Pan Pizza

Basscat · September 2015

Felt weird to open the Amazon box and immediately saw off the handle on a new cast iron pan, but it was on sale last week for $15, and I already have a 40-50 year old 10 inch, and a nearly century old 10 inch high side chicken fryer, so no worries. First cook, pan pizza... sausage, mushroom, and pepperoni. Good stuff.
Ready to cook.

Image: http://img.photobucket.com/albums/v382/basscat/Food/Pan%20Pizza%20Raw.jpg

Done

The crust...

Image: http://img.photobucket.com/albums/v382/basscat/Food/Pan%20Pizza%20Crust.jpg

Plated

Image: http://img.photobucket.com/albums/v382/basscat/Food/Pan%20Pizza%20Plate.jpg

smoke-n · September 2015

Looks great. Almost sawed of my wife's skillet handle the other day. Then I thought twice.

bgebrent · September 2015

Very nice! A great way to egg pizza! Well done brother!

mahenryak · September 2015

Boy that looks like it turned out perfect! I might have to try one of those sometime. Thanks for posting. Are there any tips or tricks one should know?

Jupiter Jim · September 2015

Looks awesome! what dough did you use?

PASmoke · September 2015

Looks like Chicago to me....Great job! I'm going to give the deep dish a shot sometime this winter.....Can I ask what your temp was and how long you cooked it?

Basscat · September 2015

Jupiter Jim said:

Looks awesome! what dough did you use?

Followed this recipe:

http://slice.seriouseats.com/archives/2013/01/the-pizza-lab-the-worlds-easiest-pizza-no-knead-no-stretch-pan-pizza.html

Carolina Q · September 2015

PASmoke said:

Looks like Chicago to me....Great job! I'm going to give the deep dish a shot sometime this winter.....Can I ask what your temp was and how long you cooked it?

Nope, not Chicago deep dish. Two very different pies, especially the crusts, both excellent. For pan, I use the same recipe Basscat mentioned. For Chicago deep dish, try this... http://eggheadforum.com/discussion/1167656/how-to-make-authentic-chicago-deep-dish-pizza-in-two-hours-or-less/p1

Basscat, great looking pie!

PASmoke · September 2015

I didn't notice the difference until you pointed it out....they are very different. Thanks for sending the links. Both look great....but yours yesterday looks incredible!

Basscat · September 2015

PASmoke said:

Looks like Chicago to me....Great job! I'm going to give the deep dish a shot sometime this winter.....Can I ask what your temp was and how long you cooked it?

Actually took longer than then the 12-15 minutes in the recipe. Wasn't watching the time as much as the pizza, but probably 20-25 minutes at 500ish dome temp.

tridogdude · September 2015

Never tried doing pan pizza but you have me hooked now. That looks amazing. Thanks for posting the recipe too.

Focker · September 2015

Carolina Q said:

PASmoke said:

Looks like Chicago to me....Great job! I'm going to give the deep dish a shot sometime this winter.....Can I ask what your temp was and how long you cooked it?

Nope, not Chicago deep dish. Two very different pies, especially the crusts, both excellent. For pan, I use the same recipe Basscat mentioned. For Chicago deep dish, try this... http://eggheadforum.com/discussion/1167656/how-to-make-authentic-chicago-deep-dish-pizza-in-two-hours-or-less/p1

Basscat, great looking pie!

Hell yeah! May have to try this recipe come playoff time.

Image: https://us.v-cdn.net/5017260/uploads/editor/1x/a9gi0vu7dubk.jpg

Corn oil? Is that authentic? Or have you sub'd OO or EVOO?

Regardless, pie looks great @Basscat.
Bookmarked both pan and "casserole" links.
Pizza hasn't been in the rotation for some time. Need to change that soon.

Pan Pizza

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