1. Welcome to Tundras.com!

    You are currently viewing as a guest! To get full-access, you need to register for a FREE account.

    As a registered member, you’ll be able to:
    • Participate in all Tundra discussion topics
    • Transfer over your build thread from a different forum to this one
    • Communicate privately with other Tundra owners from around the world
    • Post your own photos in our Members Gallery
    • Access all special features of the site

Today’s lunch, cast iron skillet pizza

Discussion in 'Food Talk' started by RLHULK, Dec 21, 2019.

  1. Dec 21, 2019 at 9:46 AM
    #1
    RLHULK

    RLHULK [OP] Too many gamma rays in all that BBQ smoke.

    Joined:
    Nov 3, 2015
    Member:
    #2054
    Messages:
    5,549
    Gender:
    Male
    First Name:
    Rich
    Oklahoma, Toyota seat trim durability tester
    Vehicle:
    2022 Silverado LT.
    Still rolling stock baby....
    Yup cooking indoors today.

    First up Making the dough

    I was a little disappointed in how the mixer worked

    I had to add a cup and half more flour to get the dough hook to actually start kneading the dough and has to use the highest speed to to get anything really going on.
    The bowl height to dough hook distance is correct
    The only thing I can thing of is I need to mix larger batches than I normally due

    Anyway when it finally started to kneed I seemed to do as it was supposed to


    Then into a glass bowl to rise. Let it go about an hour and it more then doubled in size. The dough ball had a nice smooth skin develope.

    then cut the dough in half and make a pizza with one half. The other into a smaller glass bowl and in the fridge to ferment a few days.

    pre heat the oven to 525.

    prep the skillet with olive oil and press out the dough. The dough had a nice pull to it. It resisted at first but after a few minutes of gentle coaxing it came around and did what I wanted it to.

    Pizza made and topped. Now I drizzled some of this extra Virgin roasted garlic infused oil into the pizza with a extra application of dried oregano.

    cook for 15 minutes on the bottom rack. Probably could have gone 12 minutes and been fine.
    Anyway here’s the finished product and wow twas it ever good. The crunch on the crust to being light on the inside and the flavor of the oil and oregano came thru and made it even better.

    enjoy.

    01D83C8E-87B1-459B-AA67-7E5744AEA17C.jpg 20435B5B-F7A8-45D9-AFC3-4E82E6C80328.jpg 9C5EC96D-180C-4548-BCC5-3A3F843B9E99.jpg 3D642C33-2F73-42BC-9F73-74751D070F42.jpg 8311ECA0-146E-487F-A409-DAF71BC74BBD.jpg 4DE39E9E-2BC4-4CC7-B6E1-277B734A0A3F.jpg 5792044F-C2AC-47CF-847A-98D8D2D290F6.jpg 7A39EDD0-058A-49A0-B9DF-25CCC94C7B0D.jpg 731C6A96-E2B8-4ACB-81F2-D7AFF2E5430D.jpg 510CEC03-2BDD-4CD9-87EB-30102C598842.jpg
     
    Patch999, bvia, Marty McFly and 20 others like this.
  2. Dec 21, 2019 at 9:49 AM
    #2
    Pinay

    Pinay New Member

    Joined:
    Sep 14, 2018
    Member:
    #19379
    Messages:
    15,698
    Gender:
    Female
    First Name:
    Monet
    Vehicle:
    2015 Black - SR5 - CrewMax - 4x4 - TSS Dirty Seven Club
    Mahal kita Kuya
    Nice job Rich!! Did you make it thick like Chicago style or not as much? Any reason to machine knead as opposed to hand kneading?
     
    Blueknights75 and RLHULK[OP] like this.
  3. Dec 21, 2019 at 9:52 AM
    #3
    BravoDeltaRomeo

    BravoDeltaRomeo Old Man Little Blue Finger

    Joined:
    Sep 3, 2019
    Member:
    #35569
    Messages:
    3,678
    Gender:
    Male
    First Name:
    Bruce
    MB Canada
    Vehicle:
    2019 Cavalry Blue Tundra CM
    Looks awesome....I've always wanted to try in a cast iron. We normally use our 2 pizza steels when making indoors

    Q) did you preheat the skillet in the oven when the oven was warming up?
     
