enough about the mcdonald's ads, when are we going to discuss cast iron pizza again? it's so fucking easy.
I'm considering doing this but idk if I have the energy to make the dough and there are no easy options available in my local supermarkets.
>>22055748Just do no-knead, literally all you have to do is a quick mix and then let it sit.
>>22055529>not nearly crispy enoughdid you add the green veggie toppings after it was pulled out of the oven
>>22055770this. you can even make enough for a few days and fridge ferment it
I did this once and used plenty of oil and the dough still welded itself to the pan and it took multiple hours of repeated soaking and scraping to salvage the 15 dollar pan
>>22055770>>22055779Do you have a reliable recipe?
>>22055795Google Serious Eats no-knead pan pizza.
>>22055782It’s such an awful thing when you bake something and it looks perfect but it sticks in the pan. Was the pizza good at least?
>>22055529These always look very doughy, do you think it could work with thinner crust? Like maybe use the same no knead recipe but spread it thinner
>>22055805Overnight fermentation is unnecessary.You can have a pizza dough ready in a couple hours, even sourdough—SAME-DAY.Level of fermentation is simply preference, pizza is just flatbread with toppings: even unleavened bread is perfectly edible as long as it is baked thoroughly.A general ratio is 1/2 cup water and 1/2 tsp salt to 1 cup flour.Let your dough ferment in a hot water bath for quickest readiness.
>>22056202>A general ratio is 1/2 cup water and 1/2 tsp salt to 1 cup flour.>Let your dough ferment in a hot water bath for quickest readiness.how long? fully submerged, or in its own container that's floating in hot water? im just getting into baking and it seems like magic
>>22056935Put the bowl you are fermenting your dough in in another bowl or pan with hot/warm water (not boiling).Refresh every 30 minutes when you do the stretch and folds.Ready in 1-2 hours, especially if its yeast dough.Fermentation is largely determined by ambient temperature. Even 10 degrees difference can make it need to ferment twice as long.Since pizza is flatbread its very forgiving. You can practice just baking the dough for confidence (to not waste toppings in case you royally mess up); experiment with focaccia style flatbreads (you dont need herbs or extra oil), it makes a great pizza crust.
>>22055782you dont need to use oil at all as it happens. just get the pan hot then put your pizza in. let it sit a little then just shake the pan side to side to detach it. we make bread in a 10" cast iron pan several times a week and sticking isn't an issue.
>>22055529I don't like these because I don't like using olive oil for it but I don't want to use any other oil.
>>22057057that's not a pan pizza that's just using a skillet as a pizza steel
>>22057062This thread is about cast iron pizzas.Not one single person mentioned pan pizzas specifically.
>>22057062yeah, like anon said, its just about making a pizza in a cast iron pan. never made a deep pan pizza but i dont see any reason why the base would stick more if using the same dough even though cooking will take longer. in my experience you just dont want to be putting oil into the pan and thinking its going to help the dough not stick.
>>22057062you don't put pizzas on pizza steels my guy
>>22055529your mom is so fucking easy
>>22055782Guy, you have to heat up the pan first, and for a bit of time. Mine always comes off easy.
Trying to assemble a pizza in a 500+ degree pan sounds retarded to me.
>>22058844yeah this was years ago and I never had the courage to try again
>>22058844definitely this. that way the dough quickly cooks and you can get it loose with a quick lift or shake.>>22058857have it made and ready to place in the pan
>>22058857It is retarded. These guys are stupid as fuck and not making actual pan pizza.
>>22059154theres a difference between a pizza in a pan and pan pizza. its crucial that you comprehend this.
