Classico Cast Iron Pizza
This month, we are celebrating our Salute Red, our signature easy-drinking red blend here at Rubino Estates. This fabulous wine is crafted from high-quality and delicious estate-grown fruit, fashioned to be the ideal pairing for all your favorite dishes. Of course, we especially enjoy Salute Red alongside classic Italian cuisine, especially pizza.
This week, we’re making the perfect at-home pizza recipe that’s approachable and downright delicious. Savor a crust that’s the perfect texture and combination of crispy and chewy, and basic toppings that transport you to Italy and leave you craving another slice. No pizza oven or special equipment is required, and you can enjoy this pizza in the comfort of home with a glass of Salute. Simplicity is the secret ingredient!
You are welcome to make this recipe your own, topping the pizza with other cheeses, red pepper flakes, pepperoni, green onions, mushrooms, sausage, and more. We recommend keeping it simple so your crust doesn’t get too soggy, but you can always give the crust a quick 5-minute pre-bake then add toppings.
- ¾ tsp instant yeast
- 1 tsp sea salt
- 1 tsp granulated sugar
- 1 cup + 2 tbsp water
- 1 tbsp olive oil
- ¼ cup (scant) red sauce
- Pinch of dried oregano and thyme
- Fresh mozzarella, torn
- Cherry tomatoes, halved
- Parmesan cheese and fresh basil to garnish
- Add the flour, salt, sugar, and yeast to a large bowl. Stir with a wooden spoon to combine. Add the water and oil, and begin combining with a wooden spoon. Combine until a shaggy dough forms, then turn out onto a floured kneading surface.
- Knead by hand for 10 minutes to develop the gluten proteins. The dough should be able to stretch thin without breaking.
- Form the dough into a ball and place it in a lightly oiled bowl, making sure the entire surface of the dough is coated in oil. Cover with plastic wrap and let rest at room temperature for at least 2 hours.
- Once the dough has rested, place a large cast iron skillet in the oven, then preheat the oven to 525℉.
- Turn the rested dough out onto a lightly floured surface, and begin to roll out and stretch a circle the diameter of the skillet.
- Place your pizza dough on a pizza peel dusted with cornmeal so it can slide easily. If you do not have a pizza peel, use a sheet of parchment paper.
- Pour ¼ cup or less of your favorite red sauce in the center, and spread across the circle leaving roughly an inch of space around the edge. Sprinkle with dried oregano and thyme. Top with torn fresh mozzarella and cherry tomatoes.
- Very carefully remove the skillet from the oven, and slide the pizza off the peel into the skillet. If using parchment, lower the pizza into the skillet then trim the excess parchment on the edges.
- Return the skillet to the oven and bake at 525℉ for 3 minutes. Switch your oven setting to broil, and broil for 3 more minutes, checking regularly.
- Once the crust begins to darken, remove the skillet from the oven. Allow the pizza to rest for a few minutes so the cheese sets, then top with basil if desired.