    RLHULK[OP] likes this.
  4. Dec 21, 2019 at 9:57 AM
    #4
    RLHULK

    RLHULK [OP] Too many gamma rays in all that BBQ smoke.

    Joined:
    Nov 3, 2015
    Member:
    #2054
    Messages:
    5,549
    Gender:
    Male
    First Name:
    Rich
    Oklahoma, Toyota seat trim durability tester
    Vehicle:
    2022 Silverado LT.
    Still rolling stock baby....
    not Chicago style. I bring the dough up the sides of the skillet about 1/2 inch. It will relax back some.


    I wanted to try the machine kneading. I think I get a smoother more consistent dough texture.
     
    Pinay[QUOTED] likes this.
  5. Dec 21, 2019 at 9:57 AM
    #5
    RLHULK

    RLHULK [OP] Too many gamma rays in all that BBQ smoke.

    Joined:
    Nov 3, 2015
    Member:
    #2054
    Messages:
    5,549
    Gender:
    Male
    First Name:
    Rich
    Oklahoma, Toyota seat trim durability tester
    Vehicle:
    2022 Silverado LT.
    Still rolling stock baby....

    No I do not pre heat the skillet. I oil it with a good coat of olive oil then press out the dough
     
  6. Dec 21, 2019 at 10:01 AM
    #6
    JMB

    JMB Not new, just a little old.

    Joined:
    Jan 20, 2014
    Member:
    #156
    Messages:
    6,603
    Gender:
    Male
    First Name:
    John
    Chesapeake, VA
    Vehicle:
    2013 Super White Tundra DC
    5100s all around, 295-70-18 Defenders, 1.25 Spidertrax spacers, BD reverse lights, de-badged, interior LEDs, footwell LEDs, reverse LEDs, ARE cap, front receiver hitch for cooler holder, cooler holder/rod rack, backup camera, Kenwood HU, Westin nerf bars, Husky floor liners, folding rear seats, remote battery posts, plastidip grill chrome, Powder coat bumpers.
    This looks amazing!
    [​IMG]
     
    RLHULK[OP] likes this.
  7. Dec 21, 2019 at 10:03 AM
    #7
    RLHULK

    RLHULK [OP] Too many gamma rays in all that BBQ smoke.

    Joined:
    Nov 3, 2015
    Member:
    #2054
    Messages:
    5,549
    Gender:
    Male
    First Name:
    Rich
    Oklahoma, Toyota seat trim durability tester
    Vehicle:
    2022 Silverado LT.
    Still rolling stock baby....
    thank you sir
     
    JMB[QUOTED] likes this.
  8. Dec 21, 2019 at 10:24 AM
    #8
    TXRailRoadBandit73

    TXRailRoadBandit73 YOTAS,RAILROADER,RÖKnRÖLLN',BEER,MAX/GEMMA

    Joined:
    May 30, 2016
    Member:
    #3487
    Messages:
    50,310
    Gender:
    Male
    First Name:
    Adam
    The 956, TEXAS
    None yet
    I'll take 3, add jalapeños n shrooms, can you send to Texas in 30 minutes or less?
     
  9. Dec 21, 2019 at 10:29 AM
    #9
    RLHULK

    RLHULK [OP] Too many gamma rays in all that BBQ smoke.

    Joined:
    Nov 3, 2015
    Member:
    #2054
    Messages:
    5,549
    Gender:
    Male
    First Name:
    Rich
    Oklahoma, Toyota seat trim durability tester
    Vehicle:
    2022 Silverado LT.
    Still rolling stock baby....
    lol wish I could buddy
     
  10. Dec 21, 2019 at 11:54 AM
    #10
    Prostar 190

    Prostar 190 SSEM #9 I would rather be water skiing

    Joined:
    Sep 26, 2017
    Member:
    #9912
    Messages:
    69,374
    Gender:
    Male
    First Name:
    Bryan
    OH
    Vehicle:
    2010 CrewMax limited 4X4
    6" lift 35" Toyo M/T
    Wow Rich that looks awesome.
     
