The Home-made Pizza thread

[Cruiser]

I love me some cast iron. I bet I use it 3x as often as my copper and stainless stuff.

Fwiw, Mikey has the cast iron quiver to beat. Dude has posted some pics that make me jealous.

[Skidog]

it aint cheap thats for sure, but like heirloom shit eh? Im going to start building my collection.

[Skidog]

I do deep dish about a third of the time. Use Kenji's pan pizza dough recipe. I make it the night before and do a slow rise in the wine cellar. Then in the morning I divide the dough into the lightly oiled cast iron skillets and they go back in the wine cellar until dinner so that the dough can rise really slowly and fill the pan. Then I start the pies on the stove until they get good and hot before tossing them in a 500ish oven.

Attachment 227292

I have the big one lower right...good enough for 2?

[grskier]

I'm going to have to make some pies this weekend or next now...

[Dantheman]

Didn't go back through whole thread, but who's doing deep dish in a cast iron fry pan? Any tips? Tricks?

As always, Serious Eats is your friend here.

[Skidog]

As always, Serious Eats is your friend here.

yeah but i like the personal touch you get with a TGR response ya know?

[Cruiser]

I have the big one lower right...good enough for 2?

Yup, Mrs C and I usually split the big one and then I make the rest in different configurations for the young'ns. That deep dish dough is mighty filling and it's super easy since there's no kneading required with that long, slow rise.

[stapes]

Cooked pizza all night last Friday for guests. Pan and thin crust. No finished pics. It got ate quickly and the booze was flowing.

Re: cast iron. I know there’s a thread somewhere. But my Lodge stays on the burner at all times. Hands down the most used piece. Bought maybe 10 years ago. Also have some smaller ones that were my maternal grandmothers that are seasoned incredibly well. I love that I have those.

[stapes]

Ugly Delicious on Netflix, check it out

Also, The Pizza Show on Vice/Munchies.

[sb]

and for you vegan/gluten intolerant/cucumber fans

[Powder Ho]

Pesto veggie.

[sb]

Beautiful

[Cruiser]

Yeah, that's real purty

[Peruvian]

Great looking pies, but please for jebus, don't cook your basil.

I put the basil on in the last two minutes tonight. Yum.

[Powder Ho]

I put the basil on in the last two minutes tonight. Yum.

Really nice looking pizza, but why bake the basil?

[Peruvian]

Really nice looking pizza, but why bake the basil?

So it’s warm.

[Dantheman]

Gorgeous pie.

[MakersTeleMark]

So it’s warm.

It's like nuking fish.

[AmmergauerTele]

Weber on natural gas. Heat stone 30 minutes if able and get as hot as possible. Corn meal for "ball bearings" to slide the pizza off. 1/4 a couple minutes into cooking. Pies cook in about 4-5 minutes. Scrape off corn meal with grill brush after every pie.
Dough is King Arthur. Like Caputo 00 if I can get it at a reasonable price.
Sriracha bbq sauce, corn, grilled chicken. (I use cheddar now too and 86 the corn)

Sauce, Arugula, feta, balsamic

basic

spicy sausage and basil from garden

[sb]

Nice

[jerlane]

I put the basil on in the last two minutes tonight. Yum.

What temp are you cooking at? I cooking on a Big Green Egg and still haven’t figured out the optimum temp. I like the way that crust seems to bubble.


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[thedude2340]

spicy sausage and basil from garden

Interested in your methods on garden sausage. Seems like a game changer

[AmmergauerTele]

Sausage from a local butcher. Lots of basil from the garden. I'm still an amateur. Thread fired me up to order San Marzanos on Amazon today.

[sb]

[Powder Ho]

Very nice sausage pizza.