I love pizza. Derica loves pizza. Everyone loves pizza. Don’t love pizza? You can stop reading right now as the rest of this article will be about loving pizza, but not in some weird romantic way.
Okay, now that that is out of the way. Sit back, relax, close your eyes and imagine the perfect pizza. Wait… keep your eyes open, I need you to read this. Okay, got that pizza in your mind? Whether it’s NY style, Neapolitano, Chicago, Domino’s (eww, please don’t be Domino’s) or even Old Forge Style (yum), they all have one thing in common.
Know what that is?
It’s that they are notoriously difficult to replicate at home. No matter how I tried, no matter how many recipes, gizmos, gadgets, stones, steels and other tricks I tried, I couldn’t replicate a crispy crust and cooked top. I even bought a baking steel which, works, pretty well in fact, but takes FOREVER to heat up to temp.
Enter, the cast iron pan and dual level cooking.
We just released a video that explains the entire process, check it out here:
I used to be pretty closed minded about pizza. I believed NY style was the ONLY way to make it. Neapolitano was next. Well, I’ve changed my mind a little, as there’s space for all kinds of pizza.
I’m still not putting pineapple on it though.
So, if you want a quick, crispy pizza at home, make it in cast iron using the methods in the video. Comes out great every time, and anyone can do this themselves at home. We probably eat more pizza than I’d like to admit, but, hey, it’s pizza.
I’ll say again… I’m still not putting pineapple on it.
Thanks for reading and have a great day!
1 thought on “Why Make Cast Iron Pizza?”
i understand you have changed your eating habits towards a more keto way, but is there any chance i can get the recipe you made for the 3-in- one dough and your subway Italian sub?