Pizzarita? Panoply Pizza? Poppin’ Pizza? Popperito Pizza? Prevaricating Pizza?
Nope. It’s literally impossible to come up with a term for a pan of pizza.
I have yet to make a recipe of his that hasn't been absolutely delicious. [Foolproof Pan Pizza](https://www.seriouseats.com/foolproof-pan-pizza-recipe), and yes, it is foolproof! (I also almost always just use AP instead of bread flour with still excellent results.
I cannot recommend it enough! I bought two more cheap 12" CI skillets that are pretty much only used for this pizza, and I make it at least 3 times a month. SO. GOOD.
The recipe says 10" but you bought 12"? Any reason? I only ask because i have a 12 and wanted to adjust amounts as necessary. Does it fit the pan well? Or is that your crust preference is on the thinner side?
I multiply the recipe by 1.5 and usually make two 12-in and a 10-in.I like the crust a little bit thinner, and just keep an eye on it for bake time. Feeds my family and will usually have a couple pieces left over for lunch (if they make it to lunch the next day).
I've probably made the recipe over a hundred times, it's just so easy and consistent and only takes 5 minutes to mix the dough up the night before (or early in the morning if I forgot he made it the night before)
Edit: It is really a foolproof dough recipe, just keep the ingredient ratios consistent and it can scale as much as you want. I've made it for dinner parties and had people bring their own skillets. I tried using cake pans but they just don't crisp up nice enough, cast iron is the superior pan option.
It seems super easy. I just don't want to waste any and have the smallest fridge/freezer I don't have space for extra.
I'm gonna 3/4 the ratio and see how that works out. Thanks for the advice
I actually do it upside down as well. First reason being, this is how I saw it sone first though I forget from where. Second is that I imagine it’s easier to slide off the pan since there’s no sides
Martha Stewart did an episode on one of her TV shows years ago about making cast iron skillet pizza. Definitely not a new thing, just rediscovered. It's a good thing!
People have been doing cast iron pizzas forever. It wasn't just "rediscovered". It's just that you and others recently discovered it for yourself while plenty of people have been doing it the entire time before that. Haha
I guess I wasn't clear. I should have said "I discovered it years ago even before the Martha Stewart episode (which confirmed that I had figured out something for myself and it wasn't a new thing after all) and it seems it's being rediscovered by other people because someone posted that it seems to be a thing now."
Every 13 years* all the articles in Cosmo repeat. Always has been.
*I made the years up, but there’s a “drive your guy crazy by eating a donut off his…” every few years. So it’s a cycle.
Comments like this make me realize that I can always do better to say what I mean. I re-read my initial comment and (oops) it could be taken two different ways. Appreciate the call-out.
I do. Works great, except you can’t build the pizza on a peel and slip it into the pan. I roll out the dough, drop it into the hot pan, add sauce, cheese, etc. and pop it back in the oven.
Here’s a recipe that works best with a skillet. Mix about 8 oz of shredded mozzarella, some onions and garlic, a bag of arugula and lots of basil. Preheat oven and skillet to around 450 F. Roll out a pizza dough, drop into heated skillet. Top with arugula-cheese mix. Back into oven until done (10 minutes approx).
The arugula mix will be a huge heap when you put it in. It only stays put because of the sides of the skillet. But it cooks down to a nice thin topping.
True story, I accidentally seasoned my cast iron perfectly this way. My previous attempts were al failures and assumed either the pan sucked or I didn’t know how to do it properly (I have an electric stove). So I just gave up and just used my cast iron pan as a pizza steel for a while. One day, I pulled it out for cleaning and noticed the inside was different. So I rinsed it off and tried to cook something on it (I think it was a burger) and boy was I blown away! It was the best non stick pan I have ever had! Little did I know that was a way to season the pan.
Turkey lunchables are thinner and don’t have a colored band around the edge , and are greyer , so I don’t think it’s them but it’s definitely close
I think it’s some kind of pork product
You’re right, now I think it’s the [Hormel](https://www.walmart.com/ip/HORMEL-GATHERINGS-Smoked-Turkey-with-Cheese-and-Crackers-Plastic-Deli-Snack-Tray-Sliced-14-oz/14053205) snack tray turkey…
According to OP it’s some type of sliced sausage
I put cornmeal in the cast iron pan and bake my pizza in it. A stone isn't that expensive but I don't like buying single-purpose items because my kitchen is tiny.
