Cast Iron Kitchen Aid Pizza

Method

Makes 2 large or 3 small pizza bases

1. In the bowl of your KitchenAid, combine all ingredients but leave a small amount of the water to the side. Attach the dough hook and start the mixer on the lowest speed until a loose dough forms. If a dough doesn’t form, add the rest of the water. If the dough is extremely wet and sticky, and a pinch of flour.
2. Gradually increase the speed to medium until a ball forms. This should take about 30 seconds. If the dough does not release from the sides of the bowl, add a pinch of flour. If the dough is very dry and floury, add a small amount of water.
3. Once the dough forms into a ball, allow the mixer to knead for 8 minutes at medium-high speed. After the kneading is finished, divide the dough in half. Using floured hands, gently shape each dough into a ball. Set each ball on a floured surface and dab with a little bit of olive oil to keep moist. Cover with a damp kitchen towel and allow to rise for 45 minutes to 1 hour.
4. To stretch the dough, pick up the risen dough and gently shape it into a circle. Do not over-work or fold the dough. Pros can drape the dough over both knuckles and rotate it around, allowing gravity to stretch it into a circle. Novices like me will prefer to push the dough in to a round, leaving a crust around the outside.
5. For a crispy base, lightly grease a heavy-bottom cast iron pan and place the now shaped pizza dough directly on top of it. Add your tomato sauce, mozzarella, and any other toppings, then heat on high over the hob for a few minutes until the pizza base turns lightly golden.
6. Transfer the pizza in the pan to the hot oven (around 275 Celsius) for 5-7 minutes until browned and bubbling. Enjoy!