11 responses

  1. Aran
    March 15, 2007

    I first tried the no-knead bread recipe a couple weeks ago and immediately thought the idea could work for pizza too. On Monday, I gave it my first shot, but my crust was too big. But the results were very promising.

    It is cool to see someone else having this idea too. You’ve given me the incentive to try it again.

  2. janetek
    March 15, 2007

    There is a diference between browned, charred and burned. That pizza just looks burned to me.

  3. Denise
    March 16, 2007

    It reminds me of pizza I used to get in Rome…in a woodfire oven the edges get wonderfully charred. My favorite part. Never thought I could reduplicate that effect at home–I’ll have to give this a try. Thanks!

  4. Jessica
    March 16, 2007

    Aran and Denise, thanks, cast iron bread seems to be a trend now. Chef Heston Blumenthal also wrote about it, so I’m sure it’s been thought of before.

    Janetek, maybe the crust is burned, but I like it. To each his own. I guess you could take the pizza out sooner if that’s your concern.

  5. Tom
    April 2, 2007

    Excellent technique! I have never thought to try it before.

    I thumbed through Last months’ Bon App├ętit and found Giada DeLaurentiis’ recipe for pizza dough and threw that together. Then when ready, I cranked my oven up to 500F (which got me to about 400F – 425F) with my skillet inside, cut the dough in half, rolled it out, pressed it in, put to the on, and popped it in the oven for 10 minutes. I then took 4 tbsp butter, two minced garlic cloves, and some Italian seasoning blend, and microwaved it for about 10 seconds. After the 10 minutes, I spread half the butter mixture onto the crust, sprinkled on some kosher salt, ground pepper, and Parmesan cheese and threw it bak in the oven for another 5 minutes. Came out great! I then repeated the procedure with the other half of the dough.

    Thanks for the tip!

  6. Jessica
    April 2, 2007

    Tom, wow that sounds delicious. Kind of like real garlic bread sticks.

  7. Mary
    January 13, 2008

    I’ve been making the no-knead bread but find that preheating the cast iron dutch oven causes a lot of smoke in the oven, and thus the house. Anyone know how to eliminate this?

    • Jessica “Su Good Sweets”
      January 19, 2008

      Mary, your pan is smoking because there’s residual oil in there. Cast iron pans are tricky to clean, since you’re not supposed to use soap and water. I heard you can scrub it with coarse salt.

  8. pinacle
    April 3, 2009

    Mary throw that pan on a gas grill outside and burn off the residual…..mind ya to keep an eye on it..cast iron will crack if over heated too long..some throw them in fire pits..WRONG…crack it..sooo..happy times..ROCK ON

  9. Michaelc
    June 1, 2009

    I have been seeing these recipes that call for heating the pan/griddle on the stovetop (which would be a lot faster than preheating an oven with pizza stones) then sliding your pizza with toppings right on the pan with a peel and putting the pan under the broiler in your over to cook the top. It sounds very promising.

    I wonder if you could do it without the oven entirely, by heating 2 pans on the stovetop, one flat one to slide the pizza on to, and the other a frying pan which you would flip over as a domed lid onto the other pan. It takes only a couple of minutes with the broiler method, so I think this might work, especially if you had an insulating cover for the frying pan after you flipped it over to hold the heat better..

    • Jessica “Su Good Sweets”
      June 2, 2009

      Michael, I never thought about baking pizza on the stove. In the oven, heat comes from the top and bottom, no? Your method uses insulation, but heat only comes from the bottom. It’s worth a try though. Let me know how it goes.

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