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Lodge 14" Pizza pan

 
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Beertooth
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PostPosted: Tue Sep 09 14 12:00 pm    Post subject: Lodge 14" Pizza pan Reply with quote

I recently picked up a Lodge 14" Pizza pan.



We just had a chance to try it out. We used a store bought
crust but my wife made the sauce from scratch. Good stuff!















We are officially hooked on homemade pizza! Mmm!


We have not made pizza dough from scratch YET. Anyone
have a good dough recipe to start with? Very Happy
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ecave
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PostPosted: Tue Sep 09 14 9:18 pm    Post subject: Reply with quote

Looks good BT!
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TrailerBuilder
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PostPosted: Thu Sep 18 14 5:39 am    Post subject: Reply with quote

Very nice Robert. I love me some homemade pizzas. I still haven't made a dough yet, so let me know if you find a good one you like. I might have to take a trip and get me a lodge pan as well Very Happy
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Beertooth
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PostPosted: Mon Apr 13 15 11:10 am    Post subject: Reply with quote

Well just made a couple more pizzas over the last two days.

MMmmm!!!





Troy,

This is my dough recipe so far...:

This can be used for one 14" thicker crust, or two 12-14" thinner crusts.

1 cup warm water (105 to 115 degrees F)
1 (1/4-ounce) envelope active dry yeast
1 teaspoon sugar
2 tablespoons extra-virgin olive oil
3 cups unbleached bread flour
2 teaspoons Kosher salt
Yellow cornmeal, for sprinkling the baking sheet


Directions
In a large bowl combine the water, yeast, sugar, and 1 tablespoon of the olive oil, stirring to combine. Let sit until the mixture is foamy, about 5 minutes.


Add 1 1/2 cups of the flour and the salt, mixing by hand until it is all incorporated and the mixture is smooth. Continue adding the flour, 1/4 cup at a time, working the dough after each addition, until the dough is smooth but still slightly sticky. You might not need all of the flour. Turn the dough out onto a lightly floured surface and knead until the dough is smooth but still slightly tacky, 3 to 5 minutes.

Oil a large mixing bowl with remaining olive oil. Place the dough in the bowl, turning to coat with the oil. Cover with plastic wrap and set in a warm place, free from drafts until doubled in size, about 1 1/2 hours. (I set the pan of dough on a heating pad for 10-15 minutes... LOL)


Preheat cast iron pan in oven at 425° for 30-45 minutes.
Sprinkle pan with corn meal.
(Cut dough in half for 2 thinner crusts). Use dough docker & cook dough for 6-7 minutes. Crust should start to brown slightly.

Add sauce, cheese and toppings. Finish pizza by cooking an additional 10 minutes or until crispy & bubbly.

*Cooking times will vary depending on your oven.*
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jeepdad
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PostPosted: Tue Apr 14 15 7:11 pm    Post subject: Reply with quote

Damn brother those pies look fan-freaking-tastic! Bookmarked and thanks for sharing.

--Dan
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Sgt. Stel
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PostPosted: Tue Apr 14 15 9:24 pm    Post subject: Reply with quote

Did you do those inside in the oven or out on the grill?

I got a new 26" weber and thinking trying pizza on it. Wondering if t a lodge pizza pan would be better than a stone?

Sgt. Stel
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Beertooth
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PostPosted: Wed Apr 15 15 1:09 am    Post subject: Reply with quote

Thanks Dan Smile

Sgt. Stel - I haven't tried it on a grill yet. I sure it would work.

Here you go https://www.youtube.com/watch?v=6FTi-tQ97Eg
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1985 22" Weber Kettle
CharGriller
18.5" WSM (Stoked)
22.5" WSM
85 Gallon UDS
Weber Smokey Joe/Mini WSM
Cast Iron Cookware
24" Disc Cooker
Masterbuilt 40" Electric
Char-Griller Akorn
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TrailerBuilder
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PostPosted: Mon Apr 20 15 11:38 am    Post subject: Reply with quote

Those look awesome Robert!

Thanks for sharing the recipe. I hope to get to use it in the very near future.
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