|
laylow posted:I have had good results getting proper thin crust pizza on a cast iron round(not skillet. I tried it first on an upside down skillet but it was too small). Put the ungreased, uncured skillet on the highest burner for a good while, if you have previously greased this pan at all it will smoke at this point. once the smoke subsides and it is a dark grey (not red/pink at all) you can lay your dough onto it and transfer, with gloves or other protection, under a preheated broiler. I have found this combo of residual cast iron heat from underneath and direct overhead broiler heat matches the situation in a real pizza oven nicely. I've been craving homemade pizza for the past few weeks; now I'm going to have to make it! I've popped several stones as well, so I've been using cast iron (Lodge 14" round pizza pan); closest I've gotten to a real pizza oven at home, because I use the broiler. I heat the pan in the lower third of the oven to 400 degrees for 20 minutes and then switch to the broiler for another 20 minutes. When the pan is hot I build the pizza on a flour/cornmeal dusted peel and slide it onto the waiting pan.
|
# ¿ Oct 9, 2011 02:36 |
|
|
# ¿ Apr 29, 2024 09:54 |