tag:blogger.com,1999:blog-4706374459042869519.post7302168316399030675..comments2023-10-06T09:08:06.583-06:00Comments on No Gluten, No Problem: Cast Iron Skillet Pizzapeterbronskihttp://www.blogger.com/profile/17048848527195520324noreply@blogger.comBlogger11125tag:blogger.com,1999:blog-4706374459042869519.post-54448302850892357722014-05-26T13:44:04.753-06:002014-05-26T13:44:04.753-06:00I've been cooking GF for 3-4 years now. Some r...I've been cooking GF for 3-4 years now. Some recipes (not yours) are just okay (ie: a disappointment). But after trying 2 of your cupcake recipes from your cupcake cookbook and loving them (no one could tell they were GF), we decided to try two of your pizza recipes. One was the cast iron pizza, the other was the Margarita pizza from your cookbook.<br /><br />I've made several GF pizzas using another well-known GF flour blend, but have to say that yours were both simply delicious; the family decided the cast iron pizza was a real winner!! I can't wait to make it again!<br /><br />I mixed up a quadruple batch of your artisan flour blend and tonight I'm using your artisan flour blend in place of a gluten flour in a tried-and-true family dessert recipe...I'm guessing it will be a winner too!<br /><br />Keep the recipes coming....I've collected them all and can't wait to use them!Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-4706374459042869519.post-60682784269824681982013-03-06T08:10:56.955-07:002013-03-06T08:10:56.955-07:00Hi Unknown,
We are glad you enjoyed the pizza and...Hi Unknown,<br /><br />We are glad you enjoyed the pizza and hope you like the cast iron version just as much! In terms of a crispy crust our favorite version is the grilled pizza followed by the cast iron pizza.<br /><br />Happy cooking!<br />Kellikellibronskihttps://www.blogger.com/profile/10801124053947412736noreply@blogger.comtag:blogger.com,1999:blog-4706374459042869519.post-79254386722157629892013-03-03T14:59:19.974-07:002013-03-03T14:59:19.974-07:00I recently bought your ccokbook, and the first thi...I recently bought your ccokbook, and the first thing I made was pizza this weekend. Granted, we used passata and seasoned each pizza individually (I went heavy on oregano and garlic) and topped them with things like pepperoni,ham, onions peppers,olives and sun-dried tomatoes. Mine was great, thank you! It was my first experience with using a pizza stone (I was at my sister's home) and I think that using my kitchen workhorse, aka my cast iron skillet, will provide the same crispy crust. Thank you for this idea; I would likely never have thought of it on my own. I look forward to trying many of the recipes, both from the book and blog, Thanks again.Unknownhttps://www.blogger.com/profile/04221017846345378773noreply@blogger.comtag:blogger.com,1999:blog-4706374459042869519.post-45534652439928047262013-02-24T12:58:58.474-07:002013-02-24T12:58:58.474-07:00I made this today and it was wonderful! I loved t...I made this today and it was wonderful! I loved the crispness the cast ion skillet gave the crust. I only had a 10inch skillet so I did need to par bake the crust. The crust was also simple to make. <br /><br /> have had so much success with your flour blend and recipes. Thank you so much for your frequent posts, recipes and help you give to the whole community. Much appreciated!karentaylor28https://www.blogger.com/profile/01428624714282939155noreply@blogger.comtag:blogger.com,1999:blog-4706374459042869519.post-44941512779869955672013-02-04T08:57:44.854-07:002013-02-04T08:57:44.854-07:00Thank you for your feedback. Thank you again for p...Thank you for your feedback. Thank you again for posting recipes to the gf community, greatly appreciated. I did try two more times, I believe the error on my side, may be the liquid, since it was doughy, not cooked. I wasn't aware, the flours, if not sealed tight, can gain moisture, and I am speculating, that my flours, though in bags, may have gained moisture, not need all the water. <br />As a learner, it is so helpful to have a picture of the dough. I wasn't clear, soft , but not sticky, did that mean pliable, like a soft playdough? Some of the gf pizza doughs are quite wet, or sticky, so it is a challenge.<br />I have the second batch in the oven, it looks much better, I worked with the dough, and added less water, more flour, and produced a much more pizza like crust. I would like to try it again, as pizza is a staple in our home for teen boys, knowing what the dough should feel like is a huge help, to novice bakers THank you again, and wish you the most success in your cookbook. Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-4706374459042869519.post-1426876358118032352013-02-03T23:37:57.595-07:002013-02-03T23:37:57.595-07:00Hi Kathy,
