Who has a good recipe for pizza dough?

High protein (strong) wheat (white) flour, water, salt and a small amount of yeast. Combine the water (1 cup) with yeast and a little sugar (yeast food) and wait a few minutes to ensure the yeast is active. Add flour and salt (1.5 teaspoons) and combine until the dough comes together and leaves the side of the mixing bowl clean but is still tacky to the touch. Kneading is the key to great dough so knead it until it develops a sheen, then form into a ball, oil lightly the dough and the bowl and let rise for 5 to 6 hours. Beat down and knead 30 minutes before you need it and form (do not roll out with a rolling pin) into your desired shape. Let it rest while you get the other ingredients ready and preheat your oven as hot as possible. Cook it, let it rest for five minutes, cut into shapes you like and insert one shape into your mouth (be careful, shapes may be hot and toppings may slide off the crust onto your chin or shirt) (Do not eat too many pizza shapes as it may alter your own shape adversely).

Why does the description say, 'oven safe to 400?' Anyone gone hotter, or used over a fire? Thanks for all your answers! I figured the preseasoning probably burned off over 400, but I'll be reseasoning afterward. Thanks!

I use mine in a 600-700 degree grill for pizza ALL OF THE TIME! It works amazingly! What I do however is put the cold pan in a cold grill (or oven) and allow it to preheat along with the grill/oven and let it sit for 30 minutes before using to ensure it's thoroughly warmed up. I love this pan! I'm getting a second one so I can make two pizza at once. Works very well as a cookie sheet too!

How do you season the pan?

There seems to be a lot of good info on here. I won't add yet another how-to set of instructions. But I will elaborate on the type of oil to use. Definitely use Crisco, Canola or Grape seed oils for initial seasoning. Do not use vegetable oil. Why? The former has a high smoke point. For initial seasoning, the higher the smoke point, the bwtter. Vegetable oil is fine for cleaning and maintaining. Personally, I use Canola oil at all times.

Since this is only oven-safe up to 400 degrees, how do you cook a pizza? Most pizza recipes I've seen require baking at 425 or 450.

I've achieved temps up to 700 degrees F using a Weber Kettle and the PizzaKettle adapter. This cast iron handled it perfectly. Some of the best pizza I have ever had. I recommend assembling the pizza on parchment paper and sliding the whole thing onto the hot cast iron. Easy to turn and slide off when done cooking. Does not affect cooking at all. Love parchment paper.

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🍕 Elevate your kitchen game with the ultimate cast iron pizza pan!

EFFORTLESS HANDLING - Side loop handles for safe, easy transport from stove to table.
UNRIVALED HEAT MASTERY - Cast iron ensures even, consistent cooking every time.
GENEROUS COOKING CANVAS - Large 14-inch diameter ideal for pizzas, baked goods, and roasted veggies.
BUILT TO LAST A LIFETIME - Rugged American-made craftsmanship designed for daily use.
VERSATILE CULINARY POWERHOUSE - Compatible with stove, grill, IH cookers, and perfect for camping.

The Lodge Pro Logic 14-inch cast iron pizza and baking pan offers exceptional heat retention and durability, crafted in the USA. Featuring side loop handles for easy handling and compatibility with multiple heat sources including stove, grill, and induction cookers, it’s perfect for professional-quality homemade pizzas, baked treats, and roasted vegetables.

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Model Number	P14P3
Color	Black
Size	40.1 x 22.9 x 5.4 cm
Material	Cast Iron
Usage	Pizza
Batteries Included	No
Item Volume	5.58 Liters
Product Dimensions	46.81 x 37.47 x 3.18 cm; 4.33 kg

ロッジ(Lodge) プロロジックピザ/ベーキングパン鋳鉄 φ35.6cm P14P3

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ロッジ(Lodge) プロロジック ピザ/ベーキングパン 鋳鉄 φ35.6cm P14P3

Details

Description

Specifications

Have a Question? See What Others Asked

Common Questions

ロッジ(Lodge) プロロジックピザ/ベーキングパン鋳鉄 φ35.6cm P14P3