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  #1  
Old 03-30-2017, 11:06 AM
Niko_D Niko_D is offline
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Default No-knead Pan Pizza (1st Attempt)

Just made my very first no-knead pan pizza(s), and I can tell you, it was a success!

Image

If you want to try it yourself, here's the article (with recipe):
http://slice.seriouseats.com/archive...pan-pizza.html

Btw., despite the tomato sauce on the pizzas, I could swear the seasoning of the two skillets involved looks better after baking these than before; somehow shinier and slicker.
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  #2  
Old 03-30-2017, 11:46 AM
Ty L. Ty L. is offline
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Default Re: No-knead Pan Pizza (1st Attempt)

I like the way this recipe lets the dough stretch across the pan under its own weight so I'm going to try this. I've also found that cooking pizza gives my CI a nice, shiny black finish.

Thanks for sharing!
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  #3  
Old 03-30-2017, 12:00 PM
CJ Lucas CJ Lucas is offline
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Default Re: No-knead Pan Pizza (1st Attempt)

Thanks for the link - I'm going to try this. Hope it turns out as well as your pictures!
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  #4  
Old 03-30-2017, 02:40 PM
Dan B Dan B is offline
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Default Re: No-knead Pan Pizza (1st Attempt)

This recipe has always worked for me... our pizza's get rave reviews. Also, agree 100% that the pans come out looking great afterwards. A good first use of a newly seasoned pan.
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  #5  
Old 03-30-2017, 07:10 PM
GCrawford GCrawford is offline
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Default Re: No-knead Pan Pizza (1st Attempt)

I downloaded this recipe several weeks ago! Thanks for the mental jog. Serious Eats is a good site.
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  #6  
Old 04-02-2017, 06:20 PM
James M James M is offline
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Smile Re: No-knead Pan Pizza (1st Attempt)

Tried out your pizza recipe last night, it was a great success ! Thanks Nico D !
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  #7  
Old 04-04-2017, 06:05 AM
RobHerrington RobHerrington is offline
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Default Re: No-knead Pan Pizza (1st Attempt)

Quote:
Originally Posted by Niko_D View Post
Just made my very first no-knead pan pizza(s), and I can tell you, it was a success!

Image

If you want to try it yourself, here's the article (with recipe):
http://slice.seriouseats.com/archive...pan-pizza.html

Btw., despite the tomato sauce on the pizzas, I could swear the seasoning of the two skillets involved looks better after baking these than before; somehow shinier and slicker.
First, I love those heating elements on the stove. But why would tomato sauce on the top of the pizza compromise the seasoning on the skillet anyway? Perhaps it was the oil in the dough that improved the seasoning.
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  #8  
Old 04-04-2017, 11:59 AM
Niko_D Niko_D is offline
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Default Re: No-knead Pan Pizza (1st Attempt)

Quote:
Originally Posted by James M View Post
Tried out your pizza recipe last night, it was a great success ! Thanks Nico D !
My pleasure. But the credit goes to J. Kenji López-Alt, the author of the recipe.

Quote:
Originally Posted by RobHerrington View Post
First, I love those heating elements on the stove. But why would tomato sauce on the top of the pizza compromise the seasoning on the skillet anyway? Perhaps it was the oil in the dough that improved the seasoning.
Those are actually covers for the cast iron heating elements underneath. It's an old-style European electrical stove, so the actual heating elements look like this:

Image

As for the tomato sauce and my seasoning: It's just that I normally don't cook anything even remotely acidic in my (cast) iron and carbon steel pans. It may be unnecessary to be that cautious with my cast iron pans, but at least my french carbon steel pan's seasoning is very delicate; even onions are acidic enough to damage the seasoning.

My hand-forged iron pan, as well as my cast iron pans seem to have way more a stable seasoning. Maybe it's because of the extreme smootheness of the carbon steel pan?

So, yeah, there's that.
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