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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. The reason for all this is that i was popping pizza stones on the reg and it felt like a bummer that i was paying 20us$ every time i spilled grease/sauce on my stone and it blew up. Its a little more Micro manage-y but its pretty easy to visually tell the temp of cast iron so you will get the hang of it.
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Oct 8, 2011 01:48
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| # ¿ Apr 18, 2024 11:04 |
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