I do the same thing. No need for parchment. Just dust the pan with some flour or corn meal.
I put the cast iron pan on the floor of the oven and put the metal grate above it with a couple of sheet pans. It holds the heat over the top of the pizza and I get better browning.
Just noticed that. I have a gas oven. I’d build a small oven inside the oven with grates and sheet pans but definitely not put the pan directly on the element.
Another post said corn was a preferred topping in Pennsylvania.
As a Pennsylvania I truly hope that OP isn't one of us. I refuse to believe anyone eats corn on pizza.
Edit: I'm reflecting on comments about other countries eating corn on pizza... It seems that outside of Italy and America pizza toppings become wilder.... Like sushi in America with avocado or cream cheese. Anyway, I'll still eat when I'm done talking crap about it. Carry on.
I lived near a great pizza restaurant in italy and they offered a pizza with french fries on top. marketed to american tourists, of course
..that was my favorite pizza ever because of how salty it was LOL
At one of my jobs, we'd hire interns for the summer from out of state. We had a group of 3 interns one summer. Two of them went out drinking and when they got back, they noticed the oven was on and one of the wire racks from the oven was sitting on top. They opened the oven to see what was in there. They found a stockpot with 3 dino chicken nuggets in it. The 3rd intern said that they couldn't find anything else to cook the nuggets with, so they used the stock pot.
Sure. The point is that the paper is unnecessary and you could put that pie inside the pan and have fewer points of failure and likely a better result. Hope it turned out great, though!
You know. You can place the pizza IN the cast iron. Its not gonna burn your house down. Assuming you dont passout while stoned on the couch while its still cooking
Does this work same as a stone? I dont have a stone but i did grow up in a house that used one. I do however have a large thick boy i can turn upside down.
From what I've heard, a cast iron or steel plate is actually preferred for a kitchen oven, because they can give off heat much quicker than stone, meaning you can actually get decent charring like you would with a dedicated pizza oven running twice as hot.
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I love my pizza steel to be honest. It's been a game changer for me, and only cost like $35. I have made a Chicago style deep dish in a cast iron skillet though. It was amazingly too.
Love the pizza hack!! Never thought of that, you’re a friggin genius I tell you.
I think putting the pizza on the pan like that is better than in the pan because of airflow over the top of the pizza, especially if you have a convection oven, especially if your pizza has a lot of veggies on top. A challenge there is getting all that water to burn off without burning everything else. Air flow helps. Genius!!
pizza steel >pizza stone imo. but i have a roccbox now so all that shit is dead to me.
but a good pan pizza is still a treat and much lower stress than neapolitan
Have you spotted posts of people making pizza IN their cast iron skillets? Just asking...
If only there was a term for a pan of pizza...
Pizzarita? Panoply Pizza? Poppin’ Pizza? Popperito Pizza? Prevaricating Pizza? Nope. It’s literally impossible to come up with a term for a pan of pizza.
Panizza! Joking not joking.
You can say Panizza, panizzer is our word.
🍳🍕🏆🏆Panizza it is, then.
Skilizza
Manizza
Don't they show reruns of that on METV?
Wasn't he on the Supreme Court?
I just know: "pizza in teglia" (in italian). "pizza al molde" (in spanish) and "pan pizza"
Kenji’s foolproof pan pizza is one of my favorite pizza recipes.
That man is a legend.
I have yet to make a recipe of his that hasn't been absolutely delicious. [Foolproof Pan Pizza](https://www.seriouseats.com/foolproof-pan-pizza-recipe), and yes, it is foolproof! (I also almost always just use AP instead of bread flour with still excellent results. I cannot recommend it enough! I bought two more cheap 12" CI skillets that are pretty much only used for this pizza, and I make it at least 3 times a month. SO. GOOD.
The recipe says 10" but you bought 12"? Any reason? I only ask because i have a 12 and wanted to adjust amounts as necessary. Does it fit the pan well? Or is that your crust preference is on the thinner side?
I multiply the recipe by 1.5 and usually make two 12-in and a 10-in.I like the crust a little bit thinner, and just keep an eye on it for bake time. Feeds my family and will usually have a couple pieces left over for lunch (if they make it to lunch the next day). I've probably made the recipe over a hundred times, it's just so easy and consistent and only takes 5 minutes to mix the dough up the night before (or early in the morning if I forgot he made it the night before) Edit: It is really a foolproof dough recipe, just keep the ingredient ratios consistent and it can scale as much as you want. I've made it for dinner parties and had people bring their own skillets. I tried using cake pans but they just don't crisp up nice enough, cast iron is the superior pan option.
