Cast iron pizza pan

Has anyone tried using a cast iron pizza pan? Is it better than a baking steel or stone? I have both cast iron and stone. Just not sure which I like better.

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Natasha D.
posted almost 2 years ago

The first crust is a bust!

So I've survived long enough on frozen pizza. Being a Chicago boy, that's a shame. I recently bought a Lodge 12" cast-iron skillet and The Pizza Bible. Surprisingly, the Chicago style cast-iron skill... (more)

Tim B.
posted over 1 year ago

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... (more)

Maria .
posted 5 months ago

My First Attempt at a Cast Iron Skillet Pizza

This was my first time making a Chicago deep dish dough with lard and butter. I had to go searching to find refrigerated, non-hydrogenated lard. This pizza was a lot of fun to make. I really loved th... (more)

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Paul S.
posted over 1 year ago

Cast-Iron Skillet Style

It is becoming increasingly difficult and nearly impossible to choose a favorite pizza from The Pizza Bible, because they are all that good! I have already experienced the Detroit Style and Chicago ... (more)

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Matthew D.
posted over 1 year ago

Having trouble with cast iron pizza

I made cast iron pizza twice this weekend but underwhelmed with the results. I'd appreciate any tips on how I could improve. I used a 9 ounce ball in a 8-inch cast iron skillet. This was trader jo... (more)

Barbara W.
posted almost 3 years ago