Ingredients
Viral Dominos Pan Pizza
F
FOR THE CREAM SAUCE
b
1 tbsp butter
c
1 clove chopped garlic
f
1 tbsp flour
w
⅔ cup whole milk
g
2 tbsp grated parmigiana
s
salt
p
pepper
F
FOR THE PIZZA
l
2 cups low moisture shredded whole milk mozzarella
s
1 cup shredded American or Cheddar cheese
b
6 bacon strips
r
8 oz ribeye steak
c
½ chopped onion
Cast Iron Pan Pizza
B
285 g Bread Flour
r
200 g room temp water
s
6 g salt
s
3 g sugar
o
8 g olive oil
I
0.85 g Instant Yeast
l
1 ½ cup low moisture whole milk mozzerella
l
1 cup low moisture part skim mozzerella
s
1 cup shredded cheddar
o
1 cup of crushed tomatos (Bianco di Napoli)
s
salt
o
oregeno
p
parmigiana reggianno
p
pecorino romano
Directions
Viral Dominos Pan Pizza
1
For the Dough
1
Reference the attached sub recipe for the dough recipe and process
2
For the For the Sauce
1
Melt butter in sauce pan on low/medium heat and sautee garlic for about a minute.
b
1 tbsp butter
c
1 clove chopped garlic
2
Whisk in flour, then slowly add milk while continuing to whisk and simmer for 2 minutes.
f
1 tbsp flour
w
⅔ cup whole milk
3
Stir in the parmigiana reggianno, pinch of salt and pepper.
g
2 tbsp grated parmigiana
s
salt
p
pepper
4
For the FOR THE PIZZA
1
Pre heat oven to 500 degrees.
2
Lightly oil your cast iron pan and place your par-baked dough in the pan.
3
Add a healthy amount of the cream sauce on the dough.
F
FOR THE CREAM SAUCE
4
Spread the cheeses evenly. save about 1/4 of each to top at the end.
l
2 cups low moisture shredded whole milk mozzarella
s
1 cup shredded American or Cheddar cheese
5
Fry/bake your bacon strips. Chop and spread on the pizza evenly.
b
6 bacon strips
6
Finely chop your onion. sauté in a lightly oiled pan for 5 minutes. Then spread on the pizza evenly.
c
½ chopped onion
7
Thinly slice and chop your ribeye. Pan sear for 5-6 minutes. Don't over cook because it will cook more in the oven.
r
8 oz ribeye steak
8
Spread the remaining cheese on top.
l
2 cups low moisture shredded whole milk mozzarella
s
1 cup shredded American or Cheddar cheese
9
Put into the oven an bake for roughly 10 minutes.
10
Finish with Parmigiana and Enjoy!
Cast Iron Pan Pizza
1
For the Dough
1
Weigh out all ingredients. I like a microscale for anything under 15g.
2
Mix dry ingredients in a large bowl.
B
285 g Bread Flour
s
6 g salt
s
3 g sugar
I
0.85 g Instant Yeast
3
Mix in wet ingredients until everything comes together.
r
200 g room temp water
o
8 g olive oil
4
Cover and rest for 30 minutes.
5
Stretch over itself at least 4 times to build tension and cover again for 30 minutes (example in video)
6
After 30 minutes, check if passes the window pane test. Repeat this process every 30 minutes until it passes (example in video).
7
Once it passes the window pane test, you can store in the fridge up to three days. If making immediately, oil up a cast iron pan generously.
8
Press the dough into the pan to the edges and cover for 1 hour.
9
After one hours, dimple evenly into the pan and cover for another 3-5 hours to let it rise. The longer the better.
10
Pre heat the oven to 500 degrees for an hour.
11
Bake the dough (par bake) for 6-8 minutes
12
Let the dough cool on a cooling rack for 20 minutes while the pan cools off.
13
Add oil or butter back to the pan and place the par baked bread back in the pan. I like to do it upside down.
14
Now start buildng your pizza however you like. I like putting low moisuture whole milk mozzerella and chedder in the middle. The line the edges with part-skim mozerella.
l
1 ½ cup low moisture whole milk mozzerella
l
1 cup low moisture part skim mozzerella
s
1 cup shredded cheddar
15
Add your crushed tomatos, pinch of salt and pinch of oregeno on top. Along with a handful of pecorino romano.
o
1 cup of crushed tomatos (Bianco di Napoli)
s
salt
o
oregeno
p
pecorino romano
16
Finish by adding whatever toppings you'd like and back for another 8-10 minutes
17
ENJOY!
