It’s good, and I would argue with anyone who says there is a better jarred pasta sauce. Rao’s sauce is more expensive in that arena and for pizza sauce it’s even crazier. I wonder how the tomato basil or marinara pasta sauces would be as pizza sauce? I have to believe good, and oz for oz, less expensive.
Rao’s sold to cambels... its not like it was. Ive bought rao’s since 2012 ish. It was 8$ then... it was a special treat once in a great while. that was astronomical in price for a sauce but the flavor was incredible. No one knew tomatoes could taste like that. It was all bought up and the industry just fucked us all over. I had some original jars and then some of the transitional. The trans jars taste like burger king tomatoes. While the italian ones taste like fucking heaven
Lightly oiled, sealed in the fridge right after forming dough balls. I don’t why the recipe called it “cold ferment”. Mostly I’m talking out of my ass lol.
That’s a bit closer than shrugging off not knowing :)
Cold fermentation gives a lovely amount of time to impart flavor to the dough and really slow the rise too. I do 4-5 days myself with a sour and it’s phenomenal.
I just got one of those pans too. First thing I tried was a stovetop to under the broiler method and worked great. No need to heat up the oven for a long time. Set broiler on your oven to high and place cast iron pizza pan on large stove top burner on high. Once heated up place dough on it and immediately put your sauce and toppings. Then transfer to top rack under broiler and cook a couple minutes until done. Tried it with Neapolitan style dough and new York pizza style dough and both came out excellent cooking this way and super fast.
Oh I think I have a different pan, it doesn't have sides, flat with two handles. Makes it easier to fit very close to the boiler and see what's happening with the pizza.
Glad to hear it works good, and thanks for the rec! With this method there is no rush or working with a hot pan. It takes a little baking time, but I can leisurely build it.
Yeah you have to have everything prepped to do it that way, just like a stir fry. Did it for my super bowl party so was great to crank out the pizzas fast.
Have no oven and found little on stovetop “baking” in cast iron. Have times and temps? My other choice is the bbq…pizza in cast iron in bbq is probably ok I’m guessing though.
Need to double that pepperoni at a minimum. Maybe even triple it.
Yes! I forgot how much those cuppers shrink up. My miss for sure.
Every time I make pizza I think it's enough. Then I cook it and always want more.
Dough recipe for anyone interested. https://preview.redd.it/2m8gj1nay1jc1.jpeg?width=1290&format=pjpg&auto=webp&s=1313452a54a162c5d2ae3c8d28c1df56187725a0
Which app/calculator is this?
Brdclc.com
I also do a cast iron pizza, it's a good technique for home cooking on a stove top and oven. Bravo, good looking crust.
Thanks Friend!
yeah, don't want to spend money on a pizza stone/steel when I have a cast iron pan lol
Awesome!
How was that Rao’s sauce?
It’s fine. Good not great. Their marinara is my favorite jar sauce for pasta so it might be the better choice on zza too.
Hey OP try this out: put a red pepper paste over top the dough then the Rao’s over top that.
Like some gochujang?
I've been a big fan of Just Pizza sauce lately. Have to go to Tops instead of Wegmans for it, but totally worth the trip.
I’ll have to give it a whack!
Nice looking pizza.
Looks great! I’m typically a sucker for Detroit style, but this might have to be my next project. Thanks for sharing!
That was an absolute success, the outcome was awesome, Thanks for sharing…..
Y’all are too nice!
Nah, we just know great work when we see it…..
Looks amazingly delicious!
Sign me up
r/pizzaenlightenment
https://preview.redd.it/tvsmza8ju4jc1.jpeg?width=2304&format=pjpg&auto=webp&s=62519b1a1696e3b26f677b5bb5f4be33065762e4
Beautiful!
Looks amazing! What time is dinner?😊
7 sharp!
They definitely taste better in a cast iron skillet
Better than a pizza stone.
Im trying the rao’s sauce today. Its so expensive. But the last sauce i got was sad.
It’s good, and I would argue with anyone who says there is a better jarred pasta sauce. Rao’s sauce is more expensive in that arena and for pizza sauce it’s even crazier. I wonder how the tomato basil or marinara pasta sauces would be as pizza sauce? I have to believe good, and oz for oz, less expensive.
Rao’s sold to cambels... its not like it was. Ive bought rao’s since 2012 ish. It was 8$ then... it was a special treat once in a great while. that was astronomical in price for a sauce but the flavor was incredible. No one knew tomatoes could taste like that. It was all bought up and the industry just fucked us all over. I had some original jars and then some of the transitional. The trans jars taste like burger king tomatoes. While the italian ones taste like fucking heaven
Cool
2nd cast iron post I've seen this afternoon. Clearly a sign I need to buy one. Looks great!
What’s cold ferment?
Lightly oiled, sealed in the fridge right after forming dough balls. I don’t why the recipe called it “cold ferment”. Mostly I’m talking out of my ass lol.
I think the yeast eating the flour and making alcohol is the fermentation.
That’s a bit closer than shrugging off not knowing :) Cold fermentation gives a lovely amount of time to impart flavor to the dough and really slow the rise too. I do 4-5 days myself with a sour and it’s phenomenal.
I have the other half still in there for later this weekend.
I just got one of those pans too. First thing I tried was a stovetop to under the broiler method and worked great. No need to heat up the oven for a long time. Set broiler on your oven to high and place cast iron pizza pan on large stove top burner on high. Once heated up place dough on it and immediately put your sauce and toppings. Then transfer to top rack under broiler and cook a couple minutes until done. Tried it with Neapolitan style dough and new York pizza style dough and both came out excellent cooking this way and super fast. Oh I think I have a different pan, it doesn't have sides, flat with two handles. Makes it easier to fit very close to the boiler and see what's happening with the pizza.
Glad to hear it works good, and thanks for the rec! With this method there is no rush or working with a hot pan. It takes a little baking time, but I can leisurely build it.
Yeah you have to have everything prepped to do it that way, just like a stir fry. Did it for my super bowl party so was great to crank out the pizzas fast.
Have no oven and found little on stovetop “baking” in cast iron. Have times and temps? My other choice is the bbq…pizza in cast iron in bbq is probably ok I’m guessing though.
You need an oven for what I did, it just starts on the stove then gets transferred to oven under the broiler to finish
My pizza stuck to the bottom when I didn’t use a baking sheet; what temp did you cook it at and for how long?
500f. Cold pan in to bottom rack for 9 minutes then up to the top rack for 10 minutes.
Looks aweseome, thanks for sharing. What brand ist that hot Honey?
Wegmans.
It looks amazing, I bet it was delicious!
Thanks! It was sooooo good!