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Note: The above dough recipe makes enough for 3 pizzas; whereas the toppings are for 1 pizza.
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So you can use the dough to make 2 other types of pizzas, or just triple the toppings amounts and make 3 of the same!
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For the dough: Make the dough by adding the flour, yeast, salt, and sugar into a large bowl.
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Mix.
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Add the water and mix until blended.
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I use my KitchenAid for this process to keep everything in the bowl during the rising process.
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You can also mix it with your wooden spoons or hands.
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Mix for about 30 seconds.
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The dough should be a bit stiff.
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Cover the bowl with a towel, and let it sit at room temperature until the dough has doubled in volume, about 2 hours.
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You can do this ahead of time as well.
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To do this place dough in an oiled container, big enough to house the dough, cover with a sheet of oiled plastic wrap and place in the refrigerator overnight.
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Once risen, divide dough into three portions.
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Add some flour to a large pastry board, place a portion of the dough onto the board.
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Form it into a large enough piece to place in your cast iron skillet, just enough to have the dough come up the sides a bit.
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An 8 inch cast iron skillet is about right.
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Dont put the dough into the skillet yet; just keep it on your pastry board for now.
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You can freeze the other 2 sections of dough or use to make other types of pizza.
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Preheat your oven to 475 F, and place your cast iron skillet in the oven to preheat.
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Have your ingredients ready.
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Once the oven is preheated, use kitchen mitts to remove the extremely hot cast iron skillet from the oven.
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Toss in the butter, and give that a swirl.
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Add the portion of rolled out dough and place on the bottom of the cast iron skillet, being careful not to burn yourself.
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Try to push and form the dough just so it creeps up the edge of the skillet.
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Add the pizza sauce and barbecue sauce on top of the dough, and mix that with a spoon, covering the majority of the dough.
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Top with most of the shredded cheese, leaving a bit for the topping.
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Add the chopped rib meat, then top with the thinly sliced onions and jalapeno peppers.
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Top with any remaining mozzarella cheese.
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Use your kitchen mitts and place the cast iron skillet back into the oven.
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Cook the pizza for about 25 minutes.
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Around that time, take the skillet out of the oven and run a butter knife around the skillet.
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Gently lift to make sure the bottom of the crust is golden brown.
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If not you can put it back into the oven for a bit of additional time.
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Once browned and the cheese is nice and melted, remove the pizza from the oven.
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Drizzle with a bit more of the barbecue sauce.
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Let the pizza rest for about 10 minutes, then carefully lift it out onto a pizza board, or cutting board before serving.
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Slice into wedges and enjoy.
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This pizza was pretty darn amazing.
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Not only will you fall in love with the crust, but also a nice sweet heat.
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I like barbecue pizzas to begin with, but that added jalapeno pepper really balances out that sweetness, and smokiness of the sauce and ribs.
