Bratylten
Knows what a fatty is.
- Joined
- Sep 12, 2008
- Location
- Brooklyn...
It took me 8 years but I have finally reached 100 posts! To celebrate and give back to a community I have learned so much from, I thought I would post my process for making Cast Iron Pan Pizza on the Yoder YS640.
Ever since reading this article on making cast iron pan pizza by Kenji Lopez, I have wanted to try it on my YS640. I also wanted to make one as big as possible. Which means breaking out the Lodge L17SK3.
The Dough recipe - Visual list of ingredients followed by the weights of each one.
Combine until it looks like this.
No need to knead. Cover tightly and set on the counter.
After 24hrs sitting on the counter.
Turn out on floured surface and shape in ball
I used 1/4 C. EVOO to oil the pan
Coat ball and pan with oil
Cover tightly and leave on counter at least two hours. The dough should expand back out to almost the edge. I shaped it a little to end up with this.
I just used some leftover stuff for the topping.
And built a pizza.
I ran the 640 at 550 and moved the deflector plate to the middle position.
The pizza cooked the entire time on the right side of the grill. Here it is after 11 minutes when I rotated it 180 degrees.
Off the grill and resting. Total cook time around 24 minutes.
The crust turned out great and could have went a few more minutes if I wanted more browning on top.
This turned out extremely well and I will be making pizza this way quite often.
Ever since reading this article on making cast iron pan pizza by Kenji Lopez, I have wanted to try it on my YS640. I also wanted to make one as big as possible. Which means breaking out the Lodge L17SK3.
The Dough recipe - Visual list of ingredients followed by the weights of each one.
Combine until it looks like this.
No need to knead. Cover tightly and set on the counter.
After 24hrs sitting on the counter.
Turn out on floured surface and shape in ball
I used 1/4 C. EVOO to oil the pan
Coat ball and pan with oil
Cover tightly and leave on counter at least two hours. The dough should expand back out to almost the edge. I shaped it a little to end up with this.
I just used some leftover stuff for the topping.
And built a pizza.
I ran the 640 at 550 and moved the deflector plate to the middle position.
The pizza cooked the entire time on the right side of the grill. Here it is after 11 minutes when I rotated it 180 degrees.
Off the grill and resting. Total cook time around 24 minutes.
The crust turned out great and could have went a few more minutes if I wanted more browning on top.
This turned out extremely well and I will be making pizza this way quite often.