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Pizza

surveyorsurveyor Posts: 101
edited 5:44AM in EggHead Forum
Hi everyone: It's been a long time since I have been on. I am just wondering if anyone has tried making pizza using a heavy pizza shop pan. I usually just make it on a big green egg cooking stone but wondering about trying something different

Comments

  • PhilsGrillPhilsGrill Posts: 2,256
    Funny you mention that. I just read that if you don't have a pizza stone to turn over a cast iron pan and use that for your pizza. Sounds like it will work.
  • DarnocDarnoc Posts: 2,661
    The stone is my first choice and for a slight change I will use a pizza screen screen.The metal pan tends to make a more well done bottom crust than what I like.
  • surveyorsurveyor Posts: 101
    Thanks I think that I will try using the pan today. I don't really know if I am going to try to heat the pan first or just put it all together and then put it on the preheated stone.
  • DarnocDarnoc Posts: 2,661
    Just remember a cast iron skillet is a whole lot thicker than the pan.Pre heating will not be necessary.
  • UKMattUKMatt Posts: 113
    surveyor wrote:
    Hi everyone: It's been a long time since I have been on. I am just wondering if anyone has tried making pizza using a heavy pizza shop pan. I usually just make it on a big green egg cooking stone but wondering about trying something different

    For something different you could try no stone at all :)

    I made some thin crust pizzas this week directly on the grill - thin crust home made dough thrown directly on the grill with no toppings until the underside is nicely browned. Remove from egg, turn over, add sauce, cheese and pre-cooked toppings to the browned side.

    Return to the egg and cook until bottom is done and cheese is melted.

    This results in a super fast, very thin, smoky pizza.

    I think I ran the egg at 450 or so and tried to make sure the coals were well lit and spread out to avoid hot spots.

    HTH
    UKMatt
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