    RLHULK[QUOTED][OP] likes this.
  11. Dec 21, 2019 at 1:16 PM
    #11
    knoxville36

    knoxville36 New Member

    Joined:
    Dec 16, 2018
    Member:
    #23098
    Messages:
    1,426
    Gender:
    Male
    First Name:
    Mike
    Knoxville, TN
    Vehicle:
    2024 GMC Sierra 1500 Elevation w/3.0 Duramax
    That looks ridiculous good!!!! I think I am going to try that next weekend. I think I might heat my pellet grill up to 500 and try it is the pellet smoker.

    I have always wanted to try the kneading dough attachment on our kitchen aid blender, now I have the perfect excuse!
     
    RLHULK[OP] likes this.
  12. Dec 21, 2019 at 1:23 PM
    #12
    MatthewPTguy

    MatthewPTguy Not a new member

    Joined:
    Jun 30, 2016
    Member:
    #3727
    Messages:
    1,506
    Gender:
    Male
    Eugene, Oregon
    Vehicle:
    2017 Tundra 5.7 DC TRD MGM
    Borla dual cat back exhaust system, K&N replacement air filter, Headlight Revolution 40" Stealth LED light bar, Headlight Revolution LED fog light replacement bulbs, Line X bed liner, de-badge
    YUM!!! Looks AWESOME!
     
    RLHULK[OP] likes this.
  13. Dec 21, 2019 at 1:30 PM
    #13
    Blueknights75

    Blueknights75 040 IS THE FASTEST

    Joined:
    May 13, 2018
    Member:
    #15276
    Messages:
    4,431
    Gender:
    Male
    First Name:
    Ron
    Clayton, NC
    Vehicle:
    18’ TRD CM leveled with 295/70 Ridge Grapplers
    Damn you and your cooking, grilling and smoking skills!! :jellydance::hungry:
     
    Pinay and RLHULK[OP] like this.
  14. Dec 21, 2019 at 1:31 PM
    #14
    RLHULK

    RLHULK [OP] Too many gamma rays in all that BBQ smoke.

    Joined:
    Nov 3, 2015
    Member:
    #2054
    Messages:
    5,549
    Gender:
    Male
    First Name:
    Rich
    Oklahoma, Toyota seat trim durability tester
    Vehicle:
    2022 Silverado LT.
    Still rolling stock baby....
    ya they all show on my waist line
    Sigh

    I don’t want to be a plant eater
     
    Pinay and Blueknights75[QUOTED] like this.
  15. Dec 21, 2019 at 1:31 PM
    #15
    Blueknights75

    Blueknights75 040 IS THE FASTEST

    Joined:
    May 13, 2018
    Member:
    #15276
    Messages:
    4,431
    Gender:
    Male
    First Name:
    Ron
    Clayton, NC
    Vehicle:
    18’ TRD CM leveled with 295/70 Ridge Grapplers
    X2
     
  16. Dec 23, 2019 at 5:39 PM
    #16
    BravoDeltaRomeo

    BravoDeltaRomeo Old Man Little Blue Finger

    Joined:
    Sep 3, 2019
    Member:
    #35569
    Messages:
    3,678
    Gender:
    Male
    First Name:
    Bruce
    MB Canada
    Vehicle:
    2019 Cavalry Blue Tundra CM
    Not bad for our first attempt. Using leftover dough from yesterday. A couple flatbreads which rose nicely and a couple of pies

    It turned out thicker than when we do it on the steel for the same qty of dough, but it didn't rise as much as I expected. Likely due to it being still a bit cool when we made them and too heavily topped, as the outside rose perfectly

    We will definitely be trying it again.

