I didn't have a pizza stone. So I cooked it on the back of this cast iron skillet.


I've. It ended up beingn't as crispy for me personally, and ended up being harder to move. Nevertheless edible though. Did you utilize oil that is olive the skillet? We suggest canola in the event that you intend on utilizing the stovetop ...



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Some random comments on reddit about I didn't have a pizza stone. So I cooked it on the back of this cast iron skillet.

  • I have. It wasn't as crispy for me, and was harder to transfer. Still edible though.
  • Did you use olive oil in the skillet?
  • I recommend canola if you plan on using the stovetop to crisp the bottom, higher smoke point.
  • nope
  • Not elaborate enough.
  • Looks good! you can just cook it in the cast iron skillet. This is the recipe I use. http://www.seriouseats.com/recipes/2013/01/foolproof-pan-pizza-recipe.html
  • Hell yes... I've done it a couple of times off that recipe - unfortunately my skillet has a wooden handle, and even after insulating it it has been baked a dark golden brown. Still, the pizza we got out of it was amazing. Very different from thin-crust pizza on a stone - the base was about 20mm thick, golden and crisp underneath, with rich sauce, cheese and topping.
  • First thing after getting my first cast iron pan is baking this pizza. Anybody got some more advice concerning the recipe?
  • Get a good size cast iron. Also play around with your own dough. But the recipe is pretty sound. Just be careful at baking at 550 degrees, things get hot!
  • Chef here. First, OP your pizza looks awesome. A quick lesson on Pizza stones and their advantages: Pizza stones are normally made from terra cotta, and have two main advantages over a regular baking pan: terra cotta heats to over 500f terra cotta is a porus material, and will soak up any excess moisture Cooking a pizza base at a high temp will 'fry' the dough, and give you a crispier base. The porus nature of the stone will absorb excess moisture, and help to make it crispier. Cooking pizza on a skillet gives you half of these advantages. Cast iron retains its heat much better, and will help give you a crispier base. Cooking it on the top, or inside the skillet won't make much difference IMHO. You may loose a bit of moisture on the back of the pan due to the raised lines on the base, but not enough to notice. Nothing can quite recreate the taste of a pizza stone, but this comes damn close. I personally prefer a 50/50 split of regular high grade flour and semolina flour, for a pizza base with maximum crispness. If you don't have cast iron, you can recreate the hot environment with olive oil in a normal baking tray, and a 400f oven.
  • And I bought a quarry tile for $4 which gets the job done!
  • Good job! A bit of enginuity can save you heaps of $$$ Make sure you pre heat the tile in the oven for 10 mins before you put the pizza base on it!
  • This is what I have always used. Its also nice if you have a hsit oven and you need to regulate the temperature, you just leave it in there.
  • Here is Heston Blumenthal making his version of "the perfect pizza." Same cooking method too... just in case you guys wanted a video 🙂 https://www.youtube.com/watch?v=aWa0Q3QIWsE
  • Kill... me... But really though, that looks crazy delicious! You've got some good looking ingredients on that thing.
  • Holy crap that looks delicious! Mind giving your instructions (exact baking time, temp, etc)?
  • I set the oven temp as high as it will go (500 degrees on mine). The skillet is either placed in the middle of the oven or higher, and I let it equilibrate in the oven for about 15 minutes. Takes only about 7 min for it to cook fully.
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