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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.
aggi-
Get a £10 laser thermometer off Amazon and take the guesswork out.
In a cheapy cast iron Lidl frying pan I put the dough in at 200-225c and set timer for 3 mins as I top it and turn heat down to stop dough or flour scorching, then under grill at 250c + for 3-4 minutes depending on how the cheese holds up.
The thermometer is good for basic stuff like “is this pan hot enough to fry my halloumi so it doesn’t just steam and bubble?”
dubtap
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.