Pan Pizza

[Raleigh W.]

Decided to try making pan pizza tonight On the SmokeFire. Usually I cook them on a pizza stone but this time wanted to do them in cast iron and skillets. Made my usual pizza dough yesterday and let it sit in the fridge overnight. Made the sauce today. Did a margarita pizza for my wife with fresh mozzarella, tomatoes and basil. Mine was sausage and pepperoni. They came out awesomely.

 

[Rich G]

That's two great looking pizza cooks on the SF today (Jerry posted his, too). Looks delicious, Raleigh!

R

 

[Lew Newby]

That looks awesome.

 

[Jerry We]

Those look delicious! What temperature did you use? I've played around and 500 seems to work best for me in order to get all the toppings done and not burn the crust. I run into problems when I overload the toppings.

 

[Eric_B]

Those look amazing. Great job!

 

[Raleigh W.]

Those look delicious! What temperature did you use? I've played around and 500 seems to work best for me in order to get all the toppings done and not burn the crust. I run into problems when I overload the toppings.

I did them at 500*. Like you I find it works better.