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Author Topic: cast iron pizza  (Read 3293 times)

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Offline ham14

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cast iron pizza
« on: April 22, 2016, 05:10:29 PM »
I want to make that 12 inch deep dish pizza hut pizza. Can you cook it in a cast iron skillet. If not what and were do you get a pan. Thanks

Online HBolte

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Offline sodface

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Re: cast iron pizza
« Reply #2 on: April 24, 2016, 09:28:49 AM »
Here's a couple of cast iron skillet pizzas I did back in 2011, before I started reading here.  I remember being really pleased with these at the time.  Looking at them again now... not so much!

Recipe here:

http://www.macheesmo.com/cast-iron-pizza/
Carl

Offline Ronk

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Re: cast iron pizza
« Reply #3 on: April 24, 2016, 07:29:38 PM »
You can but the trouble with cast iron is it has A LOT of mass and takes a while to heat up and while doing so the toppings/cheese cook.

When i use one after assembling the pie place the pan on a hot stove burner for 2-3 min then place in oven preferably on a stone or steel. I also kept oven temp around 400deg. The burner gets the pan hot and allows more uniform cooking.

Really good pies can be made in cast iron.

Offline Benjamin

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Re: cast iron pizza
« Reply #4 on: March 27, 2017, 12:34:58 PM »
I made these the other day using a couple eight inch cast iron pans and a slightly modified version of the Serious Eats recipe. I wish I had a better picture of the crust and crumb, the top was a bit of a sloppy mess but the crust had a nice beery flavor and good texture.

I had to mop some moisture out of the middle but it wasn't too bad since I cut the veggies way before hand and let them dry out some in the fridge. I think it helps. I do like a lot of sauce on pan pizzas so it was messier than it had to be.

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Offline Hermit

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Re: cast iron pizza
« Reply #5 on: March 27, 2017, 04:47:57 PM »
I made these the other day using a couple eight inch cast iron pans and a slightly modified version of the Serious Eats recipe. I wish I had a better picture of the crust and crumb, the top was a bit of a sloppy mess but the crust had a nice beery flavor and good texture.

That's a very good recipe that I also use in my cast iron pans (10" and 15").  Did you get the "beery" flavor from doing a 24hr ferment?  Everytime I use that recipe as an emergency dough for 8-10h I seem to lack in the flavor, but I've pushed it to the 24hr mark a couple of times and it's always very flavorful with that "beery" flavor in the crust.

Offline Benjamin

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Re: cast iron pizza
« Reply #6 on: March 28, 2017, 10:19:22 AM »
That's a very good recipe that I also use in my cast iron pans (10" and 15").  Did you get the "beery" flavor from doing a 24hr ferment?  Everytime I use that recipe as an emergency dough for 8-10h I seem to lack in the flavor, but I've pushed it to the 24hr mark a couple of times and it's always very flavorful with that "beery" flavor in the crust.

I should have kept better track of the time, I let it sit out at room temp for 2-3 (maybe 4) hrs and then left it in the fridge for a couple days, then when I got it out again I left it out in the pan until it kept it's shape and spread out. It was out in the pans for the better part of an afternoon, I just kept coming back to check on it.

I used more oil in the pan than the recipe calls for, I used quite a bit of olive oil so the bottom had that fried quality to it.

I really like this recipe because it's so easy you can't really mess it up and the cast iron pans do a good job with the extra oil.

Speaking of messing stuff up I just did a couple cracker crusts that were abysmal. Grrfriend said they were good but it was just the hunger talking.. lol

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