Posted on 10/13/2019 7:21:48 AM PDT by PJ-Comix
I had been intending to make a cast iron pan pizza for a long time but kept putting it off for what might seem like an incredibly silly reason. Namely I never made dough before and for some weird reason I had a fear of working with yeast because it is a type of bacteria. Well, after I worked with the yeast and the dough, I saw just how absurd that fear was and also how easy it is to prepare dough for pan pizza. With that out of the way, the rest was easy.
The great thing about making your own pan pizza at home is that you have control over the ingredients and can get creative as to what type of pan pizzas you want to make.
Mushrooms are fungus to put it in a food context. However since we have developed double rising yeast strains Candita albicans is a fungus that tries to eat us..
Bookmark
Oh, don’t do that to me! All I need is another cooking device to add to the three already on my deck, along with the prep table.
Keep the gadgets. Reverse seared ribeye on a pellet smoker creates simply the best steaks. IMHO
Some supermarkets sell small bags of fresh, premade pizza crust dough, enough for one large or two small pizzas. Very handy.
Oh good lord. Those guys are local! I wonder if I could cruise over there during the week and get a demo?
Sounds good until the oven part. Pink is overdone.
I’ve been using the finney (reverse finney) method for a few years now, love it, perfectly cooked every time.
Cast-Iron Skillet Pizza with Sausage & Kale
A piping-hot cast-iron skillet turns pizza dough into a puffy, crisp-bottomed crust (similar to focaccia).
ING 3 teaspoons evo, 6 oz sweet Italian sausage, casings removed, 2 cups kale, torn into bite-size pieces, pound whole-wheat pizza dough, at room temperature, teaspoon cornmeal, 6 tablespoons drained fire-roasted diced tomatoes, cup part-skim shredded mozzarella
Prep Place a 12-inch cast-iron skillet in the oven; preheat to 500°F. Heat 1 teaspoon oil in a small skillet over medium-high heat. Add sausage and cook, stirring occasionally and breaking up with a wooden spoon, until no longer pink, 3 to 5 minutes. Toss kale in a medium bowl with 1 teaspoon oil.
Stretch dough into a 12-inch circle. Remove the pan from the oven and sprinkle cornmeal into it. Carefully place the dough in the pan. Spread tomatoes over the dough, leaving a 1-inch border. Top with half the cheese, half the sausage and half the kale. Repeat with the remaining cheese, sausage and kale.
FINAL Brush dough edges w/ teaspoon evo. Bake bottom crisp; cheese starts to brown, 15 min; cool 5 min before serving.
I bake biscuits, cornbread,, Dutch babies and make a few other things, like stove top pitas in my cast iron. A well seasoned pan is virtually non stick and the baked goods slide right out. Cooks evenly and consistently.
Had to reply to this thread as I just finished making pizza dough.
We do it in a bread machine, enough for four+ pizzas, then refrigerate the dough for when we wish to make pizza — usually twice a week.
Our deep dish pizza dough is different than ‘every day’ pizza dough as it has some corn meal in it and we make it in a cast iron pan. It’s a winter thing. AND it’s wonderful.
We create pizza sauce with tomato sauce (read the label on tomato sauce - too many have sugar in them) and a few spices.
In the winter we prebake the crust on a pizza stone inside, on hot summer days it’s prebaked on a stainless pizza’ stone’ I had fabricated for the grill. When prebaking you must ‘dock’ the dough or it will create large bubbles...
Toppings can be anything you like but you should shred your cheese instead of using pre-shredded (too many additives).
Home-made pizza is easy, sorta fun and has much less crap in it than any store/pizza delivery pizza will ever have...
If anyone wishes to have our dough or pizza sauce recipes please PM me.
We’ve been doing it for YEARS and it’s worth the small effort.
Have a wonderful fall, FRiends!
Tortillas make awesome thin crust pizzas. No yeast either. PS they cook a lot faster! 5-7 mins tops.
LOL! Ok, you don't really need one of these. You can finish the steak with a torch and get a good maillard reaction.
I can get my propane grill up to about 800 degrees but that's not hot enough. I could use a hair dryer under it, but I worry about melting aluminum parts.
You can also use a charcoal starter as an overhead broiler.
What would happen if you used rolled biscuit dough for the crust?
flr
Later this week I plan on cooking a pan pizza of a type that I haven't seen anyone else do so everybody else that makes it should credit MEEEE!!!
Get arrested for harming the Pillsbury Dough Boy.
Much hotter than propane.
Doesn’t the olive oil smoke??
Disclaimer: Opinions posted on Free Republic are those of the individual posters and do not necessarily represent the opinion of Free Republic or its management. All materials posted herein are protected by copyright law and the exemption for fair use of copyrighted works.
