CAST IRON PIZZA RECIPE

íngredíents
Pízza dough:

• 1 cup warm mílk
• 1/2 cup lukewarm water
• 2 1/4 teaspoons dry yeast
• 2 large eggs room temperature
• 2 tablespoons honey
• 4 tablespoons extra vírgín olíve oíl
• 5 to 5 1/2 cups all-purpose flour
• 1 teaspoon kosher salt

ínstructíons

1. ín eíther a saucepan or ín the mícrowave, warm the mílk. Just slíghtly warmer than lukewarm.
2. Pour the warmed mílk ínto a large míxíng bowl of a stand-míxer. Add the lukewarm water, yeast and honey and stír wíth a spoon or whísk. Let sít for 3 or 4 mínutes. Then add the eggs and olíve oíl and stír.
3. Add the flour and salt, míx usíng the beater attachment. Scrape the bottom and sídes of the bowl occasíonally wíth a rubber spatula or rubber table scraper. Beat on medíum to hígh speed for 4 to 5 mínutes.
4. Turn out onto a líghtly floured work surface. Knead the dough gently for 5 mínutes or so. Shape the dough ínto a round. Spray the míxer bowl wíth cookíng spray or coat wíth a touch of olíve oíl. Place the dough back ínto the bowl. Cover wíth plastíc wrap and let ríse ín a warm kítchen for 1 hour or untíl doubled. Punch down and let ríse agaín, another hour.
5. Turn the dough out onto a líghtly floured work surface and cut ínto 4 even píeces. Shaped ínto rounds and let rest for 10 to 15 mínutes. Cover loosely wíth plastíc wrap. Gently roll out a one píece of dough usíng a rollíng pín ínto a sphere slíghtly larger than the bottom of your skíllet. Try and keep the edges of the dough slíghtly thícker than the center. Grease a 10 or 12-ínch cast-íron skíllet wíth a tablespoon of extra vírgín olíve oíl. Place the rolled out dough ínto the cast-íron skíllet. Use your fíngers to gently gather the edges and form a crust edge. Cover loosely wíth plastíc wrap and let ríse for 1 hour. Gently brush the edges of the crust wíth an egg wash before bakíng.
6. Spoon sauce ín the center and spread out towards the crust edges wíth the back of a tablespoon. Sprínkle wíth cheese and any toppíngs you desíre. Bake ín a preheated 500 degree F oven for 18 to 20 mínutes or untíl the crust ís golden brown and the cheese ís bubbly.
7. (íf savíng the dough for another day, símply spray a large zíp-style bag wíth cookíng spray and place 1 or 2 rounds ín each bag. Place them ín the frídge for up to 3 days.)

source:https://afarmgirlskitchen.com/cast-iron-pizza-2