Cast Iron White Pizza
&
Experience No. 1
A note from us
This one takes a little time, and we think it's worth every minute of it. We've been chasing the white pie from a local pizza spot here in Knoxville called Adopo for a while now, the one with speck and arugula piled high in the center, and we finally landed on a version we love just as much.
Yes, you could grab premade dough. But homemade dough with a long, slow rise gives you a crust that store-bought just can't touch, chewy, flavorful, and worlds better than anything from a bag. We cooked ours in a 10 inch cast iron skillet, it retains heat so beautifully and gives you that deep golden crust without needing a pizza oven. We've got other options for you in the Notes from the Kitchen if you don't have one on hand.
We're pairing this one with Experience No. 1, bright, floral, and just herbal enough with fresh basil to echo what's on the pizza. It's the kind of drink that makes a regular Tuesday night feel a little more special.
Kevin & Kate
The Cocktail
Experience No. 1
The Menu
Cast Iron White Pizza
Cook Along with Us
Your Weekly Essentials
Everything you’ll need to make this meal — plus a few pantry staples you probably already have.
This dough takes time, plan on about 6.5 hours minimum between both rises. If that doesn't fit your day, make the dough in the morning and let the second rise happen in the refrigerator instead, anywhere from 12 to 48 hours.
For tonight’s music, we’re playing El Michels Affair — soulful, cinematic, and groovy enough to make homemade pizza feel like a night out.
notes from the kitchen
Just a few kitchen tips to make the most of this week's ingredients and flavors.
TEAM RED SAUCE
We love this as a white pie, garlic herb butter, mozzarella, and ricotta with warm tomato sauce alongside for dipping. If you're firmly Team Red Sauce, spread a thin layer of sauce over the dough before adding the cheese instead. We tested it both ways, and it works beautifully either way.
DON'T ADD FLOUR
If hand kneading, the dough will feel sticky while you're kneading it, and you'll be tempted to add more flour. Don't. Keep working it. As the gluten develops, the dough will smooth out and become soft and elastic.
NO CAST IRON, NO PROBLEM
Don't have a 10 inch cast iron skillet? A larger cast iron, a pizza pan, a baking sheet, or a preheated pizza stone or steel will all work. Your pizza may end up a little thinner or a different shape, and your bake time may vary slightly.
SHORT ON TIME
Store-bought pizza dough works in a pinch. But if you have the time, we highly recommend making the dough from scratch. That long, slow rise is what gives the crust its chewy texture and real flavor.
SWAPPING TOPPINGS
Speck is delicate, so we add it after the pizza comes out of the oven. Using pepperoni instead? Add it before baking. Using sausage? Cook it first, then add it before the pizza goes into the oven.
SCALE OR CUPS, YOUR CALL
We've given you both gram and cup measurements. We highly recommend using a scale here since it gives the most reliable results, but we understand not everyone has one on hand, so cup measurements work too. → Shop our favorite kitchen scale
Heads up: We may earn a small commission on products we’ve linked here. We only recommend the real-deal favorites from our kitchen.
We hope you enjoy this week's menu. And as always,
Keep the Plates Full and the Spark Alive
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