Unique Cast Iron Chicago Pizza--recipe and pics.
- JeffW Oct 25, 2005 10:08 PM
After serious problems learning to upload pics, I have found success in including a single pic. However, I still do not know how to upload a series of pics, so I am including a hyperlink to the pizza site where they allow you to simply upload from your own documents---as many photos as desired!
Carb Lover, I want to thank you in particular for your support, and I also want to agree with your enjoyment of the crispy, blackened, blistery parts of pizza crusts---yummm. As a newbie to pizzamaking.com, I have enjoyed some banter with the moderator. This is a site of pizza fanatics like you can't believe---check out Les's Sebastapol stuffed pizza, and you will know what I mean. In any event, the moderator told me that the crispy, blackened, blistery parts of a crust, are something that pizza pros try to avoid. This caused me much amusement, and all I can say is---to each his own. Glad I'm not the only one who enjoys the crispies.
Cheers all, and enjoy the following link to my post.
Thanks, JeffW. Looks great, just like I envisioned it. I bookmarked that link for the next time I make my deep-dish pizza. Cheers!
BTW, for a series of pics, I create an album on Kodak Gallery. You can also make a photo collage using photoshop. Anymore photo talk should be relocated to Site Talk.
I'm not a huge fan of deep dish, but your post did prompt a question: has anyone used a cast iron skillet in lieu of a metal pizza pan or pizza stone?
I'm thinking it should work great since cast iron gets so hot. It might be a little tricky getting a raw pie onto a hot skillet, but otherwise I think it would be perfect for someone like myself, who wants to make small pizzas but doesn't need more kitchen gear.
I'm thinking I could assemble a small thin crust pizza on a cookie sheet, make sure it's loose, and slide the pizza onto a skillet that's been preheated in my 550 degree oven. Then the whole thing is baked until bubbly.
Has any one tried??
Hi, I make pizza in a cast iron skillet all the time--turns out great. When I use the skillet I'm always making a med. or deep dish crust, but I can't see why you couldn't try making a thin crust as well. I start out with a cold pan-- no need to preheat because the pan does get so hot you won't need to. I think I"d put the dough right in the pan to start with, that way you wouldn't need to do the slide in thing. I think 550 mite be too high for a thin crust maybe start at 450 and see if that works. Just use enough oil in the pan and check bottom of crust for doneness often and you should be fine.
At Pizza Uno (in chicago) pizza is cooked and served in cast iron pans. Have fun baking and good luck!
Two suggestions.. either invert the cast iron skillet in the oven and cook the pizza on the bottom of the pan, that way you don't have to worry about the edges of the pan. My other suggestion would be to cut out a piece of cardboard, or even a disk aluminum foil, that is the same size as the inner width of the skillet and then make sure you pizza is no larger than that. As long as the pizza is smaller than the radius of the pan, you should be able to slide it right in.
I was going to suggest an inversion of the pan as well. The pan could be preheated like a pizza stone. I think this is a very good way to use what you have instead of buying something specialized to have to store. Only problem is that the average cast iron skillet is on the small side.
Would be curious to know how this inversion method works out if you try it, nooodles.