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Pizza
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surveyor
Posts: 124
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
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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.
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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.
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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.
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Just remember a cast iron skillet is a whole lot thicker than the pan.Pre heating will not be necessary.
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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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