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Old 05-23-2011, 10:54 PM   #11
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Yes you can. I used to do pizzas on this Lodge 14" griddle, outdoors and in the kitchen oven.

Can you post your recipe? techniques? oil the griddle? etc..
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Old 05-23-2011, 11:24 PM   #12
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Originally Posted by roadfix View Post
Yes you can. I used to do pizzas on this Lodge 14" griddle, outdoors and in the kitchen oven.

road, that goes in the oven or sits on a grill?
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Old 05-24-2011, 06:38 AM   #13
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For any of you that like the Pizza Hut Pan Pizza crusts, they used heavy gauge pans (not sure what metal they were but not cast iron) and used a whole bunch of oil (not sure if it was all olive or a mix) in their pans which is what gave the crusts that crispy, almost fried outside texture. We managed to find some of their old Priazzo recipes and have made them a couple of times. I'm sure cast iron would work to get that crust texture as well if anybody is interested.
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Old 05-24-2011, 12:33 PM   #14
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Originally Posted by Scattergun2570 View Post
Can you post your recipe? techniques? oil the griddle? etc..
That photo was taken about 2 years ago and I was using fresh dough from Trader Joe's back then. No oil on the pan, I was using parchment at the time and yanking it out after a couple of minutes after the crust started to set.



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road, that goes in the oven or sits on a grill?
I've used that cast iron pizza pan in the kitchen oven, on the gas grill, and on the Weber kettle. That picture is on the Weber kettle and the CI pan is sitting on a couple of fire bricks to elevate for higher temps under the lid. I used it just like a pizza stone by letting it preheat and sliding the assembled pizza onto it. Average cook time on that set up was about 6 minutes.
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Old 05-24-2011, 12:34 PM   #15
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...I've used that cast iron pizza pan in the kitchen oven, on the gas grill, and on the Weber kettle. That picture is on the Weber kettle and the CI pan is sitting on a couple of fire bricks to elevate for higher temps under the lid. I used it just like a pizza stone by letting it preheat and sliding the assembled pizza onto it. Average cook time on that set up was about 6 minutes.
...but always cooking in an enclosed space, right?
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Old 05-24-2011, 12:42 PM   #16
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...but always cooking in an enclosed space, right?
Absolutely.....otherwise, as you know the toppings will never get done.
That photo might be deceiving. I shot it with a WA lense, and up close, so the pan looks out of proportion in size relative to the grill beneath. The lid fits fine over the whole thing.
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Old 05-24-2011, 12:46 PM   #17
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Absolutely.....otherwise, as you know the toppings will never get done.
That photo might be deceiving. I shot it with a WA lense, and up close, so the pan looks out of proportion in size relative to the grill beneath. The lid fits fine over the whole thing.

Thanks for explaining. The photo threw me off.
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