I must admit that I refused to invest in a cast-iron at first because it was heavy and needed to be lugged around and heavy and even though some come pre-seasoned, it was just so heavy, did I mention it was heavy? But alas, I was convinced and boy am I glad. It makes amazing deep-dish pizza!!!!!!
2 tsp yeast
1 cup warm water
2 1/2 cups bread flour
1 tbsp olive oil
1/2 tbsp salt
corn meal or extra flour
Dissolve yeast in warm water for 5 mins. Combine flour, oil, and salt until homogeneous and let proof for several hours. Knead again to release all the gas build up and let rest for 1 hr.
Meanwhile, prepare your toppings:
1/2 cup de-veined shrimps
3 cloves of garlic, finely chopped
1/4 cup thinly sliced red pepper
1 cup aged white cheddar, shredded
Handful of black olives, chopped
Handful of arugula/rocket
1/2 can tuna
3 artichoke hearts, sliced thinly
1/2 red onion, thinly sliced
In skillet, brown garlic and quickly sautee the shrimp and red peppers, about 2 minutes. It is ok if the shrimps are only half cooked. Let cool.
Preheat oven to 420 F.
Roll out the dough into a round pizza shape. Dust the bottom of the cast iron with corn meal and lay the dough on top, press gently. Spoon tomato sauce over, layer with a third of the cheese, sprinkle olives, arugula, tuna, artichokes, red onion, and shrimp mixture on top. Layer remaining cheese on top.
Bake for about 10 - 15 mins until cheese is browned. Lower temperature to 375 F and bake for additional 18 - 20 mins.