Cast Iron

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A community for cast iron cookware. Recipes, care, restoration, identification, etc.

Rules: Be helpful when you can, be respectful always, and keep cooking bacon.

More rules may come as the community grows, but for now, I'll remove spam or anything obviously mean-spirited, and leave it at that.

founded 2 years ago

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submitted 1 year ago by justhach to c/castiron

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[–] Olap 5 points 1 year ago (2 children)

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

[–] viper9 6 points 1 year ago (3 children)

I like this one. He also is a fan of putting sauce and cheese right to the edges, which I'm a big fan of.

[–] jeade_en 2 points 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!

[–] Olap 2 points 1 year ago

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

[–] [email protected] 2 points 1 year ago

whelp. Gotta show my mom this one.
minus the chilis. She things buttered bread is spicy.

[–] justhach 1 points 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.