Cast Iron Pan Dough (Kenji-Style)
No knead, no mixer, no fuss. Mix it the night before, press into oiled pans the next day. Easiest serious dough on the site.
Intro
The Kenji recipe. A wet, no-knead dough rests overnight, develops gluten passively, and gets pressed into an oiled cast iron pan. The dough is wet on purpose — do not add flour. Cast iron must be well-seasoned; test it with a fried egg first if you're unsure.
Ingredients
note · 70% hydration. The dough is wet on purpose — don't add flour.
note · Don't skip — the bottom needs to fry, not just bake.
The process
- 1
Stir together
In a large bowl, mix the flour 400 g, salt 8 g, yeast 2 g, and water 280 ml with a wooden spoon until no dry flour remains. It will look like a sticky mess.
✶ Pizzaiolo tipThe dough is wet on purpose. Don't add flour. - 2
Counter ferment
Cover the bowl tightly with plastic wrap. Leave on the counter 8–24 hours. Longer = more flavor.
⏱ No-knead ferment720:00 - 3
Oil pans & divide
Pour 15g olive oil into each cast iron skillet. Divide the dough in half, drop a piece into each pan, turn to coat.
- 4
Press out
Press the dough toward the edges with oiled fingertips. It will spring back.
- 5
Rest & re-press
Cover, rest 30 minutes, press again. Repeat once more if needed until the dough reaches the edges.
✶ Pizzaiolo tipCast iron must be well-seasoned or you'll have a sticking disaster. Test with a fried egg first.⏱ Press rests30:00
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The goods
