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Pizza - Cast Iron Pizza Pan
I'm getting more away from the pizza stone as I find it browns too fast, I like my pizza toppings a little on the well done side.
Also stopped using the dough hook on the kitchen aid and started using the flat beater to mix the dough and then manually kneading the dough which I find gives me much better results with working with the dough later.
I make a starter which sits on the counter for a day, then the pizza dough which sits in the fridge for 1 + days (2 days here)
Made the pizza in the cold cast iron pan, which was buttered.
This was about 5 minutes in, just decided to get the camera and the pizza started rising.
And the end result
One of our best pizzas, will be doing it like this for a while.
Thanks for looking.
Cambridge, Ontario - Canada
Comments
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Nice looking pie right there!
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That's looks incredible.Just bought an Egg? Here is what you get to look forward to now:
Plate Setter, FlameBoss 200, Spider, PSWOO-CI, Additional Rig Shelf for dome cooking, Thermapen, iGrill2, Cast Iron, Blackstone, Cooking Accessories for the Blackstone, Cover for the Egg and the Blackstone, shopping for Rub like a fine wine or IPA, and a new fascination with lump and what brand is the best-all to be debated every Friday Night. Next desires-Joetisceriie, Adjustable Rig, Grillmates, table and more eggs
Livermore, California -
Great looking Pizza, if you want to use the stone get it higher in the dome than what you show in your picture and the toppings and cheese will brown up very nice. I use a Roswell Rig that allows for two pizzas at the same time and gets very high in the dome.
http://smokeware.com/collections/grill-accessories/products/roswell-double-pizza-rig
I'm only hungry when I'm awake!
Okeechobee FL. Winter
West Jefferson NC Summer
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It's early here....crack a couple of eggs on it and I'm in....LBGE Katy (Houston) TX
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Looks great!!! How'd the bottom turn out??
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That looks great!! I wish I could make my own dough. All I end up making is a mess.
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55drum said:Looks great!!! How'd the bottom turn out??Dave
Cambridge, Ontario - CanadaLarge (2010), Mini Max (2015), Large garden pot (2018) -
Gunnar said:It's early here....crack a couple of eggs on it and I'm in....Dave
Cambridge, Ontario - CanadaLarge (2010), Mini Max (2015), Large garden pot (2018) -
Jupiter Jim said:
Great looking Pizza, if you want to use the stone get it higher in the dome than what you show in your picture and the toppings and cheese will brown up very nice. I use a Roswell Rig that allows for two pizzas at the same time and gets very high in the dome.
http://smokeware.com/collections/grill-accessories/products/roswell-double-pizza-rig
Dave
Cambridge, Ontario - CanadaLarge (2010), Mini Max (2015), Large garden pot (2018) -
Wow. Looks delicious. I use my cast iron pizza pan mostly for smashburgers and steaks. Going to have to actually try pizza on it.
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Nice Pie......you have the right spirit to try improve your methods......Ellijay GA with a Medium & MiniMax
Well, I married me a wife, she's been trouble all my life,
Run me out in the cold rain and snow -
Thanks, you just gave me a great idea. I have a Lodge Dutch oven with the top that doubles as a skillet-----while a bit smaller, it would make a great pizza pan vehicle as you have done there. Never even thought about using it for that as I have always used my stone.Lagrange, GA LBGE
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Google "cast iron pizza pan" and find one that fits on your egg. I use the 14" Lodge with handles, and mine just fits on my LBGE - handles add ~3" to the width. Better yet would be a 1/2" thick carbon steel round chunk of metal that fits your egg but that would get pricey.
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smokeybreeze said:Better yet would be a 1/2" thick carbon steel round chunk of metal that fits your egg but that would get pricey.
I hate it when I go to the kitchen for food and all I find are ingredients!
MichaelCentral Connecticut -
Eggnorth has it right. Making the dough the day before and cook on Cast Iron is the Best way to cook pizza. Put on Egg for 7 minutes, turn for 7 more at 450 degrees. No 600-800 degrees.
The Best. Platesetter legs up. No need for an adjustable rig, parchment paper or anything elseLarge, Small, Mini Max & Mini.
Wishlist XXL, XL & Medium -
Looks perfect thanks for the inspiration.
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I use this when I put the Pizza on the egg. https://shop.lodgemfg.com/bakeware/cast-iron-baking-pan-14.asp?
XLBGE, LBGE, Charbroil Gas Grill, Weber Q2000, Old Weber Kettle, Rectec RT-B380, Yeti 65, Yeti Hopper 20, RTIC 20, RTIC 20 Soft Side - Too many drinkware vessels to mention.
Not quite in Austin, TX City Limits
Just Vote- What if you could choose "none of the above" on an election ballot? Millions of Americans do just that, in effect, by not voting. The result in 2016: "Nobody" won more counties, more states, and more electoral votes than either candidate for president. -
EggNorth said:Had this cast iron pizza pan for a while and fried everything in it and finally decided it was time to try pizza. Always make my own dough (The Pizza Bible) and pizza sauce.
I'm getting more away from the pizza stone as I find it browns too fast, I like my pizza toppings a little on the well done side.
Also stopped using the dough hook on the kitchen aid and started using the flat beater to mix the dough and then manually kneading the dough which I find gives me much better results with working with the dough later.
I make a starter which sits on the counter for a day, then the pizza dough which sits in the fridge for 1 + days (2 days here)
Made the pizza in the cold cast iron pan, which was buttered.
This was about 5 minutes in, just decided to get the camera and the pizza started rising.
And the end result
One of our best pizzas, will be doing it like this for a while.
Thanks for looking. -
njl said:EggNorth said:Had this cast iron pizza pan for a while and fried everything in it and finally decided it was time to try pizza. Always make my own dough (The Pizza Bible) and pizza sauce.
I'm getting more away from the pizza stone as I find it browns too fast, I like my pizza toppings a little on the well done side.
Also stopped using the dough hook on the kitchen aid and started using the flat beater to mix the dough and then manually kneading the dough which I find gives me much better results with working with the dough later.
I make a starter which sits on the counter for a day, then the pizza dough which sits in the fridge for 1 + days (2 days here)
Made the pizza in the cold cast iron pan, which was buttered.
This was about 5 minutes in, just decided to get the camera and the pizza started rising.
And the end result
One of our best pizzas, will be doing it like this for a while.
Thanks for looking. -
@njl those are the feet that used to come with the big green egg. They were meant to go under the egg like this. Have been replaced with the table nest.
Which came first the chicken or the egg? I egged the chicken and then I ate his leg.
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