Spent about 25 bucks on cheese for my first pizza, lol.

Used a super creamy white goat Gouda that I love, anciago, and good parmesan.

The rest was basic red sauce, bulk sausage, and peperoni.

First I stretched out my dough on the pan, then I took it off.

Put the pan in the oven and preheated it to 450F. Took it out and swirled 1.5T of vegetable oil on it.

Then I put the crust on, it started cooking immediately. It shrunk a bit so I stretched it out some more,
had to be careful not to touch the pan. Finished building the pizza and cooked it.

Came out with a nice crispy crust, well browned. Great pizza.

The pan was very easy to clean too, just used hot water and a brush. It came pre seasoned so I just had to take it out the box and use it.

 

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i love a nice thin crispy crust.

what they call hand tossed is about as thick as i like to go.

as for pizza dough itself, i suck at making it.

pfth


sounds good.

 

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I'll betcha that sucker's heavy.

Silver

 

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Same. Thankfully our grocery store makes some AWESOME fresh pizza dough daily - 99 cents for a 1lb or so.

 

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This is the one I make, never had a problem.

PIZZA CRUST

3 cups unbleached flour
1 Tablespoon dry yeast (2 pkg. active dry yeast)
1 tsp salt
2 cups warm water
3-5 cups flour (to bring to kneading form) I don’t use all the flour, just enough to make the dough elastic without being too sticky.

Dissolve yeast into warm water and then add 3 cups unbleached flour right away to activate yeast. Continue adding flour until dough becomes slightly elastic but not dry. You can also use half wheat, half white flour.

Prepare as for bread. Let rise one time, covered, for about one hour. Roll dough on floured surface and place on sprayed or oiled pizza pans. You may want to sprinkle pans lightly with cornmeal. This should make two large pizzas and I often double it. If you are cooking pizzas and oven is full, it doesn’t hurt to let some of the dough rise a second time, or even to allow the rolled out pizza to sit undisturbed on the pizza pan.

 

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Yes. That's the only reason all my cookware isn't cast iron. I love the way it cooks but it's just too heavy.

 

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