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LODGE 35.56 cm / 14 inch Pre-Seasoned Cast Iron Pizza Pan P14P3

£9.9£99Clearance
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LARGER, TILTED HANDLES FOR EASY LIFTING – 14 inch round pizza maker features large, heavy duty side handles and deeper walls for everything from NY thin to Detroit deep dish. Also perfect as griddle for fajitas, quesadillas, eggs, omelets, bacon, pancakes, steaks and more. Serve the pizza warm, straight from the skillet! If you have leftovers, you can keep them wrapped tightly in the refrigerator for 3-4 days, or in the freezer for up to 3 months. How to Reheat Deep Dish Pizza Wine: keep the Italian theme rolling with a nice bottle of wine. We love a good Chianti with our pizza. Keep it simple! Keep toppings to a minimum and the crust will turn out perfect every time. Try to not use too many wet toppings (think freshly sliced tomatoes), as they can create a soggier crust.

To Use Cast Iron Pizza Pan? | Minute Man Pizza How To Use Cast Iron Pizza Pan? | Minute Man Pizza

Supreme: pepperoni, canadian bacon, cooked mild Italian sausage, chopped green peppers, chopped onions, sliced mushrooms, and olives Form the pizza dough into a round disc, about the size of the skillet. Nestle the dough into the skillet. Use your fingers to stretch the dough to the outer edges of the skillet and create dimples on top with your fingers. This prevents the crust from puffing up too much when baked. Bake for 14-16 minutes uncovered (time may vary since all ovens are slightly different). The cheese should be bubbling and slightly browned and crust should be golden.I was wondering if this recipe would work as is with a 10 1/4″ cast iron skillet, or if everything should be reduced by 1/4. I only have a 10 1/4″ cast iron skillet and have been dying for a good cast iron ‘zza. I love making pizza at home for my family. It's one of the easiest yeast-doughs to work with, if that sort of thing intimidates you and has caused you to shy away from making loaves of bread. Our premium cast iron Ooni Skillet is perfect for cooking meat, seafood, vegetables and much more in your Ooni pizza oven. The Ooni Skillet comes with a custom-designed removable cast iron handle making it easy to get sizzling hot food straight from your oven to the table, and a sustainably sourced wooden board for serving. Remove the skillet and carefully slide pizza from pan (a spatula is helpful during this step). Slice and enjoy with fresh basil! Repeat process with second dough ball for a second pizza or use 2 pans at a time. A deep-dish pizza is exactly what it sounds like: instead of baking on a flat pan or stone, the pizza cooks in a deep skillet (cast iron is the best!). This gives the pizza crust high edges, creating a cavity in the center for plenty of cheese, tomato sauce and toppings!

How to Make a Cast Iron Skillet Pizza

Sauce: Pour your pizza sauce of choice over the dough, spreading the sauce towards the edge of the pizza, but leaving about an inch uncovered at the edges of the dough. If you find the method of folding tedious or you just want pan pizza today, that's okay too! Go right ahead and make my regular pizza dough recipe which is ready to go into the pan after about an hour long rise and use that instead. It doesn't have quite the same flavor because it doesn't have the same time to develop overnight, but you will still get excellent, crispy crust pizza in the end. The Sauce: Use a high-quality store-bought marinara or make your own at home. The sauce is a significant component of the pizza, so you want it to be rich, flavorful and delicious! Pizza is perfect all on it’s own and doesn’t need any sides, however there are a few classic ideas that we gravitate towards if we are having company over and want a more rounded meal.

Italian sausage and pepperoni slices: cooked, crumbled sausage and slices of pepperoni make this a meat-lover’s dream! You can add your favorite veggies, include different meats like ham or bacon, or keep it simple with just cheese. The beauty of making your own deep dish pizza at home is that you can completely control the toppings! If you're serving the entire pizza (no leftovers) right away, you can serve it right from the pan if desired. We don't recommend using a knife to cut the pizza in the pan; it might mar your cast iron's surface. Instead, after loosening the edges, use a spatula to partially lift the pizza out of the pan, then cut a wedge using a pair of standard household scissors or kitchen shears. Remove the wedge and repeat until you've cut and served all of the pizza. Or, of course, you can buy store-bought pizza dough. Totally acceptable if you need pizza, ASAP. Just make sure your pizza dough is room temperature when you're ready to cook it, as it will be easier to stretch and roll out. 2. Preheat Your Cast-Iron Skillet in the Oven Slicing The Pizza. Use a large flat spatula to remove the pizza from the cast iron skillet. It is easier to slice the pizza on a cutting board, rather than in the skillet. We usually cut our pizza and then return it to the cast iron skillet to help keep it warm.

Cast Iron Pizza Pan | Legend Cookware Legend Cast Iron Pizza Pan | Legend Cookware

One of the most common questions asked when talking about pizza pans is the people’s opinion on which one is better between the pizza stone and the cast iron pizza pan. So before we go on learning how to use cast iron pizza pan, let’s first discuss the benefits of using a cast iron pan for your homemade pizza. Important cast iron tip: I recommend using only cast iron for this recipe and not a skillet with enameled coating on the cooking surface (but on the outside is fine). I have found that using cast iron with an enameled surface radiates less heat than straight cast iron. We use lodge cast iron skillets or Staub cast iron braiser (which is shallow, a bit larger than a skillet, and has a cast iron surface and is not enameled). Making Homemade Pizza Crust Crispy Room Temperature Dough: If your dough is in the refrigerator, let it sit on the counter and come to room temperature for 60 minutes before trying to roll or shape it. The warmer dough is much easier to work with. You don't need to preheat your cast iron for this recipe. In fact, doing so would be problematic since we are just stretching and pressing out the dough in the pan and letting it rest until it fills the pan, rather than rolling it out to fit. A hot pan would start to cook the pizza too soon. Some of our favorite topping combinations for pan pizza Bake the pizza for 15 to 20 minutes, until the crust is golden-brown around the edges and the cheese is melted. Then broil it for one minute just so the cheese browns in some spots, making the pizza that much more delicious.

Cover loosely with a piece of plastic wrap and do a long, slow rise in the fridge overnight. Or up to three days. Seriously, this dough can just hang out in the fridge for up to about 72 hours (longer than that and you will want to freeze it). Magic happens as the flavor of the dough develops over time. Once the bottom looks done, grill until the cheese is bubbling and the edges are brown. Finish with a few leaves of basil or a sprinkle of dried oregano, and a drizzle of extra-virgin olive oil. This is practically a no-knead pizza dough. Instead of kneading the dough until it's smooth, you just stir the ingredients together in a bowl until it's a rough shaggy lump, then let it sit in the bowl on the counter for about an hour. Stretch and fold the dough every 15-20 minutes. Like, you literally just pull the dough away from the center in one direction, then fold it in half, turn the bowl a quarter turn and repeat, stretching, folding, and turning, for a total of 4 folds. Rest the dough for another 15-20 minutes and repeat 3 more times. It's all of 5 minutes of work over the course of an hour. Do it once you put the kids to bed while you are watching a show whenever you get to the point where you need to fast-forward between commercials.

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