Cast iron provides great heat retention for even cooking, and it heats up fast! A cast iron pizza pan will stay hot as you transfer the dough to the pan and prepare the pizza.
Considering this, are cast iron pizza ovens good?
The answer to all three questions, as it turns out, is yes. A cast-iron skillet and a broiler in combination are the easy secret to a light, airy, moist, chewy, crisp, lightly-charred pizza without an expensive wood-fired oven or a potentially-expensive experiment with your home oven’s safety lock.
Also, can you bake pizza without a pizza stone?
If you don’t have a pizza stone or a pizza peel, you can still do this! After you stretch out the dough, lay it down on a wide sheet pan dusted with cornmeal. Then sauce and top the pizza as described, and transfer the whole pan directly into the oven. And when it’s done, just pull the whole thing out.
Can you ruin a cast-iron pan?
Famously durable, these pans are often passed down through generations. With proper reseasoning care, years of frequent use can actually improve the pan’s “seasoning”—its natural nonstick coating. But sadly, cast iron skillets can indeed break.
Do not use olive oil or butter to season your cast-iron pan — they’re great to cook with, just not for initial seasoning. Place the pan upside down on the top rack of the oven and bake for 1 hour. Turn off the oven, leaving the pan in the oven to cool completely as the oven cools down.
You must preheat your cast iron pan in order for this recipe to be successful. I recommend preheating the skillet for at least 20-25 minutes at 500F before placing your dough in the pan. This will elevate the oven heat which will result in the pizza cooking faster and crispier.
Your cast iron should always be washed by hand with a nonmetallic brush or scraper.
- Scrub the pan clean with soap (optional), salt, or just hot water and a nonmetallic brush or scraper soon after use.
- Dry with a towel or place the wet pan on the stovetop over low heat; turn off as soon as it is dry.
Bake the pizza for 10 to 15 minutes, until the crust is golden around the edges and the bottom is evenly browned. (At the 10-minute mark, use a spatula to lift the pizza out of the pan and take a peek at the bottom of the crust.) Using your oven mitts, remove the cast iron skillet from the oven.
How to Season a New Cast Iron Pan
- Step 1: Wash and Dry Your Pan. …
- Step 2: Rub It All Over With Oil and Buff Well. …
- Step 3: Heat It in the Oven. …
- Step 4: Repeat 3 to 4 Times.
Spread the sauce over the dough, making sure to get all the way to the edges. Shingle the pepperoni over the sauce and top with the mozzarella pearls. Brush the exposed dough with the remaining olive oil. Bake on the bottom rack until golden brown, 12 to 14 minutes.
Compared to the metal of a baking sheet, the ceramic material of a pizza stone holds heat more evenly, and the porous surface draws water out of particularly wet areas of the dough as it cooks. Plus, when you preheat the stone, it gives the dough a strong burst of initial heat, puffing up the crust.
Clay or stone baking tools are the classic choice for homemade pizza. These stones work by absorbing moisture out of your dough while it bakes. 1. Pro: You can pretty much get a stone or clay pizza stone in any shape or size you can imagine.
It’s pre-seasoned with vegetable oil so it’s ready to go on arrival, and the cast iron only builds on its seasoned properties as you use it. It cleans up better than stone as sticky ingredients and olive oil will never seep in and are easily scrubbed away with steel chain mail or salt and brush.
When compared with each other, pizza pans have a smooth surface, and pizza stones have a rougher surface with small pores. Due to this, pizza crust can get stuck to a pizza stone, making it harder to clean compared to pizza pan. Once you have cleaned, storage is also easier with a pizza pan.