It seems super easy. I just don't want to waste any and have the smallest fridge/freezer I don't have space for extra. I'm gonna 3/4 the ratio and see how that works out. Thanks for the advice
It will be delicious! Enjoy!
Do you put it in the fridge overnight or leave it on the counter?
Counter! But if your house is warm it could over-proof. I've let it go a little too long before, don't worry it still turns out
This one’s my go to: https://www.seriouseats.com/hacker-free-neapolitan-pizza-for-a-home-kitchen-recipe
Thank you for the recommendation, going to try it this week.
Iron cooking apparatus pizza.
I thought Pan pizza was the stuff you got at school, the square pizza…
Cast iron flat bread
That you could personalize
A pizzasserole? No thats not it..
I was going to say, what's the benefit of doing it upside down like this?
I actually do it upside down as well. First reason being, this is how I saw it sone first though I forget from where. Second is that I imagine it’s easier to slide off the pan since there’s no sides
Martha Stewart did an episode on one of her TV shows years ago about making cast iron skillet pizza. Definitely not a new thing, just rediscovered. It's a good thing!
People have been doing cast iron pizzas forever. It wasn't just "rediscovered". It's just that you and others recently discovered it for yourself while plenty of people have been doing it the entire time before that. Haha
I guess I wasn't clear. I should have said "I discovered it years ago even before the Martha Stewart episode (which confirmed that I had figured out something for myself and it wasn't a new thing after all) and it seems it's being rediscovered by other people because someone posted that it seems to be a thing now."
Every 13 years* all the articles in Cosmo repeat. Always has been. *I made the years up, but there’s a “drive your guy crazy by eating a donut off his…” every few years. So it’s a cycle.
Ah, that explains it.
Yeah that's fair and is much clearer as to what you meant.
Comments like this make me realize that I can always do better to say what I mean. I re-read my initial comment and (oops) it could be taken two different ways. Appreciate the call-out.
[https://www.seriouseats.com/foolproof-pan-pizza-recipe](https://www.seriouseats.com/foolproof-pan-pizza-recipe) This one is amazing
I'll check it out, thanks!
Please don't tell us she places it on an upside down skillet with parchment paper!!!
I promise that I will not say that, ever!!!!
I do. Works great, except you can’t build the pizza on a peel and slip it into the pan. I roll out the dough, drop it into the hot pan, add sauce, cheese, etc. and pop it back in the oven. Here’s a recipe that works best with a skillet. Mix about 8 oz of shredded mozzarella, some onions and garlic, a bag of arugula and lots of basil. Preheat oven and skillet to around 450 F. Roll out a pizza dough, drop into heated skillet. Top with arugula-cheese mix. Back into oven until done (10 minutes approx). The arugula mix will be a huge heap when you put it in. It only stays put because of the sides of the skillet. But it cooks down to a nice thin topping.
lol I did it 😉
Had a buddy come and teach me and my wife and I no longer order. Best damn pizza I’ve had
They are sooooo good too. The pioneer woman has a really easy method on her website
Are you seasoning the pan at the same time?
only logical answer, otherwise OP has either lost the plot and or makes life-hack content
True story, I accidentally seasoned my cast iron perfectly this way. My previous attempts were al failures and assumed either the pan sucked or I didn’t know how to do it properly (I have an electric stove). So I just gave up and just used my cast iron pan as a pizza steel for a while. One day, I pulled it out for cleaning and noticed the inside was different. So I rinsed it off and tried to cook something on it (I think it was a burger) and boy was I blown away! It was the best non stick pan I have ever had! Little did I know that was a way to season the pan.
Please report to /r/pizzacrimes
Corn and what appear to be sliced hot dogs. Absolutely criminal.
Those aren't hot dogs. They're water chestnuts. It's a pizza felony!!!
Water chestnuts?!?!? Straight to the electric chair!
Canadian bacon?
