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

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To reheat it in the oven, preheat your oven to 350°F and bake your pizza for 5 to 7 minutes, until hot. If you don't mind putting in the effort for its care then this is a decent quality healthy-to-use cast iron pizza pan.

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

Turn the dough over a few times until it's coated on all sides with oil, then swirl it around the pan to get oil into all the corners and the sides of the pan. Very easy instructions although I had to read the comments to confirm that you cook the pizza at 500 degrees. 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. The difference is largely due to the fact that Potts’ and Mascoli’s doughs both rise in the fridge, in a process known as cold fermentation. How do I get it onto that stone in the oven without disturbing the toppings or having it turn into a misshapen blob?

After that, cover with plastic wrap and let rest for 40 minutes at room temperature before sticking the dough in the fridge to slowly rise overnight. But this cast iron pizza recipe has forever changed they way I feel about pan pizza and we will be making this over and over again from now on!

Cast Iron Pizza | Easy, No-Fail Recipe | Easy Dinner Perfect Cast Iron Pizza | Easy, No-Fail Recipe | Easy Dinner

Don't go overboard on the toppings, which can weigh down the crust and make it more difficult to cook through evenly. Cookies collect information about your preferences and your devices and are used to make the site work as you expect it to, to understand how you interact with the site, and to show advertisements that are targeted to your interests. Pizza stones heat up as the oven heats up; when you slide pizza onto the hot stone it provides it with a searing burst of heat, helping the yeast inside it push the dough to lofty heights, and giving home cooks the chance to achieve a crispy, chewy crust—the closest you'll get at home to pizzeria-style pizza. It is able to maintain heat as well as retain its temperature for longer periods which thoroughly cooks the pizza all the time and keep it warm even for a long time after cooking. Well, the goal of kneading in a traditional dough is to create gluten, a weblike network of interconnected proteins that forms when flour is mixed with water.This recipe is intended to be made with dry (aged) mozzarella cheese, the yellowish variety that comes in firm blocks. Top it with classic toppings, like our simple Margherita Pizza, or get creative and try something new, like our Bacon Pimento Cheese Pizza (trust us on this! So I decided to include a Pizza-Hut style cast iron pan pizza recipe in my collection of foods that Kansas is known for as part of my American Eats series. 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.

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Our cookware comes pre-seasoned with a thin layer of high-quality vegetable oil to help get you started.Bake pizza: Bake uncovered for 14-16 minutes – cheese should be bubbling, browned, and crust should be golden brown.