Its a godsend. The decision is killing me. Thank you so much for taking the time to rate the recipe and let me know you love it! This recipe is ridiculous. , Can the dough sit covered for more that 24hrs until use? You can easily spruce up a frozen pizza just by adding your favorite toppings. I have lots of patience and a kitchen scale that is just waiting to be used. Happy birthday! Just had this for dinner tonight and it turned out beautifully! It is the crust, however, that gets my 5 star rating. This method if pizza dough is legit. Didn’t freeze dough, but made two and so glad I did…..leftovers with a smile?The crust was so delicious, browned on bottom just like picture. I have tried this Pizza yesterday. Nothing does that better than an iron skillet! This topping was the real original topping that came out of Naples. Wow! My husband I made personal pan pizzas last night,using this recipe.His comment was “this is a keeper”.Can I say I will never make any other kind. I didnt realize all these other times looking at the recipe that it was adapted from Kenzi, no wonder it is amazing! Beginner Breads for All Occasions.” I really like the idea of playing with the rise times on the dough as well. It may have to do with the relative humidity where you are. Thanks for the excellent rating! My family and I LOVE this recipe. I would try a crispy fish with a butter sauce. Sauce, mozzarella cheese (about 1-2 cups, depending on your cheese preferences), big toppings (think canadian bacon, pepperoni, salami), medium-sized toppings (crumbled beef/sausage, large mushrooms, etc) and then small toppings (pineapple, bacon, olives, onions, etc.) You can definitely freeze the dough for later use. Thanks so much for letting me know you love this recipe! The first thing I made in that beautiful pan would totally be that Pizza! I have to determine whether I want people to bail because they think they have to spend 8 hours standing over a bread dough (which they don’t have to do) or have the total time reflect total rest time… I’m opting for reflecting the hands on/cooking time vs. the hands on/cooking time/rest time since it is inactive. Thanks for the opportunity to win. It is truly heaven in your mouth!! Anything LeCreuset makes me fall in love and then drool a little so maybe it is a good thing that it is beyond my budget or else I’d never leave the house. I would make everything in this gorgeous skillet! Hi Grizel- Self-rising flour is not a good substitute in this recipe because it contains baking powder as a leavener. I put a little too much oil in the pans so it was a little greasy but boy was it crisp and delicious. Happy 40th birthday! My first thought is truly this pizza!!! You just made my week. Comfortable for an old lady who is always cold. This should be closer to 1.5 grams or 0.06 ounces which is a pretty significant difference! I’m going to have to give it a try! (Usually my kids eat it all). Maybe this amazing looking pizza. If your counter is drafty or near an open window, though, you’ll want to pop it somewhere that is free of drafts. For the toppings 230g (8.1oz) classic pizza … Ended up more a pan pizza cobbler. Once you get to that point, the toughest part is over with, unless you include the inner battle to avoid biting down on molten hot pizza that will remove the first layer or two of skin from your mouth. It has a very pleasant feeling in the hand, so I tend to reach for it for grilled sandwiches, prying pizzas from pans, and anything else where you want brawn AND […], […] The Best Pan Pizza at Foodie with Family […], […] Cheeseburger Pizzas, a tasty Sausage and Egg Breakfast Pizza, sweet Hawaiian BBQ Chicken Pizza, The Best Pan Pizza, a super easy Easy Low Carb Pan Pizza, and spicy Mexican […], […] Sometimes you just need a slice or three. This pizza is delicious, and better than anything I could buy! Fortunately I had a cookie sheet ready to slide it onto, so when part of it turned over, it was easy to correct! I’ve achieved some winners! The very next thing would be this pizza. . I will make this pizza. I would actually make this pan pizza! You want to choose one with a HIGH-smoke point because of the high-temperature of the oven.While extra virgin olive oil sounds like it would go with pizza, it’s a poor choice here because of its distressing tendency to billow smoke at any temperature above 375°F. If you are, I am, too… because I love this piece! Indeed! Used sliced mushrooms, onions and red bell pepper for the toppings. Yum! Thank you so much for the great review and I’m so please you all liked it! Ok I finally tried this recipe after much procrastination and boy oh boy was it worth it! Haha sounds good. Can almond flour be substituted in this recipe? And even now the smell of my seasoned cast iron skillets heating up brings me a pride akin to parenting. Our Top 5 Pizza Stones will provide you the highest quality for homemade dough. EVER. It is easy to make and is just waiting for your favorite pizza toppings. Thanks, Kerri! I like to cook meat in cast iron. In the ingredient list it looks like it says no peanut oil, but in the cook’s notes peanut oil is good. This is the go to recipe! Hi Lou- Both the ads in the sidebar and posts and the video ads which run ahead of the tutorial videos (made to help illustrate the process for the recipes) create ad revenue helping to offset the costs involved in me making those videos and maintaining a website where I offer free recipes. I would like to say I would do the pizza but the dough needs a day and I am sure I simply could not wait a day to try this lovely pan. Just need patience. Cooked all the way through, light, airy, and crispy. I went through most of the comments, and didn’t see anyone who tried it! I”m anxious to hive this a try. Thank you! I neglected to mention that you can indeed halve the recipe! For most testers (myself included), Pizza Hut brought back many fond memories. Any hints? Everything! Thanks so much ! Absolutely! Oh the pizza looks delicious but I would first make baked fontina! What a treat to not fuss with it. But, that’s how good this pizza looks! Try to ride it out . Or do I need to do the dough as is? Can I use self rising flour for this recipe? Have tried this recipe two times and the dough has never risen I don’t believe the recipe that is printed is right it only calls for one half teaspoon of dry yeast I don’t believe that is eneogh no sugar or oil in mix maybe I am wrong please reply with correct ingredients so as I can try again also can you half this recipe. This recipe is a keeper! Hi Adrian- I haven’t really tested this recipe using store bought dough because while this dough DOES take a little time to rise, it really only requires 5 minutes (give or take) of hands on time. Around with it, Robin my sanity during this sh # $ % t-storm stay-at-home.... And easy shapes and sizes like personal pies, rectangular sheet pan. baked on parchment... 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