Hi y'all...

I found a way to enjoy pizza without oven heat blasting you out of the
kitchen.
Make you favorite pizza dough, let rise, roll out and slap it in a
cast iron frypan, suitably seasoned.

On high heat, cook it for 2-3 minutes, and when the bottom is starting
to brown (or wisps of smoke show up!), flip it over for another minute
to "seal" the topside.

Turn off stove, flip the crust so the bottom is back on the bottom.
Don't have to remove the frypan from stove.
Add sauce, cheese, toppings.

Slide it into your broiler (gas), for 2-3 minutes...
After a minute or so, check on it, since your broiler will vary.
When the top looks right - cheese melted, and top crust is starting to
show some nice brown spots, pull it out.

Slide it onto a cutting board, and cut into slices.
Crispy crust... molten cheese... ahhhhh...

Jetgraphics typed:
> Hi y'all...
>
> I found a way to enjoy pizza without oven heat blasting you out of the
> kitchen.
> Make you favorite pizza dough, let rise, roll out and slap it in a
> cast iron frypan, suitably seasoned.
>
> On high heat, cook it for 2-3 minutes, and when the bottom is starting
> to brown (or wisps of smoke show up!), flip it over for another minute
> to "seal" the topside.
>
> Turn off stove, flip the crust so the bottom is back on the bottom.
> Don't have to remove the frypan from stove.
> Add sauce, cheese, toppings.
>
> Slide it into your broiler (gas), for 2-3 minutes...
> After a minute or so, check on it, since your broiler will vary.
> When the top looks right - cheese melted, and top crust is starting to
> show some nice brown spots, pull it out.
>
> Slide it onto a cutting board, and cut into slices.
> Crispy crust... molten cheese... ahhhhh...

I keep all of the heat out of the house for pizza. I cook it outside in the
ceramic grill.

BOB

Jetgraphics wrote:
> Hi y'all...
>
> I found a way to enjoy pizza without oven heat blasting you out of the
> kitchen.
> Make you favorite pizza dough, let rise, roll out and slap it in a
> cast iron frypan, suitably seasoned.
>
> On high heat, cook it for 2-3 minutes, and when the bottom is starting
> to brown (or wisps of smoke show up!), flip it over for another minute
> to "seal" the topside.
>
> Turn off stove, flip the crust so the bottom is back on the bottom.
> Don't have to remove the frypan from stove.
> Add sauce, cheese, toppings.
>
> Slide it into your broiler (gas), for 2-3 minutes...
> After a minute or so, check on it, since your broiler will vary.
> When the top looks right - cheese melted, and top crust is starting to
> show some nice brown spots, pull it out.
>
> Slide it onto a cutting board, and cut into slices.
> Crispy crust... molten cheese... ahhhhh...

Sounds intriguing, but how do you make a 16" pie?

Also, You still need to heat up the broiler, to get an evenly cooked
product; right?

Might as well just stick it in the oven.

If you really want it easy, buy some Pita loaves, toast them for a
minute in an oven, add sauce and toppings and back into the oven until
cheese melts. I use this for the kids when I'm burdened with paperwork,
and the wife is not home : )

Richard

--
"..A census taker once tried to test me. I ate his liver with some fava
beans and a nice chianti..."

Hannibal "The Cannibal"

Silence Of The Lambs 1991

"Jetgraphics" > wrote in message
om...
> Hi y'all...
>
> I found a way to enjoy pizza without oven heat blasting you out of the
> kitchen.
> Make you favorite pizza dough, let rise, roll out and slap it in a
> cast iron frypan, suitably seasoned.
>
> On high heat, cook it for 2-3 minutes, and when the bottom is starting
> to brown (or wisps of smoke show up!), flip it over for another minute
> to "seal" the topside.
>
> Turn off stove, flip the crust so the bottom is back on the bottom.
> Don't have to remove the frypan from stove.
> Add sauce, cheese, toppings.
>
> Slide it into your broiler (gas), for 2-3 minutes...
> After a minute or so, check on it, since your broiler will vary.
> When the top looks right - cheese melted, and top crust is starting to
> show some nice brown spots, pull it out.
>
> Slide it onto a cutting board, and cut into slices.
> Crispy crust... molten cheese... ahhhhh...


Congratulations! You just invented fried bread.

Jack Patent

Responses-
[1]
I keep all of the heat out of the house for pizza. I cook it outside
in the
ceramic grill.
[2]
Sounds intriguing, but how do you make a 16" pie?
[3]
Also, You still need to heat up the broiler, to get an evenly cooked
product; right?
Might as well just stick it in the oven.
[4]
Congratulations! You just invented fried bread.

Replies:
[1] Cooking outside is fine. But the post was for cookery inside...
[2] Get a 16" frypan - or a cast iron griddle that fits over 2
burners. Or just set up a production run of 2 frypans, swapping them
in and out, as needed.
[3] NO preheating necessary. The cast iron distributes bottom heat.
The top seems to cook very evenly. I usually start with my 10" pan,
then have the 8" waiting. I serve the first one, and have the second
cooked 2-3 minutes later. If I need another pie, I would reload #1,
and repeat procedure.
[4] I don't put shortening in the seasoned frypan, so it's not really
fried bread. The bottom crust is crispy but not like fried bread.