Pizza (Gas Hob, Gas Grill, Cast Iron Pan)

For gas hob and grill.
This pizza is specific to my setup and tastes. I use the Neapolitan dough mixed in a food processor, New York sauce, and a gas hob and grill. The dough size fits in my Magimix 3200, and makes four 7 inch pizzas in a cast iron frying pan. Best place to tailor your own recipe is to start with J. Kenji López-Alt's recipes on Slice. Switching the gas to electric may not provide enough heat, consider the skillet only method on Slice, or New York style on a baking steel or stone.

Neapolitan (Skillet Broiler)
New York Style (Oven)
Pizza Sauce

The dough should be made in advance, the sauce can be made in advance.




Dough (4 7" pizzas):

• 10oz strong bread flour (I used to mix 50/50 with "00")
• .15oz salt
• .1oz active dry yeast
• .1oz sugar
• 6oz water
• 250g cows milk mozzarella (preferred to buffalo, less juicy)
• 12 basil leaves

• Combine flour, sugar, salt, and yeast in bowl of food processor
• Set processor running, and slowly pour water in until mixture forms ball that rides around the bowl above the blade. You may need a little more water, but be careful. 
• Continue processing 15 seconds longer, then check the dough passes the windowpane test. If not, process another 15 and check, add a tiny amount more water if it's still not there. 
• Put into a lightly oiled bowl, cover with cling film and leave in the fridge for between one and five days. Three days is preferred.

Sauce:

• 400g whole peeled tomatoes
• 0.5 tbsp extra-virgin olive oil
• 0.5 tbsp unsalted butter
• 1 medium clove garlic, sliced fine
• 1 tsp dried oregano
• pinch red pepper flakes (or a small dried chilli)
• salt
• 1 six-inch sprig fresh basil with leaves attached
• 1 small onion, peeled and split in half
• 0.5 tsp sugar

• Prep all ingredients
• Puree tomatoes, not completely smooth.  Set aside.
• Butter and oil in medium saucepan and heat over medium-low heat until butter is melted.
• Add garlic, oregano, pepper flakes, and large pinch salt and cook, stirring frequently, until fragrant but not browned, about 3 minutes.
• Add tomatoes, basil sprigs, onion halves, and sugar. Bring to a simmer, reduce heat to lowest setting, stirring occasionally until reduced by 1/2, about 1 hour.
• Season to taste with salt, remove onion halves and basil, store up to 2 weeks

Cooking:

• On floured surface split dough into 4 equal weight balls, put into oiled cereal bowls, cover for 2 hours each
• Cut the mozzarella into 1/2-inch chunks
• If you're using any, prep any toppings that need pre-cooking
• Separate basil leaves, mozzarella, toppings into 4 sets

For each pizza:

• On a floured board, put one ball into the centre
• Press down with knuckles to create a dip with a lip around the outside, I flip to ensure well floured
• Pass between your hands until stretched out to the right size, the more even the lip is the better. The base should be even, between thin and windowpane
• Cast Iron pan on burner to max until smoking
• Grill (broiler) onto max, you may wish to use a baking tray to lift the pan close to the heat
• Dough into pan
• Top with 1.5 tbsp sauce, throw salt flakes on, mozzarella and basil, tiny amount extra virgin olive oil, toppings, then put under the grill
• Sides should puff up, keep watching for a minute or two, take out and turn if it's cooking unevenly.  See pic for good example of this.  Looking for charring at the top.
• Pull out and back onto the hob until underneath is charring or to preference