Homemade Salami Pan Pizza in a Cast Iron Pizza Pan

Pan Pizza in a Cast Iron Pizza Pan

The Dough

  • 1 cup of water
  • 1/2 package dry yeast or 25g fresh yeast
  • 1 tsp honey
  • 1 tbsp oil
  • 1 tsp salt
  • 2.5 cups Flour

The tomato sauce (2 servings)

  • 18.67 oz / 500 g can crushed tomatoes
  • Tomato paste (4oz / 113.3981g or 1/2 cup / 1 dl)
  • 1.33 Tbsp olive oil
  • 1 garlic clove, pressed
  • 0.33 Tbsp sugar
  • 0.5 tsp salt
  • 0.67 tsp basil
  • 0.33 tsp dried oregano
  • Pepper

Method

  1. Pour 1/4 cup of warm water (body temperature) to a mixing bowl and add yeast and honey, stir and let sit for 10 minutes (with fresh yeast you don't have to wait and can go immediately to step 2).
  2. Add 3/4 cup of water, olive oil, and salt. Give it a little stir.
  3. Add 2.5 cups of flour and mix with a machine or by hand.
  4. When mixed let it rest for 30-40 minutes in a bowl covered with a kitchen towel or until  the dough has doubled in size.
  5. In the meantime, start making the tomato sauce.
  6. Heat the oven to 500°F / 250°C.
  7. Pre-heat a 13.5" cast iron pizza pan (optional) to give the dough a better crust. 
  8. Put the dough in the pizza pan and spread it out to the edges.
  9. Add the tomato sauce using a circular motion with a ladle. Pre-bake the dough for 3-4 minutes.
  10. Add cheese and salami or topping of your choice.
  11. Put the cast iron pizza pan in the oven for about 8 - 10 minutes.
  12. Remove from the oven and brush the edge of the pizza with olive oil, after which your pizza is ready to be eaten. Enjoy!

Tomato sauce instructions

  1. Add all ingredients into a pot and let it simmer for 15-30 minutes.
  2. Run the tomato sauce in a mixer for 30 - 45 seconds to get rid of any eventual crushed tomato piece and make the sauce smoother.

Any leftover can be used as pasta sauce.

2 comments

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  • pAdHyTcnE

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