A cast iron pan was a must-have item in Fiona's kitchen.
I remember every time my family and I went to visit her, there was a cast iron pan sitting on her stove.
Fiona used it all the time, and I imagine it was always left out because it was a bit heavy to put away.
I'm pretty sure other people do that too. Yep my cast iron is sitting on my stove as well, lol.
Now one of her sons has kept her nicely maintained cast iron pan, which was used for so many years. That's one of the great things about cast iron - it can be kept for generations and generations.
Another amazing property of cast iron is the heat retention and thermal conductivity. With this cast iron cooking method, heat is evenly distributed throughout the pizza dough, which results in a crisp, still light, and fluffy crust.
Ingredients
2 cups flour
1 cup cold water
2 tablespoons olive oil
1 teaspoon salt
1/2 teaspoon dry yeast
Pizza toppings
Directions
The night before, place the dough ingredients into a large bowl. Mix until it forms a shaggy dough, cover and let rest for 30 minutes.
Using a dough scraper, lift the dough out from the bottom and fold it over the top. Repeat three more times and each time turn the bowl 90 degrees. Let it rest for 30 minutes. Repeat one more time. Then place it in the fridge overnight.
The next day, a few hours before making your pizza, bring the dough onto a lightly floured surface and knead for a few minutes, then shape into a round ball. Cover with a kitchen towel and let rise for 1 hour.
Preheat the oven to 450 degrees.
Prepare a 9 inch cast iron pan by coating with olive oil, then place and press the dough to the edges of the pan.
Top with sauce, cheese, and desired toppings.
Bake for 15 - 20 minutes, or until the cheese is melted and the crust is golden brown.