It's Pizza Time!
- Thread starter Cadorman
- Start date
One had sausage, pepperoni and mushrooms. The other was just sausage and pepperoni. A little bit of pizza sauce. Ricotta and mozzarella for the cheese.
syscokid
Ambassador of War & Peace
Yummy…
Session 5
Ambassador of Strings & Wings
LOVE!!!!!
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Well….I tried my hand at cast iron pizza today(a first for me). I was at the grocery store yesterday, and came across some raw dough with a local brewery’s name on it. I thought about the fact that grilling is a rain event this weekend, if I was gonna…so why not have some fun inside for the hockey day Sunday?!?
I made two white pizzas…
First one: sausage, mushroom, bacon, and plenty of garlic and cheese….
Second one: the leftover toppings from the first, plus pepperoni…a thinner, crisper, crust than the first…
Both have proven to be edible! I’m kinda shocked!
One pan to prep toppings, and cook pizza. Crust partially cooked on the stove burner, to facilitate crispy crust that cooked through nicely. It’s no wonder that cast iron is still around…it does the job perfectly!
:dood::dood:
I made two white pizzas…
First one: sausage, mushroom, bacon, and plenty of garlic and cheese….
Second one: the leftover toppings from the first, plus pepperoni…a thinner, crisper, crust than the first…
Both have proven to be edible! I’m kinda shocked!
One pan to prep toppings, and cook pizza. Crust partially cooked on the stove burner, to facilitate crispy crust that cooked through nicely. It’s no wonder that cast iron is still around…it does the job perfectly!
:dood:
:dood:
Haven’t tried the cast iron yet. I have a 9” cake pan I’ve been using for my Chicago Deep dish pizzas. And for the regular ones, stretch them out on parchment paper and cook on my pizza stone.Well….I tried my hand at cast iron pizza today(a first for me). I was at the grocery store yesterday, and came across some raw dough with a local brewery’s name on it. I thought about the fact that grilling is a rain event this weekend, if I was gonna…so why not have some fun inside for the hockey day Sunday?!?
I made two white pizzas…
First one: sausage, mushroom, bacon, and plenty of garlic and cheese….
View attachment 92190
Second one: the leftover toppings from the first, plus pepperoni…a thinner, crisper, crust than the first…
View attachment 92189
Both have proven to be edible! I’m kinda shocked!
One pan to prep toppings, and cook pizza. Crust partially cooked on the stove burner, to facilitate crispy crust that cooked through nicely. It’s no wonder that cast iron is still around…it does the job perfectly!
:dood:
I decided to try it again! A little pre-hockey cast iron pizza!
Crazy good time! Tasty too!
Crazy good time! Tasty too!
SG John
Ambassador of Cool Guitars and Amps.
One of my local pubs spent the last couple of years doing a lot of research, and is now serving South Shore Bar Pizza. They do a linguiça pizza that rivals the Stoughton Town Spa.
Chicken, mushroom, garlic, and onion pizza in the cast iron pan! Gonna wash it down with some “Cape Traffic” by a little local brewery. Yum!
mcblink
Ambassador of Riffs & Spliffs
My kids got me a pizza kit with a stone and everything for Father's day. Tried it on the Kettle. While trying to slide the pie onto the hot stone, it all fell into a big pile, and made a huge mess. Not sure what I did wrong lol
Did not snap any pics, but should have. Maybe next time I destroy one I will lol
Did not snap any pics, but should have. Maybe next time I destroy one I will lol
That’s why I’ve decided that I’m happy with the cast iron pan pizza….I would mess up anything else
I don’t even try and slide a naked pizza on to the stone. Make my pizza on parchment paper. That slides right off the peel onto the stone. No fuss. No mess.
mcblink
Ambassador of Riffs & Spliffs
I made a 2nd one and used foil, and it came out ok. I'll try some parchment next time and see what happens. I keep seeing "oh, just sprinkle some flour or cornmeal on the peel and it'll slide right off" and I think they're lying to me lol
The cornmeal thing works. Maybe off a wood peel. Not sure a metal one. My problem is…. I put so much junk on my pizzas they’re too heavy to slide. Lots of time after it cooks for a
Few minutes I’ll pull the parchment paper out from under the pizza and let it finish directly on the stone.
I know. You either love it or you hate it. We fall into the former category. Had the first time while we were on a date waaaaaaayyy back in the 70s. Little pizza joint in Davenport IA. Blew our minds. Been one of our favorite since.I’d have hit the “love” reaction, but I know …ham and pineapple…not for everyone…
Our HM got better after we started using a BBQ sauce as the base rather than a normal pizza sauce.