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ATK Cast Iron Pan Pizza Recipe II

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    ATK Cast Iron Pan Pizza Recipe II

    Ok, so taking the lead from pkadare I tried again. My first attempt was not as successful. This time, I added a bit more sea salt. Good move, imho. 1.5 tsp fine sea salt. And I took the dough to 48 hours. I made it Wednesday afternoon. Honestly, the 24 hours was just fine. This was nice, BF loved it. Bottom crust was the same… I used less olive oil (not by design) and it still worked.

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    after 48 hours
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    Last edited by SheilaAnn; March 12, 2022, 12:32 AM.

    #2
    SheilaAnn that looks awesome!

    Comment


    • SheilaAnn
      SheilaAnn commented
      Editing a comment
      But I can do better! It’s not my best work.

    #3
    Very very nice.

    Comment


      #4
      It looks great! What ingredients are on it?

      Comment


      • SheilaAnn
        SheilaAnn commented
        Editing a comment
        I picked up a pepperoni stick from my local Italian deli and sliced it myself. Didn’t get as thin as I would have wanted, so took it a step further and cut into half moons. Cremini mushrooms and red onion (because I had a half in the fridge and wanted to use it up). Whole milk mozzarella. Super hard to grate because it’s so soft, but so good on the pizza.

      • texastweeter
        texastweeter commented
        Editing a comment
        SheilaAnn toss that cheese in the freezer for about 30 minutes to make it easier to grate

      • SheilaAnn
        SheilaAnn commented
        Editing a comment
        uummm…… 🤯

      #5
      Lookin' really good girl!

      Comment


        #6
        Very Nice!!

        Comment


          #7
          PIZZA!

          Comment


            #8
            Looks great!

            Comment


              #9
              Mmmm. That looks quite delicious! I've done something similar in a cast iron skillet in the oven before, but not in a long time, and I don't think I waited that long on the dough either.

              Wish my wife would like pan pizza. She's a thin crust girl though, with the thinner the better. Mostly as it means less calories and carbs I think...

              Comment


                #10
                Awesome. I wish I could get dough to rise like that.

                Comment


                  #11
                  I have PIZZA envy.

                  Comment


                    #12
                    Looks awesome for the second try, anything you would change for the next time?

                    Comment


                    • SheilaAnn
                      SheilaAnn commented
                      Editing a comment
                      Honestly, not really. I think I finally overcame my "pizza crutch". I put my stone on the bottom rack and preheat the oven at 500F (it’s as high as I can go) for about an hour. The dough sits on the range turning the pan a bit during the final proof. I reset the oven temp to what the recipe calls for. Top the pie and CI pan goes directly on the pizza stone.

                      Next Friday, I am going to do a more Chicago style thin crust. Same set up in the oven but the pie will be slid in via a peel.

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