Cooking Instructions
HIDE IMAGES
SHOW ALL IMAGES
Step 1
In a small bowl whisk together
Dijon Mustard (60 g)
,
Italian Seasoning (1 g)
,
Garlic (1 clove)
,
Salt (1 pinch)
,
Ground Black Pepper (1 pinch)
, and
Olive Oil (30 mL)
and set aside until ready to use.
Step 2
In the bowl of a stand mixer fitted with a dough hook stir together
Water (180 mL)
,
Active Dry Yeast (4 g)
, and
Granulated Sugar (4 g)
. Allow to ferment for 5-7 minutes.
Step 3
Stir in 1 cup of
All-Purpose Flour (220 g)
,
Olive Oil (30 mL)
, and
Salt (6 g)
. Begin kneading with the dough hook, adding additional flour by the 1/4 cup until dough starts to pull away from the sides. Continue to knead until dough is soft and silky, about 5-7 minutes.
Step 4
Turn out dough into a large greased bowl, cover and allow to rise in a warm, draft free area until double in size, about 1 hour.
Step 5
Preheat oven to 425 degrees F (220 degrees C).
Step 6
Oil a 10-inch cast iron skillet and push dough evenly into pan with oiled fingers, creating dimples as you go. Allow dough to rest a few minutes to relax dough if having trouble pushing it out to the edge. Cover and allow to rise for 20 minutes.
Step 7
Brush dough with mustard topping and sprinkle with
Parmesan Cheese (20 g)
. Bake in preheated oven for 20-22 minutes until golden.
Step 8
Remove from oven and allow to cool a few minutes in pan before lifting out onto cooling rack. May be eaten slightly warm or at room temperature.
