A lot of us don’t have the luxury of a large oven in Korea. In fact, many of us don’t even have ovens at all. I have an electric oven but it fails to reach the intense heat necessary to get that great ‘spring’ from pizza dough. Besides that, owning and operating an electric oven doesn’t seem very homesteady which is the ultimate goal of all my Korean tomfoolery. What you can observe in the photographs is my cast iron combo (a pan and pot, where both can be used as lids!) One can find this helpful contraption here: Lodge cast iron combo.
Spent grain pizza dough
210 g water
381 g flour
2 T oil
2 T sugar
1.5 c spent grain (straight from the mashtun)
1.5 tsp salt
2 tsp yeast
Load these ingredients into your bread maker. Wait? You don’t have a bread machine? In case you haven’t owned a bread maker, it’s more than a poor man’s bakery. It’s a way of life. You can pick these up all day long at garage sales (why? … I haven’t a clue they are such a time saver!). Of course, they make damn near any variety of bread under the sun but many people overlook the fact that they can make pizza dough, pizza dough that can be used for immediate use or even frozen for last minute meals. No messy countertops, angry spouses – my breadmaker, along with my cast iron pans, are my two favorite kitchen toys.
Making the pizza
Punch this dough down twice. Two punchdowns allow the dough to develop flavor as well as aid in dough workability. Split the dough ball in half for two 10.5 inch pizzas. Put 1 tablespoon of oil in your cast iron pan. Spread the oil to coat the bottom. Roll your dough out and top with sauce, cheese etc. Now here’s where the magic happens. Crank up the burners on both the empty 3 qt. ‘bottom’ and the pan with your pizza in it to HIGH for 1 minute. After 1 minute, put the heavy bottom on top of pizza pan and turn the burner to LOW. From my experience, it takes 10-12 minutes to get a beautiful brown crunchy crust with an airy ‘oven’ spring.