Author Topic: mario batali pizza pan  (Read 3510 times)

0 Members and 1 Guest are viewing this topic.

Offline cathyb

  • Registered User
  • Posts: 1
mario batali pizza pan
« on: August 25, 2007, 08:52:36 AM »
I just received the new Batali, very heavy cast iron pizza pan which you heat like a stone at high temps.  The bottom is ceramic covered.  Has anyone used this pan yet?   

Offline dmk126

  • Registered User
  • Posts: 3
  • Location: Southern California
  • I Love Pizza!
Re: mario batali pizza pan
« Reply #1 on: October 24, 2007, 12:28:52 AM »
I've had mine for a few months, and I love it.  I bake in a conventional electric oven at about 550F, and I get better (browner) results on the bottom of the crust than with either of my pizza stones.  I allow for about a 30 min. preheat after the oven hits target temperature.
Until I get a wood-fired oven, I have to fly to Phoenix for the perfect pie.

Offline briterian

  • Registered User
  • Posts: 162
  • Location: Cincinnati
  • and some think pizza's easy!
Re: mario batali pizza pan
« Reply #2 on: January 01, 2008, 09:39:33 PM »
So can you tell me if you use a peel to put the skin directly on this pan?  It seems pretty tiny - or do you dress it in the pan and put the pan in? 

Anyone else have any experience with is pan?

Offline Meredith

  • Registered User
  • Posts: 4
  • I Love Pizza!
Re: mario batali pizza pan
« Reply #3 on: February 01, 2008, 10:53:44 AM »
I've been using the Mario Batali pizza pan for about a year now and LOVE it.   I have not used a peel - I put the dough on it with my hands.  I'm going to try a peel this weekend though.