VIDEO: My FIRST Cast Iron Pan Pizza

YouTube ^ | October 13, 2019 | DUmmie FUnnies

[Yardstick]

...or a stinky belly button.

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Not an issue for me as I cleanse my belly button daily with a mixture of clorox and turpentine.

[MeneMeneTekelUpharsin]

Wow, looks good!

[Cold Heart]

I just looked up some recipes for unleavened pizza dough. I think I’ll try them.

[Yardstick]

Yeah when you factor in labor cost I suspect most home cooking is pretty close to break even, especially if you’re only cooking for one or two people. It’s probably only when you cook for a big family that economics of scale start to kick in. But of course there is value in the intangibles — the fun and satisfaction of making your own pizza on the stovetop. And maybe you impress a girl that way, or delight a grand kid or something.

[CarolinaPeach]

I was wondering when someone was going to mention the reverse sear method. I tried that out on some rib eyes and they were incredible. That will be my go-to method from now on.

Peach

[MV=PY]

"MAPP gas is where it’s at for torching."

Thanks - I'll try it.

[SamAdams76]

The cast-iron steak method you mention here is pretty much how the top steakhouses do it.

I do this at home as well and get excellent results. I do use an internal thermometer as I don't want the temperature getting above 130 degrees at which point steak goes quickly from the perfect medium-rare to overdone (by my standards). So as the temperature crosses 120 degrees in the oven, I take out the cast iron skillet and let it get to 130 on the stovetop, after which I quickly pull from the pan to let rest under tin foil for about 10 minutes.

Sometimes the steak is only in the oven for about 5 minutes (after the initial 8-minute sear on the stovetop).

[PJ-Comix]

Anyone here ever hear of shovel steak? It used to be served on railroads. The steak was placed on a shovel and heated over the coals in the locomotive burner. Shovel steak.

[SamAdams76]

I had not heard of that but a quick internet search yielded some mouth-watering images.

[PJ-Comix]

That looks like a Ribeye Tomahawk steak.

[Scarpetta]

I add a half stick of butter to my homemade spaghetti sauce (gravy).

[Scarpetta]

The Beefer looks amazing but it’s pretty expensive. I love the mid-century appliances that use infrared coils to broil meat. I won an auction for a Fleck Broiler ($5) which is pretty rare and still kicks ass. I also have an Everedy countertop broiler that makes awesome hamburgers. Both are from the 1950s that I found unused.

[MV=PY]

Yep, it’s expensive. It’s built like a tank. There’s another residential one called the Otto, a tad cheaper, I think. Both use a ceramic/propane element, 1500 degrees. Throwing off that much heat is impractical with electric resistance heat.

I had to think about it for a week and pulled the trigger after a few beers. ;)

The commercial ones in restaurants are called salamanders.

I cook a fair number of steaks and would buy it again.

[battletank]

Sounds delicious and I am glad it works for you, but olive oil should not be used with high temps. Avocado and coconut oil work with the high heat cooking.

[PJ-Comix]

BTW, the yeast is right now working to convert another batch of dough for pizza tomorrow. I plan more practice this week to increase my pan pizza skill set.

[wildwoodla]

Loved your video, so fun! This is the only way I will eat pizza & my fav. You just can't go back to any ole' pizza after tasting this! Not sure what cast iron you're using, but if you can get ahold of an 'old' vintage cast iron pan (ebay, online, garage sales, flea markets - look for Wagner, Griswald, Birmingham Stove, or lodge/anything made before 1957), well worth the effort & affordable. Mfg before casting methods changed to modern sand cast methods, like modern lodge with the rough, finish. I have my grandmother's cast iron, from the 40's. (Taking it with me when I leave this earth, too😂) Smooth as a baby's, well, you know. Use lodge also, but you just can't beat the smooth,vintage surface not made any longer. A company by the name of the Field Company uses 'old' casting techniques. Haven't personally tried, but on my wish list https://fieldcompany.com You can also make your pizza dough (I use instant yeast + bread flour) in 5 hours, no kneading! Takes just a couple minutes to mix, cover for 3 hours. Put dough in your cast iron covered for 1 hr, preferably 2. This is the method I personally use & tastes just the same as rising your dough overnight. Mix the dough in the morning, pizza for dinner! Here is the recipe I use https://www.jennycancook.com/recipes/easy-pan-pizza/ It has never failed & you can also freeze the dough. It's so easy though, I never do. Really enjoyed your post & look forward to you seeing you play around with your new found pizza love!

[MayflowerMadam]

“I am kind of lazy and like to use Rhodes frozen bread dough for “homemade” pizza crust.”

I do that, too. Sometimes the loaf, and sometimes mini pizzas using the Roades or Bridgford frozen dinner roll dough.

[MayflowerMadam]

“Tortillas make awesome thin crust pizzas. No yeast either. PS they cook a lot faster! 5-7 mins tops.”

That’s a great idea. I’ll have to give it a try this week. We go through tons of tortillas; they’re versatile.

[fireman15]

We have gone through several bread machines during the past 40 years. I have always loved homemade bread. I am sorry but gluten and carbohydrate diets will never work for me. And I have eaten so much homemade bread that at times too much yeast in my diet has caused problems. Rhodes frozen dough rises perfectly with a lot less yeast than you need to use in a bread machine to get good results and we use it a lot.

The frozen roll dough has a little more yeast than the bread dough, but it is sometimes convenient to be able to thaw smaller quantities of dough or just bake absolutely delicious dinner rolls.

For awhile it was hard to find frozen dough around here; I was so happy when we first spotted it at Walmart and the other grocers all started selling it again.

[MayflowerMadam]

Walmart is where we find the frozen dough, too.

Something good without yeast is salt rising bread. (There’s no salt in it. LOL!)

You can’t buy the good old-fashioned kind any more, thanks to government regulations. We were told it has to do with the concoction (mother?). It can be home made, though, but it takes forever and a lot of tenacity. My sister has figured out the old way, and it’s the best!