cast iron pizza technique

[sweetVSsavory]

I currently begin to make my own pizza, I make my own dough, there's no problem here
yesterday I tried to make my own pizza using cast iron, I read that some recipes say to add dough to pan at room temp and leave to prove
but I also saw other recipes that says to preheat the pan and oil before adding dough
which one do you think is the best technique? or maybe you guys have other better ideas?

 

[BigBob75]

I'd like to hear a response to this good question!

 

[tiptiptoe]

That's very interesting. I've read in other posts that some people are combining the two by proofing the dough first and then transferring it to a hot pan for baking. It will balance the rise and crunch. I was also curious and wanted to experiment with these methods.

 

[Alan]

I currently begin to make my own pizza, I make my own dough, there's no problem here
yesterday I tried to make my own pizza using cast iron, I read that some recipes say to add dough to pan at room temp and leave to prove
but I also saw other recipes that says to preheat the pan and oil before adding dough
which one do you think is the best technique? or maybe you guys have other better ideas?

I have not tried but will be interesting to know. I see what you mean, I've read recipes that tried both but no actual comparison.

 

[Clark90]

hi OP, if you’re worried about transferring dough to a hot pan without deflating it, try building the pizza on parchment paper first
you can lift the whole thing by the paper and drop it straight into the hot skillet. The paper won't burn at 500°F for the short bake time

 

[BigBob75]

I just let the store bought dough rest in it's original plastic bag for 3-4 hours on the counter, oil it with EVOO, but next time I'll try High Heat Grapeseed oil and heat the cold oiled skillet (up the sides too) for 1/2 hour at 450 F (or whatever temp the dough bag tells you to) and just stretch the dough until the proper size for the 12 inch skillet and drop it in while barehanded. You learn very quickly not to touch a 450 F ( or what ever the dough bag tells you) skillet barehanded! Dough sizzles nicely and then I add sauce and cheese and put the hot skillet back in the oven for the time indicated on the plastic dough bag. Crust comes out nicely browned. I stretch the dough right to the edge of the skillet and put sauce and cheese right to the edge of the dough.You may have to use a butter knife or spatula the loosen the crust, but it has always just lifted out of the skillet for me. I leave the pizza in the skillet for about 5 minutes on the stove top then lift it with a spatula onto a dinner plate. I use a lot of mozzarella and it's nicely browned and bubbly. I make pizza at 450 F. your directions may be different. This works for me. Enjoy your pizza. God Bless. Bob

 

[Alan]

hi OP, if you’re worried about transferring dough to a hot pan without deflating it, try building the pizza on parchment paper first
you can lift the whole thing by the paper and drop it straight into the hot skillet. The paper won't burn at 500°F for the short bake time

Short bake time is the key for it not to burn.

 

[Alan]

I just let the store bought dough rest in it's original plastic bag for 3-4 hours on the counter, oil it with EVOO, but next time I'll try High Heat Grapeseed oil and heat the cold oiled skillet (up the sides too) for 1/2 hour at 450 F (or whatever temp the dough bag tells you to) and just stretch the dough until the proper size for the 12 inch skillet and drop it in while barehanded. You learn very quickly not to touch a 450 F ( or what ever the dough bag tells you) skillet barehanded! Dough sizzles nicely and then I add sauce and cheese and put the hot skillet back in the oven for the time indicated on the plastic dough bag. Crust comes out nicely browned. I stretch the dough right to the edge of the skillet and put sauce and cheese right to the edge of the dough.You may have to use a butter knife or spatula the loosen the crust, but it has always just lifted out of the skillet for me. I leave the pizza in the skillet for about 5 minutes on the stove top then lift it with a spatula onto a dinner plate. I use a lot of mozzarella and it's nicely browned and bubbly. I make pizza at 450 F. your directions may be different. This works for me. Enjoy your pizza. God Bless. Bob

Yes LOTS and LOTS of mozzarella. Kids love it.

 

[BigBob75]

Yes LOTS and LOTS of mozzarella. Kids love it.

Us old geezers too! I'm in my 70's and have asked for extra cheese since I was a kid!

 

[BigBob75]

I tried Grape Seed oil with pizza and didn't like it, so I switched to Refined Avocado Oil. Better but I still like the flavor of Greek EVOO. I always heat my cast iron first and add some type of grease, or oil. I never put food in a cold dry skillet.

 

[Alan]

Us old geezers too! I'm in my 70's and have asked for extra cheese since I was a kid!

Extra cheese even when dining too or ordering for delivery.

 

[Alan]

I tried Grape Seed oil with pizza and didn't like it, so I switched to Refined Avocado Oil. Better but I still like the flavor of Greek EVOO. I always heat my cast iron first and add some type of grease, or oil. I never put food in a cold dry skillet.

I know! there's a certain flavor or change in texture. Nothing beats EVOO and butter.