LODGE 35.56 cm / 14 inch Pre-Seasoned Cast Iron Pizza Pan P14P3

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But this cast iron pizza recipe has forever changed they way I feel about pan pizza and we will be making this over and over again from now on! How to make pizza in a cast iron pan It is extra important to heat the cast iron skillet before adding the dough! Preheating the skillet gives the dough that extra crunch on the outside, while the inside dough stays soft and tender. The dough: Either use a homemade dough recipe, store-bought dough, or buy dough from your local pizzeria.I’ve made this pizza recipe with both homemade dough and store-bought – and I personally liked it better with store-bought or pizzeria dough. See recipe tips for more on this.

Cast Iron Pizza Pan, Design Lodge BOLD 14 Inch Seasoned Cast Iron Pizza Pan, Design

Let the dough rise for 2 hours. The dough will still be cold from the fridge at this point, so give it a couple hours sitting on the counter to come up to room temperature and rise a bit. It will fill the pan all the way to the edges without any extra work. Garden Veggie: green peppers, red onions, spinach, mushrooms, artichoke hearts More restaurant-quality recipes you'll want to make at home Or, of course, you can buy store-bought pizza dough. Totally acceptable if you need pizza, ASAP. Just make sure your pizza dough is room temperature when you're ready to cook it, as it will be easier to stretch and roll out. 2. Preheat Your Cast-Iron Skillet in the Oven If you have never had a cast iron pizza before, it really is a whole new level of pizza! The cast iron skillet gets perfectly hot and makes an amazing deep dish pizza, with perfectly soft dough, that has those irrestiable crispy brown edges.

I love making pizza at home for my family. It's one of the easiest yeast-doughs to work with, if that sort of thing intimidates you and has caused you to shy away from making loaves of bread. If you find the method of folding tedious or you just want pan pizza today, that's okay too! Go right ahead and make my regular pizza dough recipe which is ready to go into the pan after about an hour long rise and use that instead. It doesn't have quite the same flavor because it doesn't have the same time to develop overnight, but you will still get excellent, crispy crust pizza in the end.

Ooni Cast Iron Skillet Pan — Ooni United Kingdom

Pizza seasonings and herbs: to finish off my pizza I top with red pepper flakes, dried oregano, parmesan cheese, and chopped fresh basil. The Sauce: Use a high-quality store-bought marinara or make your own at home. The sauce is a significant component of the pizza, so you want it to be rich, flavorful and delicious! Homemade dough: if you prefer to make the dough at home, this is my favorite easy recipe. You will not need all of that dough for this recipe, so you can weigh out 16 ounces and freeze the extra for another day. I am fully convinced you will absolutely love this crispy pizza! It is something I make often for my family and every time I do make it, it never fails to impress. The Magic of Cast IronTo keep things extra simple, we buy fresh pizza dough, already rolled out in the deli of our local grocery store. That way you do not have to worry about rolling out the dough and cleaning up the mess of all that flour! Photo #1) Very carefully remove the hot skillet from oven and place on oven pad or mitt to protect surfaces. Then, carefully use paper towels to coat pan with oil. Be extra careful during this process as the pan will be very hot. You don't need to preheat your cast iron for this recipe. In fact, doing so would be problematic since we are just stretching and pressing out the dough in the pan and letting it rest until it fills the pan, rather than rolling it out to fit. A hot pan would start to cook the pizza too soon. Some of our favorite topping combinations for pan pizza Do NOT cut the pizza in your cast iron pan! This could easily damage your pan, and frankly, it's much easier to slice pizza with a pizza cutter or a large sharp knife when you slide it out onto a cutting board. Let the pizza rest for a minute or two, then run a knife around the edges and slide the pizzas out of the pan onto a cutting board within 2-3 minutes of removing from the oven so they don't start to steam in the pan and lose some of that wonderful crispiness. Remove the skillet and carefully slide pizza from pan (a spatula is helpful during this step). Slice and enjoy with fresh basil! Repeat process with second dough ball for a second pizza or use 2 pans at a time.