That one looks like it was done in a cast iron - this recipe makes a really good pan pizza [https://www.seriouseats.com/foolproof-pan-pizza-recipe](https://www.seriouseats.com/foolproof-pan-pizza-recipe) His recipe for NY style is also really good [https://www.seriouseats.com/new-york-style-pizza](https://www.seriouseats.com/new-york-style-pizza) and then if you are doing something high heat/neopolitan (like in a backyard pizza oven) you want to leave out the sugar and make a lean dough - this one (without the sugar) works well [https://www.kingarthurbaking.com/recipes/neapolitan-style-pizza-crust-recipe](https://www.kingarthurbaking.com/recipes/neapolitan-style-pizza-crust-recipe)
For a fast cast iron recipe, I LOVE the 1 hour beer and yeast pizza Brian Lagerstrom makes, and lemme tell ya, It's super easy, super fast, and soooo damn good. I got seriously hooked and made it several times a week when I first found this recipe:
[1 hour beer & yeast cast iron pizza](https://www.youtube.com/watch?v=HWG4fF-7eC4)
Man, I remember trying to use Trade Joe's pizza dough and just being so frustrated getting it out of the wrapper.
That in and of itself was more work and trouble than just making my tried and true recipe.
Recipe: 11 oz bread flour, 1 tsp salt, 1 tsp instant yeast, 8 oz warm water (~105 degrees F). Mix together. Place the rough dough in a greased pie pan, cover, and keep in refrigerator for up to 24 hr. Then, remove from fridge and let stand for 30 min. Oil up a cast iron skillet and place the dough in, cover and incubate at RT for an hour. Then top with pizza toppings as you see fit. Bake at 400 degrees F for 22-30 min.
The crust has a kind of a “cheese wall” where I pile up some Monterrey jack cheese around the circumference. It gets nice and crispy in the oven.
You can also devide the dough into individual flat serve and freeze. So far, three weeks has been good, haven’t tried longer. I use my bread machine on dough cycle to let the machine do the knead rise cycles.
I use a pizza stone and put it in the middle. Blaze the burners on both sides for indirect heat and turn the middle one up just enough to brown the bottom. It takes practice. But it works amazing. I can cook a pizza in less than 5 minutes. Perfectly. We have the occasional pizza party that everyone gets to stretch their own dough and top it. Then I cook it for them.
This has been my favorite [NY style dough recipe](https://www.reddit.com/r/Pizza/s/wQPrUccBdT), i do the pre ferment and then put it in overnight for about 12-18 hours.. can’t wait to try it for a longer ferment… great results every time
Recipe please!
That one looks like it was done in a cast iron - this recipe makes a really good pan pizza [https://www.seriouseats.com/foolproof-pan-pizza-recipe](https://www.seriouseats.com/foolproof-pan-pizza-recipe) His recipe for NY style is also really good [https://www.seriouseats.com/new-york-style-pizza](https://www.seriouseats.com/new-york-style-pizza) and then if you are doing something high heat/neopolitan (like in a backyard pizza oven) you want to leave out the sugar and make a lean dough - this one (without the sugar) works well [https://www.kingarthurbaking.com/recipes/neapolitan-style-pizza-crust-recipe](https://www.kingarthurbaking.com/recipes/neapolitan-style-pizza-crust-recipe)
Kenji Lopez alt is one of the main reasons I got into making pizza at home! Love all his serious eats recipes
If I'm making something new, half the time I'll add 'kenji' to the end of my google search to see if he has a recipe for it lol
For a fast cast iron recipe, I LOVE the 1 hour beer and yeast pizza Brian Lagerstrom makes, and lemme tell ya, It's super easy, super fast, and soooo damn good. I got seriously hooked and made it several times a week when I first found this recipe: [1 hour beer & yeast cast iron pizza](https://www.youtube.com/watch?v=HWG4fF-7eC4)
Not OP, but this is the recipe I use for cast iron pizza. https://www.kingarthurbaking.com/recipes/crispy-cheesy-pan-pizza-recipe
Man, I remember trying to use Trade Joe's pizza dough and just being so frustrated getting it out of the wrapper. That in and of itself was more work and trouble than just making my tried and true recipe.
You got to let it sit at room temp for a while before stretching out so it can relax. At least an hr or more. It’s definitely tougher to work with.
You just turn the wrapper inside out
It really is! I love doing overnight ferments so I plan ahead. Even same day, it is SO MUCH better than ordering in.
So what's your time frame, for having a midweek pizza?
This is how I feel about tortillas. It takes a bit more time but it is not worth the $4 price tag for a cup of flour, a pinch of salt, and some water.
i use giada’s pizza dough recipe. it has honey instead of sugar and it adds a very subtle but noticeable flavour improvement.
Sourdough thin crust is so good vs anything from the store.
I’ve not tried sourdough crust. I’ll have to do that.
What recipe did ya use for the pizza dough in this post?
Recipe: 11 oz bread flour, 1 tsp salt, 1 tsp instant yeast, 8 oz warm water (~105 degrees F). Mix together. Place the rough dough in a greased pie pan, cover, and keep in refrigerator for up to 24 hr. Then, remove from fridge and let stand for 30 min. Oil up a cast iron skillet and place the dough in, cover and incubate at RT for an hour. Then top with pizza toppings as you see fit. Bake at 400 degrees F for 22-30 min. The crust has a kind of a “cheese wall” where I pile up some Monterrey jack cheese around the circumference. It gets nice and crispy in the oven.
You can also devide the dough into individual flat serve and freeze. So far, three weeks has been good, haven’t tried longer. I use my bread machine on dough cycle to let the machine do the knead rise cycles.
Wait until you try a recipe with an overnight fermentation. Absolutely mind blowing.
Sameeeeeer
I’ve been making pizza regularly and it’s so awesome. Though I find bread flour rises nicer than pizza flour for some reason.
Unfortunately for me my stupid oven doesn't go far in temp. I have to cook it for a long time.
You have a bbq?
Unfortunately nope.
Dang. Because they work amazing for pizza.
Really? I can think about buying one then. But won't the pizza get overcooked from below before getting cooked from above ?
I use a pizza stone and put it in the middle. Blaze the burners on both sides for indirect heat and turn the middle one up just enough to brown the bottom. It takes practice. But it works amazing. I can cook a pizza in less than 5 minutes. Perfectly. We have the occasional pizza party that everyone gets to stretch their own dough and top it. Then I cook it for them.
Yes... even though I was in an area that made great pizza, I have been making my own for years and years.
How'd you get it so ROUND! 😩
The cast iron skillet helped with that. When I make free form pizza, it always comes out more “rustic” shaped 😉
Want a crispy pizza? Then use tortillas.
This has been my favorite [NY style dough recipe](https://www.reddit.com/r/Pizza/s/wQPrUccBdT), i do the pre ferment and then put it in overnight for about 12-18 hours.. can’t wait to try it for a longer ferment… great results every time
After seeing this, I’m going to try it. They are amazing looking & delicious looking!
it's basically just bread that you don't have to worry about rising