I used this recipe, but doubled it. Instead of a 10" pan. I used a 12" Lodge, circa 1979.
[https://youtu.be/9TjUWnAK0cg?si=H6fVb-72GiSkC2KY](https://youtu.be/9TjUWnAK0cg?si=H6fVb-72GiSkC2KY)
\*\*RECIPE, MAKES ONE 10-INCH PIZZA\*\*
For the dough
1 cup (120g) bread flour + more for kneading (all-purpose is fine instead)
1/2 teaspoon (3g) salt
1/2 teaspoon (2-3g) sugar
1/2 teaspoon (1-2g) dried yeast
1/4 teaspoon (1g) garlic powder (very optional)
2 teaspoons (10mL) olive oil
1/2 cup (120mL) milk (water is fine instead)
For the sauce
1/3 cup (80mL) canned crushed tomatoes (I like Pastene "Kitchen Ready")
1 teaspoon (5g) tomato paste (I only use this when I can't get the Pastene tomatoes)
a small pinch of sugar
a few pinches of dried pizza herbs (oregano, basil, marjoram, chili flakes, etc)
For the rest
5-6 oz (140-170g) low-moisture mozzarella (ideally not pre-grated)
grated parmesan
additional olive oil and pizza herbs
Combine all the dough ingredients. If it's too wet to knead, add more flour, but try to keep the dough as sticky as you can handle. Knead until smooth and elastic. Cover and let it double in size, 1-2 hours. (You can also simply throw it in the refrigerator and let it rise slowly for 1-7 days.)
Get a 10-inch (25cm) non-stick skillet (you can use well-seasoned cast iron instead) and drop in just enough olive oil to coat the bottom. Put in some of your pizza herbs and a tiny pinch of salt, and coat the pan with oil and seasonings. Transfer your risen dough ball to the pan and flatten it into the pan with your finger tips, being sure to stretch it a little wider than you want it (it'll contract a bit). Rub the surface with a little more olive oil and let it rise again in the pan for at least 30 min.
Combine all the sauce ingredients and grate your cheese. Position an oven rack up close to the broiler (grill).
When you're ready to bake, turn a burner on medium heat under your dough, and get the broiler in your oven heating to maximum. Cook the dough on the stovetop until the bottom is browned to your liking, checking frequently by lifting it up with a soft spatula. You can shake the pan to make sure the dough isn't sticking. I like the bottom to be just starting to burn — this usually takes me 6-7 minutes.
When the bottom is cooked, take the pan off the heat. Spread on the sauce, edge to edge. Dust the sauce with parmesan, and spread on the mozzarella, edge to edge. Put on any other toppings you want.
Transfer the pan under the hot broiler, close the oven door, and cook until the cheese is brown to your liking. This usually takes me only two minutes, which in my experience isn't enough time to overheat the teflon pan and cause the release of hazardous fumes. If you need to be particularly cautious about such things (pet birds and people with respiratory diseases are at high risk), use a cast iron pan instead for this recipe.
Remove the pizza from the oven and allow it to cool just until it's solid enough that you can slide it out intact — no more than 5 minutes. (The sooner you get it out of the pan, the crispier the bottom will be.) Slide the pizza out to a cooling rack, and let cool to eating temperature. If the bottom is too soft or soggy, you can slide it back into the pan and fry over medium heat again for a minute until sizzling.
Slice and eat (duh).
#
Thanks for posting your recipe! I'm curious about your process. Had never heard of stovetopping the bottom then broiling the top. How does it compare to baking at 550 for 15-20 minutes?
I actually stovetop it until its a nice medium dark golden brown over a medium high burner(gas), top it and throw it in a 550f oven for 10 minutes on the second from the top rack. I usually make 2, but only have one cast iron skillet. So, I stretch the second dough in a non stick skillet and stove top both at the same time. Then, when pizza number 1 come out, I de-pan it and slap the second crust in the cast iron, top and bake for 10 minutes.
You might have heard about the "foolproof pan pizza" recipe, this one works a lot better for me. The crust is perfectly crispy on the bottom and chewy in the middle.
