A crust that is nice and crispy on the outside soft and chewy on the inside topped with a robust tomato sauce, spicy Italian sausage, pepperoni, sautéed mushrooms and onions, black olives and of course cheese making the Ultimate Grilled Cast Iron Pizza.
Course Dinner, lunch, Main Course, Snack
Cuisine American, Italian
Prep Time 1hour
Cook Time 30minutes
Total Time 1hour30minutes
1envelopeinstant dry yeast
3 1/4cupsbread flourplus more for rolling
110.75 oz canTomato Puree
4baby portabella mushroomssliced
4tbspsliced black olives
1/4lbGround Mild Italian Sausage
1/8cup Parmesan cheese
In a large stand mixer add the water yeast and sugar. Allow 3-5 minutes until yeast starts to bubble up before adding the salt, oil, and flour, using a dough hook mix until well combined and everything in the bowl has formed a ball. Remove dough from the hook, cover and allow to double in size about 1 hour.
Make the Pizza Sauce
In a medium mixing bowl combine tomato puree, oregano, basil, onion powder, garlic powder, thyme and salt and pepper to taste. Set aside until your ready to build your pizza!
Assemble the Pizza
Brown the Sausage and saute the onions and mushrooms. Set aside for later
Place your dough in the cast iron skillet, press and stretch it to fill the bottom of the cast iron skillet push and press it up the sides about 1/2 inch to form the crust. Place the skillet on the grill to get the crust started. No one likes a soggy crust. I allow the crust to cook for 7-8 minutes.
Keeping the Cast Iron Pizza on the grill, spread the sauce all over the crust, then place 1/2 the sausage, pepperoni, sautéed mushrooms and onions, black olives, over the sauce. Add the cheese then finish by adding the rest of the sausage, pepperoni, sautéed mushrooms and onions, black olives. Close the grill and allow to cook until all the cheese is melted and the sides of the crust start to turn golden brown (the crust should start to pull away from your cast iron as it cooks) 10-15 minutes.
Using hot mitts (the cast iron will be extremely hot) remove it from the grill and allow the pizza to cool slightly before cutting and serving.
When making pizza crust use bread flour for a nice crispy crust but if you like a more chewy crust substitute with all purpose flour.
Recipe by Messy Cutting Board (www.messycuttingboard.com)
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