Ingredients
| Neapolitan Pizza Dough | |
|---|---|
| 2 | cups ‘00’ pizza flour or bread flour |
| 1 | teaspoon salt |
| ⅛ | teaspoon instant yeast |
| ¾ | cup warm water |
| Cast Iron Pizza | |
|---|---|
| 2 | tablespoons crushed canned tomatoes such as San Marzano, seasoned with salt |
| 3 | ounces fresh mozzarella, sliced |
| ½ | (5-ounce) package HORMEL® Pepperoni Cup N’ Crisp |
Directions
For the Neapolitan Pizza Dough
In medium bowl, combine dry ingredients. Add water and stir to combine into rough dough. Cover bowl.
Allow to rise at room temperature 12 hours.
Divide dough in half. Transfer each piece to floured surface. Stretch and fold each piece, using flour to prevent sticking, to create 2 dough balls.
Transfer each ball to floured bowl. Cover each bowl and allow to rise 45 minutes.
For the Cast Iron Pizza
Heat broiler. Heat 12-inch cast-iron skillet on stovetop at medium heat 8 to 10 minutes.
Meanwhile, on floured surface, roll or stretch pizza dough into 10-inch circle. Place dough into pre-heated cast iron pan. Quickly top pizza with tomatoes, cheese and pepperoni. Using metal spatula, carefully check the bottom of pizza to see if it is well browned. With two potholders, carefully transfer skillet to broiler. Broil top of pizza 3 to 5 minutes or until pizza crust is darkened and pepperoni is crisp, checking every 15 seconds.
Transfer to cutting board and top with basil, as desired. Cut into slices and serve.