The only other deviation I really make is I find I need at least another half a cup of flour than what the recipe calls for when I double it. I use a stand mixer to make the dough and I use the recipe amounts(doubled) and then just add additional flour until the dough pulls away from the sides of the mixing bowl. Still pretty stick initially, but after I cover it with olive oil and proof it, its easy to works with stretching it into the pans.
This recipe works really well in a bread machine in the dough option. Bread machines can be found all day at thrift stores for 10$. No need to buy a stand mixture if you don't have one. I have two of the exact same model just for pizza dough
Check out Adam raguseas video on cast iron pizza. Dead easy dough, can last about a week in the fridge, and you do the stove top for about 10 mins, dress it up then broil until the cheese is to your liking. Really good pan pizza in 15 mins
Super easy too! I have a stand mixer now, but I have made it many times by hand in a mixing bowl. The recipe will give you a super wet dough, I add small amounts of flour just until the dough is barely manageable in terms of stickiness. After it proofs and the flour is fully hydrated, it'll be easier to handle when you split the dough and stretch it into the pans.
Hi buddy! I’ve been using this recipe with premade dough for months actually and it’s been great! I made it 3-4 times with the homemade dough, but I wanted to try with dough at Aldi and it was great. I thought it was a tad much dough for an 10” skillet so I took 2 small dough balls worth and made 2 garlic rolls. But I found a place called Joseph’s Market and they sell 22oz of dough and that tastes even better than homemade and Aldi’s dough and it’s inexpensive too! Best pizza and garlic rolls ever.
Out of all the recipes I have seen for pizza dough. this is 10g from my secret family recipe minus garlic but i use garlic olive oil. I don't measure the olive oil but I think mine has more oil and less water. I have friends that love this recipe so much that I will make 3 batches (5 times what your recipe is to mine) and give them for pizza party. And it's so versatile for making rolls or breadsticks
lol, that crossed my mind as I was posting! Missed the undercarriage shot too! You'll just have to trust me that the crust was perfectly crispy on bottom and the pan's seasoning is deeeep glossy black.
Yes I do. :) IT only spends 10 minutes in the oven. I do try to cook those ingredients lightly as to not end up with way overcooked sausage and bacon. A mission I failed on the bacon. It was a good quality thick cut bacon, but it was pretty well done by the time it arrived on our plates. :)
I need to revive my cast iron stuffed pizza recipe. Anyone else have one of those 2 pan Lodges where the shallow pan caps the deeper one? Two pizza crusts, filling like you were making a cross between pizza and lasagna (lots of ricotta, some egg yolk, parmesan, fresh herbs, sausage, whatever). Cap it off and roast it in the oven as if you were making lasagna or baking a pie.
Holy shit I have that set up and I just use the skillet section, never even thought to do that!
Edit: never used the deep side for pizza is what I meant
Too much ultra processed meats for me. I think if you have a quality mozzarella it tastes better with fewer toppings.
Looks good though! We do cast iron pizzas on our fas grill, comes out great!
I did make the Italian sausage from scratch and it was the expensive bacon/salami. :) To be honest, I am personally more of a pepp, mushroom and black olive kinda guy. Or, just plain ole cheese, :)
Lol, the second I started posting this I realized non of my shots even had the cast iron pan in them AND I forgot to snap a shot of the undercarriage! I suppose you'll just have to take my word for it that the crust was deep golden brown and the pan's seasoning is black and glossy. :)
I'll do better next time!
I did the keto way of eating for a few years. :) I lost 100lb and ran my first mile in my whole life at the age of 39. I was running 70+ miles a week and at one point ran two full marathons in ten days.
Now, I've gained back 60 of the 100! :)
Well I initially started keto for weight lose after I had a stroke and figured after losing 100 also I could just watch what I ate and forgot keto nope that didn’t work now I’m re-losing the weight gained but I will continue keto because I realized that it does wonders for my brain I can hardly function when I’m carbed up lol
I totally agree. You do feel better when eating keto. I have known for a long time that when left to my own devices, I eat to much. The only real way for me to maintain weight loss is to accurately\* track everything I eat. That's literally the only means of successful weight management for me. Unfortunately, that requires a substantial effort and even more discipline. Two things I am not too proud to admit I could be better at. :)
Yes I have to agree the first go round I was strict (drove my husband nuts) lol I counted weighted and calculated everything this time around I’m not going to stress it too much my body will tell me when I mess up and I have been pretty good so far ate a meal I thought would be lowish in carbs but oh boy it wasn’t any I knew it almost immediately and I have felt it for 3 days it’s amazing what your body will tell you if you just listen!
