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Pan Pizza

Begger
Begger Posts: 607
in EggHead Forum
Ok, what's it to be?    I see both here.     Any big edge or bad news with either or is is 'cooks choice'?

Cast Iron, maybe something from the Lodge line? 
OR
Ceramic?    
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Comments

  • Focker
    Focker Posts: 8,364
    edited March 2018
    I think pan pizza is one of the better suited pizza styles for the BGE.  Chicago style too.

    I prefer a 12" CI skillet, but need to try it in the ceramic deep dish baker.  Kenji's Foolproof Pan Pizza recipe is a great place to start.
    Brandon
    Quad Cities
    "If yer gonna denigrate, familiarity with the subject is helpful."

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  • SaltySam
    SaltySam Posts: 887
    Cast iron gets my vote.  That gets you more of a buttery, greasy goodness crust.  Ceramic might make it a bit drier and bready,  like a traditional Chicago style pizza.  

    Just know that even with a “pre-seasoned” Lodge, the first cook or two will have a crust that sticks a bit to the pan.  Keep cooking in it, and it becomes pretty much non-stick 

    LBGE since June 2012

    Omaha, NE

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  • Carolina Q
    Carolina Q Posts: 14,831
    I use cast iron for pan pizza and a steel cake pan for deep dish. Haven't tried ceramic.

    I hate it when I go to the kitchen for food and all I find are ingredients!                                                                                                                                                                                                                           

    Michael 
    Central Connecticut 

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  • Moleman
    Moleman Posts: 374
    12 inch lodge and kenji fool proof as stated above. I change the flour to 450 grams though for 2 pies and the water as well, I believe 309 grams
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  • Begger
    Begger Posts: 607
    AHH!   dough!    And I'll bet that is quite the discussion.    I'm still at the point where I use my Bread Machine and do what it tells me.     I make 1 1/2lb 'blobs' the day before, and refrigerate.   
    Maybe the Pizza Bar around where I live is low, (possible!) but the pie coming off my BGE has some of the finest crust EVER.   

    Picture of an Early Effort!
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  • fishlessman
    fishlessman Posts: 34,589
    i do the deeper dishes in a carbon steel pealla and the cheese to the edges in the castiron fry pan. both are good. dont see the need for the ceramic
    fukahwee maine

    you can lead a fish to water but you can not make him drink it
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  • Focker
    Focker Posts: 8,364
    Cowboy Kent delivers in a DO.  I'm gonna have to try this with Kenji's dough.
    https://youtu.be/87Kvx-fpB2g
    Brandon
    Quad Cities
    "If yer gonna denigrate, familiarity with the subject is helpful."

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  • 82grillmaster
    82grillmaster Posts: 14
    I got the BGE brand deep dish ceramic as a throw in when I bought my egg years back. I love it and it definitely produces a drier crust than cast iron. I prefer it that way, but it’s definitely not for everyone.
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  • pgprescott
    pgprescott Posts: 14,544
    82grillmaster said:
    I got the BGE brand deep dish ceramic as a throw in when I bought my egg years back. I love it and it definitely produces a drier crust than cast iron. I prefer it that way, but it’s definitely not for everyone.
    If you turn the deep dish upside down, it’s a regular stone. Dual purpose!
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