No more limp slices that dump the toppings all over your plate as you pick one up
No joke, anyone who wants results like this cook your pizza in a cast iron skillet. I know that sounds ridiculous, but form your pizza dough directly inside the skillet, top it, and put it in a hot oven. Don't pull it out until it looks like it's about to burn. Leave it in there. Keep the oven closed. Keep an eye on it through the oven window. Let it crisp. It makes the bottom crisp AF it's so good.
I baked the crust by itself for about 8-9 minutes so my toppings wouldn't get completely charred
That looks like you cooked it in a mother fuckin cast fuckin iron pan.
I do the same. Its life changing
Got tired of having to toss out expensive non stick pans
spoiler
No, I didn't put them in the oven
Yo what's that crust recipe looks rad as heck.
I started dabbling in cast iron pizza last week and I can confirm the crispness
- ~7 dl flour (The flour I use is marketed as "Pizza Flour" and is a mixture of durum and regular wheat flour)
- 2.8 to 3 dl water
- ~1 tbsp salt
- ~2tbsp sugar
- 4-5 grams of dried yeast
1dl=0,422675 Cup (US)
This recipe will make two pizzas
The key here is letting the dough rise for 48-72 hours in the fridge
Nice, similar to mine but I think my flour game is lacking. Been thinking about making a swap and this post confirms it. Thanks
Looks good! What kind of pan? I’ve been digging cast-iron pizzas, though sometimes they can be a little too crispy.
I am indeed using a cast iron pan. Yeah, I erred on the side of caution but the result is exactly the type of firmness I was after without being too burnt
I really want to get one- apparently ones made from metal are superior to ceramic
I had to get two. The first one, I accidentally wetted while hot and it cracked. The second one got stained but still cooks good!
Correction: you should make pizza tomorrow! It'll taste just as good and you get to feel proud of your own handiwork