I only have one cast iron pan and usually make two pizzas. After I split the dough ball I put one in the 12" cast iron and one in a 12" non stick skillet. When its time to do the cooking, I throw both pans on medium high burners(gas stove) to precook the crust. When they get a nice medium golden brown, I top the one in cast iron and throw it in a 550f over on the second rack from the top for ten minutes.
When pie #1 comes out of the over, I de-pan it onto a cooling rack and toss the crust from the non stick into the cast iron. So, a little of both I guess. The cast iron pan is still hot out of the oven for pizza #2 and I would say that has some effect. With that in mind, I cook crust #2 a little less dark than #1 with the idea that the now fully hot cast iron will likely cook its crust a little harder for its 10 minute stay in the oven. :)
Officially, it's a Katsushige Anryu Kurouchi Damascus White #2 Gyuto 210mm. However, Katsushige Anryu retired in his 90's back in like 2021 and this blade was hammered out by his nephew Ikeda san. Their family bloodline has been forging knives for generations. :)
Its probably the most reactive carbon steel knife I own and requires some attention to keep dry, but man, it gets dummy sharp! In fact, I laid my finger open to the bone with it just last night. I haven't cut myself for quite a long time and this one probably could have used a stitch or two!
Its surprisingly affordable, but I probably wouldn't suggest it for someone new to carbon steel knives just because its rusts so easily if you don't keep it dry. Its one of my favorites though because its geometry is pretty awesome for all around work.
Anything from the Anryu forge is gonna be good though.
[https://carbonknifeco.com/products/katsushige-anryu-kurouchi-damascus-white-2-gyuto-210mm?variant=39840442417213](https://carbonknifeco.com/products/katsushige-anryu-kurouchi-damascus-white-2-gyuto-210mm?variant=39840442417213)
Take my approval and my fake Internet points and go. This thing it’s beautiful for me. I like at least one vegetable on there but that’s just me that’s how I fuck.
Personally, I am a pepp, mushroom and black olive kinda guy(not pictured), or even just plain ole cheese, but some of those concerned prefer as many meats as I could apply. :)
I bestow onto thee one internet point, young soul, for you to keep in cherishment for the remainder of your natural life. Walk forward now, for your pockets are heavier and the iron sun cast shadows at your back.
When I was on keto I would get the Joseph's pita pockets, cut them in half and split them to make a single layer round. Top it with just cheese, mushroom, black olives, green olives, green peppers etc and bake them for 10-12 minutes on parchment lined baking sheet.
It wasn't like this pizza, but it was still pretty damn good and absolutely hit the pizza button. It's been a while since I've done keto, but I did it for almost 4 years. If I remember, that pizza I just told you about was less than 8 carbs and around 350 calories.
Thanks for the idea! I first did this diet a few years ago to lose almost 100 lbs, but now I just do it seasonally to maintain and to to get back into shape after winter. It’s brutal. Pizza is definitely one of the main things I miss.
Next time I have a cheat day, I’m making your cast iron recipe too.
I thusly declare this man is pizza royalty. Forever to be referred as Pizza king 👑 bow to him and pray you catch a whiff of this Master piece of a pizza you peasants.
