Trailer Pizza

Trailer Pizza

The limitations of cooking in a tiny kitchen with a tiny oven are not really limitations, they are opportunities. We are starting to see a couple of favorite meals which take advantage of the tools we have. I think our cast iron deep dish pizza is one of them. You will need a large cast iron frying pan. Here's the recipe:

Cast Iron Deep Dish Pizza

Dough:
4 oz bread flour
4 oz whole wheat flour
1 tsp kosher salt
1 tsp dry yeast
1 tsp olive oil
about 6-8 oz lukewarm water

Combine dough ingredients with enough water to hydrate the dough. Once all flour is wet, let it sit in the bowl for about 30 minutes. (this will make it easier for you to knead it)

After the rest, kneed the dough until it is smooth and elastic.  Resist the urge to add more flour, only unless the dough is not coming together. Let proof in the bowl for about 1 hour until doubled in size.

Roll out the dough to a few inches beyond the size of the pan. Let it relax for a little bit as it may spring back.

And you will need:

Sauce:
about 6 oz of stewed tomatoes (drained and pureed) or tomato sauce
1 T dried oregano
1 clove garlic, crushed
1 tsp crushed red pepper
salt and pepper to taste

Toppings:
about 6 oz of grated mozzarella cheese
1 can black olives, sliced
1 handfull sliced salame or mushrooms

Rub a little bit of olive oil on the base of the pan. If desired, add a sprinkling of cornmeal. Lift the dough into the frying pan gently pulling it over the edges. Again, let it rest just a little bit if it seems to want to shrink. Crimp the edges and press them over the outer lip of the pan. Spread the sauce over the dough, then the cheese, then the desired toppings.

Then this is the tricky part, baking in the tiny 17" tall oven. Start the heat at about 450 for about 10 minutes, then adjust the heat down to about 350 for about 20 minutes and watch for the dough to be cooked. You will be able to lift it up out of the pan and the top and sides will start to get brown when it is near done. It's a good idea to check often as small ovens are very unstable. If the cheese is not browned, you can put it in the broiler for a bit. Remember, you are building a long term relationship with this pizza. When you are satisfied, remove it from the oven and let it rest for about 10 minutes. If possible, lift it out of the pan and onto a cutting board. Slice and enjoy.

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