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 pizzamaking journey. We hope you enjoy the recipe!

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***PRINT RECIPE WITH INSTRUCTIONS AND PROCESS SHOTS***
CAST IRON PIZZA PRINT RECIPE:
https://www.sipandfeast.com/castiron...

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 24ounce (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

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