Pizza in Lodge Skillet First Time

[BigBob75]

I made pizza for the first time in a 13 1/4 inch Lodge skillet and it turned out decent for my first attempt. Skillet freshly seasoned 3 times but never used, pre coated with Greek Extra Virgin Olive Oil (EVOO) Pre heated to 475F, 1 lb. store bought pizza dough, Rao's spaghetti sauce, ( I didn't have pizza sauce), whole milk mozzarella, garlic powder and dried oregano. I pre heated the skillet for about 20 minutes (in a 475F oven) and then stretched the dough to almost fill the bottom of the VERY HOT skillet. I left the dough out in a bowl coated with EVOO for about 3 1/2 hours prior to using it (covered with dish towel). USE POT HOLDERS AND OPEN A COUPLE OF WINDOWS-THERE WILL BE SOME SMOKE! I baked pizza for about 12 minutes at 475F. A couple of spots were a little doughy, but if you leave the pizza in the hot skillet after it's done (about 10 minutes), the crust will finish up nicely-I rushed it at first. There was a nice crispy bottom crust because of the EVOO. I could hear the EVOO coated dough sizzle when I first put it in the skillet. I'll try a slightly smaller skillet next time for a thicker crust and lengthen baking time. I put sauce and cheese right to the edge of the dough as I like it that way. Almost no sticking to the 3 time seasoned skillet, even where the cheese and sauce came over the dough onto the skillet. Give it a try, it was worth it! I use pizza dough from New York-the water there gives the dough a good taste. Jersey water doesn't cut it.

 

[Alan]

Good tip right there! I always had a little burnt crust on the sides when I make pizza. And to think it's a store-bought crust. The smoke! Yes, that part I hate. lol

 

[BigBob75]

I put sauce and cheese right to the edge and it seems to work. I scrape the edges and the pie comes right out of the skillet. I did put EVOO on the bottom and up the sides. My Daughter uses a 12 inch Lodge and she likes it. Smoke is a bummer, I'm going to try a different oil next time-high temp Grapeseed and we'll see how it turns out. Hey anything is better than frozen pizza, pizza joint too! My Daughter (a highly trained, experienced Chef ) makes pizza with my Grandson and they both love it. I have to catch up though!

 

[Alan]

Chefs started loving food because of mom and dad... and that's you. That's so sweet she's passing the skill to your grandson. Another chef in the making. Keep us posted with the grapeseed oil.

 

[BigBob75]

Chefs started loving food because of mom and dad... and that's you. That's so sweet she's passing the skill to your grandson. Another chef in the making. Keep us posted with the grapeseed oil.

Oh, my Daughter is a highly trained Chef (2 Degrees from Johnson & Wales) and Educator (2Teaching Degrees) working on her Masters in Culinary. I do get get recipes from her!

 

[Alan]

Oh, my Daughter is a highly trained Chef (2 Degrees from Johnson & Wales) and Educator (2Teaching Degrees) working on her Masters in Culinary. I do get get recipes from her!

That’s awesome! I bet the recipes you get from her are a whole different level compared to anything online.

 

[BigBob75]

You know it! She will share recipes with me ONLY if I swear never to reveal them. They are Chef secrets. My Daughter did get my Mothers Hungarian recipe book when my Mother passed on.