COWBOY CAULDRON PIZZA
As Mike Bertelsen of the Cowboy Cauldron Company puts it, making your own pizza is “bonehead easy,” especially over one of his epic firepits and using one of our cast-iron pans as a de facto pizza stone. Settle in for summer grilling and let the flame do the rest.
- 500 grams (or roughly 2 cup) AP Flour
- 310 grams (or roughly 1 1/3 cup) warm water
- 7 grams (or 1 tsp.) kosher salt
- 10 grams (or 1 ¼ tsp.) olive oil
- One pack (1 tbsp.) of active dry yeast (SAF is our preferred brand)
- Sauce and toppings of choice
For the crust:
Whisk water, yeast, and olive oil in the bowl of a stand mixer or food processor until combined. Allow to rest for 10 minutes.
Using dough hook or blade attachment, add flour and mix until the dough mostly comes together (it should be a little shaggy). Add the salt. Continue to mix until the ball of dough is cohesive. It should be a little tacky, but not wet or sticky. If it’s a little sticky, mix slowly and add another tablespoon of flour until the texture is achieved. Note: this can be mixed ahead of time and refrigerated for up to 3 days prior to use.
Meanwhile, get your coals going in a chimney or via your preferred method using a fire-starting device. Once ready, pour into bottom of your cauldron or grill. Place the cast-iron skillet directly over the coals to pre-heat. You can also place the skillet on the grill grate for less intense heat.
Prepare your pizza dough by rolling it out on a well-floured surface. Use a rolling pin, wine bottle, or just your hands. If you don’t have a peel, you can prepare the dough on the backside of a well-floured sheet pan. Once your dough is the shape you like, add sauce and toppings of your choice.
Carefully slide the pizza into the pan on the cauldron. Pro tip: turn the pan upside-down, cooking the pizza on the bottom, like a pizza stone, for easier removal.
Once your pizza dough is getting crispy on the bottom, pop that sheet pan on top of the cast-iron pan and, using heat-protective gloves, remove the pan from the cauldron. The pan combo creates an oven-like effect, and the residual heat will melt your cheese. If you want extra crispy cheese, pop the pizza in the oven under the broiler for a minute or two.
Remove from pan, cut into your desired slice sizes, and enjoy.
Recipe courtesy of Mike Bertelsen of the Cowboy Cauldron Company.
COWBOY CAULDRON PIZZA
As Mike Bertelsen of the Cowboy Cauldron Company puts it, making your own pizza is “bonehead easy,” especially over one of his epic firepits and using a cast-iron pan as a de facto pizza stone. Consider these grilled pies, especially with a handful of fresh basil and other goods from the garden, your new go-to for summer.
DOGWOOD FARM ASPARAGUS TART
After a long cold winter, there are few fleeting rites of spring as joyful as a bunch of bright asparagus. Chef Harley Peet used to live on this seasonal tart’s namesake farm in Maryland, where his restaurants still source their eggs and vegetables.
STRAWBERRY COBBLER WITH BLACK PEPPER-CORNMEAL BISCUIT
Finally! Spring brings strawberry season, and we’d be lying if we said we haven’t been waiting all winter to pluck a few pieces of fruit from the garden and, eventually, bake the excess into turnovers, cobblers, and pies. This recipe from Milk Glass Pie’s Keia Mastrianni has all the charm of her Southern home in North Carolina, and best of all, captures that sweet, so-needed feeling of warmer days ahead.
Shop All Cookware
Got this recipe from a friend? Sign up below so you never miss a recipe.