A community for cast iron cookware. Recipes, care, restoration, identification, etc.
Rules: Be helpful when you can, be respectful always, and keep cooking bacon.
More rules may come as the community grows, but for now, I'll remove spam or anything obviously mean-spirited, and leave it at that.
Related Communities: !forgediron@lemmy.world !sourdough@lemmy.world !cooking@lemmy.world
Made some pan pizza, the other day. Followed this recipe, with some added Napoli Salame on top.
Note: The white sauce is some home made ranch dressing. As the crust is covered in caramelized cheese/frico, I enjoy dipping it into a special sauce.
Edit: Used the leftover tomato juice for a bloody mary, which is in the glass next to the pizza.
Here are some more photos:
That looks delicious. However, maybe it's just me, but I can't get any of our cast iron pans to actually become non-stick with the seasoning process. I'd need a jackhammer to get that pizza out.
I’ve made a fair amount of pizza in my cast iron, and it took some trial and error to get the pizza to not stick.
Either preheat the pan fully before adding the oil or fat and (carefully) drop in the dough, or use a generous amount of butter and shape the dough in a cold pan.
When spreading toppings, cheese along the edge is fine, but try not to get much sauce on the sides of the pan. That will burn and eat away at the seasoning more.
My pan doesn’t have great seasoning, though - I mostly just use it for pizza every other week or so.