Ever since I bought a stand mixer I’ve been a dough making maniac. This is by far the best pizza I’ve made yet. I even made the sauce from fresh tomatoes. Pan pizza is my favorite and this beats all the local pizza places for under $5 a pie.
Toppings: Pepperoni, jalapeno, mushroom, red onion, and bacon.
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Thanks for reminding me to make doug
It’s such a good looking pizza. I love that you achieved the browned crispy cheese edges. Bravo!
Thanks. It’s as easy as sprinkling cheese on the outer edge. This has to be one of the easiest pizzas to make. All you need is a cast iron skillet, olive oil, and pizza stuff. Even a store bought dough would work.
did you make the dough as well? looks mad good
I started making my own pizza a couple of years ago. So much better than bought. (Although, I can’t seem to get the crust as thick)
Me too but what I don’t have is a pizza oven, which is how the restaurants make it taste good.
Try grilling it. Take your dough and use a silicone brush to cover one side with olive oil, slap it on the grill for 2-3 minutes, until the bottom is cooked and maybe starting to brown a bit. While that is happening, cover the top with OO. Once the bottom is cooked, flip the dough and add on your ingredients. Cook for maybe 5 minutes on medium to med-high heat. Until the bottom begins to char and the cheese is well melted. Serve!
Yup, when I dig the grill out of the snow, I’ll give it a shot. Sadly 4-6 months out of the year it’s not grill weather.
I went down the road to a steel shop and got them to cut my a 16 x 12 inch piece of half inch steel. Oiled it. Put the oven on 450 for 30 - 60 minutes to heat up and then put the pizza on top. Cooks in 10 minutes.
Have you tried making a Sicilian style dough? That should get thick and airy.
I looked up a recipe. I’ll give it a try.
I find a basic tomato sauce boring. My sauce is like an onion and tomato jam with cream.
Looks fantastic. Have a recipe? I’ve been meaning to try my hand at pan pizza for awhile
Dough (makes 3 pizzas in 11" skillet)
- 4.25 cups Bread Flour = $0.93
- 2.25 tsp Rapid-rise Yeast = $1.00
- 1.5 tsp Salt = $0.02
- 2 tbsp Extra Virgin Olive Oil = $0.36
- 1.75 cup Warm (115F) Water = Free
Total = $2.31
This dough recipe is for 3 pizzas in an 11" skillet. Mix all the dry ingredients, then mix in oil, then slowly mix in water. Knead for 10 min or stand mix for 5. Oil a large bowl and let dough rise covered until doubled 60-90min in a warm place. Dump dough onto a lightly floured surface and divide into 3 pieces.
Preheat oven 450F. In a cast iron skillet coat the bottom in olive oil then spread dough out to edges. If the dough want to contract a lot, let it rest for 5 min then press it out again. Cover with sauce, cheese and toppings
Bake for ~23 min until the cheese is melted and golden.
Take the skillet out of the oven and trace the edges with a knife to free the cheese edge. Then turn on a burner to medium and cook the bottom for around 5 minutes to develop an extra crispy bottom.
You’re the GOAT!
I’m a big fan of J Kenji Lopez Alt’s Detroit style deep dish crust. Takes a while to proof, but it’s great.
As a reminder:
Detroit deep dish is very different from Chicago fwiw. Chicago is more of a casserole, a pizza pie if you will. Detroit is very much like op’s but about 30% thicker, breadier crust. It can be folded, and doesn’t require utensils
Detroit style is delightful, its like better gourmet Little Caesars square pizza.
I’m sure you already know this, but for the benefit of others, the key to a good Detroit style pizza is to use an absolute shit ton of oil in the pan so that the crust basically fries itself as it cooks. Extremely unhealthy, but so delicious. Detroit style pizza absolutely deserves more credit in the city pizza style debate.
Honestly, whenever I’ve made it, we just wiped oil on the bottom of the pan with a paper towel. Maybe a little more than I’d use to grease a cake pan, but not an ungodly amount.
a DiGiorno chill downvoted this post
Pro-tip for the poor bastards in the thread: NAAN BREAD. That is what you want.
Go buy a package of either the naan flatbread or the big rounds and use that as your crust. Get some pepperoni from the deli and some mozzarella and you’re going to be a happy person, I promise.
350 degrees for 12 minutes on middle rack. Turn to broil and put on top rack until cheese browns.
Enjoy.
Edit: Oh, and that looks amazing, OP.
Could just make the dough by hand. I don’t have a mixer so that’s what I do
[Edit: Yup. Looks great. Can make it exactly how you like, for less.]
For the base
- I use organic spelt (and/or other more gut friendly flour).
- I sometimes kinda “sour dough” it, with a little kimchi juice.
- I add a teaspoon (or two) of beetroot powder.
- I add a teaspoon (or two) of hot cayenne pepper.
- I sometimes add some roasted hemp kernels.
- I sometimes add a teaspoon of ghee.
- I sometimes add some almond butter.
For the topping, (I’m still working on it)
- I add ((usually) home made) kimchi.
- I add roasted hemp kernels.
- I add a thin layer of ghee.
- I add curry sauce (usually a lot of liquidized mince in that).
- I add little pieces of dates (quite the yummy).
- I add a little drizzle of balsamic vinegar.
- I add a few drops of lemon juice.
- I often add more cayenne pepper.
- I add a moderate sprinkle of mild curry powder.
- I will add roasted almond butter (when I next make a batch).
- I may add some canna-ghee and/or cbd-ghee.
- I rarely add paneer or goat cheese.
- I may add some chicken drumstick/wing meat sometime.
- I may add some cooked veg sometime.
… Okay, now that I’ve said all that, I’m inspired to go make another one. … No pizza oven here. Just a Tawa. Cook the flatbread, add the toppings, eat. … This still counts as “pizza”, right?
