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Need help getting crispy pizza crust...cast iron an option?

post #1 of 14
Thread Starter 
My DH wants pizza with a VERY crispy crust. We have a pizza stone that someone gave me, however I don't have a peel and the stone is too small for a large pizza.

It seems like all the crust I made are really soft, not really crispy. The only time I've seemed to have gotten a crispy crust is when I pre-baked a crust, then put it on the oven rack itself and topped it there. The thing is, that takes a lot more steps, and I'd love to figure out a quicker way.

Anyone use a cast iron skillet/pizza pan to make pizza? I'd love to find something BIG to use. Cast iron holds heat so well, I would think it would make a crisper crust...plus it's basically non-stick. I don't know how else you could get those things safely.
post #2 of 14
I make a dough with spelt that gets REALLY thin and crispy. I'm so tired, I'll have to dig out the book and post it in the am...
post #3 of 14
I'm not sure about cast iron but how are you using the stone you've got? I know you said it's too small but are you leaving it in the oven and getting it super hot? 500˚ oven with the stone sitting for 15 minutes or so to heat up? You could also use a cookie sheet or something else that doesn't have a lip as a substitute for a peel. To get it out, use a pair of tongs to pull it on to the cookie sheet. Our crust edges are pretty crispy but I have a feeling the crust under the pizza may not be as crispy as you're describing. What about the moisture from your ingredients? We cook our sauce down until it's paste-like then put the cheese on next to form a barrier of sorts from the veggie moisture. Good luck working this out!
post #4 of 14
I put our pizza on a cookie sheet and put the cookie sheet on the stone. Not exactly the same as directly on, but the heat of the stone still helps. Also, I find that my crust is crispier if I roll the dough in olive oil before it rises. The oil ends up coating the rolled out dough somewhat and helps with the crisping. Also, I have a friend who advocates making yeast dough but not ever letting it rise as the key to a very crispy crust. Good luck!
post #5 of 14
Dh is a pizza fanatic, has been making it for years and worked in some very good pizza joints back in college, here's what he does...heats our pizza stone on top rack in oven at 500 degrees for ONE HOUR. If your dough is too large try cutting it in half and do two on the smaller stone. When the pizza is almost finished cooking, already browning, dh takes it off the stone and puts it right on the bottom rack for an additional few minutes, until it is crispy. You don't need a peel, he pulls it out of the oven with his fingers right onto a large cutting board. (But we do have a peel.) His pizzas are terrific!!

Good Luck!
post #6 of 14
I LOVE using my cast iron skillet for pizza. I even use a little one to make a mini pizza for my ds since he eats dinner earlier than we do. Otherwise just cook your pizza the same. Yummy. Now I wish I wasn't cooking squash!

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post #7 of 14
I always use my cast iron skillets. That's not enough, so I use a cookie sheet, too. The cast iron pizzas always turn out better, imho.
post #8 of 14
pizza stone! (You have to preheatthe stone in the oven and its kind of tricky rolling the dough out on a hot stone....but its yummy!)

They are natural too, made out of stoneware or terra cotta?
post #9 of 14
My husband is insane when it comes to pizza and how to get a crisp crust or a soft crust. When we use our iron skillets to make pizza, the crust is always really soft and thick.
post #10 of 14
Have you tried throwing it on the grill? That's how we do ours.
post #11 of 14
We have a pizza pan with holes in the bottom (I think Target has them, called airbake) but the holes make the crust so much crispier (we use it for fries too since it crisps up so well).
post #12 of 14
Crispy crust = less dough = thinner crust

I'd try cutting your dough in half after it's risen and try whatever pan you've used in the past, see if it helps.

I do like to use my cast iron from time to time. It makes it just like Pizza Hut. Greasy and soft.

Normally, I use a screen to bake my pizza. I got mine at a restaurant supply store. (I had worked at a pizza joint in highschool, so I knew this is what they used)

Good luck!
post #13 of 14
Whatever you use make sure it is on the highest heat and on the bottom rack. Teh heat must be direct as possible. Also if you oven is dirty that can affect the rate at which it cooks and how even it cooks.
post #14 of 14
Quote:
Originally Posted by transformed View Post
pizza stone! (You have to preheatthe stone in the oven and its kind of tricky rolling the dough out on a hot stone....but its yummy!)

They are natural too, made out of stoneware or terra cotta?
Whoa, mama! You actually roll out the dough on the heated pizza stone? I've never heard of anyone doing that.

We heat up the stone, then I roll out the dough and transfer it to the peel. But first I dust the peel VERY GENEROUSLY with cornmeal. Once the dough is on the peel I give it a shake or two to make sure it's loose and good to slide.

Before I had the peel I used a rimless cookie sheet. But the peel is better.

Our pizza turns out nice and crispy.
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