Inspired by an interaction I had in the comments of the bread community recently.
The dough is exactly this recipe https://www.seriouseats.com/foolproof-pan-pizza-recipe
Cheddar cheese stuffed between the edge of the dough and the pan to make a crisp on the crust
Sauce is basic tomato sauce from a can, garlic, basil, salt, and a bit of lao gan ma
Random smattering of salami from a costco charcuterie package
Low moisture mozzarella with a bit of parmesan added the second it came out of the oven
23 Comments
humorlessrepost@lemmy.world · 15 pts · 177d
Back in my day, Pizza Hut cooked them this way, with homemade dough, and served them still in the pan. I miss it.
criticon@lemmy.ca · 6 pts · 177d
Pizza hut used to be my favorite dine in pizza back in my days too. Nowdays I don't think they have any dine in around me except those "express" inside some targets and they are so mid
humorlessrepost@lemmy.world · 6 pts · 177d
They have dine in near me, but the restaurants get shipped premade pizza “blanks” and add the toppings before cooking. Might as well get a Digiorno cheese pizza and add your own pepperoni.
admin@scrapetacular.ydns.eu · 5 pts · 177d
You sure you don't just miss being a growing teenager with an unlimited pizza coupon?
(I know that feel bro)
Tempus_Fugit@lemmy.world · 3 pts · 177d
And this is that, but on your own terms.
humorlessrepost@lemmy.world · 1 pts · 175d
Ah, but you see, I’m a lazy fuck, and usually drunk.
Bustedknuckles@lemmy.world · 10 pts · 177d
An unexpected strong benefit to cast iron pizza is that you can spread toppings to the very edge for a crust less pie and also pile toppings super high - which is a strong benefit if you want to go heavy on the spinach
Gust@piefed.social · 6 pts · 177d
Yep! Mine is pictured with bare dough at the edge to mimic a traditional pizza crust, but that's purely a preference thing on my end
SpaceNoodle@lemmy.world · 4 pts · 177d
Not that you'd ever want spinach on a pizza, but otherwise, hell yeah
HeyThisIsntTheYMCA@lemmy.world · 4 pts · 177d
? Spinach on a pie is delicious. When we do calzones it's like 3/4 spinach
SpaceNoodle@lemmy.world · 5 pts · 177d
Bro that's a salad
HeyThisIsntTheYMCA@lemmy.world · 2 pts · 177d
You gotta cook it right and fill it with garlic
kinkles@sh.itjust.works · 9 pts · 177d
Looks tasty! Congrats!
Gust@piefed.social · 3 pts · 177d
Thanks :)
thatsnothowyoudoit@lemmy.ca · 8 pts · 177d
Cast iron pan pizza is so good!!
If you’re up for something different, try it with thinly sliced (mandolin) blanched potatoes and rosemary with a thin amount of Parmesan shavings instead of tomato sauce before it’s topped. So so good.
I use Adam Ragusea’s method (where you lightly cook the dough on the stove top before popping it in the oven).
Gust@piefed.social · 6 pts · 177d
Doesn't take much to sell me on rosemary forward recipes, lol. I have another doughball ready to go, I might try this tomorrow
Pronell@lemmy.world · 6 pts · 177d
I am gonna have to try that cheddar trick, cast iron pizza is my standard go-to!
Gust@piefed.social · 6 pts · 177d
Doooooooo it. You'll never go back to the old ways after you try it with a cheddar crisp crust
HeyThisIsntTheYMCA@lemmy.world · 6 pts · 177d
They call that recipe foolproof. I cannot bake to save my Life. I have never, not once, fucked up that recipe. It actually is foolproof. It is delicious. I use a pesto sauce, hand shredded provolone cheese, bacons or pepperonis or gyro bits, seasoned tomato chunks, gorgonzola crumbles, and some garlic salt on the bones. It is my personal style of pizza, figure out ratios of ingredients you like but be careful not to overload it.
Tempus_Fugit@lemmy.world · 3 pts · 177d
Looks delicious!
Zephorah@discuss.online · 2 pts · 177d
This was the gist of the original Pizza Hut thick crust, decades ago, before they turned to garbage.
#8 or #10 for shared. Split your dough between two #5 pans for personal pizzas.
kalpol@lemmy.ca · 2 pts · 177d
Yeah I do this all the time from the Cooks Illustrated Best Skillet Recipes book. You can do all sorts of things. Get a pizza stone and you can assembly line them pretty quickly, put the stone in the oven to preheat and just swap em out as needed.
Cans of whole peeled tomatoes blended with salt and herbs, and oil for the sauce. Use the oil from the anchovy can if you're really feeling saucy.
Add rosemary or basil to the dough when mixing the dry ingredients.
Roll it out big then fold the edges around cheese for stuffed crust.
The possibilities are endless.
BigBananaDealer@lemmy.world · 1 pts · 177d
my mouth started watering