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Author Topic: Cast Iron Pizza  (Read 2234 times)

Grizzle_Vizzle

  • Smokey Joe
  • Posts: 15
Cast Iron Pizza
« on: August 22, 2017, 01:39:48 PM »
I made some pizza the other night, and forgot that I still haven't picked up a stone (I have since). As an improvisation, I used the bottom of my 12" cast iron skillet. It worked to elevate the pizza a bit and to provide the high thermal mass a stone has. Overall I was quite impressed with how well the pizzas came out. Cook time was under 5 minutes.








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Grizzle_Vizzle

  • Smokey Joe
  • Posts: 15
Re: Cast Iron Pizza
« Reply #1 on: August 22, 2017, 01:50:08 PM »
PS - this is not necessarily a good thing, since my more sensible half said we shouldn't get a PizzeKettle until we prove we'll use it often. Now that we can do almost as well without it, it's even less likely to happen.


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mhiszem

  • WKC Performer
  • Posts: 3493
Re: Cast Iron Pizza
« Reply #2 on: August 22, 2017, 03:15:31 PM »
Pizza looks great. Pizzakettle would speed up the process.....


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HoosierKettle

  • WKC Ambassador
  • Posts: 7366
Re: Cast Iron Pizza
« Reply #3 on: August 22, 2017, 04:53:44 PM »
Looks damn good!  You can get a kettle screaming hot without an accessory.


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Davescprktl

  • WKC Ranger
  • Posts: 1999
Re: Cast Iron Pizza
« Reply #4 on: August 25, 2017, 06:48:32 PM »
Like the idea.  Great looking crust!
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