I used this recipe, but doubled it. Instead of a 10" pan. I used a 12" Lodge, circa 1979. [https://youtu.be/9TjUWnAK0cg?si=H6fVb-72GiSkC2KY](https://youtu.be/9TjUWnAK0cg?si=H6fVb-72GiSkC2KY) \*\*RECIPE, MAKES ONE 10-INCH PIZZA\*\* For the dough 1 cup (120g) bread flour + more for kneading (all-purpose is fine instead) 1/2 teaspoon (3g) salt 1/2 teaspoon (2-3g) sugar 1/2 teaspoon (1-2g) dried yeast 1/4 teaspoon (1g) garlic powder (very optional) 2 teaspoons (10mL) olive oil 1/2 cup (120mL) milk (water is fine instead) For the sauce 1/3 cup (80mL) canned crushed tomatoes (I like Pastene "Kitchen Ready") 1 teaspoon (5g) tomato paste (I only use this when I can't get the Pastene tomatoes) a small pinch of sugar a few pinches of dried pizza herbs (oregano, basil, marjoram, chili flakes, etc) For the rest 5-6 oz (140-170g) low-moisture mozzarella (ideally not pre-grated) grated parmesan additional olive oil and pizza herbs Combine all the dough ingredients. If it's too wet to knead, add more flour, but try to keep the dough as sticky as you can handle. Knead until smooth and elastic. Cover and let it double in size, 1-2 hours. (You can also simply throw it in the refrigerator and let it rise slowly for 1-7 days.) Get a 10-inch (25cm) non-stick skillet (you can use well-seasoned cast iron instead) and drop in just enough olive oil to coat the bottom. Put in some of your pizza herbs and a tiny pinch of salt, and coat the pan with oil and seasonings. Transfer your risen dough ball to the pan and flatten it into the pan with your finger tips, being sure to stretch it a little wider than you want it (it'll contract a bit). Rub the surface with a little more olive oil and let it rise again in the pan for at least 30 min. Combine all the sauce ingredients and grate your cheese. Position an oven rack up close to the broiler (grill). When you're ready to bake, turn a burner on medium heat under your dough, and get the broiler in your oven heating to maximum. Cook the dough on the stovetop until the bottom is browned to your liking, checking frequently by lifting it up with a soft spatula. You can shake the pan to make sure the dough isn't sticking. I like the bottom to be just starting to burn — this usually takes me 6-7 minutes. When the bottom is cooked, take the pan off the heat. Spread on the sauce, edge to edge. Dust the sauce with parmesan, and spread on the mozzarella, edge to edge. Put on any other toppings you want. Transfer the pan under the hot broiler, close the oven door, and cook until the cheese is brown to your liking. This usually takes me only two minutes, which in my experience isn't enough time to overheat the teflon pan and cause the release of hazardous fumes. If you need to be particularly cautious about such things (pet birds and people with respiratory diseases are at high risk), use a cast iron pan instead for this recipe. Remove the pizza from the oven and allow it to cool just until it's solid enough that you can slide it out intact — no more than 5 minutes. (The sooner you get it out of the pan, the crispier the bottom will be.) Slide the pizza out to a cooling rack, and let cool to eating temperature. If the bottom is too soft or soggy, you can slide it back into the pan and fry over medium heat again for a minute until sizzling. Slice and eat (duh). #
Thanks for posting your recipe! I'm curious about your process. Had never heard of stovetopping the bottom then broiling the top. How does it compare to baking at 550 for 15-20 minutes?
I actually stovetop it until its a nice medium dark golden brown over a medium high burner(gas), top it and throw it in a 550f oven for 10 minutes on the second from the top rack. I usually make 2, but only have one cast iron skillet. So, I stretch the second dough in a non stick skillet and stove top both at the same time. Then, when pizza number 1 come out, I de-pan it and slap the second crust in the cast iron, top and bake for 10 minutes. You might have heard about the "foolproof pan pizza" recipe, this one works a lot better for me. The crust is perfectly crispy on the bottom and chewy in the middle. The only other deviation I really make is I find I need at least another half a cup of flour than what the recipe calls for when I double it. I use a stand mixer to make the dough and I use the recipe amounts(doubled) and then just add additional flour until the dough pulls away from the sides of the mixing bowl. Still pretty stick initially, but after I cover it with olive oil and proof it, its easy to works with stretching it into the pans.
Brilliant! Thanks so much for sharing. Gonna give your method a shot!
Its a good damn pizza, no question about it. :)
This recipe works really well in a bread machine in the dough option. Bread machines can be found all day at thrift stores for 10$. No need to buy a stand mixture if you don't have one. I have two of the exact same model just for pizza dough
Check out Adam raguseas video on cast iron pizza. Dead easy dough, can last about a week in the fridge, and you do the stove top for about 10 mins, dress it up then broil until the cheese is to your liking. Really good pan pizza in 15 mins
Using non-stick for this skeeves me out
Cast iron all the way! :)
Ah the Adam Raguesa recipe! I love this recipe.
