Whole Wheat Cast Iron Pizza
Homemade pizza is a go-to family meal, and this recipe has the added flavor and nutritional benefits of using whole-grain flour for the dough. By cooking this pizza in a cast iron pan you'll get a puffy crust with browned crispy edges. Top your dough with creamy burrata, good prosciutto, and fresh basil, or choose your favorite combination of cheeses and ingredients.
- Servings 4
- Dish Main
- Time 2 hours
- Skill Home Cooks
Add the yeast and a teaspoon of sugar to the warm water. Let the yeast proof until foamy, about 5 minutes.
If making in a stand mixer: Add the whole wheat flour, all-purpose flour, olive oil, and salt to a large bowl, or to a stand mixer fitted with the dough hook attachment. Once the yeast and water mixture is foamy, add the liquid to the bowl. mix on low until the dough just comes together, increase the speed to medium, and mix until the dough is smooth and elastic, about 4-5 minutes. If needed, add a little more flour, 1 tablespoon at a time until the dough is less sticky to the touch.
If making the dough by hand: Add the whole wheat flour, all-purpose flour, olive oil, and salt to a large bowl, mix until the dough forms a shaggy ball. Transfer to a clean surface, and dust the dough with flour; knead until soft, smooth, and elastic, about 8-10 minutes. The dough should be moist, but not too sticky. If needed, add a little more flour, 1 tablespoon at a time until the dough is less sticky to the touch.
Transfer the dough to a well-oiled large bowl. Cover the bowl with a damp kitchen towel, and allow it to rise for 1 hour, or until doubled in size.
Once risen, transfer the dough onto a lightly floured surface, and divide the dough into two even pieces. Form each half of the dough into a ball. Place the balls back in the oiled bowl. Cover loosely with a towel; let it rise again until doubled in size, about 45 minutes.
Preheat the oven to 500°F. Once the dough has risen, add a few tablespoons of olive oil to a 12” cast iron pan.
Transfer one ball of dough to the pan, and press the dough into a circle that fills the skillet. Top the dough with ¾ cup of tomato sauce, half of the burrata, and half of the prosciutto. Bake for 15-17 minutes, or until puffed up and the crust is golden brown. Repeat the process for the second pizza. If you have two cast iron pans, you can form and cook both pizzas at the same time. If not, cook the first then transfer it to rest, and form and cook the second pizza immediately after in the same pan.
Let the pizza cool for 5-10 minutes before serving, and top with basil and a drizzle of olive oil.
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