Has Anyone Tried Making Iron Skillet Pizza Recipe?

[dem in texas]

I saw it on America's Test Kitchen, sure looked Tasty. It calls for Rapid Rise yeast and I only have regular yeast and in the skillet, you build a "wall" of Monterey Jack Cheese and I don't have any of that on hand. I have both in in my Amazon Fresh shopping Cart (planning on placing an order later in the week).

i have the perfect size iron skillet, well seasoned by many years of use. Once I get the all the ingredients, I am going to make this recipe. As Rachel Maddow says, "Stay Tuned".

[comradebillyboy]

1. I have a lodge 14" pan that I now use for pizzas.

I tried the recipe you reference and it's quite good. I find that I get a more satisfactory crust if I pre-bake it at 450 for 10 min and then apply the toppings.

[gibraltar72]

2. I have been longing for a Deep Dish

pan Pizza for a while myself.

[Ferrets are Cool]

3. No, but I use my air fryer to cook mine pretty often.

[Nittersing]

4. I've been making these in my 6" skillet

I add jalapenos... and because they're so small, I can cook them in my Breville toaster oven.

https://onedishkitchen.com/detroit-style-pizza-recipe/#recipe

[hippywife]

5. Not this particular recipe, but...

I use my 10" cast iron skillet to make pizza sometimes. I agree with the previous comment about par-baking the crust, which I do even when making regular pizzas.

If you don't want to have to order instant/rapid rise yeast, you can still use ADY. They're pretty interchangeable. The advantage to using ADY over instant is that it allows you to bulk ferment the dough for a longer period of time to develop more flavor. So you could use your ADY and make the crust earlier in the day or even the day before, refrigerate after bulk ferment (first rise) and do a second rise on the countertop (about an hour) before using it for the pizza. It will develop more flavor while in the fridge, as well as continue to rise somewhat, so be sure to put it in a large enough container to allow for expansion.

King Arthur Baking has a great resource - All About Yeast:

https://www.kingarthurbaking.com/learn/resources/yeast

As always, when stretching pizza dough, to keep from tearing it, only stretch it to the point it begins to resist. Walk away from it for about 10-15 minutes to allow the gluten to relax (which is what is resisting the stretching). When you come back to finish stretching it, it will be so much easier to get it into the size and shape you want.

[dem in texas]

6. I am not crazy about rapid rise yeast, you do not get the same texture in your breads

I am a long time baker of homemade pizzas, breads and rolls, I have tried the rapid rise yeast and don't like the texture it gives to the bread,

Since I have never tried the iron skillet recipe before, I decided to follow the recipe. After making it once, I will probably make up my own recipe and method if it is as good as it looks on ATC show. I am going to add some Italian sausage topping.

I have a small hand roller that I have used for years when spreading the pizza dough in the pan. If you make pizza often, I recommend getting one of these little gadgets.

[hippywife]

7. I'm not necessarily fond of instant yeast...

and have never bought it myself since I've felt ADY gives me a bit more flexibility. The only reason I even have it at all is because a neighbor picked up a big bag of it at Costco when all yeast was scarce during the early months of the pandemic and there was no ADY to be had where I live. Since it's there, I will occasionally use it for a quick hamburger bun recipe I use when I'm not prepared or have time to make dough ahead of time. It's probably going to outlast me since sadly, while it used to be a passion/fun creative outlet for me, after roughly 50 years of cooking and baking, I'm slowing down and can't spend as much time or have as much energy to expend in the kitchen as I once did.

I totally get feeling the need to make a recipe as written the first time before putting one's own riff on it or adjusting it to conditions. Completely understandable and often wise. I've done it many times when trying recipes for foods/dishes I've been less than familiar with over the years. Given the absolute plethora of similar, if not identical, recipes that exist for pizza dough, I personally would feel completely safe going off recipe for it, or anything this very basic. Especially if it means avoiding an additional outlay in the grocery budget, no matter how small.

I tend not to be much of a gadget person and have no issues with stretching pizza dough with my hands.

All that being said, everyone has differing amounts/types of experience in the kitchen and need to do what they feel most confident doing in order to get their desired results.