Pizza Help

[BrianGSDTexoma]

I asked Robert about this but thought would just throw it out there. I want to use that Cast Iron Pan I got. I am trying to figure out what to use. I was thinking of the pizzakettle but never tried with CI and that thing not the easiest to use. Last pizza I burned and went into the trash but that pan could help. Could use the pellet pooper or just use grill like Robert did. I only do pizza once in a blue moon so don't want to mess this up.

 

[BandCollector]

Here is an alternative I use all the time. . .Use your gas grill.

Fathers' Day Pizzapaloza!

Was sent a video by the company from which I purchased my baking steel plates which I normally use in my oven to bake pizzas. In the tutorial it showed how to convert your gas grill into a pizza oven. Well, I must say, not only was I intrigued but completely surprised as to how easy it was to...

www.smokingmeatforums.com

John

 

[forktender]

I'd just use the oven then Brian, make extra dough and try cooking one with just sauce and cheese as a test run.

 

[chopsaw]

I'd just use the oven then Brian, make extra dough and try cooking one with just sauce and cheese as a test run.

Good advice . I did a cheese only pizza as a test once . One of the best pizzas I ever ate .

I want to use that Cast Iron Pan I got.

What ever you cook with , I always heat the cast iron up before hand . In the oven an hour before cook time .

 

[SmokyMose]

Good advice . I did a cheese only pizza as a test once . One of the best pizzas I ever ate .


What ever you cook with , I always heat the cast iron up before hand . In the oven an hour before cook time .

I thought about it but the dough I use has to be pressed and spread in the pan and I didn't want burned fingers.
I just allow a few minutes extra bake time. Works fine.

 

[Sven Svensson]

I’ve done pizza on cast iron several times and the trick for me is to keep the temp at 350, lower than what most recipes call for. It still turns out great but it just takes longer.

 

[smokerjim]

not much help but if you need a taste tester i'm in!

 

[chopsaw]

I set mine up in 2 zones . Everything gets pre-heated . All ingredients are around room temp . Goes low first , then finished under the broiler . Oven temp set to 450 . As always , it's whatever works for you .

 

[tx smoker]

Could use the pellet pooper or just use grill like Robert did.

The grill is the only thing I've used for cooking pizzas for years now. It just seems to do a really good job.

Use your gas grill.

See Brian??

I thought about it but the dough I use has to be pressed and spread in the pan and I didn't want burned fingers.

Yep, that's exactly why I can't / won't preheat the pizza pan. Even rolling the dough out fairly close to the size of the pan, it takes a few minutes to get it all evened out and pressed into the pan. I'd torch myself if I preheated the thing.

Robert

 

[thirdeye]

Mrs ~t~ blind bakes pizza crusts, this way I can cook on about any grill that can get up to 400°.

 

[Bytor]

Instead of preheating the pan, I will press out the dough in the pan, let it rise then place on the burner on high for about 3 min then toss into the oven. Works all of the time.

 

[SmokyMose]

Well, it looks to me like pizza making is more of an art than a science and like most artists, everyone has a method and style.
It's all good

 

[BrianGSDTexoma]

Well, it looks to me like pizza making is more of an art than a science and like most artists, everyone has a method and style.
It's all good

I dont make enough to get good at. I decided on tx smoker method. I just using Trader Joe Dough that I bought. Robert if read this soon do you Grease your CI? I actually have my Aged Dried Ribeye ready to slice but doing pizza instead!

 

[tx smoker]

Robert if read this soon do you Grease your CI?

No Brian, I don't grease it. There's usually some flour left on the dough and the pizza pan is well seasoned so there's no need.

Robert