I'll be honest, before making the pizzas you see pictured, the only experience I have with making pizza is from Lunchables. So if I can make a real pizza, with homemade crust, so can you. The best part about this pizza is the crust -- not only does it taste great, but by using freshly milled flour to make it, it's packed full of vitamins and nutrients!
Equipment I used:
Grain mill - I have the Komo Classic
2 Lodge Cast Iron 12" Skillets - just like this one
Zojurushi Bread Machine - I use a custom setting to let this rest, knead and rise my crust
Oven - for baking, of course :)
Pastry Mat - not a have to, but a nice to have with dividing and rolling out dough
Recipe for FMF Pizza Crust:
I really like Grains in Small Places Pizza Crust recipe. You can see the original here and she has a great instructional video. I have copied the recipe below with my notes on how I made it using my bread machine and cast iron pans because we don't have a pizza peel and I am not usually successful directly baking on my over rack (the bottom of my oven is crispy, burnt-on proof).
This recipe yields 2 12" pizza crusts
Ingredients:
1 1/2 cup water water - about 90* - I put water in a glass measuring cup and stick in the microwave for two minutes)
1 tablespoon honey or evaporated cane sugar - the original uses honey or sugar, but I prefer to cook with evaporated cane sugar and it tasted great
2 tablespoons EVOO
1 1/2 teaspoon real salt
3 1/2 - 4 cups of FMF - mill: 1 2/3 cups Hard White + 3/4 cup Kamut
2 teaspoons Instant Yeast
Instructions:
Mill flour - 1 2/3 cups Hard White + 3/4 cup Kamut
Pull pan from bread machine, and combine water, salt, sugar, EVOO, and flour. Mix together well with a spoon. It will be chunky in the bread pan. This is not a wet dough.
Put bread pan in the bread machine and run Course 15, Memory 3 (settings below)
Rest - let it sit for 15 minutes so the flour can absorb the ingredients
Add yeast and stir again to incorporate yeast
Knead - 20 minutes
Rise - 1 hour or to 2x size
Preheat oven to 425*, oil/grease cast iron skillets
Divide dough into two equal portions. Roll out dough using a pastry mat, place dough in skillets
Brush a light layer of EVOO on the crust
Add topping - we use Rao's Marinara (it's sugar-free), sprinkle on seasonings: Italian Seasoning, onion powder, garlic powder, and real salt. Then add shredded mozzarella, pepperoni, Canadian bacon, fresh mushrooms.
Place skillets in pre-heated oven on the center rack and cook for about 20 minutes -- this will give you a browned on the bottom crust with chewy edges. Adjust cook time to your crust preference (less time for chewy, more time for crunchy).
For a richer yeast flavor, prepare dough days ahead of time - store in sprayed zip bags, with air squeezed out, in the fridge for up to five days.
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