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.
...or a stinky belly button.
Wow, looks good!
I just looked up some recipes for unleavened pizza dough. I think I’ll try them.
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.
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
Thanks - I'll try 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).
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.
That looks like a Ribeye Tomahawk steak.
I add a half stick of butter to my homemade spaghetti sauce (gravy).
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.
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.
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.
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.
“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.
“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.
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.
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!
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