First, my story!
I remembered a long time back asking for the best weeknight meals, like simple no-fuss busy parent stuff, and I mentioned I liked doing the foolproof pan pizza and someone scoffed. They scoffed, I tell you! It’s a long time to proof and such, how can it be easy? Well, I just made it again and I wanted to mention how I made it even lazier and easier:
I dumped the ingredients into a bowl at night to proof overnight. When I got home from work I divided it into two balls and threw both dough balls onto a single half-sheet baking pan, spaced about 10 inches apart, and then left to do parenting things. Twoish hours later, after swim class, I tugged them a little to flatten it out, and left it mostly round (a bit oblong perhaps) and into the oven. Worked out great and still got two mostly-circular pizzas with conventional cuts instead of a square one with square slices.
My wife prefers it when they’re soft on the bottom so she liked this even more than usual, but I bet I could toss them on a heated-up baking steel to insta-crisp them up, or into my cast iron pan to finish like usual.
I know there’s a “Nona-style” Sicilian pan pizza designed to be put onto a sheet pan, but I really don’t like square slices for anything but a Chicago-style thin crust, but I did want to verify that yes, the foolproof pizza does work even as a busy weeknight dinner.
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Now, I was going to also ask a question, about Wok choice on a glass cooktop, but I realized I could just… google it, and I found a guy ([Wok with Tak](https://youtu.be/tC4q6hD_bTM?si=Mmc9ORub6Isd3IuO)) who talks extensively about stir frying and wok selection using a glass top range. He actually recommends not a carbon steel, but a light cast iron or stainless steel wok for glass top because of the shape-changing potential for carbon steel. Interesting!
So now my question is, does anyone else wok properly with a glass top range, and what wok do you like for it? I think stainless might be my best option, for ease of use as well as flexibility. I don’t mind it being slightly heavier than the carbon, as I flip stuff with my 12 inch cast iron frying pan and that thing is a beast.
by LunarGiantNeil
3 Comments
I’ve been researching woks for glass top electric stoves. The Wok Shop does recommend the enameled cast iron woks for this stove
I’m confused how putting it in a sheet pan is any easier than just using cast iron skillets? You can’t just push the dough into the edge and be done stretching, you’d have to be more careful topping to the edges. Especially more work and less easy if you have to try to move them around while hot to finish the bottoms.
> but I did want to verify that yes, the foolproof pizza does work even as a busy weeknight dinner.
I legitimately can’t figure out where you think you’re saving time. It’s always been that way, you just have to mix the dough the night before.
And I’ve never cut my pan pizza with a square cut.
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