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Pizza on Lodge Cast Iron Pizza Pan

HeathBarHeathBar Posts: 21
edited April 2013 in EggHead Forum
Previous searches of mine led little information on using the Lodge Cast Iron Pizza Pan in the BGE.   Tonight we cooked 4 pizzas and though I'm new to BGE's I was thoroughly impressed with the crust that was formed.  

My setup:

XLBGE; platesetter with legs up, 4 inch raised grill (gets the cast iron 6-7 inches from the top of the dome), Lodge Cast Iron Pizza Pan pre-heated for 25 minutes.

The first pizza was at 650 for 4 minutes, and successive pizzas the temp was increasing a little faster than I expected so the next three were cooked from 700-750 or so and time on the CI was around 2 minutes.
XL BGE 

Comments

  • Charlie tunaCharlie tuna Posts: 2,191
    Nice setup, i have to try that high in the dome !
  • ddeggerddegger Posts: 244
    Do you have a pizza stone? Would be interested to hear how the CI pan compares to the stone. I've had good luck with the stone but am up for trying something diffrent.
  • HeathBarHeathBar Posts: 21
    I don't have a stone that I can use in the egg. I had the CI pan which I used in my oven before I got my egg.  Based on my experience in the past, this CI pan will keep it's heat and I didn't see any less browning after successive pizzas like I have experienced with stones in the oven.  
    XL BGE 
  • TjcoleyTjcoley Posts: 3,489
    My best pizza was with the Lodge CI pan. With a Large Egg, can't raise it up due to the size, but at gasket level, still made a great crust.
    __________________________________________
    It's not a science, it's an art. And it's flawed.
    - Camp Hill, PA
  • AviatorAviator Posts: 1,560
    edited April 2013
    Heath what did you use for dough? Caputo/other homemade or store bought?
    I have the same CI Piz pan but have not yet tried it on the egg.

    ______________________________________________ 

    Large and Small BGE, and a baby black Kub.

    And all the toys to make me look like a Gizmo Chef.

    >:)

    Chattanooga, TN.

     

  • HeathBarHeathBar Posts: 21
    All I had was some organic all purpose and used Peter Reinhart's Napoletana Pizza Dough revipe. I do intend to use caputo but where I live no one carries it.



    XL BGE 
  • AviatorAviator Posts: 1,560
    HeathBar said:
     I do intend to use caputo but where I live no one carries it.
    You need to buy it online. I bought mine from the Brickovenpizza. They raped me on shipping. :)

    ______________________________________________ 

    Large and Small BGE, and a baby black Kub.

    And all the toys to make me look like a Gizmo Chef.

    >:)

    Chattanooga, TN.

     

  • GriffinGriffin Posts: 7,423
    Looks great. Love the the bottom shot of the crust.

    Richardson, Texas

    Griffin's Grub or you can find me on Facebook

    The Supreme Potentate, Sovereign Commander and Sultan of Wings

     

  • EggcelsiorEggcelsior Posts: 12,518
    HeathBar said:
    All I had was some organic all purpose and used Peter Reinhart's Napoletana Pizza Dough revipe. I do intend to use caputo but where I live no one carries it.
    Amazon carries it as well as forno bravo. Do you have a whole foods nearby?
  • HeathBarHeathBar Posts: 21
    Yeah, I'll have to get some online.  We are in the suburbs of Dallas and don't have a Whole Foods nearby without driving all the way into the city.  Any brand recommendations?
    XL BGE 
  • SmokeyPittSmokeyPitt Posts: 8,589
    Looks great- thanks for sharing.  I have a CI griddle that should serve that purpose.  I will have to give this a try. 


    Which came first the chicken or the egg?  I egged the chicken and then I ate his leg. 

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