panpizza

Pizza made at home used to scare me. Aside from a grill, it’s hard to get a hot enough temperature in your oven to get a decent, crispy crust. After a few attempts, I lost all hope and gave up. A few months later I saw an episode of The Cooking Loft with Alex Guarnaschelli. She was executing a technique for pizza that I had never thought of. Frying the dough in a cast iron skillet before topping it. Then, finishing off the baking in an oven. Genius!

This pizza is great. So great in fact, we rarely order it out anymore (not that we have a slew of great pizza shops around here anyway). This recipe makes 2 12-inch pizzas.Top it with whatever you like. Unlike many pizza crusts, this one can take a beating. So, pile the toppings on. She can handle it, I promise!

16 Comments

  1. Posted July 8, 2009 at 10:29 AM | Permalink

    This is such a great idea — to fry the dough for a bit first! I will try that. Thanks for sharing!

  2. Posted July 8, 2009 at 1:34 PM | Permalink

    What a fantastic idea! And I love the use of white pepper an honey in the dough. Thank you!

  3. Posted July 8, 2009 at 9:30 PM | Permalink

    Oooh that is a really great idea. I do love using my cast iron pan, like, all the time anyway. πŸ™‚ Thanks!

  4. Posted July 9, 2009 at 8:36 AM | Permalink

    I just heard about frying the pizza dough in olive oil and spices the other day and I really want to make it now. I should’ve done that last night with my weekly pizza, maybe next time πŸ˜€

  5. Posted July 9, 2009 at 9:38 AM | Permalink

    I think this is reason enough for me to go buy a cast iron pan. This looks delicious!

  6. Posted July 9, 2009 at 10:50 AM | Permalink

    mmmm this looks delish! great idea!

  7. Posted July 9, 2009 at 11:55 AM | Permalink

    Oh yum! I love pizza and this is such a cool way to make it!

  8. Posted July 9, 2009 at 3:32 PM | Permalink

    We are on the same wavelength as I have been craving pizza like crazy! What a great recipe!

  9. Posted July 9, 2009 at 4:53 PM | Permalink

    I love the Cooking Loft, I am going to try this. I might chicken out and use premade dough. Yeast and I don’t mix.

  10. Posted July 10, 2009 at 10:08 PM | Permalink

    This is so cool – I have never seen pizza done like this!

  11. Posted July 10, 2009 at 11:13 PM | Permalink

    I agree with you about the crispy crust thing. That’s exactly the reason why I rarely cook pizza at home as well. We like our crust really crispy. I am going to have to try this. I have a buffalo chicken and sweet onion pizza that I just made last week that would have been be sooooo much better without the flop-over-and-spill-the-toppings crust that it had.

  12. Posted July 16, 2009 at 10:55 PM | Permalink

    I was just given a cast iron skillet. This looks like a perfect way to break it in!

  13. Posted July 17, 2009 at 1:47 AM | Permalink

    Thanks for dropping by to say hi! I’m glad I saw this recipe… I bought a cast iron skillet at a garage sale for $2. It was seasoned, too (score!). I love making pizza, so I’m dying to try this now πŸ™‚

  14. Posted July 17, 2009 at 7:47 AM | Permalink

    I have never heard this!! Genius! I just started making my own pizza dough, and it’s been great, I love making new pizza creations. I will definitely have to try this!

  15. Karrie
    Posted September 4, 2009 at 4:33 PM | Permalink

    I just tried this out on my kids for lunch and they loved it! Thanks for the idea, I can’t wait to play around with it some more.

  16. Mitsi Smith
    Posted October 23, 2009 at 3:34 PM | Permalink

    Thanks so much for publishing this. I tried it the same day I watched the show on Food Network and my family loved it. Of coure when I went to make it today I couldn’t find my copy and for some reason it wouldn’t come up on FN website. Then I found you. Thank Heavens for Foodies! By the way, I make 2 batches and separate them into 6″ pizzas and let everyone make their own. It is so much fun on a Friday night!

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