Cast Iron Pan Pizza

Name: Cast Iron Pan Pizza
Yield: Serves 4
Cuisine: Europe, Italian
Ingredients: 2 cups (11 ounces), bread flour; 1 teaspoon, table salt; 1 teaspoon, instant or rapid-rise yeast; 1 cup (8 ounces), warm water (105 to 110 degrees); , Vegetable oil spray; 1 (14.5-ounce) can, whole peeled tomatoes; 1 teaspoon, extra-virgin olive oil; 1 , garlic clove, minced; 1/4 teaspoon, sugar; 1/4 teaspoon, table salt; 1/4 teaspoon, dried oregano; Pinch, red pepper flakes; 3 tablespoons, extra-virgin olive oil; 4 ounces, Monterey Jack cheese, shredded (1 cup); 7 ounces, whole-milk mozzarella cheese, shredded (1¾ cups)

Main Courses
Europe
Italian
Eggs & Dairy
Cheese
Cast-Iron Skillet
Pizza

By Lan Lam ･ Appears in Cook's Illustrated January/February 2020, America's Test Kitchen TV

Allow us to reacquaint you with your favorite pie: thick, plush, crisp, and extra-cheesy. And novice bakers, take note: There's no rolling, stretching, or baking stone required.

SERVES 4

TIME 1¼ hours, plus 14 hours resting

Why This Recipe Works

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