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Old 12-30-2023, 08:28 PM   #1
TherapyforGlencross
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I got a cast iron pan for Christmas, never used one before. In celebration of New Years, I’m making pan pizza. I’m using this recipe

https://www.seriouseats.com/foolproof-pan-pizza-recipe

What recipes do you use? Tips for that great slice?

Last edited by TherapyforGlencross; 12-30-2023 at 11:16 PM.
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Old 12-30-2023, 09:10 PM   #2
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I thought you were advertising for a new restaurant.

Other than that I got nuthin. Good luck and Godspeed.
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Old 12-30-2023, 09:41 PM   #3
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Old 12-30-2023, 10:18 PM   #4
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One of my favorite home made pizzas for sure.

The way I do it:
Homemade dough from the bread maker, I prefer a cornmeal style that has a bit of a crunch to it.
Make sure the dough is layed into the pan thin as it will rise and run it up the sides to create the deep dish.
Mozzarella goes in first, nice and thick.
Meat and veg next.
Pour the tomato sauce on top and sprinkle a little more shredded cheese on top.
Bake at 375 for 40-45 minutes with foil on top and finish uncovered for another 10 minutes to brown the top.
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Old 12-31-2023, 12:10 AM   #5
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Nothing to add but am looking forward to the pizza experience!

Always wanted to have a pizza oven and try it myself. Someday.

Good luck!!
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Old 12-31-2023, 09:09 AM   #6
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If you find a good sauce recipe post it, the canned one I've been using is pretty bland.
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Old 12-31-2023, 10:06 AM   #7
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Quote:
Originally Posted by photon View Post
If you find a good sauce recipe post it, the canned one I've been using is pretty bland.
I'm usually a big fan of 'make it yourself' when you can, but the Rao's marinara is basically perfect.
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Old 12-31-2023, 10:16 AM   #8
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I make that dough all the time. I use two 8 inch round cake pans.
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Old 12-31-2023, 10:17 AM   #9
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Quote:
Originally Posted by photon View Post
If you find a good sauce recipe post it, the canned one I've been using is pretty bland.
I use the PC Brand stuff from the squirt bottle.

But, then sprinkle Italian seasoning, and parm. If it's just for me I also add dried red pepper flakes. Makes a huge difference.

I received a pizza oven for Christmas and I'm itching to try it.

The other tip I'll give is grate the cheese yourself, preshredded cheese has a coating on it and it melts differently. It only takes 30 seconds to grate mozzarella, well worth it.

Oh and use good pepperoni. I will shave slices off a Scnider's pepperoni stick. The thinner the pepperoni slice, the better.
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Old 12-31-2023, 10:17 AM   #10
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Quote:
Originally Posted by TherapyforGlencross View Post
I got a cast iron pan for Christmas, never used one before. In celebration of New Years, I’m making pan pizza. I’m using this recipe

https://www.seriouseats.com/foolproof-pan-pizza-recipe

What recipes do you use? Tips for that great slice?
That's the one I use.
I find the attached sauce recipe is good, but they suggest using too much.
For best pizza: Dough - sauce - cheese - toppings - cheese.
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Old 12-31-2023, 10:19 AM   #11
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Quote:
Originally Posted by flamingchina View Post
That's the one I use.
I find the attached sauce recipe is good, but they suggest using too much.
For best pizza: Dough - sauce - cheese - toppings - cheese.
Also... this is the correct order.
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Old 12-31-2023, 12:01 PM   #12
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Quote:
Originally Posted by photon View Post
If you find a good sauce recipe post it, the canned one I've been using is pretty bland.

this is the one i've used for a while


Spoiler!



i also make my own dough - this recipe works great...
Spoiler!
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Old 12-31-2023, 12:09 PM   #13
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I’ve always wondered, does the salt matter? Could I use table or Himalayan salt if I don’t have kosher? At the end of the day it’s all NaCl. Or are there texture differences that make a difference?
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Old 12-31-2023, 12:58 PM   #14
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Quote:
Originally Posted by TherapyforGlencross View Post
I’ve always wondered, does the salt matter? Could I use table or Himalayan salt if I don’t have kosher? At the end of the day it’s all NaCl. Or are there texture differences that make a difference?
That's totally fine.
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Old 12-31-2023, 01:07 PM   #15
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Quote:
Originally Posted by TherapyforGlencross View Post
I’ve always wondered, does the salt matter? Could I use table or Himalayan salt if I don’t have kosher? At the end of the day it’s all NaCl. Or are there texture differences that make a difference?
The volume measurements are different. So if you're weighing it, it's the same, but if you're using spoon measures, use half of the kosher salt measurement - e.g. in the serious eats recipe, use 1 tsp of table salt.
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Old 12-31-2023, 07:12 PM   #16
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Place the pizzas in the oven while still on the parchment paper. After about 4 minutes you should be able to pull the parchment paper out, leaving the pizzas to finish cooking on either the pizza tray or pizza stone
You should try silicone mats, they work just like parchment paper but can be easily rinsed then used over and over again.
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Old 12-31-2023, 09:53 PM   #17
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Quote:
Originally Posted by TherapyforGlencross View Post
I got a cast iron pan for Christmas, never used one before. In celebration of New Years, I’m making pan pizza. I’m using this recipe

https://www.seriouseats.com/foolproof-pan-pizza-recipe

What recipes do you use? Tips for that great slice?

I really like this Brian Lagerstrom recipe for the dough. It makes a great pan pizza, and is super quick.

https://www.brianlagerstrom.com/reci...hour-pan-pizza
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Old 01-01-2024, 11:03 AM   #18
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Quote:
Originally Posted by Jacks View Post
You should try silicone mats, they work just like parchment paper but can be easily rinsed then used over and over again.

i have and use those... but for general recipe purposes i find most people know of/have 'parchment paper'


we have mats from 'cookina'
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Old 01-01-2024, 11:18 AM   #19
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Quote:
Originally Posted by Jacks View Post
You should try silicone mats, they work just like parchment paper but can be easily rinsed then used over and over again.
Silicone mats are slipperier, so for things like cookies they can make them spread more, which might not be the desired effect.

Silicone in general is overrated. It picks up smells and can get annoyingly greasy.
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Old 01-01-2024, 01:12 PM   #20
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Silicone mats are slipperier, so for things like cookies they can make them spread more, which might not be the desired effect.

Silicone in general is overrated. It picks up smells and can get annoyingly greasy.
And usually, foods baked on top of silicone don't brown as nice either. I bought one of these, but had it customized 1/8" thinner, simply because of weight. I just keep it in my oven all the time and move it to a higher rack when making pizza and the like. If desired, it could also be used on a barbecue, when camping, multi purpose. It was easy to season as well.

https://atlassteelco.ca/collections/...ucts/the-beast
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