Getting a round to it

Corners are cool….

Huey Lewis and the News Hip to Be Square

Huey Lewis and the News Hip to Be Square

but eventually even I have to get a round to the pizza.

It’s not that I haven’t made round pizzas. Try finding a not-round pizza pan, for one thing.

But more recently, Rachael Ray – yes, Rachael Ray  – showed me a pizza that was both round and involved cast iron.

Rachael Ray

Rachael Ray

It was the September issue…..which I didn’t really have time to read until the first week in December.

Rachael Ray EveryDay Magazine September 2013

EveryDay with Rachael Ray Magazine September 2013

So, make some  dough…..you remember.

Rache would have you buy it, but now that you know how easy dough is, and that you can hold on to it in the fridge until you need it so you can make it ahead and have it on hand, why would you buy it?

The other secret  to Cast Iron Pizza is that the seasoning in the dough – really necessary. Even if you don’t use a premix, use some basil, use some oregano get some flavor in it.

You will also need a 8 inch cast iron frying pan. Or skillet. And a lid for said pan. I just has to be a lid that will cover the pan, it doesn’t have be be that pan’s lid.

A close  up of the pizza in the magazine

A close up of the pizza in the magazine – that’s arugula on top; arugula is also known as rocket.

Many cast iron pans have the size on the back – look for an 8. Another clue – the paper for the magazine is approximately 81/2 x 11, which means the picture in magazine in the magazine is close to life size. These are single serve pizzas. Which works out rather well for a single girl.

Cast Iron Pizza

1 pound of dough, divided into 4 –  4 oz. balls. Knead some seasoning in if you bought it – even a little Romano cheese will perk it up. Big Pan Pizza makes about 2 1/2 pounds of dough FYI.

(flour, to keep the dough from sticking)

Olive oil

tomato sauce, heated (I use Pastene kitchen ready tomatoes  – I like the tomato flavor )

Fresh or dried herbs for seasoning

cheese – mozzarella ( I used some lovely mozzarella from Wolf Farm, grated, but fresh, cut into a small dice would work well here.A little Parm or Romano is always good for the center )

Other toppings – arugula or peperoni or …..

  1. Heat the pan  – the 8 inch cast iron pan – over medium heat for 10 minutes. Make sure that the lid is nearby.
  2. Flatten one 4 oz ball of dough and stretch it into an 8″ round ( I just did this in my hands and didn’t roll it out at all).
  3. Put 1 tsp of olive oil in the hot pan and swirl it to completely cover the bottom. Put the dough circle in the pan
  4. Cook for 1 1/2 minutes (that’s 90 seconds) You’re just setting the bottom.
  5. Flip the dough, cover the pan and cook for 3 minutes, until the bottom is brown. (My first bottom got a little black….so I turned it down for the next three)
  6. Turn the dough again. Top with heated sauce (a 1/4 of a cup – I used my big spoon). Sprinkle on cheese. Other toppings? Now’s the time to add.
  7. Cover for another minute (or two) until the cheese is melted.
  8. Move it out of the pan and onto a cutting board. Wipe out the pan.
  9. Repeat until done.
  10. Mangia!
Pastene Kitchen ready tomatoes

Pastene Kitchen Ready Tomatoes

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1 Comment

Filed under Christmas, Pizza, Recipe

One response to “Getting a round to it

  1. Alex

    YAY I LIKE BLOGS AND PIZZA!!!

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