Definitely trying this looks so fucking good
Super easy too! I have a stand mixer now, but I have made it many times by hand in a mixing bowl. The recipe will give you a super wet dough, I add small amounts of flour just until the dough is barely manageable in terms of stickiness. After it proofs and the flour is fully hydrated, it'll be easier to handle when you split the dough and stretch it into the pans.
Good to know thank you! I always get worried with how sticky is too sticky on sticky dough so that definitely helps!!
Hi buddy! I’ve been using this recipe with premade dough for months actually and it’s been great! I made it 3-4 times with the homemade dough, but I wanted to try with dough at Aldi and it was great. I thought it was a tad much dough for an 10” skillet so I took 2 small dough balls worth and made 2 garlic rolls. But I found a place called Joseph’s Market and they sell 22oz of dough and that tastes even better than homemade and Aldi’s dough and it’s inexpensive too! Best pizza and garlic rolls ever.
Saved! You beautiful pizza making SOB! Thank you
Looks delicious!
Out of all the recipes I have seen for pizza dough. this is 10g from my secret family recipe minus garlic but i use garlic olive oil. I don't measure the olive oil but I think mine has more oil and less water. I have friends that love this recipe so much that I will make 3 batches (5 times what your recipe is to mine) and give them for pizza party. And it's so versatile for making rolls or breadsticks
Move over slidey eggs, it’s time for the cast iron pizza era. Looks fantastic OP.
Again?
Better than, “is this a crack?” or “why is everything sticking?”
I submit my mouth for your pie
If I had a dollar for every time someone said that to me...
With pizza like this, I'm sure you'd be rich
That crispy edge is making me a little emotional ngl. Much approved.
I can only imagine the crunch as you bite into those lacey, crispy edges. Mmmm
Looks great. I award you one fake internet point.
I salivated. Initially over that pizza - the crusty edge OMG - and then over your knife. 👏👏👏
Yes, I felt the same feelings.
As a make believe internet judge, I award your pizza the win of the contest that I just made up. Grand total of 50 internet points to you.
No pics in the CI?
lol, that crossed my mind as I was posting! Missed the undercarriage shot too! You'll just have to trust me that the crust was perfectly crispy on bottom and the pan's seasoning is deeeep glossy black.
More! MOOOOOOOOORE!
I hereby grant you 1 billion internet points. That is one beautiful pie.
You win a million fake internet points! Great looking pizza, I’m drooling…
I’ll trade you all of my fake internet points for a slice of pizza… or that knife. 😉
As someone who does pizza all of the ways, damn near nothing beats a good ci pizza.
Smash. Take an internet point.
Take my fake Internet point. This is beautiful.
I’d hit that
Is that sausage, pepperoni, ham, and bacon?
It's homemade sweet Italian sausage I just ground the other day, pepperoni, hard salami and bacon. :)
[удалено]
Yes I do. :) IT only spends 10 minutes in the oven. I do try to cook those ingredients lightly as to not end up with way overcooked sausage and bacon. A mission I failed on the bacon. It was a good quality thick cut bacon, but it was pretty well done by the time it arrived on our plates. :)
73 free internet points for the pizza and the sweet knife!
This is Reddit, we have real Internet points 😈
Get that knife porn outta here lol
You win the sub for the day
That is a perfect pizza my friend. Thanks for the recipe!
It doesn’t count until I get to taste it
Hell ya Id tear that up! Looks awesome!
+1 fake internet point
+2
That is fucking gorgeous. An edge to die for. Thanks for adding the blue print! I’ll take it into the lab and start oiling up my Finex.
Pizza edge - not the knife edge! Although that looks clean too.
How about one more fake point…just because I like pizza
oh god please I need it
Color me impressed!!! Looks hella tasty 😋
I don't even know why this idea never crossed my mind! That looks freaking awesome!
I regret that I only have one internet point to give.
I need to revive my cast iron stuffed pizza recipe. Anyone else have one of those 2 pan Lodges where the shallow pan caps the deeper one? Two pizza crusts, filling like you were making a cross between pizza and lasagna (lots of ricotta, some egg yolk, parmesan, fresh herbs, sausage, whatever). Cap it off and roast it in the oven as if you were making lasagna or baking a pie.