Just to be clear: When you say the top ...Hi Kathy,<br /><br />Just to be clear: When you say the top of the pizza was not cooked, I assume you mean the top of the dough? I'm guessing the sauce, cheese, toppings, etc. were fine, yes?<br /><br />This cast iron skillet pizza recipe is one of our only pizzas that we don't par-bake the crust naked for ~10 minutes first. In our trials, it didn't need it. The bottom of the crust turned brown and crispy, while the top was nice and chewy (though not doughy).<br /><br />A number of factors could have affected your outcome. We use a 12-inch skillet, but if your skillet was smaller (such as a 10-inch), the same batch of dough would be thicker in the skillet, possibly warranting a par-bake to make sure it cooks through fully. Also, depending on how watery your tomato sauce is, that could also impact how the top of the crust cooks.<br /><br />We always mix our pizza doughs by hand. Please feel free to share additional details about your experience, either here in a comment or via email. We're always happy to help troubleshoot.<br /><br />Cheers, Petepeterbronskihttps://www.blogger.com/profile/17048848527195520324noreply@blogger.comtag:blogger.com,1999:blog-4706374459042869519.post-26886815846285162482013-02-03T18:14:51.765-07:002013-02-03T18:14:51.765-07:00Hello, well the pizza stayed doughy, the crust coo...Hello, well the pizza stayed doughy, the crust cooked, but the top of the pizza was not cooked. I must have misunderstood a direction. In the original recipe for the pizza, you let it stand 10 minutes in the pan, but in the skillet recipe I didn't see that mentioned. I would love to receive feedback, and discern what I missed. Do you mix by hand or mixer?<br />Thank you again, for all your efforts. I would love to learn from you both. <br />THank you<br />KathyAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-4706374459042869519.post-84342490647008209702013-02-03T18:06:44.029-07:002013-02-03T18:06:44.029-07:00We are in the middle of trying the recipe, the dou...We are in the middle of trying the recipe, the dough seems not to be cooking, the crust is brown on bottom, but doughy in middle, we are extending cooking time. Hope it works out, the recipe looks great. <br />Thank you<br />KathyAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-4706374459042869519.post-9215879738506473232013-01-23T14:57:34.312-07:002013-01-23T14:57:34.312-07:00Hi Tracy - We are pretty new to our cast iron skil...Hi Tracy - We are pretty new to our cast iron skillet, but I love it and use it literally every day! If you would like to try the pizza without the cast iron skillet you can press the dough in a standard 12" pizza pan drizzled with olive oil (also oil your hands), par-bake for 10 minutes at 400 degrees, add your toppings and cook for an additional 10 - 15 minutes. I hope she likes it, our girls do!<br /><br />Hi raingreenrain - In step 4 you just leave the pan on the stove top long enough to add your toppings, then you pop it in the oven. Enjoy!!<br /><br />Cheers,<br />Kellikellibronskihttps://www.blogger.com/profile/10801124053947412736noreply@blogger.comtag:blogger.com,1999:blog-4706374459042869519.post-19460867009174566162013-01-23T14:44:06.602-07:002013-01-23T14:44:06.602-07:00I can't wait to try this recipe! After step 4,...I can't wait to try this recipe! After step 4, how long do you leave it on stove top before putting in the oven?raingreenrainhttps://www.blogger.com/profile/10519414275627963785noreply@blogger.comtag:blogger.com,1999:blog-4706374459042869519.post-42044095847775897232013-01-23T13:37:11.368-07:002013-01-23T13:37:11.368-07:00Thanks for sharing. I may go buy a cast iron skill...Thanks for sharing. I may go buy a cast iron skillet just to make your pizza recipe for my pizza loving, Celiac daughter.Tracyhttps://www.blogger.com/profile/14536159729155777354noreply@blogger.com