First pizza using the AR

Tjcoley

Finally got an Adjustable Rig a few weeks back.  First time doing pizza in the CI pan using the AR, and the results were great.  Set up with the stone on the lower level, and the CI pan just resting on top of the AR.  Crust was perfect, toppings done just right.  Used a dough from a local pizza place.

anzyegg

That my friend is a crazy awesome pizza..... Way better than the store, wow... Enjoy!!!

Nanook

I'd be happy to take a slice off your hands.....

SkinnyV

Looks great well done.

Terrebandit

I think I may be looking at the same CI pan as you. Is yours a Lodge? What model? It looks like you just balanced the pan on it handles over the AR? Any clearance issues with the lid? Looks awesome!

Tjcoley

It is a Lodge P14P. Inside diameter is 14 inches. Handle to handle is just over 18 inches. It just fits the LBGE resting on top of the AR. As long as it is centered the lid closes just fine. It's about as high up in the dome you can get it.

bud812

Yeah, how did the lid close ?

Tjcoley

See above. I must have posted just seconds before your question.

Terrebandit

Thanks. I also have the AR extender which might take a pizza stone higher in the dome. I love CI, so I might get this instead of the CGS stone.

NPHuskerFL

@Tjcoley‌ Good call on the CI! How did ya like the CI deep dish?

Tjcoley

@NPHuskerFL. I only use this CI pan for thin crust/NY Style. The sides are not high enough for deep dish. Some times I do thin crust direct on the stone. When I do Chicago Deep Dish, I've used the lid from my CI DO, a stone deep dish pan, or a steel deep dish pan. I prefer the steel deep dish pan, and it's all I use now. If doing pan style pizza, the CI lid or stoneware work well. If doing Detroit Style, I have a couple blue steel rectangular pans.

Judy Mayberry

Looks great! 

I have that pan. How long does it take for the cast iron to heat up? What temp?

Tjcoley

I was at 550 to 650 dome, stable at 550 for 30 minutes, but every time I opened it there was a flashback and the temp spiked. I left the vents alone and let the Egg do it's thing. Put ithe pie in at room temp and it took about 13 minutes or so. Once the top part cooked, I checked the crust and it was done nicely as well. At 600 degrees, the CI up in the dome heats up pretty quick.

DMW

Wow that looks good. I think I need to start some dough tomorrow.

Hunter1881

Great looking pizza!!!

Judy Mayberry

@Ticoley, an infrared gun would show you the real temperature of the CI pan before you put the pizza on. In case it wasn't hot enough...or TOO hot.

stemc33

Excellent. Seems like a tight fit, but if it works it works.

Tjcoley

Judy Mayberry said:

@Ticoley, an infrared gun would show you the real temperature of the CI pan before you put the pizza on. In case it wasn't hot enough...or TOO hot.

The temp of the CI pan is room temp when I put it on. I build the pizza in in before putting it on the Egg.

hapster

Looks fantastic!

Phatchris

Nice pie, I'll have to give the CI a try. =D>