3 ms·
I've had the same experience. It's really a game-changer. Start the pizza in the cast iron pan on the stovetop first, then move it to the oven. You can get such
by chihuahua 4y ago
I've had the same experience. It's really a game-changer. Start the pizza in the cast iron pan on the stovetop first, then move it to the oven.
You can get such a good crust that's any shade of brown you want.
- jhatax 4y agoGreat idea that I will incorporate into my pizza-making process. Here are two methods that I used to get the crust to brown: a) Pre-topping: Prep just the crust by putting the pan into the oven for 5-minutes as the temp rises from 400 to 500-degrees. Top the crust with sauce, cheese, and toppings post the prep stage. b) Post-baking: Once the pan is out of the oven, I put the hot pan on the stove for a few minutes if the crust needs some more cooking. For what it’s worth, I use Kenji’s recipe for pan pizza [1]. I prefer his method of measuring ingredients using grams vs. other units of measure (teaspoons, cups) that I tend to get wrong. 1. https://www.seriouseats.com/foolproof-pan-pizza-recipe https://www.seriouseats.com/foolproof-pan-pizza-recipe