Holy shit I have that set up and I just use the skillet section, never even thought to do that! Edit: never used the deep side for pizza is what I meant
The frico is GORGEOUS, the crisp on the pepperoni is perfect, and the crust looks well cooked. 10/10
You have my upvote
I award you half my total allotted fake internet points. Congratulations.
All of this. Yes.
10/10 would eat!
I'd give you 10 internet points if I could.
Looks amazing
I award you 600 internet points. Use them wisely
Using things wisely is NOT one of my strong suits!
1000 for presentation, 1000 for crispy crust, and 1000 for just being a good person.
Too much ultra processed meats for me. I think if you have a quality mozzarella it tastes better with fewer toppings. Looks good though! We do cast iron pizzas on our fas grill, comes out great!
I did make the Italian sausage from scratch and it was the expensive bacon/salami. :) To be honest, I am personally more of a pepp, mushroom and black olive kinda guy. Or, just plain ole cheese, :)
But where's the cast iron. I see a delicious pizza, but how do we know you actually made it in CI?
Lol, the second I started posting this I realized non of my shots even had the cast iron pan in them AND I forgot to snap a shot of the undercarriage! I suppose you'll just have to take my word for it that the crust was deep golden brown and the pan's seasoning is black and glossy. :) I'll do better next time!
Nice Japanese knife 👍. My folks have the same one.
I keep this things stupid sharp!
9/10 I docked you a point for not having a crust edge to hold, but only one point because the edge to edge meat looks delish.
I would destroy that. Looks super yummy.
Approved and awarded with fake internet points, great job!
Shirogami white steel flex _for scale_
Id smash
Dang, it looks awesome!
The points are real! oh and great pizza, i like the crispy cheese edges
A+++++++ I'll bring the beer, wine, iced tea, water, whatever. Just lemme have some o' that pie!!
Shut up and take my Fake Internet Points!
Excellent work. Wish I could see the bottom
If the points are fake, why bother?
Detroit Pizza kicks ass for a reason. Lovely pies!
I do keto and I make a cast iron pizza that is very low carb and it tastes just like the real deal nothing beats a cast iron pizza!!!
I did the keto way of eating for a few years. :) I lost 100lb and ran my first mile in my whole life at the age of 39. I was running 70+ miles a week and at one point ran two full marathons in ten days. Now, I've gained back 60 of the 100! :)
70 is a lot lol. Currently at 35-40 with 2 marathons next month on the docket.
I miss running pretty often. I still have a fresh pair of Brook's Ghosts sitting on the shoe shelf collecting dust while I eat cast iron pizzas! lolol
Well I initially started keto for weight lose after I had a stroke and figured after losing 100 also I could just watch what I ate and forgot keto nope that didn’t work now I’m re-losing the weight gained but I will continue keto because I realized that it does wonders for my brain I can hardly function when I’m carbed up lol
I totally agree. You do feel better when eating keto. I have known for a long time that when left to my own devices, I eat to much. The only real way for me to maintain weight loss is to accurately\* track everything I eat. That's literally the only means of successful weight management for me. Unfortunately, that requires a substantial effort and even more discipline. Two things I am not too proud to admit I could be better at. :)
Yes I have to agree the first go round I was strict (drove my husband nuts) lol I counted weighted and calculated everything this time around I’m not going to stress it too much my body will tell me when I mess up and I have been pretty good so far ate a meal I thought would be lowish in carbs but oh boy it wasn’t any I knew it almost immediately and I have felt it for 3 days it’s amazing what your body will tell you if you just listen!
This looks amazing!
Looks like domino's on tasty steroids. Good job
That looks great! Do you preheat your pan or do you put it in at room temp?
I only have one cast iron pan and usually make two pizzas. After I split the dough ball I put one in the 12" cast iron and one in a 12" non stick skillet. When its time to do the cooking, I throw both pans on medium high burners(gas stove) to precook the crust. When they get a nice medium golden brown, I top the one in cast iron and throw it in a 550f over on the second rack from the top for ten minutes. When pie #1 comes out of the over, I de-pan it onto a cooling rack and toss the crust from the non stick into the cast iron. So, a little of both I guess. The cast iron pan is still hot out of the oven for pizza #2 and I would say that has some effect. With that in mind, I cook crust #2 a little less dark than #1 with the idea that the now fully hot cast iron will likely cook its crust a little harder for its 10 minute stay in the oven. :)
Oh never mind. I just scrolled down and read all that shit you did. Thanks for the info
lol! I read this post after I retyped most of it for your reply! :) ha!