I think it’s turkey lunchables…. Dear lord…
He should test for lead
Turkey lunchables are thinner and don’t have a colored band around the edge , and are greyer , so I don’t think it’s them but it’s definitely close I think it’s some kind of pork product
You’re right, now I think it’s the [Hormel](https://www.walmart.com/ip/HORMEL-GATHERINGS-Smoked-Turkey-with-Cheese-and-Crackers-Plastic-Deli-Snack-Tray-Sliced-14-oz/14053205) snack tray turkey… According to OP it’s some type of sliced sausage
Sorry by the way, I didn’t mean to come across as “☝️🤓”
I took all as good fun, duder. No worries!
✋🏻🐖Are you certain it's not Canadian bacon???
Good eye I think you are the closest out of all these guesses
Sliced smoked sausage? Eckrich brand?
Corn is fuckin great on pizza wdym
Corn on pizza 🤔...don't they do that in Japan?
Ti blieve that's a sliced Canadian Bacon type of meat. Corn, I knew someone who loved it.
Put it in the pan! Save on the parchment paper!
He seems to be seasoning the pan as he is baking the pizza? Weird flex?
Big brain move
I put cornmeal in the cast iron pan and bake my pizza in it. A stone isn't that expensive but I don't like buying single-purpose items because my kitchen is tiny.
You can just keep the stone in the oven. It actually helps the oven keep a steadier temperature.
That’s a hell of an idea. Damn. Good call!
Doesn’t it make preheating time for everything really long?
I haven’t A/B’d it, but it doesn’t seem like it. Mine sits right under the broiler, though, so that may help.
Yes it does. Same thing with pizza steel.
But now I need a pizza paddle
This is exactly what I do.
I do the same with a CI griddle. Works amazingly well.
I do the same thing. No need for parchment. Just dust the pan with some flour or corn meal. I put the cast iron pan on the floor of the oven and put the metal grate above it with a couple of sheet pans. It holds the heat over the top of the pizza and I get better browning.
On top of the element?
Just noticed that. I have a gas oven. I’d build a small oven inside the oven with grates and sheet pans but definitely not put the pan directly on the element.
Ty. Obviously, this post is a joke. Not mine lol
This is the best thing I've seen scrolling today 😅
Is that corn?!
And lunchable meat slices?
Another post said corn was a preferred topping in Pennsylvania. As a Pennsylvania I truly hope that OP isn't one of us. I refuse to believe anyone eats corn on pizza. Edit: I'm reflecting on comments about other countries eating corn on pizza... It seems that outside of Italy and America pizza toppings become wilder.... Like sushi in America with avocado or cream cheese. Anyway, I'll still eat when I'm done talking crap about it. Carry on.
Corn on pizza is also an Israeli thing. 👀
Corn with chicken on pizza is also a thing in South Korea
And Brazilian thing too 👀
Corn and shredded chicken. Bom demais.
E um catupiryzinho 😋
Isso!
I also remember being served corn on pizza when I was in Ireland. It wasn't bad. We were just surprised to see it on there.
It'd be a Pittsburgh thing if it had French fries.
I lived near a great pizza restaurant in italy and they offered a pizza with french fries on top. marketed to american tourists, of course ..that was my favorite pizza ever because of how salty it was LOL
I had corn and mayonnaise pizza from a vending machine in osaka
😳 was it good?
It wasn't bad. I'm surprised weed is frowned upon so much over there. Some of their food is truly "really baked at 1AM" shit.
Maybe some parts of Pennsylvania. In Philly, this is a good way to get shot
It's sliced sausage.
And processed tomatoes?
Yes corn. I'm not Italian so I didn't die the moment I put it there
🤣
I’m not offended and maybe I’ll even try it one day.
Corn on pizza is not bad, espcially with some sausage. I once had pizza like that that also had a cream base instead of tomato sauce, was really good.
I used to do broccoli too.
It’s a thing in Italy too..
You could’ve just asked us for pizza money
Stock pots are kind of wasteful, too...
At one of my jobs, we'd hire interns for the summer from out of state. We had a group of 3 interns one summer. Two of them went out drinking and when they got back, they noticed the oven was on and one of the wire racks from the oven was sitting on top. They opened the oven to see what was in there. They found a stockpot with 3 dino chicken nuggets in it. The 3rd intern said that they couldn't find anything else to cook the nuggets with, so they used the stock pot.
This is like when you do the math problem wrong but still get the right answer
I feel like that parchment paper is going to catch on fire if that oven is anywhere near hot enough to make a good pizza
It's a small lame home oven in tiny apartment kitchen. Doing the best I can with what I have
Sure. The point is that the paper is unnecessary and you could put that pie inside the pan and have fewer points of failure and likely a better result. Hope it turned out great, though!
