Homemade pizza with 5-minute dough

Gathering the goodies to make pizza
Gathering the goodies to make pizza

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.

Lodge cast-iron pizza pan. Did I mention I LOVE this pan?
Lodge cast-iron pizza pan. Did I mention I LOVE this 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!

See? Nobody cares if it's not round. As long as it doesn't hang over the edges of your pan, no worries.
See? Nobody cares if it’s not round. As long as it doesn’t hang over the edges of your pan, no worries.
Yeah, yeah, it's not round.
Yeah, yeah, it’s not round.

 

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