cast iron


I normally don't like peppers on pizza, but I like this pie. I like working with cast iron, too. My pans are from my mom and grandma, and lots of good flavors are there from just looking at them if you know what I mean. I actually had ricotta, but didn't bother. I'm always short of time, too tired, too late, yadda yadda . . .

Medium cast iron in pan

Medium cast iron pie

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Maria .
posted over 2 years ago

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Nice pie Maria! Will be making Neapolitan Style pies tonight but this will soon follow and receive more attention :)
Love working with cast iron, too. How was the bottom of your crust?
I especially like it when it's really crisp but I will need to come up with a recipe for that again since I lost it.

Ulli Haus
posted over 2 years ago


Hi Ulli: Send us pics of your pies. I don't remember the bottom being unusually crunchy on this pie.. Do you see the black bits around the edges of the rim of the pie? I believe that's from the cheddar, and it's what you will get on a Detroit if you use a dedicated Detroit pizza pan.

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Maria .
posted over 2 years ago


Hi Maria,
here are some pix. Yeah, I don't like it when the cheese is burned like that - your Detroit style pie shows the perfect charring to my liking. This is how I want cheese rims to look like and I have yet to do some testing on which types of cheeses produce this kind of result (--> different kinds of charring-behaviour).

Medium 1

Medium 2

Medium 3

Ulli Haus
posted over 2 years ago


Thanks for posting, Ullli. Your dough looks nice and airy with crispy crust. Is that corn on top? What are the components?

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Maria .
posted over 2 years ago


Hi Maria, yes, that's corn on top (people eat that a lot of Pizza here in Austria or Germany). I cannot remember the ingredients :P - I did this recipe with flour that way laying around, EVOO, and a high hydration. But it tasted awesome which is why I'm gonna have to give that style some more attention ... to figure out how I made this turn out so crisp and airy.

Ulli Haus
posted over 2 years ago


Hey Maria......that looks fantastic!!.....can you tell me how you prepare that for the cast iron skillet......hydration rate on your dough.......proofing......and baking....par bake or not...etc.....thanks

Mark S.
posted about 2 years ago


Tks, Mark. No mysteries here. It's straight-up from PB. Parbake, hydration I think low 60's, Chicago dough, likely 48 hr cf.---pretty straight forward. One of my favs now. I like making this dough. The cornmeal smells so good, and there's a bit of grit in the dough that you can feel when handling it.

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Maria .
posted about 2 years ago


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