Last night we had homemade cheese pizza, using dough from the Artisan Pizza & Flatbread in Five Minutes a Day cookbook. I made half a batch of their basic dough recipe, enough for a few pizzas and some flatbread to have with curry later in the week. The no-knead dough is made ahead and, after rising at room temp, keeps in the refrigerator for about 2 weeks.
I make homemade sauce ahead (there’s a recipe in that same book, or use whatever is your favorite) and freeze it in small containers because we don’t use that much at a time. I like to use Penzey’s Pizza Seasoning in my sauce. We grated up some mozzarella cheese for a simple cheese pizza, but you can customize your cheese or toppings also. I put the dough on a sheet of parchment and slide them together onto the preheated cast iron pizza pan.
While it can be very thrilling to make pizza on a stone at 500 degrees, I stick with 450 for this pan. And about 8 minutes later, it’s time to eat!