Equipment
* optional
Ingredients
Dry Mix
- 250 g all-purpose flour, sifted
- 10 g baking powder
- 5 g fine sea salt
Wet Ingredients
- 60 g unsalted butter, cold, cubed
- 160 ml whole milk, cold
- 15 ml olive oil
Nutrition (per serving)
Method
Preheat your oven to 220°C/425°F. Generously coat the bottom and sides of the cast iron skillet with olive oil.
In a mixing bowl, combine the flour, baking powder, and salt. Mix thoroughly to ensure the leavening agent is evenly distributed.
Add the cold, cubed butter to the flour mixture. Using a pastry blender or your fingertips, rub the butter into the flour until the mixture resembles coarse breadcrumbs with some pea-sized pieces remaining.
Pour in the cold milk. Stir gently with a spoon or spatula just until a shaggy dough forms. Do not overmix, or the crust will become tough.
Gather the dough into a loose ball and let it rest for 10 minutes. This relaxes the gluten slightly, making it easier to press.
Transfer the dough ball to the oiled skillet. Using your knuckles and fingers, press the dough evenly across the bottom and up the sides of the pan (about 3-4 cm / 1.5 inches up the side).
Dock the surface of the dough by pricking it all over with a fork. This prevents large air bubbles from forming under the crust during baking.
Chef's Notes
- Keep ingredients cold: The 'biscuit method' relies on cold butter creating steam pockets during baking for that flaky texture.
- If the dough is too sticky to press, lightly oil your hands rather than adding more flour, which can toughen the dough.
- For a crisper bottom, place the cast iron skillet on the bottom rack of the oven or on a preheated pizza stone.
- Par-baking is optional but recommended: bake the empty crust for 5-7 minutes before filling if you plan to use very wet toppings.
Storage
Freezer: 1 month — Can be frozen if par-baked first.
Reheating: Bake topped pizza fresh; reheat slices in oven at 175°C.
