I used high heat olive oil, Venison summer sausage, thick cut bacon, pineapple pepper jelly, fresh mozzarella, cheddar gruyere, parmesan in a cast iron. I need to thicken my sauce for sure.
The crust came out great but there was inconsistent heating towards the middle of the pie at the bottom and had a more chewy texture in some spots and was more burnt. Do y’all think this was from the sauce, the pan itself, too many toppings, not enough oil? I did heat the pan up on the stove beforehand and then cooked at 400 for about 24 min.
Thank you for any tips!!
by mtothap247
5 Comments
That really looks good, seriously. Nothing like a thick steel plate to cook the pie evenly. That’s what I do. Are you pre-heating long enough. I do 550 for at least 45 minutes. I also like a little amount of sauce, and that helps with dough
Cook it for less time at higher heat. Specifically, at the highest heat your oven can achieve. Also, consider cheesing your pan pizza to the edge.
Nice job
Great pizza
Nice!!! 😁