheese as you see fit haha)
- 4 oz hot soppressata thinly sliced
- Fresh basil leaves torn
- Hot honey for serving
- The day before you want to make the pizza, prepare the dough. In a large bowl, mix bread flour, water, salt and yeast together until fully combined. Cover and let sit at room temperature for 30 minutes.
- Uncover and fold the dough by pulling each side of the dough in towards the middle. (see video)
- Cover and let rest another 30 minutes. Repeat folding process from step 2.
- Drizzle the top of the dough with a bit of olive oil and cover with plastic wrap. Transfer to the fridge to rest overnight.
- The next day, when you are ready to make the pizza, remove dough from the fridge and divide it into two equal parts. *
- Take one half of the dough and using cupped hands, shape the dough into a tight uniform ball. (see video)
- Coat a 12 inch cast iron pan with olive oil. Place shaped dough in the pan and drizzle it with a bit of olive oil. Cover and let rest at least one hour.
- While dough rests, prepare the sauce. Drain the whole tomatoes from the liquid in the can (the liquid will make the sauce too thin). Add the tomatoes to a bowl and crush by hand.
- Season to taste with salt and a good drizzle of olive oil.
- If you have a pizza stone, place it on the middle rack of your oven. (if you don’t have a pizza stone, just bake the pie on the lower third of the oven!). Preheat oven to 450ºF.
- Once the dough has rested in the pan, stretch the dough to evenly cover the bottom of the pan. If the dough seems to be springing back on you, just let it rest another 5 minutes and then continue stretching.
- Top the dough with sauce. You want to add a nice even layer of sauce, but not over do it! Save the extra sauce for more pizza, or I like to serve it on the side for extra dipping 🙂
- Top with shredded cheese and soppressata. Make sure to get some cheese on the edges of the dough to create a lovely crispy cheese crust!
- Bake for 20-25 minutes until golden and bubbly.
- Top with basil and hot honey and enjoyyy!
*You can save the extra dough in the fridge for your next pie, or you can totally make two pies! You can scale up the dough recipe to make as much pizza as you’d like. Shaped dough balls can be kept in the fridge in an airtight container drizzled with olive oil for up to 4 days.
Tried this recipe?Let us know how it was!