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Cast iron pizza (media.piefed.social)
submitted 7 hours ago by Gust@piefed.social to c/cooking@lemmy.world
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Inspired by an interaction I had in the comments of the bread community recently.

The dough is exactly this recipe https://www.seriouseats.com/foolproof-pan-pizza-recipe

Cheddar cheese stuffed between the edge of the dough and the pan to make a crisp on the crust

Sauce is basic tomato sauce from a can, garlic, basil, salt, and a bit of lao gan ma

Random smattering of salami from a costco charcuterie package

Low moisture mozzarella with a bit of parmesan added the second it came out of the oven

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[-] Tempus_Fugit@lemmy.world 1 points 51 seconds ago

Looks delicious!

[-] HeyThisIsntTheYMCA@lemmy.world 2 points 51 minutes ago

They call that recipe foolproof. I cannot bake to save my Life. I have never, not once, fucked up that recipe. It actually is foolproof. It is delicious. I use a pesto sauce, hand shredded provolone cheese, bacons or pepperonis or gyro bits, seasoned tomato chunks, gorgonzola crumbles, and some garlic salt on the bones. It is my personal style of pizza, figure out ratios of ingredients you like but be careful not to overload it.

[-] humorlessrepost@lemmy.world 8 points 6 hours ago

Back in my day, Pizza Hut cooked them this way, with homemade dough, and served them still in the pan. I miss it.

[-] criticon@lemmy.ca 3 points 3 hours ago

Pizza hut used to be my favorite dine in pizza back in my days too. Nowdays I don't think they have any dine in around me except those "express" inside some targets and they are so mid

[-] humorlessrepost@lemmy.world 2 points 1 hour ago* (last edited 1 hour ago)

They have dine in near me, but the restaurants get shipped premade pizza “blanks” and add the toppings before cooking. Might as well get a Digiorno cheese pizza and add your own pepperoni.

[-] admin@scrapetacular.ydns.eu 4 points 3 hours ago

You sure you don't just miss being a growing teenager with an unlimited pizza coupon?

(I know that feel bro)

[-] Bustedknuckles@lemmy.world 8 points 7 hours ago

An unexpected strong benefit to cast iron pizza is that you can spread toppings to the very edge for a crust less pie and also pile toppings super high - which is a strong benefit if you want to go heavy on the spinach

[-] Gust@piefed.social 5 points 6 hours ago

Yep! Mine is pictured with bare dough at the edge to mimic a traditional pizza crust, but that's purely a preference thing on my end

[-] SpaceNoodle@lemmy.world 3 points 6 hours ago* (last edited 5 hours ago)

Not that you'd ever want spinach on a pizza, but otherwise, hell yeah

[-] HeyThisIsntTheYMCA@lemmy.world 1 points 49 minutes ago

? Spinach on a pie is delicious. When we do calzones it's like 3/4 spinach

[-] kinkles@sh.itjust.works 8 points 7 hours ago

Looks tasty! Congrats!

[-] Gust@piefed.social 3 points 6 hours ago

Thanks :)

[-] Zephorah@discuss.online 2 points 5 hours ago

This was the gist of the original Pizza Hut thick crust, decades ago, before they turned to garbage.

#8 or #10 for shared. Split your dough between two #5 pans for personal pizzas.

[-] thatsnothowyoudoit@lemmy.ca 7 points 7 hours ago

Cast iron pan pizza is so good!!

If you’re up for something different, try it with thinly sliced (mandolin) blanched potatoes and rosemary with a thin amount of Parmesan shavings instead of tomato sauce before it’s topped. So so good.

I use Adam Ragusea’s method (where you lightly cook the dough on the stove top before popping it in the oven).

[-] Gust@piefed.social 5 points 6 hours ago

Doesn't take much to sell me on rosemary forward recipes, lol. I have another doughball ready to go, I might try this tomorrow

[-] Pronell@lemmy.world 5 points 6 hours ago

I am gonna have to try that cheddar trick, cast iron pizza is my standard go-to!

[-] Gust@piefed.social 5 points 6 hours ago

Doooooooo it. You'll never go back to the old ways after you try it with a cheddar crisp crust

[-] kalpol@lemmy.ca 1 points 5 hours ago* (last edited 5 hours ago)

Yeah I do this all the time from the Cooks Illustrated Best Skillet Recipes book. You can do all sorts of things. Get a pizza stone and you can assembly line them pretty quickly, put the stone in the oven to preheat and just swap em out as needed.

Cans of whole peeled tomatoes blended with salt and herbs, and oil for the sauce. Use the oil from the anchovy can if you're really feeling saucy.

Add rosemary or basil to the dough when mixing the dry ingredients.

Roll it out big then fold the edges around cheese for stuffed crust.

The possibilities are endless.

[-] BigBananaDealer@lemmy.world 1 points 5 hours ago

my mouth started watering

this post was submitted on 05 Mar 2026
140 points (100.0% liked)

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