-
Tricky that. It might be that the frying pan gives up all its heat to the dough really quickly, burning the bottom but not springing the dough, as opposed to a heavy stone which has plenty of energy in reserve. Maybe lower and slower would be the way then. Vito has a good video on frying pan pizza.
Stevethecoffee-
I always do the pan + grill technique and I find hot but not scorching works well for me in the pan.
Still a must to have all the ingredients ready to go as you want to top it quite quickly, especially since I usually let the dough start the cook without any sauce for a little bit, which I feel helps with getting rid of moisture.
Had debated whether to make pizza tonight and tomorrow and now I feel like I have to. Will the hot weather make it possible for me to have a sourdough base ready for tonight? 🤔
-
Cheers, it's a pretty substantial staub cast iron pan. Think I need to make some more pizzas and test stuff out.
It's annoying as early on we made some really good ones and have never been able to manage the same quality again.
alex_s
aggi
Interesting cheers. I went with really hot which was about 300 Deg C but the bottom seemed to be getting a bit burnt.
Didn't get much spring but I'm not sure if that's the cooking or the dough.