2 1/4 cups bread flour
1 1/8 tsp quick acting (rapid rise) yeast
1/2 tsp Fleur de Sel
1 Tbl Garlic Extra Virgin Olive Oil
3/4 cup hot water
1 Tbl Spaghettata Blend
3 Tbl Garlic Extra Virgin Olive Oil, divided
28oz can crushed tomatoes
2 cups shredded mozzarella cheese
Your choice of toppings: pepperoni, veggies, shrimp, etc

A customer told us about this pizza technique, and to be honest, we were skeptical. Everything about this pizza recipe is wrongheaded: dough that is neither kneaded nor rested; sauce and cheese spread to the edge of the dough and allowed to slip beneath; no preheating of the cast iron. But in the end, this pizza is quite fantastic. The crust is crisp. The sauce and cheese carmelize on the edges. And it stays hot for quite a while in the cast iron. If this pizza is wrong, we don’t want to be right.


1.Preheat the oven to 450°F.
2.First, make the dough. In a food processor, pulse the flour, yeast and sea salt to combine. With the processor running, drizzle in 1 Tbl Garlic Extra Virgin Olive Oil and then the water until a ball forms. Allow to rest 2 minutes and pulse again for 30 seconds. If a ball does not form, add a little additional flour, pulsing until the dough pulls together.
3.Transfer the dough to the cast iron and press evenly along the bottom and to the sides--there is no need to pinch the edges. Just press evenly into the pan.
4.Next, make the sauce. In a pot, combine the remaining 2 Tbl Garlic Extra Virgin Olive Oil and Spaghettata Blend. Cook for 1 minute. Add the crushed tomatoes and simmer until the sauce thickens, about 15 minutes.
5.Spread 1 cup sauce on top of the crust, all the way to the edges. This recipe makes quite a bit of sauce, so store leftover sauce in the fridge and use within 10 days. Or freeze the sauce - use frozen sauce within 6 months.
6.Top with cheese and toppings and spread to the very edge of the pan.
7.Place in oven and bake until cheese is bubbling and is evenly browned on top, about 15 minutes.

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