No more limp slices that dump the toppings all over your plate as you pick one up

  • Infamousblt [any]
    ·
    4 years ago

    No joke, anyone who wants results like this cook your pizza in a cast iron skillet. I know that sounds ridiculous, but form your pizza dough directly inside the skillet, top it, and put it in a hot oven. Don't pull it out until it looks like it's about to burn. Leave it in there. Keep the oven closed. Keep an eye on it through the oven window. Let it crisp. It makes the bottom crisp AF it's so good.

    • doublepepperoni [none/use name]
      hexagon
      ·
      edit-2
      4 years ago

      Got tired of having to toss out expensive non stick pans

      spoiler

      No, I didn't put them in the oven

  • The_word_of_dog [he/him]
    ·
    edit-2
    4 years ago

    Yo what's that crust recipe looks rad as heck.

    I started dabbling in cast iron pizza last week and I can confirm the crispness

    • doublepepperoni [none/use name]
      hexagon
      ·
      edit-2
      4 years ago
      • ~7 dl flour (The flour I use is marketed as "Pizza Flour" and is a mixture of durum and regular wheat flour)
      • 2.8 to 3 dl water
      • ~1 tbsp salt
      • ~2tbsp sugar
      • 4-5 grams of dried yeast

      1dl=0,422675 Cup (US)

      This recipe will make two pizzas

      The key here is letting the dough rise for 48-72 hours in the fridge

      • The_word_of_dog [he/him]
        ·
        4 years ago

        Nice, similar to mine but I think my flour game is lacking. Been thinking about making a swap and this post confirms it. Thanks

  • flees [comrade/them]
    ·
    4 years ago

    Looks good! What kind of pan? I’ve been digging cast-iron pizzas, though sometimes they can be a little too crispy.

    • doublepepperoni [none/use name]
      hexagon
      ·
      4 years ago

      I am indeed using a cast iron pan. Yeah, I erred on the side of caution but the result is exactly the type of firmness I was after without being too burnt