Edit: Just to clarify im jealous. Of the pans and the storage space.
squidsinamerica
Smart use of the bags to cover
pfamsd00
Word to the wise: Shower caps are perfect for covering proofing bread. They have the stretchy bit to hold the cap on the pan or bowl, and are pretty cheap.
Glittering_Line5966
I am addicted to this shit. I started making pizzas at home 2 years ago but my oven is kinda shit and also the other recipes are too complicated with kneading and all that, never got a good rise or good pizza, always wafer thin with soggy middle part. I started making this pan pizza 1 month ago roughly by ordering a cast iron specifically for this purpose and have made 2 12 inch pizzas every week since then for the family. Not good for health but, it comes out perfect every time. I am always shocked and happy at how well it works. I have a large container in which I have kept the sauce frozen (I add a bit of msg to it; tastes great) and the dough literally takes 5 minutes to make. I keep the pan in bottom shelf of my oven for 18 minutes at 250C and keep it on stove at medium heat for roughly 3-4 minutes constantly shifting the pan and it has such a good slightly fried flavour its hard to describe, it tastes like chole bhature’s outer part we get in India (in earlier iterations i kept it in the middle, which resulted in a weird toasted, bready or foccacia like taste for some reason which wasn’t that good; even after giving it the stove treatment). Its EASILY the best pizza I have had by a country mile; I don’t like Italian style pizzas, they taste like Naan, we have plenty of that already in India so no thanks. Also the cost savings are huge compared to ordering online; its roughly 50% after taking into account all the toppings I add. I just can’t praise this recipe enough
AggressiveLime7659
how did it go? have finished photos? Try his sheetpan pizza too, it’s soooo good. My favorite though is his grilled pizza. Make it all the time over the summer.
420goonsquad420
I think you need more cast iron skillets
caniki
I have an Ooni oven and still make the pan pizza more often than not. It’s always a winner.
Aardvark1044
Wow, so many cast iron pans and chip bag clips.
BadaDumTss
We make this recipe every Friday for pizza and movie night with our kids. Suuuuper easy, delicious every time, and saves us on ever wanting to spend too much on crappy takeout pizza. Love the idea of having a pizza party with it!
ceehouse
really don’t want to hijack the this post, but i don’t know where else to ask. i’ve been trying to make this dough with better batter gluten free flour and it just keeps coming out wrong. dense, mochi-like, and pretty inedible once put into the fridge. the first time, i used active dry yeast, so i know that was the issue. the second time, i used instant yeast and still had the same result. has anyone tried to make this with gluten free flour and been successful? is it not proofing enough (i typically let it go almost the full 24hrs)? do i need to let it proof for longer since i’m using GF flour and this dough is no-knead? i’m so lost. i wasn’t a big baker to begin with, but have attempted to dive right into GF baking, so i’m guessing it’s just a steep learning curve.
iced1777
I see you’ve cashed in on the classic “buy six cast iron skillets get a seventh free” deal
hubbabubbabubbleboo
It says in the recipe that the dough freezes pretty well. Anyone have experience with thawing it then baking?
sherininja
I have used the recipe with heavy gauge cookie sheets and pizza pans for parties, her ghbsucees rate but sripp prefer ny style which requires work with guests afoot
14 Comments
This recipe/approach is such a home run.
https://www.seriouseats.com/foolproof-pan-pizza-recipe
That’s a lot of cast iron.
Edit: Just to clarify im jealous. Of the pans and the storage space.
Smart use of the bags to cover
Word to the wise: Shower caps are perfect for covering proofing bread. They have the stretchy bit to hold the cap on the pan or bowl, and are pretty cheap.
I am addicted to this shit. I started making pizzas at home 2 years ago but my oven is kinda shit and also the other recipes are too complicated with kneading and all that, never got a good rise or good pizza, always wafer thin with soggy middle part. I started making this pan pizza 1 month ago roughly by ordering a cast iron specifically for this purpose and have made 2 12 inch pizzas every week since then for the family. Not good for health but, it comes out perfect every time. I am always shocked and happy at how well it works. I have a large container in which I have kept the sauce frozen (I add a bit of msg to it; tastes great) and the dough literally takes 5 minutes to make. I keep the pan in bottom shelf of my oven for 18 minutes at 250C and keep it on stove at medium heat for roughly 3-4 minutes constantly shifting the pan and it has such a good slightly fried flavour its hard to describe, it tastes like chole bhature’s outer part we get in India (in earlier iterations i kept it in the middle, which resulted in a weird toasted, bready or foccacia like taste for some reason which wasn’t that good; even after giving it the stove treatment). Its EASILY the best pizza I have had by a country mile; I don’t like Italian style pizzas, they taste like Naan, we have plenty of that already in India so no thanks. Also the cost savings are huge compared to ordering online; its roughly 50% after taking into account all the toppings I add. I just can’t praise this recipe enough
how did it go? have finished photos? Try his sheetpan pizza too, it’s soooo good. My favorite though is his grilled pizza. Make it all the time over the summer.
I think you need more cast iron skillets
I have an Ooni oven and still make the pan pizza more often than not. It’s always a winner.
Wow, so many cast iron pans and chip bag clips.
We make this recipe every Friday for pizza and movie night with our kids. Suuuuper easy, delicious every time, and saves us on ever wanting to spend too much on crappy takeout pizza. Love the idea of having a pizza party with it!
really don’t want to hijack the this post, but i don’t know where else to ask. i’ve been trying to make this dough with better batter gluten free flour and it just keeps coming out wrong. dense, mochi-like, and pretty inedible once put into the fridge. the first time, i used active dry yeast, so i know that was the issue. the second time, i used instant yeast and still had the same result. has anyone tried to make this with gluten free flour and been successful? is it not proofing enough (i typically let it go almost the full 24hrs)? do i need to let it proof for longer since i’m using GF flour and this dough is no-knead? i’m so lost. i wasn’t a big baker to begin with, but have attempted to dive right into GF baking, so i’m guessing it’s just a steep learning curve.
I see you’ve cashed in on the classic “buy six cast iron skillets get a seventh free” deal
It says in the recipe that the dough freezes pretty well. Anyone have experience with thawing it then baking?
I have used the recipe with heavy gauge cookie sheets and pizza pans for parties, her ghbsucees rate but sripp prefer ny style which requires work with guests afoot