15
I finally tried a cast iron pizza and now I get the hype
For years I thought cast iron pizza was just a gimmick, too much effort for a home oven. Last Saturday I gave it a shot with a 12 inch pan and a 500 degree preheat, par baked the crust for 4 minutes first. The bottom came out crispy like a proper pizzeria, not soggy at all. The pan cooled down fast enough to get a second pie in without waiting around. Has anyone else had success with a certain dough recipe, or am I missing a better trick?
2 comments
Log in to join the discussion
Log In2 Comments
rubyk261mo ago
Drop the par bake, just start the pizza cold and let the pan heat up with the dough instead.
3
Why would you want a soggy middle when that par bake is literally the only thing saving your crust from turning into a doughy mess?
2