There was a trend on another site where everyone made pizza so I thought I’d give it a whirl since I’d never made pizza at home that wasn’t a take and bake.
The Publix dough worked well… I olive oiled the pans and then wiped out the extreme excess making sure to get the sides as well. I then built the pies and while the oven was warming I put the pans on the stove top to prewarm the bottom and the dough.
The dough was a smidge puffy but overall pretty good
The local 4 year old wouldn’t eat it though as the pepperoni was under the cheese and not on top. Everyone is a critic… ¯\_(ツ)_/¯
I thought the principle of using cast iron is that it goes into the oven until it’s screaming hot, and then you drop the pizza in?
I’ve done it in cast iron the Serious Eats way and it was like OP - shaped in a cold pan then baked.
How do you shape the dough in the pan when the pan is “screaming hot”? I have always put the dough in a cold pan and then baked it without any issues, and no burnt hands.
I preheat my pans @450°F and don’t get burned.
I stretch the dough out on my workspace near the stove while the pans preheat. The most important thing in this step, is that the dough is completely room temperature so the dough doesn’t try and spring back its shape.
After shaping, I set out the ingredients so I can reach them from the stove too, cheese, sauce, toppings, olive oil dish with a brush if im leaving a crust, and a bit of cornmeal.
When its go time, I pull the larger pan from the oven first, set it on the stove top, dash in some corn meal to the bottom, it smokes alittle, throw on the dough carefully. Its already been stretched, the spring back is minimal. Then add the sauce, cheese and back into the oven. Then I repeat the process with the smaller pan. Cook ~15 minutes and it’s gorgeous, on top and bottom.
You must just be careful, but I’ve never burned myself making pizza. Use your pot holders of course.
Make it on a peel.
Dusted with corn meal & flour to make it slide off
I’m all about Detroit style, where you put a bunch of oil in the pan and get the dough nice and oily (cold pan) then top it and make sure the cheese goes all the way to the edge. Bake in a screaming hot oven until the cheese is nicely browned and crispy around the edges. Use a spatula to check if the dough is browned on the bottom. If not, finish on the stove top!
you know ive heard that too… ill give it a whirl next time.
that would eliminate the need to warm it on the stove top and essentially sear the dough…
ive been told by a friend that aldi makes good pizza dough… so more testing is required lol
Make your own dough. It’s easy. It doesn’t have any special ingredients or equipment. https://www.youtube.com/watch?v=9IWsV-8jSmI
Just takes preparation and timing. Dough should rest 18-30h in the fridge, then give it 4-5hours to rise to double its size.
For the pan: you don’t need olive oil. The dough should be covered in semolina. Put it on the stovetop till the bottom is getting crispy / black. Then throw it under the broiler for 5 minutes.
I did that the other week and except that I didn’t get to go to Edeka to get 00 flour it turned out great. 550 is not ideal but still work. 405(or was it 450?)was hot garbage. You can literally get 5x Neapolitan pizzas for 3.95€ if you make the dough yoursef
I think that was meant to reply to @7U5K3N@lemmy.dbzer0.com , not me. Helpful tips!
It takes a while to dial in the technique and what works in one oven doesn’t work in the next one, I found.
Oh! Thanks for the link!