Over the past 30 years I traveled to Chicago many times. Pizzerias like Burt’s and Pequod’s made cast iron pizzas where the cheese was caramelized by the edges. Eight years ago, I introduced cast iron pizzas on my menu at Capo’s and they became an immediate hit. We make several types and for two consecutive years a cast iron won first place in baking at the Pizza Expo. The first winner was Matt Molina. At the time, the commelars and pizza -aficionados did not know what a cast iron pizza was. It looked like a lot when Shawn Randazzo won for his Detroit pizza the year before and a Renaissance began.
The tomato season is here and my tomato comb in early in my garden, so I chose some for this recipe. The combination of various tomatoes, peppered goat cheese, fresh mint, simple syrup and caramelized cheese makes a delicious pizza. Enjoy.
Summer fresh
Author: Pizza today
Write Recipient: Pizza
- 1 22-24 ounces of dough ball
- Medium painted corn meal
- 1 tbsp bacon or short circuit
- 1 Evoo to Panabels
- Drizzle of Evoo
- 6 ounces of tomato sauce (heated)
- 1 ounce striped provolone cheese
- 6 ounces striped part foamed mozzarella
- 3 ounces striped white cheddar
- 12 – 14 giant white beans (pre -cooked and or pickled)
- ½ sliced ​​serrano or jalapeño pepper
- 12-16 Quarterly (or sliced ​​in half) Cherry Tomato Variety (Yellow, Orange, Red)
- 7 thinly cut beef steak or inheritance tomatoes
- 4 ounces of goat
- Freshly cracked pepper
- 1 bunch of fresh mint
- Pinch fleur de sel
- ½ fine sugar cup
- ½ cup of water
- Spread the inside of a 12- to 13-inch cast iron bucket with sluggish or short circuit.
- Add olive oil and grease it in a mad or short circuit.
- We have separate surface dust your dough with a generous romance of grain flour.
- Place the dough in the pan.
- Using your fingerstipes, push the dough outward into the pan to the edge.
- Put your saucepan and release a warm area for 1 to 1½ hours until the dough has risen slightly.
- Place the frying pan in a 500 to 525 f oven and bake for 10 minutes.
- Remove from the oven and allow to cool.
- In a shrine we have a stove over medium temperature, heat the water, sugar and coin until you make a simple syrup. Remember to save a piece of mint like decorations. Set both aside.
- Blend goat cheese and freshly cracked pepper, then set aside.
- Add mozzarella, cheddar and provolone cheeses on top and around the sides of the pizza.
- Make sure the cheese is scattered and packed until the end.
- Place your pizza in the oven and cook the unil dough is brown and the cheese has caramelized the spawn edges.
- Mejs carefully the sides of the pizza from cast iron and remove the pizza.
- Cut into six slices and spread the sauce, leaving a ¼ inch edge.
- Place the seven slices of beef steak or heirloom tomatoes.
- Add beans, cherry tomatoes, peppers, evoo and salt.
- Finish with small dolls with peppered goat cheese and a drip of mint simple syrup.
- Garnish with a fresh mint twig and serve.
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