    IMG_20191223_191917.jpg IMG_20191223_192055.jpg IMG_20191223_193016.jpg IMG_20191223_193056.jpg IMG_20191223_193425.jpg
     
    aperezsh, jewsNbrews, JMB and 2 others like this.
  17. Dec 23, 2019 at 5:43 PM
    #17
    RLHULK

    RLHULK [OP] Too many gamma rays in all that BBQ smoke.

    Joined:
    Nov 3, 2015
    Member:
    #2054
    Messages:
    5,549
    Gender:
    Male
    First Name:
    Rich
    Oklahoma, Toyota seat trim durability tester
    Vehicle:
    2022 Silverado LT.
    Still rolling stock baby....
    Looks great. What size skillet? I use a 12 inch for pizza, my first one was made in a 10 inch skillet and it came out to thick.
     
  18. Dec 23, 2019 at 5:45 PM
    #18
    BravoDeltaRomeo

    BravoDeltaRomeo Old Man Little Blue Finger

    Joined:
    Sep 3, 2019
    Member:
    #35569
    Messages:
    3,678
    Gender:
    Male
    First Name:
    Bruce
    MB Canada
    Vehicle:
    2019 Cavalry Blue Tundra CM
    10-1/2" using 250g of dough . Too much cheese and maybe I need more dough.
     
    RLHULK[QUOTED][OP] likes this.
  19. Dec 23, 2019 at 5:45 PM
    #19
    RLHULK

    RLHULK [OP] Too many gamma rays in all that BBQ smoke.

    Joined:
    Nov 3, 2015
    Member:
    #2054
    Messages:
    5,549
    Gender:
    Male
    First Name:
    Rich
    Oklahoma, Toyota seat trim durability tester
    Vehicle:
    2022 Silverado LT.
    Still rolling stock baby....
    Don't skimp on the olive oil in the skillet, you want that crust to fry as it bakes, that will help give the edges of the crust that nice crunch when you bite into it.
     
    BravoDeltaRomeo likes this.
  20. Dec 23, 2019 at 5:46 PM
    #20
    RLHULK

    RLHULK [OP] Too many gamma rays in all that BBQ smoke.

    Joined:
    Nov 3, 2015
    Member:
    #2054
    Messages:
    5,549
    Gender:
    Male
    First Name:
    Rich
    Oklahoma, Toyota seat trim durability tester
    Vehicle:
    2022 Silverado LT.
    Still rolling stock baby....
    Na try a little less dough, take it all the way to edge of the skillet then up the side about 1/2 inch, it will shrink back and be just right.

    When pressing out the dough in the skillet I have a thin layer of dough no thicker than 1/4 inch, when finished baking it rises to about 1/2 inch or so.
     
  21. Dec 23, 2019 at 5:49 PM
    #21
    BravoDeltaRomeo

    BravoDeltaRomeo Old Man Little Blue Finger

    Joined:
    Sep 3, 2019
    Member:
    #35569
    Messages:
    3,678
    Gender:
    Male
    First Name:
    Bruce
    MB Canada
    Vehicle:
    2019 Cavalry Blue Tundra CM
    Ahhhh, thanks!

    We are so used to making them on steels or the bbq pizza oven where we stretch them thin and as big as we can. I guess we can do it similar and drape it over the vast iron and press into shape.

    It'll take me a couple tries to get it down but we all enjoyed the outcome and taste of the crispy crust.
     
    RLHULK[QUOTED][OP] likes this.
  22. Dec 23, 2019 at 5:52 PM
    #22
    SprinterAE86

    SprinterAE86 New Member

    Joined:
    May 19, 2018
    Member:
    #15447
    Messages:
    1,065
    Gender:
    Male
    First Name:
    Ian
    Charlottetown, PE, Canada
    Vehicle:
    2012 Toyota Sequoia Platinum
    Bilstein 5100 2.3/1.5, TRD sway bars ft/rr, Cooper Tires Discoverer AT3 XLT 295.70.18, Vision Manx 2 18x9 +12, APS side armor steps, TRD-Pro Grill and Bulge, de-chromed, blackout emblems, OEM mirror caps and flares, TRD shift knob, Leather wrapped steering wheel, All weather mats
    I'l give that a shot. I usually put mine directly to the brick.
    FB_IMG_1577152303427.jpg
    FB_IMG_1577152278411.jpg
     
  23. Dec 23, 2019 at 6:04 PM
    #23
    RLHULK

    RLHULK [OP] Too many gamma rays in all that BBQ smoke.

