Comments on: Real Pan Pizza

By: Jessica "Su Good Sweets"

Jessica "Su Good Sweets" — Sat, 19 Jan 2008 21:53:26 +0000

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.

By: Mary

Mary — Sun, 13 Jan 2008 18:57:17 +0000

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?

By: Jessica

Jessica — Tue, 03 Apr 2007 01:22:55 +0000

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

By: Tom

Tom — Mon, 02 Apr 2007 18:36:03 +0000

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

I thumbed through Last months’ Bon Appétit 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!

By: Jessica

Jessica — Sat, 17 Mar 2007 03:12:41 +0000

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.