this post was submitted on 19 Jul 2025

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Cast Iron

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Publix pizza dough in my two 10s (lemmy.dbzer0.com)

submitted 2 days ago* (last edited 2 days ago) by 7U5K3N@lemmy.dbzer0.com to c/castiron@lemmy.world

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There was a trend on another site where everyone made pizza so I thought I'd give it a whirl since I'd never made pizza at home that wasn't a take and bake.

The Publix dough worked well... I olive oiled the pans and then wiped out the extreme excess making sure to get the sides as well. I then built the pies and while the oven was warming I put the pans on the stove top to prewarm the bottom and the dough.

The dough was a smidge puffy but overall pretty good

The local 4 year old wouldn't eat it though as the pepperoni was under the cheese and not on top. Everyone is a critic.. ¯⁠\⁠_⁠(⁠ツ⁠)⁠_⁠/⁠¯

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[–] tychosmoose@piefed.social 16 points 2 days ago (2 children)

There is probably a shorty tongs addiction recovery group in your area. You can get through this.

[–] 7U5K3N@lemmy.dbzer0.com 5 points 2 days ago (1 children)

I'll have you know.. you and I are fighting. 🤣

I showed my wife your comment and she keeps bringing up rehab / support groups and asking if I need more tongs. Lol

So thanks for that. 🤣🤣🤣.

Have a great weekend!

[–] tychosmoose@piefed.social 3 points 2 days ago

I'm rolling! So funny.

There is help. You just need to want it.

[–] 7U5K3N@lemmy.dbzer0.com 6 points 2 days ago

haha man... my wife was less than pleased when the box of 6 showed up.

You know who was delighted? My 2 year old. haha

also i can stop anytime i want. =)

[–] HairyHarry@lemmy.world 7 points 2 days ago (1 children)

The local 4 year old wouldn't eat it though as the pepperoni was under the cheese and not on top.

And they were right.

First: pizza sauce

Then: Cheese

Last the toppings (hence the name)

And if you are a true cheese lover: Cheese can be a topping too.

Also: Give it a try and make your own pizza sauce and dough. You won't regret it.

[–] 7U5K3N@lemmy.dbzer0.com 5 points 2 days ago (1 children)

haha ill let her know she was right.

honestly idk why i make pizzas like that.. ive always just done dough -> sauce -> toppings -> cheese.

if it means anything to you... ages ago when i made tortilla pizzas the first time with my wife... she gave me a strange look and second guessed our relationship over it.

[–] HairyHarry@lemmy.world 3 points 2 days ago (1 children)

Tortilla pizza? That sounds like that kind of thing I would love trying out.

[–] 7U5K3N@lemmy.dbzer0.com 3 points 2 days ago (1 children)

Yeah they are pretty good for dinner in a pinch .. Especially if you're itching for a pizza but don't want to wait for delivery.

Ingredients: flour tortilla, pizza sauce, toppings, cheese.

We typically only do cheese or pepperoni pizzas like this. As my wife is a child and doesn't eat anything beyond pepperoni. So I can't speak to how other toppings work with this method

So how I make ours is: Flour tortilla tossed on a griddle on the stove top. Heat set to medium. Set your oven to broil

While the griddle and tortilla are warming, build your pizza.

Once done toss griddle / pizza into oven to melt / warm / toast everything.

Yank it out when you're satisfied and plate.

I literally bought two lodge 10 inch griddles so I could make pizzas quicker for the family.

Takes about 7 minutes to fully make one.

[–] HairyHarry@lemmy.world 3 points 2 days ago

That sounds like a crime I will commit. Thanks :)

[–] CompactFlax@discuss.tchncs.de 5 points 2 days ago (4 children)

I thought the principle of using cast iron is that it goes into the oven until it’s screaming hot, and then you drop the pizza in?

[–] tychosmoose@piefed.social 5 points 2 days ago

I've done it in cast iron the Serious Eats way and it was like OP - shaped in a cold pan then baked.

[–] nokturne213@sopuli.xyz 3 points 2 days ago (2 children)

How do you shape the dough in the pan when the pan is "screaming hot"? I have always put the dough in a cold pan and then baked it without any issues, and no burnt hands.

[–] Madzielle@lemmy.dbzer0.com 4 points 2 days ago

I preheat my pans @450°F and don't get burned.

I stretch the dough out on my workspace near the stove while the pans preheat. The most important thing in this step, is that the dough is completely room temperature so the dough doesn't try and spring back its shape.

After shaping, I set out the ingredients so I can reach them from the stove too, cheese, sauce, toppings, olive oil dish with a brush if im leaving a crust, and a bit of cornmeal.

When its go time, I pull the larger pan from the oven first, set it on the stove top, dash in some corn meal to the bottom, it smokes alittle, throw on the dough carefully. Its already been stretched, the spring back is minimal. Then add the sauce, cheese and back into the oven. Then I repeat the process with the smaller pan. Cook ~15 minutes and it's gorgeous, on top and bottom.

You must just be careful, but I've never burned myself making pizza. Use your pot holders of course.

[–] CompactFlax@discuss.tchncs.de 3 points 2 days ago (1 children)

Make it on a peel.

[–] Cort@lemmy.world 2 points 2 days ago

Dusted with corn meal & flour to make it slide off

[–] chonglibloodsport@lemmy.world 2 points 2 days ago

I’m all about Detroit style, where you put a bunch of oil in the pan and get the dough nice and oily (cold pan) then top it and make sure the cheese goes all the way to the edge. Bake in a screaming hot oven until the cheese is nicely browned and crispy around the edges. Use a spatula to check if the dough is browned on the bottom. If not, finish on the stove top!

[–] 7U5K3N@lemmy.dbzer0.com 1 points 2 days ago (1 children)

you know ive heard that too.. ill give it a whirl next time.

that would eliminate the need to warm it on the stove top and essentially sear the dough...

ive been told by a friend that aldi makes good pizza dough.. so more testing is required lol

[–] CompactFlax@discuss.tchncs.de 8 points 2 days ago (2 children)

Make your own dough. It’s easy. It doesn’t have any special ingredients or equipment. https://www.youtube.com/watch?v=9IWsV-8jSmI

[–] YesButActuallyMaybe@lemmy.ca 4 points 2 days ago* (last edited 2 days ago) (1 children)

Just takes preparation and timing. Dough should rest 18-30h in the fridge, then give it 4-5hours to rise to double its size.

For the pan: you don’t need olive oil. The dough should be covered in semolina. Put it on the stovetop till the bottom is getting crispy / black. Then throw it under the broiler for 5 minutes.

I did that the other week and except that I didn’t get to go to Edeka to get 00 flour it turned out great. 550 is not ideal but still work. 405(or was it 450?)was hot garbage. You can literally get 5x Neapolitan pizzas for 3.95€ if you make the dough yoursef

[–] CompactFlax@discuss.tchncs.de 2 points 2 days ago

I think that was meant to reply to @7U5K3N@lemmy.dbzer0.com , not me. Helpful tips!

It takes a while to dial in the technique and what works in one oven doesn’t work in the next one, I found.

[–] 7U5K3N@lemmy.dbzer0.com 3 points 2 days ago

Oh! Thanks for the link!