    Joined:
    Nov 3, 2015
    Member:
    #2054
    Messages:
    5,549
    Gender:
    Male
    First Name:
    Rich
    Oklahoma, Toyota seat trim durability tester
    Vehicle:
    2022 Silverado LT.
    Still rolling stock baby....
    qhwn I use my BGE the pizza goes right into the baking stone at 800 degrees
     
  24. Dec 24, 2019 at 6:46 AM
    #24
    RLHULK

    RLHULK [OP] Too many gamma rays in all that BBQ smoke.

    Joined:
    Nov 3, 2015
    Member:
    #2054
    Messages:
    5,549
    Gender:
    Male
    First Name:
    Rich
    Oklahoma, Toyota seat trim durability tester
    Vehicle:
    2022 Silverado LT.
    Still rolling stock baby....
    An actual pizza oven, that is bad ass.
     
    Blueknights75 likes this.
  25. Dec 24, 2019 at 6:47 AM
    #25
    teedubbya

    teedubbya I like fat booty

    Joined:
    Mar 26, 2018
    Member:
    #13898
    Messages:
    747
    Gender:
    Male
    Austin TX
    Vehicle:
    2019 trd pro voodoo 4runner
    Dammmmn
     
    RLHULK[OP] likes this.
  26. Jan 12, 2020 at 5:31 PM
    #26
    BravoDeltaRomeo

    BravoDeltaRomeo Old Man Little Blue Finger

    Joined:
    Sep 3, 2019
    Member:
    #35569
    Messages:
    3,678
    Gender:
    Male
    First Name:
    Bruce
    MB Canada
    Vehicle:
    2019 Cavalry Blue Tundra CM
    I won't get to try it until tomorrow, as this was made after we made calzones for supper, it's my lunch to take to work.

    Chicken, Bacon, homemade ranch seasoning, spicy range sauce, mozza, green pepper and onion with a dough ball on top...homemade dough of course.

    Looks like the consistency is much better than the first attempt. Lighter on dough, pressed up sides, heavier on EVOO.

    IMG_20200112_182720.jpg IMG_20200112_192443.jpg IMG_20200112_192501.jpg IMG_20200112_192511.jpg
     
  27. Jan 27, 2020 at 4:13 AM
    #27
    zombie

    zombie Master at Something

    Joined:
    Feb 10, 2018
    Member:
    #12803
    Messages:
    566
    Gender:
    Male
    First Name:
    paul
    Rhode Island
    Vehicle:
    2007 Black DC 4x4
    The saying goes, "There is no Bad Pizza" So many ways to make then, and no matter what, it will taste good. I grew up poor so Pizza was a novelty, so mom would make us pizza with a slice of whit bread, spaghetti sauce and a slice of american cheese, and baked in the oven. I like the cast Iron idea, I never thought of that, being a Pizza Connoisseur, (<I can actually spell that word.) The reason asked if you pre-heated it is heat is critical for pizza, but looks like it came out ok. Try the pre-heat and see what happens. The ultimate Pizza for me is the Brick oven, cooked at 900+ degrees and takes 1 minute to cook. Neapolitan Pizza, which is also the base for the Margarita Pizza, is a real treat, and I'm 30 minutes from a place that makes it. You have to be licensed to say you are an original Neapolitan Pizza maker. Certain rules, like 0 or 00 grade flour, buffalo mozzarella ect. I'm going to try the cast iron method, I have the huge 14" and 12" and 5 more sizes. Since my Pizza stone broke. House oven only gets 550, but it is what it is and works. I just hand make my dough, and can do that up in there air toss......but not so much in my house now........popcorn ceiling, and I lived and leaned.
     

Products Discussed in

To Top