• Olap@lemmy.worldEnglish
    5·
    1 year ago

    Looks great. I’m yet to try on my cast iron yet. Any tips/recommend videos?

      • Olap@lemmy.worldEnglish
        2·
        1 year ago

        Thanks, lots of great tips. Low moisture mozarella the hardest for me I suspect. Might sub for some montery jack

      • jeade_en@lemmy.worldMEnglish
        2·
        1 year ago

        Yeah, you have to put cheese to the edges. If you don’t get that crispy cheese in the crust, you’re missing point of using cast iron!

    • justhach@lemmy.worldOPEnglish
      1·
      1 year ago

      My method is:

      • roll out pizza dough until the circle is slightly bigger than the pan (IE so the dough resting in the pan goes up to the top of the pan walls)
      • decorate with your choice of toppings. I have found that using a little less sauce than you think you should use always results in the perfect amount of sauce. Same goes for cheese.
      • roll the extra edges from before into a neat crust. Now you have toppings all the way under the crust. Yum!
      • bake in the oven at 550°F for exactly 14 minutes. Dont even look at it. Set a timer and do not extract the pizza until that timer goes off.