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First pizzas cooked last night!

EggheadWife
EggheadWife Posts: 12
edited November -0001 in EggHead Forum
Sorry for the lack of pictures, but we cooked our first two pizzas on the egg last night and they turned out well! I was expecting to have scorched crust but only one got a little toasty. Went with the classic greek pizza combination. Looking forward to lunch leftovers!

Quick question - does anyone have suggestions for more of a pan style crust? I was wondering if using a cast iron skillet to create the pan edges would work.
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Comments

  • vidalia1
    vidalia1 Posts: 7,092
    Glad your pizzas turned out good. They will just keep geting better & better.

    I use a deep dish pizza pan but yes a CI skillet will work also. Use a little crisco shortening to grease the CI skillet to give the pizza crust a nice crunch to the crust.
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  • Firetruck
    Firetruck Posts: 2,679
    Hi Egghead wife, welcome to the group. Funny you should mention the cast iron skillet. Just yesterday a friend of mine showed me a pic of one he did in a ci skillet. I'm not sure where he got the recipe but he followed it to a t and said it was great. If I can catch him, maybe he will post the link or recipe.

    Glad your pie turned out good.

    Don't forget we love pics of food :lol:
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  • EggheadWife
    EggheadWife Posts: 12
    Please post the recipe if you happen to find it! I am curious how the pizza will do in a potentially cold cast iron skillet.

    My husband took a picture of the first pie and I'm waiting to get my hands on it so I can post.
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  • EggheadWife
    EggheadWife Posts: 12
    Thanks for the advice! I'm assuming there is no good way to preheat the skillet and then manage to assemble a pizza in it? Seems like it would be pretty messy.
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  • Mickey
    Mickey Posts: 19,768
    Hello and welcome to the forum.
    Salado TX & 30A  FL: Egg Family: 3 Large and a very well used Mini, added a Mini Max when they came out (I'm good for now). Just given a Mini to add to the herd. 

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  • EggheadWife
    EggheadWife Posts: 12
    First attempt to upload a picture. Forgive me if it doesn't go smoothly!

    This is the first pie from last night. Not a bad first attempt!

    XIkxFe8PCkAny_ycBO9hqw?feat=directlink
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  • Carolina Q
    Carolina Q Posts: 14,831
    Looks GOOD!! :)

    pizza%20081010.jpg

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

    Michael 
    Central Connecticut 

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  • Egghead-Sooner
    Egghead-Sooner Posts: 134
    Hey EH-Wife, the first few pizzas I made where a chicago deep dish and I used my cast iron skillet for the pan. Basically all I did was after making my dough (real simple but good recipe here (http://planetgreen.discovery.com/food-health/emerils-pizza-dough.html) I allowed it to rise in the skillet for about an hour and half and then punched down the dough and spread around the pan and up the edges. Also remember to use plenty of olive oil in the skillet before the you place the dough to rise so when you bake it, it has a crispy crust. I cook deep dish on my egg for 20-25 minutes at 400* so that it has plenty of time to cook through all the ingredients and not burn the crust. If im doing a normal curst or thin crust pizza on my baking stone then I shoot the temp up to 550 or 600* but not for deep dish. I use plate setter legs down and place the pan directly on the plate setter.
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