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Lodge Cast-Iron Pizza Pan

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Lodge Cast-Iron Pizza Pan

monopod | Dec 15, 2011 10:07 AM

...is amazing. Just used it for the first time, and it produced the best neopolitan-style pizza I've ever made at home. I used a "skillet-broiler" method, which you can't do with a stone: heat the pan over high heat on top of the stove until smoking, while preheating the broiler (making sure that a rack is on the top position in the oven). Assemble pizza on a peel, then slide it onto the preheated pan. Immediately transfer the pan to the top rack of the oven (using oven mitts, obviously) and broil for 3 minutes or so, until the top of the pie is getting pleasantly charred, with little blackened bubbles of crust. Transfer back to the burner on high and cook until the bottom is lightly charred.

Pizza came out just like a neopolitan pizza should - light charring in spots on top and bottom and crisped edges on the toppings, but the inside of the crust was still chewy and moist. Not quite the same as a 1000 degree wood oven, but as close as you're gonna get at home.

Credit for the "skillet-broiler" technique goes to Kenji at www.Seriouseats.com, who has revolutionized cooking in my kitchen.

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