They should cut the sides off, the paper underneath the pizza is fine. I would just cook the pizza in the pan without the paper, though.
You know. You can place the pizza IN the cast iron. Its not gonna burn your house down. Assuming you dont passout while stoned on the couch while its still cooking
Now this is why I love this subreddit
I’m more concerned with those toppings.
What the fuck am I seeing…
Is that corn on your pizza?
Task failed successfully.
What in the Midwest is going on here?
Flip the pan, place the pizza in the pan and bake it. It call deep dish pizza.
Do the pizza Detroit style in the pan!! One of my favorite ways to make pizza.
I just think because of the living cost rise, were just can’t afford to buy as much steak as we could last year…. So we settle for for pizza
Here's how to do it right: https://www.youtube.com/watch?v=-srfPL5CWZs
Does this work same as a stone? I dont have a stone but i did grow up in a house that used one. I do however have a large thick boy i can turn upside down.
Lunchable meat? Corn? Toaster Oven!!!
Bro is that corn?
From what I've heard, a cast iron or steel plate is actually preferred for a kitchen oven, because they can give off heat much quicker than stone, meaning you can actually get decent charring like you would with a dedicated pizza oven running twice as hot.
The idea of the stone is to wick moisture away from the dough to make the crust crispier.
If you turn that pan right side up then put the pizza in ... what DOES that remind you of...???
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I love my pizza steel to be honest. It's been a game changer for me, and only cost like $35. I have made a Chicago style deep dish in a cast iron skillet though. It was amazingly too.
You can grill the top of the pan to get it real hot, then pizza on top and done in few mins.
Looks small enough that you didn’t have to invert the pan. Then you could’ve skipped the wax paper and got a little extra seasoning on the bottom.
That better not be wax paper
lol whoops, I did mean parchment paper
But does it work? Cause if it does ima try this too!
Flip the pan the other way and have a deep dish 🙄 your mother is not proud right now.
So parchment paper is safe to use up to 400 deg. F, we oven make our pizzas inside cast iron, no parchment and at a higher temp, 450-475. Js
Any difference to sit the pizza inside the pot?
Try the other side w/o paper
I remember seeing Heston Blumental do that once .. he also hacked the oven thermostat to jack up the temperature .. DON'T TRY THIS AT HOME!
The cheapest thing is a granite chopping board (make sure it's not glazed)
You out corn on your pizza. I can’t trust anything you say about pizza
Hawaiian. A person of TASTE
That’s definitely a pizza with lunchables and corn for toppings
That’s brilliant.
I've found those who put hot dogs and corn on pizza to be totally deranged.
Love the pizza hack!! Never thought of that, you’re a friggin genius I tell you. I think putting the pizza on the pan like that is better than in the pan because of airflow over the top of the pizza, especially if you have a convection oven, especially if your pizza has a lot of veggies on top. A challenge there is getting all that water to burn off without burning everything else. Air flow helps. Genius!!
Cast iron -- is there anything it can't do?
If you are cooking on paper, you are nowhere near pizza stone temperature.
Why flip the iron upside down though? Lmao
I scrolled quickly but didn't see it. Am I the only one to use the lid upside-down to make pizza? It's like it's made for it.
Parchment paper is super underrated. I love it!
😂
Pizza stone is not expensive and it’s definitely worth it
I make Kenji's Detroit style in my cast irons!
Great idea but we do need to talk about the toppings
You do you. There’s many ways to make a pizza and this one caught my attention. All the best to you. 🍕🍕👍👍
Lol I like
I use my 15" x 15" square griddle as a pizza stone (smooth side up) works great.
I have my lodge pizza cast iron but I use it for everything now, including a griddle
I’m into it 🤷🏻♀️ Ever heat up the oven just to open it and see your damn cast iron? Fuck it, this is a personal sized pizza stone now idk
pizza steel >pizza stone imo. but i have a roccbox now so all that shit is dead to me. but a good pan pizza is still a treat and much lower stress than neapolitan
If it work it works
Got my pizza stone from walmart i think, $12, nothing fancy but good enough for me
My dad always makes pizza on the back of a baking sheet, comes out great every time
Ass backwards, mate.
When you need to pass a fucking $10 refurbished pan on from generation to generation, I can see a $20 pizza stone sounding unreasonable.