The Best Pizza

Today we're making cast iron pizza two ways. One pie will be on the thinner side and the other a lot thicker, making it great for piling on the toppings. Cast iron pizza is one of the best ways to make pizza, especially if you're just starting out on your pizza-making journey. We hope you enjoy the recipe!

INGREDIENTS WITH GRAM AMOUNTS

For the dough

• 3 ¼ cups (406 grams) bread flour
• ½ teaspoon (2 grams) instant yeast
• 1 ½ teaspoons (8 grams) fine sea salt
• 1 teaspoon (4 grams) sugar
• 9 ounces (260 grams) cool water
• 1 tablespoon (14 grams) olive oil

For the cast iron pizza

• 1 24-ounce (695g) dough ball from above
• 12 ounces (340g) crushed plum tomatoes - drained of excess liquid
• 10 ounces (283g) low moisture block mozzarella cheese shredded, weight will vary, but use enough to cover the pizza completely
• 2 tablespoons (16g) Pecorino Romano - grated
• 6 tablespoons (81g) olive oil - divided
• 2 cloves garlic - minced
• ½ teaspoon kosher salt
• 1/2 teaspoon Sicilian oregano