Ian’s Wisco-Skillet Pizza Dough – American Skillet Co.

Ian’s Wisco-Skillet Pizza Dough

Pizza
12 Dec, 2023
Ian’s Wisco-Skillet Pizza Dough
Tags
pizza
  1. What you’ll need:

    • Equipment:

    • 1. Scale
      2. Bench Scraper
      3. Medium sized bowl with lid
      4. Cast Iron Skillet
      5. Wooden Cutting Board
      6. Baking Sheet

    • Ingredients:

    • FOR THE DOUGH:
    • 400g (80%) King Arthur Bread Flour
    • 100g (20%) Lonesome Stone Bread Flour
    • 420g (82%) Water
    • 3g (.6%) Lesaffre Instant Dry Yeast
    • 10g (2%) Fine Sea Salt
    • 1 TBs Olive Oil
    • FOR THE TOPPINGS:
    • Get creative!  We’ve tried red grapes, olive oil and salt and also just ate this dough like a schiacciata bread with hard salty cheeses such as Pecorino romano on top. Other classics include a bed of olive oil with spinach and sundried tomatoes, marinara sauce & mozzarella cheese, cured meats and any assortment of pickled or fresh vegetables.
  2. Instructions:
    • Mix both flours with yeast
    • Add 370g of water to the flour/yeast mixture. Mix with a fork
      until flour has absorbed water. Dough should come together
      in a shaggy mass. Cover with a towel and let rest 30
      minutes
    • Mix remaining 50g of water with salt, until salt is dissolved.
    • Add salt/water mixture to dough. Perform the first turn. Cover
      with a towel let sit for 30 minutes.
    • Perform a second turn. Let sit for 30 minutes.
    • Perform a third turn. Turn dough over so bottom half is facing
      up. Tuck sides of dough underneath itself, creating a
      smooth taught ball. Add olive oil and spread over the face of
      the dough. Cover with plastic wrap and place in refrigerator
      for 12-36 hours.
    • Remove dough from the fridge three hours before intended use.
      Cut and scale 225g of dough.
    • Place onto a well oiled cast iron Wisco skillet.
    • Once dough has reached room temperature on the skillet, evenly stretch
      dough to cover the entire bottom of the Skillet.
    • Bake dough at 500º – 600º oven for 10-20 minutes. Dough should be dark golden brown in color and release easily from the skillet.
    • Finish by adding your toppings onto the baked pizza dough and put back into the oven to bake until the cheese is melted and sauce is hot, approximately 3-5 minutes. Serve immediately from the pan or take out and cut samples for a party of 5.