I use the pizza dough recipe found here, but note that it makes very fluffy dough. I cut the amount of yeast in half and it’s still more than fluffy enough. (I also only have bread flour but it’s Fine™)
Had a can of tomatoes and chilies expire recently, so after giving it the sniff test I simmered it with somewhere between a tea- and tablespoon each of garlic powder, onion powder, salt, oregano, smoked paprika, and cumin. Topped with black pepper, chopped bacon, and cheddar cheese (since that’s the only cheese I have right now), and once it came out of the oven I threw on some veggies I had roasted for dinner last night. Habanero still had a little kick but I roasted it for long enough that it’s honestly pretty mild. Sort of a BBQ pizza, frickin good as heck if I do say so myself.
God damn that looks good!
Seconded
The iron skillet pizza technique is so amusing to me. Gotta try it next time!
For regular oven baked pizza I think it’s definitely the right way to do it. I did the baking sheet rectangle pizza but it always looks a little too jank, even for me. And I’ve never used a pizza stone but it’s hard to imagine anything beating the pan pizza! Cast iron is the “right” shape, non-stick, easy to pull out of the oven, easy cleanup, and gives the crust a truly excellent crispiness that a baking sheet could never replicate.
I had a pizza stone and it cracked within a year. Right down the middle.
Maybe a higher quality, more expensive one wouldn’t have. Still, though, you’re right about the cast iron pan! I think that’s the way to go, anyway.
You could also try a “pizza steel.”
Those things are unbreakable, although they are prone to rust.
Edit: corrected a tragic typo
I’ve never even heard of these before. I appreciate the link!
Now I’m wondering what the typo was. ''Pizza steal"? “Prone to lust”?
Haha, it wasn’t that tragic (or fun). I think it was “probe to rust.”
Lodge sells cast iron pizza pans. I have one, it kicks ass! Though I’ve also used a few pizza stones and as far as I can tell they’re just as good. Btw, pizza stones can be seasoned too. At least every one that I’ve used was seasoned.
Shouldn’t you also cut down on the sugar to make the dough less fluffy?
I’ve done less sugar in other baked goods and that also works, but I like doing this recipe this way. I just remember the original one I linked rising so much that I felt it warranted a warning