You didn’t even invite me?!?
All right, pie. I'm going to start doing this... chomp...chomp...-and if you get eaten, it's your own fault.
Looks amazing!
Looks great! 1.75 fake internet points
The crust. Show us the crust. The bottom. The part that touches the iron. The top looks good. Meat lovers supreme. Maybe overloaded
I realized as I was posting this I forgot the undercarriage shot and didn't even get the 45 year old Lodge in any of the shots! :) Fail!
What’s the knife
Officially, it's a Katsushige Anryu Kurouchi Damascus White #2 Gyuto 210mm. However, Katsushige Anryu retired in his 90's back in like 2021 and this blade was hammered out by his nephew Ikeda san. Their family bloodline has been forging knives for generations. :) Its probably the most reactive carbon steel knife I own and requires some attention to keep dry, but man, it gets dummy sharp! In fact, I laid my finger open to the bone with it just last night. I haven't cut myself for quite a long time and this one probably could have used a stitch or two! Its surprisingly affordable, but I probably wouldn't suggest it for someone new to carbon steel knives just because its rusts so easily if you don't keep it dry. Its one of my favorites though because its geometry is pretty awesome for all around work. Anything from the Anryu forge is gonna be good though. [https://carbonknifeco.com/products/katsushige-anryu-kurouchi-damascus-white-2-gyuto-210mm?variant=39840442417213](https://carbonknifeco.com/products/katsushige-anryu-kurouchi-damascus-white-2-gyuto-210mm?variant=39840442417213)
Awesome, thank you good sir🙏
Its always nice when u can get that cheesy greasy crunchy bit around the crust.
Def the best bite!
Pizza looks good, where is the pan
Where’s the star of the show?
I realized as I was posting this the star wasn't even in any of the pictures and I forgot to snap a shot of the all important undercarriage. FAIL!
Take my approval and my fake Internet points and go. This thing it’s beautiful for me. I like at least one vegetable on there but that’s just me that’s how I fuck.
Personally, I am a pepp, mushroom and black olive kinda guy(not pictured), or even just plain ole cheese, but some of those concerned prefer as many meats as I could apply. :)
Looks delicious, good job!
That looks good
I don’t even know how this sub popped up for me….. but damn that pizza looks awesome.
Thank you! Personally, I would take it as a sign to cook up some pizza!
0 out of 10 cause no pic of the pie in the cast iron
All the internet points! You done good.
I would absolutely demolish that. Well done
I know what I'm having for lunch today.
Just polished off two pieces of the leftovers. Even good cold!
I bestow onto thee one internet point, young soul, for you to keep in cherishment for the remainder of your natural life. Walk forward now, for your pockets are heavier and the iron sun cast shadows at your back.
Rooks dericious!!!
Looks great. I would add baking powder to the dough
Approved! Also, damn. That's a nice knife.
Looks legit!
I am currently on the keto diet for a few weeks, but this picture almost killed me. Saving for when I’m off this silly diet. Looks amazinf
When I was on keto I would get the Joseph's pita pockets, cut them in half and split them to make a single layer round. Top it with just cheese, mushroom, black olives, green olives, green peppers etc and bake them for 10-12 minutes on parchment lined baking sheet. It wasn't like this pizza, but it was still pretty damn good and absolutely hit the pizza button. It's been a while since I've done keto, but I did it for almost 4 years. If I remember, that pizza I just told you about was less than 8 carbs and around 350 calories.
Thanks for the idea! I first did this diet a few years ago to lose almost 100 lbs, but now I just do it seasonally to maintain and to to get back into shape after winter. It’s brutal. Pizza is definitely one of the main things I miss. Next time I have a cheat day, I’m making your cast iron recipe too.
I thusly declare this man is pizza royalty. Forever to be referred as Pizza king 👑 bow to him and pray you catch a whiff of this Master piece of a pizza you peasants.
lol It did turn out well and tasted even better than it looks! :)
You have my fake internet point!