LODGE 35.56 cm / 14 inch Pre-Seasoned Cast Iron Pizza Pan P14P3

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About 3 hours before you want to serve your pizza, prepare your pan. Pour 1 1/2 tablespoons (18g) olive oil into a well-seasoned cast iron skillet that’s 10” to 11” diameter across the top, and about 9” across the bottom. Heavy, dark cast iron will give you a superb crust; but if you don’t have it, use another oven-safe heavy-bottomed skillet of similar size, or a 10” round cake pan or 9” square pan. Tilt the pan to spread the oil across the bottom, and use your fingers or a paper towel to spread some oil up the edges, as well. Great pizza toppings: roasted vegetables such as red peppers, tomatoes, small broccoli florets, arugula, and mushrooms. My favorite meat toppings are sausage and meatballs. I bought fresh raw pizza dough from my local grocery store which comes in 15 oz balls. As I thought the recipe called for 4oz of dough per pizza so I just cut out about a third of the dough (approx. 5oz). I can’t imagine using only 2 oz of dough per pizza. Even with 5oz of dough the pizza came out with a thin crispy bottom and a really nice high crust around the edges. Or, of course, you can buy store-bought pizza dough. Totally acceptable if you need pizza, ASAP. Just make sure your pizza dough is room temperature when you're ready to cook it, as it will be easier to stretch and roll out. 2. Preheat Your Cast-Iron Skillet in the Oven

Cast Iron Pizza Pan, Design Lodge BOLD 14 Inch Seasoned Cast Iron Pizza Pan, Design

So I decided to include a Pizza-Hut style cast iron pan pizza recipe in my collection of foods that Kansas is known for as part of my American Eats series. Which was a bit of a risk since, if I'm being totally honest, Pizza Hut hasn't my favorite pizza for a long time. Like, probably since I got the free personal pan pizzas with my book-it coupons as a kid. Cast Iron Pans: You can use almost any pan for this that’s made of cast iron – use an original 10-inch cast iron pan, a cast iron dutch oven (without the lid), or cast iron casserole skillet (without lid). You could even use store-bought pizza dough and still have pretty great pizza thanks to the magic of a well-oiled cast iron pan. Should I use a 10-inch or 12-inch cast iron pan? Form the dough: While the pan is preheating, use your hands to press dough out into a 8×8 or 10×10 inch circles.Coat the skillet with oil and cornmeal, then place the rolled out pizza dough in the skillet. Press the dough about 2 inches up the sides of the pan. Photo #3) Use hands to carefully form dough into circle to fit pan. No need to form a “crust”– it will naturally rise on its own.

Cast Iron Skillet Pizza Recipe - Simply Recipes Cast Iron Skillet Pizza Recipe - Simply Recipes

Wine: keep the Italian theme rolling with a nice bottle of wine. We love a good Chianti with our pizza. If you have never had a cast iron pizza before, it really is a whole new level of pizza! The cast iron skillet gets perfectly hot and makes an amazing deep dish pizza, with perfectly soft dough, that has those irrestiable crispy brown edges. Homemade dough: if you prefer to make the dough at home, this is my favorite easy recipe. You will not need all of the dough for this recipe, so you can weigh out 16 ounces and freeze the extra for another day.Pizza seasonings and herbs: to finish off my pizza I top with red pepper flakes, dried oregano, parmesan cheese, and chopped fresh basil.

Ooni Cast Iron Skillet Pan — Ooni United Kingdom

We recommend letting the dough sit on the counter for at least 30 minutes before baking the pizza. The dough will rise a little and be easier to handle when it is at room temperature and not fresh out of the refrigerator. How To Make Cast Iron Pizza Pizza Dough: Over the years I have tried so many different pizza doughs. But so far my favorite doughs for the best flavor and crisp texture aren’t homemade. I use Whole Foods pre-made pizza dough, buy dough from my local pizza shop, or use this pizza dough kit by Delallo. This delallo pizza kit has given us the most impressive and authentic pizza dough yet! Highly recommend it. Add extra versatility to your Ooni Pizza Oven with this cast iron skillet. With a flat cooking surface that’s ideal for meat, fish and vegetables, it comes with a removable cast iron handle so you can safely put it in and take it out of your searing hot oven, and a beech wood serving board. But this cast iron pizza recipe has forever changed they way I feel about pan pizza and we will be making this over and over again from now on! How to make pizza in a cast iron pan

Cheese-wise, you can’t beat buffalo mozzarella (note: if you want to use firmer pizza mozzarella, you may need to deploy a blowtorch to help it melt, because it will take longer than the wetter stuff). Sainsbury’s also add parmesan, roasted peppers and cherry tomatoes, but, a few herbs aside, I don’t think it needs anything else for perfection. Eat immediately, and certainly fast enough to burn your tongue: it’s worth it. Perfect frying-pan pizza

Cast Iron Skillet Pizza {Deep Dish} - The Seasoned Mom Cast Iron Skillet Pizza {Deep Dish} - The Seasoned Mom

Rest: Remove from oven and let pizza rest in the skillet for 5 minutes before slicing pizza and serving! Enjoy! How To Make The Best Cast Iron Pizza Note that if you use bread flour, or indeed plain flour, you may want to add a little more water: the very fine texture means that you need less – Lopez-Alt’s recipe comes in at 75% hydration (the weight of water being 75% that of the weight of flour) and Potts’ 70%, while the two I try using 00 flour, from Franco Manca founder Giuseppe Mascoli and that of the Pizza Pilgrims, call for 59% and 60% hydration respectively. (More water makes the dough harder to work with, but also makes the finished product lighter and bubblier; I think we’ve already established we’re all about the bubbles here). The raising agents Removable cast iron handle – designed to help you safely transfer your Skillet in and out of your Ooni pizza oven, the removable cast iron handle can hook onto either side of the dish.Important cast iron tip: I recommend using only cast iron for this recipe and not a skillet with enameled coating on the cooking surface (but on the outside is fine). I have found that using cast iron with an enameled surface radiates less heat than straight cast iron. We use lodge cast iron skillets or Staub cast iron braiser (which is shallow, a bit larger than a skillet, and has a cast iron surface and is not enameled). Making Homemade Pizza Crust Crispy Garden Veggie: green peppers, red onions, spinach, mushrooms, artichoke hearts More restaurant-quality recipes you'll want to make at home