-Get your cast iron pan screaming hot on the stove and your grill hot as you can.
-Whack the dough in the pan on the stove and top it, it will rise up and bubble at the edges, you can lift it up at the edge to ensure it's cooked nicely underneath but the edges puffing up is a giveaway.
-Put the pan under the grill and finishing cooking, might need to turn the pizza in the pan to get even cooking.
Do you follow the dough recipe as well? I have always used a recipe with a well proofed biga which creates good flavour. I've never proofed full dough that long. Just curious.
@Well_is_it I have got my frying pan pizza down now, Pizza Pilgrims method is tried and tested: http://pizzapilgrims.co.uk/frying-pan-pizza-recipe/#.VvAKwOKLQ-U
-Get your cast iron pan screaming hot on the stove and your grill hot as you can.
-Whack the dough in the pan on the stove and top it, it will rise up and bubble at the edges, you can lift it up at the edge to ensure it's cooked nicely underneath but the edges puffing up is a giveaway.
-Put the pan under the grill and finishing cooking, might need to turn the pizza in the pan to get even cooking.
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