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Cast Iron Potato & Rosemary Pizza

Cast Iron Potato & Rosemary Pizza Recipe

This cast iron potato and rosemary pizza features airy dough, a crisp bottom, and absolutely delicious flavor.
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Prep Time 2 hours 20 minutes
Cook Time 20 minutes
Slow proof 3 days
Total Time 3 days 2 hours 40 minutes
Course Appetizer, Main Course, Pizza
Cuisine American, Italian
Servings 16
Calories 224 kcal

Equipment

  • 1 cast iron pan
  • 1 Large bowl
  • 1 wooden spoon
  • plastic wrap

Ingredients
  

  • 3 3/4 cups all purpose flour
  • 5 tbsp extra virgin olive oil
  • 3 tsp dry active yeast
  • 2 cups warm water
  • 2.5 tsp salt
  • 1 tbsp honey
  • 2 tsp fresh rosemary
  • 5 small Yukon gold potatoes
  • 6 oz fresh mozzarella cheese or cheese quantity preference

Instructions
 

  • Activate the Yeast
    In a large bowl, combine 1/3 cup warm water, 1 tablespoon honey, and the yeast. Let it rest for 5–10 minutes.You’re looking for a foamy, bubbly top — like the head on a beer. If nothing happens, the yeast is inactive and you’ll need to start again.
  • Mix the Dough
    Add 1–2 tablespoons of olive oil and the remaining water to the bowl. Stir in 1½ teaspoons of salt.Gradually add the flour, mixing until you have a shaggy, sticky dough. Turn it out onto the counter and give it a brief knead using the slap-and-fold technique — just a minute or two. Don’t overwork it; most of the gluten will develop during the long proof.
    Starting to mix the pizza dough before the slow cold proof
  • First Rise – Cold Ferment
    Place the dough back in the bowl with a light drizzle of olive oil to prevent sticking. Cover tightly with plastic wrap and refrigerate for 3 days.(Optional: Once a day, you can give the dough a quick stretch and fold before returning it to the fridge, though this isn’t necessary.)
  • Prepare for Shaping
    After 3 days, remove the dough from the fridge. Divide it into two equal portions and set them on a well-oiled cast iron pans (there is enough dough for 2 pizzas). Let the dough rest for a few minutes to warm slightly.Gently stretch each piece with your fingertips. Don’t force it to the edges — let it relax and stretch naturally.
    Dough after 3 days in the fridge
  • Final Proof
    Let the stretched dough rest in a warm place for 2 hours. It should puff up and expand to fill the tray. You can gently nudge it toward the edges as needed, but avoid pressing too hard so you don’t deflate the rise.
    stretched dough for second proof
  • Add Toppings
    There should already be a light coating of olive oil on the dough; if not, brush on about ½ tablespoon. Since this is a sauceless pizza, that oil is your base.Top with mozzarella, letting it reach the edges (crispy cheese is the best). Thinly slice the potatoes and arrange them on top, then finish with rosemary and a final sprinkle of salt.
    Adding the mozzarella, potato and rosemary for the pizza topping
  • Bake
    Preheat the oven to 500°F. Bake for about 20 minutes, or until the edges are deep golden and crisp.
    Just out of the oven
Keyword cast iron, cast iron pizza, Pizza, Pizza dough, potato, Rosemary, Sea salt, slow fermentation